Coconut Cake With Coconut Cream Buttercream Recipe

I never thought I’d find a coconut cake recipe easier and more irresistible than this delightful Coconut Cake With Coconut Cream Buttercream Recipe. The moment this luscious cake comes out of the oven, the tropical aroma of coconut fills your kitchen, inviting you to dive in. With moist layers brimming with shredded coconut and a smooth, fluffy coconut cream buttercream, this cake is a slice of paradise that’s perfect for any celebration or a sweet treat to brighten your day.

Why You’ll Love This Coconut Cake With Coconut Cream Buttercream Recipe

• Moist and Flavorful: Each bite melts in your mouth with moist texture and tropical coconut flavor that feels like a mini vacation.
• Simple, Quality Ingredients: It uses pantry staples like cake flour, sugar, and butter alongside rich coconut milk and shredded coconut for that authentic island taste.
• Made for Gatherings: Serves 12 generous slices, making it perfect for family dinners, birthdays, or any special occasion.
• Show-Stopping Presentation: The fluffy coconut cream buttercream spread over three layers with an outer coating of shredded coconut creates an elegant, inviting look.
• Time Investment Worth Every Bite: While the hands-on prep and baking take 50 minutes together, chilling for at least 1 hour ensures perfect slicing and flavor melding—making the total time around 1 hour and 50 minutes.

Why This Coconut Cake With Coconut Cream Buttercream Recipe Works

This recipe shines thanks to a few simple but effective techniques. Starting with cake flour carefully spooned and leveled ensures a tender crumb, while mixing butter and sugar until smooth creates a light base for the cake. The addition of sour cream and both coconut and vanilla extracts add layers of moistness and nuanced flavor. Folding in shredded coconut by hand means the texture remains delightfully natural without overmixing. Finally, the luxurious coconut cream buttercream combines cream cheese and butter with just the right amount of coconut milk to achieve a silky, fluffy frosting that perfectly complements each cake layer.

Ingredients You’ll Need

this Recipe

Get ready to gather a balance of tropical delights and classic baking staples to create a truly special coconut cake experience. Each element plays its part in crafting this flavorful cake and dreamy frosting combination.

• 2 ½ cups cake flour added to the cup with a spoon & leveled with a knife: For a tender, soft cake crumb.
• ½ cup sour cream room temperature: Adds richness and moisture to the batter.
• 6 oz unsalted butter (1 ½ sticks softened to room temperature): Essential for creamy texture and buttery flavor.
• 1 ⅔ cups granulated sugar: Sweetens perfectly without overpowering.
• 1 cup coconut milk (canned at room temperature): Brings tropical flavor and moisture.
• 1 cup sweetened shredded coconut: Provides texture and that iconic coconut taste.
• 1 tsp salt: Balances all the sweetness and enhances flavor.
• 2 tsp baking powder: Helps the cake rise beautifully.
• ½ tsp baking soda: Works with baking powder for perfect lift.
• 5 large egg whites room temperature: Lighten the batter and add structure.
• 2 tsp vanilla extract: For warmth and depth.
• 1 tsp coconut extract: Intensifies the coconut essence for the cake.
• For the Frosting:
• 1 cup unsalted butter softened to room temperature: For smooth, creamy buttercream.
• 8 oz cream cheese softened to room temperature: Adds tangy richness and softness.
• 5 cups confectioners’ sugar: Sweet and silky base for frosting.
• 2 cups sweetened shredded coconut: Gives frosting texture and coconut bursts.
• 1-2 Tbsp coconut milk (canned): Adjusts frosting consistency perfectly.
• ¾ tsp vanilla extract: Deepens flavor.
• ¾ tsp coconut extract: Boosts coconut aroma.
• ⅛ tsp salt: Enhances the sweetness balance.

Ingredient Substitutions & Tips

• Cake Flour: If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup, mixed with cornstarch for tenderness.
• Sour Cream: Greek yogurt works beautifully for similar tang and moisture.
• Coconut Milk: Use full-fat canned coconut milk for richness; light versions can make the cake less moist.
• Cream Cheese in Frosting: For a dairy-free version, try a vegan cream cheese alternative, keeping the same texture.

