coconut cake with cream of coconut recipe

Written BySheba G Updated On
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The Best coconut cake with cream of coconut recipe

I’ve been making coconut cake with cream of coconut for years, and it’s always a hit with my family. The recipe is a classic, and for good reason – it’s moist, flavorful, and has just the right amount of sweetness. I love how the coconut flavor shines through in every bite, and the cream of coconut adds a richness that’s hard to resist.

My kids can’t get enough of it, and I’m happy to oblige them whenever they ask. This cake is perfect for any occasion, whether it’s a special celebration or just a Tuesday night dessert. And the best part?

It’s surprisingly easy to make, even for a novice baker like me. I’ve made this cake for holidays, birthdays, and even just because – and it never fails to impress. The combination of textures and flavors is just magic.

I’ve also noticed that this cake is a great way to use up leftover coconut or shredded coconut that’s been lingering in the pantry for too long. Plus, it’s a great way to get some extra fiber and nutrients into your diet. My kids love helping me mix the batter together, and I love watching them learn about measurements and mixing techniques.

We always have so much fun in the kitchen together.

Coconut Cake With Cream of Coconut

4.6 from 603 votes

A moist and flavorful coconut cake topped with a rich cream of coconut frosting. This tropical delight is perfect for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup coconut milk
4 large eggs
1 tsp vanilla extract
1 cup shredded coconut

For the Cream of Coconut Frosting

1 can (13.5 oz) cream of coconut
2 cups powdered sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
3In a large mixing bowl, combine flour, sugar, baking powder, and salt.
Mix well.
4Add softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
5Beat with an electric mixer on medium speed until smooth and well combined.
6Stir in shredded coconut.
7Pour the batter into the prepared cake pan.
8Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9Allow the cake to cool in the pan for 10 minutes.
10Then, transfer it to a wire rack to cool completely before frosting.
11While the cake is cooling, prepare the frosting.
12In a medium mixing bowl, beat the cream of coconut and softened butter until smooth and creamy.
13Gradually add powdered sugar to the butter mixture, beating until light and fluffy.
14Stir in the vanilla extract.
15Spread the frosting evenly over the cooled cake.
16Garnish with additional shredded coconut if desired.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 20g💛Saturated Fat: 15g❤️Cholesterol: 100mg🧂Sodium: 350mg🌾Total Carbs: 70g🥦Dietary Fiber: 2g🍬Sugars: 55g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use toasted coconut flakes in the cake and as a garnish.

Watch Video Of How Coconut Cake With Cream of Coconut Works

This coconut cake with cream of coconut is a recipe I always recommend to my friends and family. It is perfect for any occasion, from a simple family dinner to a large gathering. The cake is moist, delicious, and full of coconut flavor.

It can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can also freeze the cake for up to three months, making it a great make-ahead dessert for busy families. It can be decorated as desired and it looks great on the table.

It is a great cake for kids and adults and can be served for birthdays, holidays, and any special occasion. The cake can also be made ahead of time and stored in the refrigerator or freezer until ready to serve. Just let it come to room temperature before serving.

This cake is a perfect dessert for any occasion, and I know you and your family will love it. It is a great way to bring a taste of the tropics to your table, and it is sure to be a hit with everyone who tries it.

❓ Frequently Asked Questions About Coconut Cake With Cream of Coconut

Q: What type of coconut is best for this recipe?

This recipe works well with either sweetened or unsweetened shredded coconut.

Q: Can I substitute other types of milk for the cream of coconut?

You can substitute other types of milk for the cream of coconut if you’re looking for a non-dairy option.

Q: How do I store leftover coconut cake?

You can store leftover coconut cake at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months.

Q: What’s the best way to reheat this cake?

The best way to reheat this cake is by wrapping it in foil and baking it at 350°F (180°C) for 10-15 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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