This Coconut Cream Cake is soft, fluffy, and packed with coconut flavor in every bite. You get tender cake layers, a creamy coconut filling, and a thick frosting that holds all that sweet shredded coconut. It’s a dreamy dessert for holidays, birthdays, and anytime you want a cake that feels special.
Introduction
If you love coconut desserts, Coconut Cream Cake is about to become your go-to. It’s a fan-favorite because it tastes like a bakery cake but uses simple steps you can totally handle at home. The filling is creamy and the cake stays moist for days—yes, days.
The standout trick is using coconut milk plus a touch of sour cream in the batter. Coconut milk boosts flavor, and sour cream keeps the crumb tender. Trust me, don’t skip the sour cream—Coconut Cream Cake is so much softer with it.
Why You’ll Love This Coconut Cream Cake
- Ultra moist crumb: Coconut milk and sour cream keep it tender.
- Better than bakery: Big coconut flavor and fluffy frosting at home.
- Perfect for celebrations: Looks impressive with coconut on top.
- Make-ahead friendly: Great for parties and holidays.
- Cozy and classic: A timeless cake everyone recognizes.
Ingredients for Coconut Cream Cake
Cake Layers
- All-purpose flour (2 1/2 cups): Cake structure.
- Baking powder (2 1/2 tsp): Helps layers rise.
- Salt (1/2 tsp): Balances sweetness.
- Unsalted butter, softened (3/4 cup): Rich flavor.
- Granulated sugar (1 3/4 cups): Sweetness and structure.
- Eggs (4): Structure and richness.
- Coconut milk (1 cup): Boosts coconut flavor and moisture.
- Tip: Shake the can well before measuring.
- Sour cream (1/2 cup): Makes the cake extra tender.
- Swap: Plain Greek yogurt.
- Vanilla extract (2 tsp): Warm flavor.
- Shredded sweetened coconut (3/4 cup): Extra coconut texture.
Coconut Cream Filling
- Instant vanilla pudding mix (1 box, 3.4 oz): Easy, thick filling base.
- Coconut milk (1 1/2 cups): Makes the filling taste like coconut.
- Shredded sweetened coconut (1/2 cup): Adds texture.
Fluffy Frosting
- Cream cheese, softened (8 oz): Tangy, creamy base.
- Unsalted butter, softened (1/2 cup): Smooth richness.
- Powdered sugar (3 cups): Sweetens and thickens.
- Heavy cream (2–3 tbsp): Helps make it fluffy and spreadable.
- Vanilla extract (1 tsp): Flavor boost.
For Decorating
- Shredded sweetened coconut (2 cups): Press onto the frosting for the classic look.
How to Make Coconut Cream Cake
- 1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment circles.
- 2. Whisk flour, baking powder, and salt in a bowl.
- 3. Cream butter and sugar for 2–3 minutes until light and fluffy.
- 4. Beat in eggs one at a time, mixing after each.
- 5. Mix in coconut milk, sour cream, and vanilla until smooth.
- 6. Fold in dry ingredients just until combined, then stir in 3/4 cup shredded coconut.
- 7. Bake 28–33 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then cool completely on a rack.
Make the Filling
- 8. Whisk pudding mix with 1 1/2 cups coconut milk for 2 minutes until thick. Stir in 1/2 cup shredded coconut. Chill 10 minutes to set.
Make the Frosting
- 9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream. Beat until thick and fluffy.
Assemble
- 10. Spread coconut cream filling between cake layers. Frost the top and sides. Press shredded coconut all over the frosting. Chill 20 minutes to set before slicing.
Tips for Perfect Coconut Cream Cake
- Line pans with parchment: Helps layers release cleanly.
- Don’t overmix: Keeps the cake tender and soft.
- Chill before slicing: Makes neat slices and set frosting.
- Press coconut gently: Do it over a tray to catch extra.
- Use coconut milk: Big flavor boost without extra effort.
Variations & Substitutions
- Three-layer cake: Bake in three 8-inch pans and shorten bake time.
- Toasted coconut: Toast coconut lightly for a nuttier flavor (let cool before decorating).
- Lighter frosting: Swap cream cheese frosting for whipped topping-style frosting.
- Extra coconut: Add 1/2 tsp coconut extract to the batter for even more flavor.
- Cupcakes: Bake at 350°F for 18–22 minutes, then fill and frost.
Make-Ahead & Freezing
Store Coconut Cream Cake covered in the fridge for up to 5 days. Let slices sit 10–15 minutes at room temp before serving.
Freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight, then fill and frost. Freezing fully frosted cake works for up to 1 month, but coconut may soften slightly.
Serving Suggestions & Pairings
- Serve with fresh berries for a bright contrast.
- Pair with coffee or hot tea.
- Perfect for birthdays, showers, and holiday dinners.
- Add a scoop of vanilla ice cream for extra cozy dessert vibes.
Reader Review: “This coconut cream cake tasted like a bakery cake! The filling was creamy and the coconut on top made it so pretty.”
If you make Coconut Cream Cake, leave a rating and comment! Do you like your coconut cake extra fluffy, or extra rich and creamy?
Print
Coconut Cream Cake (Best Ever, Easy, Ultra Moist)
- Total Time: 2 hours (includes cooling/chilling)
- Yield: 2 hours (includes cooling/chilling) 1x
- Diet: Vegetarian
Description
This coconut cream cake is soft, fluffy, and filled with creamy coconut pudding—finished with coconut cream frosting and toasted coconut.
Ingredients
Cake
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg whites, room temperature
2 teaspoons vanilla extract
1 cup canned coconut milk
1/2 cup whole milk
1 cup sweetened shredded coconut (optional)
Coconut filling
1 (3.4-ounce) box instant vanilla pudding mix
1 1/2 cups canned coconut milk
1/2 cup whole milk
1 cup shredded coconut
Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup toasted shredded coconut (for topping)
Instructions
Heat oven to 350°F. Grease two 9-inch pans and line with parchment.
Whisk cake flour, baking powder, and salt.
Beat butter and sugar until fluffy. Beat in egg whites and vanilla.
Add dry ingredients alternating with coconut milk and milk. Fold in coconut (optional).
Bake 24 to 30 minutes until set. Cool completely.
Whisk filling ingredients until thick; chill 5 minutes.
Beat frosting ingredients until fluffy.
Assemble: cake layer, coconut filling, cake layer, frost, top with toasted coconut.
Notes
Heat oven to 350°F. Grease two 9-inch pans and line with parchment.
Whisk cake flour, baking powder, and salt.
Beat butter and sugar until fluffy. Beat in egg whites and vanilla.
Add dry ingredients alternating with coconut milk and milk. Fold in coconut (optional).
Bake 24 to 30 minutes until set. Cool completely.
Whisk filling ingredients until thick; chill 5 minutes.
Beat frosting ingredients until fluffy.
Assemble: cake layer, coconut filling, cake layer, frost, top with toasted coconut.
- Prep Time: Toast coconut: Bake on a sheet pan at 350°F for 5 to 8 minutes, stirring once. Make-ahead: Assemble up to 1 day ahead; keep refrigerated. Tools: 9-inch pans, mixer, parchment.
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American