How to Make Coconut Cake With Coconut Cream Buttercream Recipe

Step 1: Preheat oven and prepare pans

Start by preheating your oven to 350°F, getting your kitchen ready for that tropical magic. Don’t forget to grease three 9-inch cake pans and line their bottoms with parchment paper to ensure your cake layers slip out like a dream.

💡 Pro Tip: Lightly grease the parchment paper as well to prevent any sticky surprises.

Step 2: Mix dry ingredients

Whisk together cake flour, baking powder, baking soda, and salt in a large bowl. This dry mix provides the perfect balance for a tender crumb and light texture that our coconut cake deserves.

💡 Pro Tip: Whisking also helps aerate the flour for fluffier cakes.

Step 3: Cream butter and sugar

In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium-high speed for about 2 minutes until your mixture turns smooth, light, and creamy. This step is key to a tender cake base bursting with buttery sweetness.

💡 Pro Tip: Make sure your butter is perfectly softened for the best whipped texture.

Step 4: Add egg whites

Next, pour in the egg whites and beat again until fully integrated. The whites add structure without heaviness, helping your cake layers rise beautifully and keep a dreamy lightness inside.

💡 Pro Tip: Room temperature egg whites blend more evenly into the batter.

Step 5: Incorporate sour cream and extracts

Mix in the sour cream, vanilla extract, and coconut extract next. Don’t be alarmed if the batter looks a touch curdled; this is perfectly normal and just means the tangy and tropical flavors are settling into the mix.

💡 Pro Tip: Mixing these wet ingredients slowly helps maintain smoothness.

Step 6: Combine dry ingredients and coconut milk

With your mixer on low, gradually add the dry flour mixture and coconut milk, blending everything just until combined. Avoid overmixing here to keep your cake light and tender.

💡 Pro Tip: Use canned coconut milk at room temperature for the best effect.

Step 7: Fold in shredded coconut

Gently fold in the sweetened shredded coconut by hand. This gives each bite bursts of chewy coconut texture that perfectly balance the soft cake.

💡 Pro Tip: Check the bottom of the bowl for any unmixed butter and fold it in gently.

Step 8: Divide and bake the batter

Spread the batter evenly into the prepared pans. Place them on the center oven rack and bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.

💡 Pro Tip: Rotate pans halfway through baking for even cooking if your oven heats unevenly.

Step 9: Cool and prepare frosting

Once baked, let the cakes cool in the pans on a wire rack. Meanwhile, whip up the frosting by beating softened butter and cream cheese on medium speed until light and creamy. Slowly add confectioners’ sugar, coconut milk, extracts, salt, and shredded coconut, then beat on high until fluffy and dreamy.

💡 Pro Tip: Beat frosting for a full 3 minutes to achieve perfect smoothness.

Step 10: Assemble and frost the layers

Level the cake tops if needed with a serrated knife. Then place your first layer on the serving plate, spreading about 1½ cups of frosting evenly over it. Repeat with the second layer.

💡 Pro Tip: Use an offset spatula for smooth, clean frosting application.

Step 11: Finish frosting and decorate

Add the third layer and cover the entire cake with the remaining frosting. Gently press shredded coconut onto the sides and top, coating the cake in a snowy coconut blanket that looks as good as it tastes.

💡 Pro Tip: Press the coconut onto the frosting with your hands or back of a spoon for even coverage.

Step 12: Chill before slicing

Refrigerate the cake for at least 1 hour to allow the layers to set and make slicing a breeze. This patience is well rewarded once you lift a perfect slice.

💡 Pro Tip: Cover the cake loosely in plastic wrap during chilling to avoid drying out the frosting.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Using cold ingredients: Can cause batter to curdle excessively and uneven texture.
• Overmixing batter: Leads to dense, tough cake layers.
• Not greasing parchment well: Cake layers may stick and tear when removing.
• Baking at incorrect temperature: Too hot will brown too quickly; too cool can yield underbaked layers.
• Skipping chilling time: Slicing the cake immediately can cause the layers to crumble.
• Adding too much liquid in frosting: Results in runny frosting that won’t hold shape.

Delicious Variations to Try

Once you’ve mastered the classic Coconut Cake With Coconut Cream Buttercream Recipe, try these exciting twists to keep the tropical theme fresh and fun:

Pineapple Coconut Cake

Fold crushed pineapple into the batter for added juicy sweetness that complements the coconut perfectly.

