Delicious Creamy Coconut Cake Recipe – A cozy, simple slice of sunshine

Introduction

The kitchen smelled like warm coconut and sugar as I pulled the pans from the oven. Right away I knew this one would be special — my family gathered, forks ready, and that first bite of the Delicious Creamy Coconut Cake took us back to easy Sunday afternoons. This always takes me back to Sunday dinners. For a similar coconut feel, try a coconut bundt cake when you want a different shape.

Why You’ll Love This

• Soft, tender crumb that feels homemade and comforting.
• Quick to mix — little fuss, big flavor.
• Budget-friendly pantry ingredients you likely already have.
• Kid-approved texture and a tangy-sweet frosting.

Quick Recipe Snapshot

• Servings: 8–10 slices
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: sweet + creamy coconut

Warm confidence: the batter comes together fast, and the cake bakes reliably golden and fragrant.

Ingredients You’ll Need

• 1 cup full-fat coconut milk
  • Chef note: full-fat gives richer flavor
• 1 cup granulated sugar
  • Chef note: regular sugar browns nicely
• 2 cups all-purpose flour
  • Chef note: measure by spooning, then level
• 2 tsp baking powder
  • Chef note: keeps the cake light
• 3 large eggs
  • Chef note: room temperature for even mixing

For the Frosting:

• 1/2 cup unsalted butter (room temperature)
  • Chef note: unsalted controls saltiness
• 8 oz cream cheese (softened)
  • Chef note: soften fully for smooth frosting
• 4 cups powdered sugar
  • Chef note: sift if lumpy

If you want to explore other coconut variations, check this coconut cake variations while you prep.

How to Make It

1. First, preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans. I line the bottom with parchment; then the cakes lift cleanly.
2. Next, whisk together the flour, baking powder, and sugar in a medium bowl until evenly combined and airy. You should see no lumps.
3. Meanwhile, beat the eggs and coconut milk together in another bowl until smooth and slightly frothy. The mixture should smell faintly sweet.
4. Then, gradually pour the wet mix into the dry ingredients, stirring gently with a spatula. Mix just until combined — the batter will look thick but ribbon-like.
5. Divide the batter evenly between the two pans and smooth the tops with an offset spatula. Tap the pans once on the counter to release air bubbles.
6. Bake for 25–30 minutes. When the edges turn light golden and a toothpick in the center comes out clean, the cakes are done. You’ll also smell a toasty coconut aroma.
7. Let the cakes cool in the pans about ten minutes, then run a knife around the edges and transfer to wire racks. Cool completely before frosting; warm cake will melt the cream cheese frosting.
8. For the frosting, beat the butter and cream cheese until smooth, then add powdered sugar slowly until creamy and spreadable. Taste, and add a pinch of salt if it needs balance.
9. Finally, frost the cooled layers, stacking gently. Chill briefly to set the frosting before slicing. For extra height and tips, see these layer cake tips.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temperature eggs and milk so the batter comes together faster and bakes evenly.
2. Common mistake + fix: Overmixing makes a dense cake; stop when streaks disappear.
3. Simple variation: Stir 1 tsp vanilla or 1/2 tsp grated lime zest into batter for brightness.

Serving Ideas

• Weeknight dessert: Serve warm with a scoop of vanilla ice cream.
• Brunch treat: Pair thin slices with strong coffee and fruit.
• Holiday dessert: Dress with toasted coconut flakes and a sprig of mint.
• Optional garnish: toasted coconut, lime zest, or a drizzle of coconut syrup.

Storing & Leftovers

• Fridge: Store covered for 3–4 days to keep frosting stable.
• Freezer: Freeze wrapped layers up to 2 months; thaw in the fridge overnight.
• Reheat: Bring slices to room temp or briefly microwave (10–12 seconds) to soften without melting frosting.
  Leftover idea: Turn slices into a coconut cake sandwich with jam and whipped cream.

FAQs

Q: Can I make this ahead?
A: Yes — bake the layers a day ahead, wrap them well, and frost the next day for fresher texture.

Q: What substitutions work?
A: You can swap half the sugar for brown sugar for deeper flavor; however, keep the full-fat coconut milk for richness in this recipe.

Q: How do I know the cake is done?
A: A toothpick comes out clean and the edges pull slightly away from the pan; you’ll smell a toasty coconut note when it’s ready. For more storage tips, see layer cake storage tips.

Q: Can I freeze the whole cake?
A: Yes — freeze unfrosted layers wrapped tightly, and frost after thawing in the fridge.

Final Thoughts

This cake is one of my simplest, coziest bakes — light crumb, creamy frosting, and that gentle coconut warmth. Try it once, then tweak the frosting or zest to make it yours. I hope it finds a spot on your table — savor every slice of Delicious Creamy Coconut Cake.

Conclusion

If you’d like another take on a classic, try the Creamy Coconut Cake Recipe on Allrecipes for a slightly different approach, and for inspiration with texture and presentation, check the Creamy Coconut Cake | Belly Full.

Delicious Creamy Coconut Cake

A moist and comforting coconut cake topped with a creamy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup full-fat coconut milk full-fat gives richer flavor
• 1 cup granulated sugar regular sugar browns nicely
• 2 cups all-purpose flour measure by spooning, then level
• 2 tsp baking powder keeps the cake light
• 3 large eggs room temperature for even mixing

Frosting Ingredients

• 1/2 cup unsalted butter room temperature controls saltiness
• 8 oz cream cheese softened fully for smooth frosting
• 4 cups powdered sugar sift if lumpy

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans, lining the bottom with parchment.
2. In a medium bowl, whisk together the flour, baking powder, and sugar until evenly combined and airy.
3. In another bowl, beat the eggs and coconut milk together until smooth and slightly frothy.
4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter will look thick but ribbon-like.
5. Divide the batter evenly between the two pans and smooth the tops. Tap the pans on the counter to release air bubbles.

Baking

1. Bake for 25–30 minutes, until the edges are light golden and a toothpick in the center comes out clean.
2. Let the cakes cool in the pans for about ten minutes, then run a knife around the edges and transfer to wire racks to cool completely.

Frosting

1. In a mixing bowl, beat the butter and cream cheese until smooth, then gradually add powdered sugar until creamy and spreadable.
2. Frost the cooled cake layers, stacking gently. Chill briefly to set the frosting before slicing.

Notes

For added flavor, stir in 1 tsp vanilla or 1/2 tsp grated lime zest. Store covered for 3–4 days; freeze wrapped layers for up to 2 months.