There’s just something special about coconut cake, isn’t there? It’s my favorite kind of cake, and I’m not even typically a cake person!!!!! But a GOOD coconut cake (in my opinion) is deliciously dense, with vibrant vanilla flavor and fluffy cream cheese frosting, all with a tropical coconut touch – what’s not to love about that?

When I was pregnant with my son, we didn’t know if he was going to be a boy or a girl, so we lovingly called him our little ‘coconut’ throughout my pregnancy. When it came time for my baby shower, coconut cake was served in honor of our little coconut, so then we had to keep the tradition going for his first birthday! I decided I wanted to bake his cake vs buy one, and I just had to make it a coconut cake. Then this year, I made the same special coconut cake recipe again for my little Harrison’s 2nd birthday, and it was a HUGE hit. He said multiple times his favorite part about his birthday was his birthday cake (cue mama tears!). He asked for it for breakfast for days afterward, lol.

The theme of our party was “TWO-can,” so this tropical coconut cake was the perfect touch. And when I shared our cake, so many of you asked for the recipe – so here you go!!! This cake was such a huge hit, and I’m excited to share the recipe with you all. It’s the perfect combination of fluffy-yet-dense cake, creamy coconut filling, and luscious vanilla cream cheese frosting! YUM.

Ingredients for The Best Coconut Cake

Cake

• 2 cups coconut flakes, medium shredded
• 1 pound unsalted butter
• 3 cups granulated sugar
• 6 eggs
• 1½ cups heavy cream
• 1½ tablespoons vanilla extract (don’t skimp on good vanilla, this one is my favorite, also, I always splash in a little extra vanilla when I make this cake!)
• 1 1/2 teaspoons coconut oil
• 4 ½ cups all-purpose flour (I always use this brand) 
• 1 ½ tablespoons baking powder
• ½ teaspoon kosher salt
• Sliced strawberries, for garnish around the cake if you like!

Filling

• 5 cups heavy cream
• 3 cups granulated sugar
• 1 pound unsalted butter
• 4 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 9 cups coconut, medium shredded

Frosting

• 1 cup unsalted butter, room temperature
• 5 cups powdered sugar
• ½ pound cream cheese, softened
• 1 teaspoon vanilla extract

Instructions on How to Make the Best Coconut Cake

For the Cake

1. Preheat the oven to 350°F (175°C).
2. Spread the coconut evenly onto a medium sheet pan and bake until lightly browned, 4 to 5 minutes. Reserve for the cake assembly.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs three at a time, mixing well after each addition, until light in color.
4. In a separate bowl, combine the heavy cream, vanilla extract, and coconut oil. In another bowl, sift the flour, baking powder, and salt. Starting with the cream mixture, alternately add the wet and dry sifted ingredients until all are incorporated. Scrape down the sides of the bowl after each addition. Enjoy a lick or two, if you’re like me and can’t resist – this is the best batter EVER!
5. Spray 2 round cake pans with cooking spray, and divide the batter evenly among them. Bake until toothpicks inserted into the cakes come out clean, I check it at 40ish minutes, but usually it takes about 45 to 50 minutes or more depending on how you like your cake! (I personally like mine on the underbaked side)

For the Filling

1. In a medium saucepan, combine the cream, sugar, and butter and bring to a simmer.
2. In a separate bowl, whisk the cornstarch and water together to form a slurry.
3. After the cream comes to a boil, remove it from the heat. Stir the slurry into the cream mixture, bring to a boil, then remove from the heat. Stir in the vanilla extract and coconut.
4. Place in the refrigerator overnight.

For the Frosting

1. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and cream cheese until light in color. Mix in the vanilla extract until incorporated.

For Assembly

1. Mix by hand or place the chilled filling into a stand mixer fitted with a paddle attachment. Mix on low until the filling softens, then mix at medium-high until the filling is pale, creamy, and soft enough to spread.
2. Spread the filling between the cake layers. Wrap the cake in plastic wrap and chill two to three hours or overnight. Coat the top and sides of the cake with the frosting, then press the reserved toasted coconut onto the sides of the cake.
3. Garnish with sliced strawberries.

Enjoy this delightful coconut cake that was a hit at Harrison’s birthday! This cake is a perfect blend of rich flavors and textures, making it an unforgettable treat for any occasion.

FAQs About This Coconut Cake Recipe

Can I make this coconut cake recipe ahead of time?

Yes you can! In fact, I suggest you do!! The flavors get better and better each day!!! I recommend 1 day ahead of time, and then kept in the refrigerator! 

Can I make the cake more layers?

Yes! If you want more layers, I recommend cutting your cake layers in half and putting more filling between each layer! (you won’t need any more filling, there is more than enough left over in the original recipe!)

Can I use sweetened coconut flakes for this recipe?

I prefer unsweetened coconut flakes but, yes, you can use sweetened coconut flakes, but keep in mind that it will make the cake sweeter. If you prefer a less sweet cake, stick with unsweetened coconut flakes.

What is the best way to store leftover coconut cake?

Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 5 days! You can also freeze the cake for up to 2 months. Thaw it in the refrigerator before serving.

Can I use a different frosting for this coconut cake?

Absolutely! While the cream cheese frosting complements the coconut flavor beautifully, you can use any frosting you prefer, such as buttercream or whipped cream frosting.

Can I make this coconut cake gluten-free?

To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend (I used this one for our gluten free guests, and made coconut cake cupcakes, and they were a huge hit!!!). Ensure that all other ingredients used are gluten-free as well.