Lemon Coconut Delight

Add a teaspoon of lemon zest to the cake batter and substitute coconut milk with a mix of coconut milk and fresh lemon juice for a tangy tropical twist. This pairs nicely with light, citrusy desserts like our Lemon Blueberry Cottage Cheese Protein Bites – Refreshing & Healthy for a full fruity spread.

Coconut and Toasted Almond Cake

Sprinkle toasted sliced almonds inside and on top of the frosting for an elegant crunch and nutty depth.

Chocolate Coconut Cake

Marry coconut and chocolate by adding cocoa powder to the batter and layering with coconut cream buttercream. For a similar chocolatey crunch, check out our Brown Butter Marshmallow Crispy Cookies in the Pressure Cooker.

Mango Coconut Cake

Top with fresh mango slices or swirl mango puree into the frosting for a luscious tropical fruit combo.

How to Serve Coconut Cake With Coconut Cream Buttercream Recipe

Garnishes

Fresh coconut flakes, toasted coconut, or a sprinkle of toasted nuts make stunning garnishes. You can also add edible flowers for a delicate, tropical touch that wows the eye.

Side Dishes

Pair slices with tropical fruit salads, creamy whipped coconut cream, or a simple cup of lightly brewed tea or coffee to balance the sweetness.

Creative Ways to Present

Serve this cake on a beautiful cake stand surrounded by fresh pineapples, palm leaves, or bright tropical fruits for a vibrant dessert table centerpiece. Alternatively, cut into mini squares for party bites or layered dessert cups.

Make Ahead and Storage

Make-Ahead Instructions

You can bake the cake layers a day in advance and keep them tightly wrapped at room temperature. Chill the frosting separately and assemble the cake just before your event for the freshest finish.

Storage

Cover the assembled cake and refrigerate for up to one week. Keeping it chilled preserves the creamy texture of the buttercream and keeps the layers moist.

Freezing

This cake freezes wonderfully. Wrap tightly in plastic and foil to freeze for up to four months. Thaw overnight in the refrigerator before serving.

Reheating

Allow chilled cake slices to come to room temperature for about 30 minutes before serving to bring out the flavors fully.

Expert Tips for Success

• Always measure cake flour by spooning into the cup and leveling with a knife for accurate results.
• Mix wet and dry ingredients gradually to avoid lumps and overworking the batter.
• Use fresh baking powder and baking soda to ensure your cake rises properly.
• Softened cream cheese and butter at room temperature produce a smoother buttercream.
• Don’t rush the chilling time for the best presentation and clean slices.
• Be gentle folding shredded coconut to maintain a light, tender crumb.
• Use high-quality extracts for the most vibrant coconut flavor.

Frequently Asked Questions

Can I make this cake dairy-free?

Yes! Substitute the unsalted butter and cream cheese with vegan alternatives, and use coconut-based sour cream if available. Make sure your coconut milk is dairy-free as well.

Why does my batter look curdled after adding sour cream and extracts?

This is normal! The combination of butter, sour cream, and extracts can cause the mixture to appear curdled, but it will come together beautifully once the dry ingredients and coconut milk are added.

Can I use whole eggs instead of egg whites?

This recipe specifically calls for egg whites to keep the cake light and fluffy. Using whole eggs may make the texture denser.

What if I don’t have coconut extract?

You can double the vanilla extract, but coconut extract adds a distinct tropical flavor that really elevates the cake.

How do I prevent the cake from sticking to the pans?

Grease pans well and line with parchment paper, lightly greasing the parchment too, to ensure easy release.

Can I freeze the frosted cake?

Yes! Wrap it tightly in plastic wrap and then foil to freeze for up to four months. Thaw overnight in the refrigerator before serving.

Is this cake suitable for vegetarians?

Absolutely! This recipe is vegetarian-friendly, using no animal gelatin or other non-vegetarian ingredients.

Final Thoughts

Baking this Coconut Cake With Coconut Cream Buttercream Recipe brings pure joy to your kitchen and your taste buds. It’s a perfect blend of moist texture, tropical coconut flavor, and luscious frosting that always impresses friends and family. Whether for a special celebration or just a sweet escape, this cake feels like a warm hug in every bite. I can’t wait for you to share it with your loved ones and create delicious memories with this slice of paradise on your table.

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