Coconut Cake With Cream Cheese Coconut Frosting

Name: Coconut Cake With Cream Cheese Coconut Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 box white cake mix; 1/4 cup vegetable oil; 3 large eggs, room temperature; 8 oz coconut milk or cream of coconut (shake well if refrigerated); 1 1/2 teaspoons coconut extract (for the batter); 1 cup sour cream, room temperature; 1/4 cup unsalted butter, softened to room temperature; 8 oz cream cheese, softened to room temperature; 1 1/2 teaspoons coconut extract (optional, for the frosting); 1 teaspoon vanilla extract; 1 oz coconut milk (for frosting — approximately 2 tablespoons); 4 cups powdered sugar, sifted if clumpy; 1 to 2 cups shredded coconut (for garnish; sweetened or unsweetened depending on preference)

Delicious Coconut Cake with Cream Cheese Coconut Frosting decorated with coconut flakes.

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Creamy, tropical, and impossibly soft — this Coconut Cake With Cream Cheese Coconut Frosting feels like a sunny celebration in every bite. It’s the kind of dessert that looks like you spent hours baking but really comes together quickly with simple pantry ingredients. Fun fact: coconut was once prized as a luxury ingredient in many regions, so serving a coconut-forward cake still feels a little fancy. This recipe is perfect for busy bakers who want big flavor with minimal fuss. It’s family-friendly, easily doubled for parties, and pairs wonderfully with other favorites. If you love frosted cakes, try our lemon velvet cake with lemon cream cheese frosting for another bright, crowd-pleasing option. Ready to make something irresistible? Let’s bake.

What is Coconut Cake With Cream Cheese Coconut Frosting?

What’s in a name — a lot of deliciousness, that’s what. Coconut Cake With Cream Cheese Coconut Frosting combines a moist, coconut-infused cake base with a tangy, velvety cream cheese frosting that’s been amped up with coconut milk and shredded coconut. Ever wondered who decided both the cake and the frosting needed coconut? Maybe a coconut superfan, or someone who believed that “the way to a man’s heart is through his stomach.” Could be true — or it’s just an excellent excuse to toast extra coconut. Either way, it’s a celebration of coconut in two complementary textures: tender cake and creamy frosting. Give it a try and see why the name fits so well.

Why You’ll Love This:

Tropical, comforting flavor: The combination of coconut milk and coconut extract gives this cake a gentle, beachy sweetness that feels indulgent but not overpowering.
Budget-friendly and approachable: Using a boxed white cake mix and a few pantry staples keeps cost and prep time down while delivering bakery-style results at home.
Texture and topping that pop: The tang from cream cheese balances the sweet frosting, while shredded coconut adds chew and optional toasting brings a nutty contrast.

If you enjoy seasonal twists, compare this to our cozy apple spice cake with brown sugar frosting to see how different flavor profiles can create equally comforting cakes. Make this one for a family dinner, potluck, or anytime you want a simple showstopper.

How to Make:

Quick Overview

This cake is a breeze: dump and mix the batter, bake for about half an hour, and whip up a silky cream cheese coconut frosting while the cake cools. The texture is moist and tender, with a creamy frosting that spreads smoothly and holds a dusting of toasted or sweetened shredded coconut. Total time: about 15 minutes hands-on, 30–35 minutes baking, plus cooling time.

Ingredients

1 box white cake mix
1/4 cup vegetable oil
3 large eggs, room temperature
8 oz coconut milk or cream of coconut (shake well if refrigerated)
1 1/2 teaspoons coconut extract (for the batter)
1 cup sour cream, room temperature
1/4 cup unsalted butter, softened to room temperature
8 oz cream cheese, softened to room temperature
1 1/2 teaspoons coconut extract (optional, for the frosting)
1 teaspoon vanilla extract
1 oz coconut milk (for frosting — approximately 2 tablespoons)
4 cups powdered sugar, sifted if clumpy
1 to 2 cups shredded coconut (for garnish; sweetened or unsweetened depending on preference)

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Lightly flour or line with parchment for easy removal.
In a large mixing bowl, combine the white cake mix, 1/4 cup vegetable oil, 3 large eggs, 8 oz coconut milk, 1 1/2 teaspoons coconut extract, and 1 cup sour cream. Use a hand mixer or stand mixer and beat on medium speed for 4 minutes until the batter is smooth and slightly aerated.
Pour the batter into the prepared 9×13 pan and spread it into an even layer with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake for 30–35 minutes, rotating the pan halfway through if your oven has hot spots. Check doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. Cooling fully prevents the frosting from sliding off.
For the frosting, beat together 1/4 cup softened unsalted butter and 8 oz softened cream cheese until smooth and creamy. Add 1 1/2 teaspoons coconut extract (if using), 1 teaspoon vanilla extract, and 1 oz coconut milk. Beat until well combined.
Gradually add 4 cups powdered sugar, about 1 cup at a time, beating on low between additions until incorporated, then increase speed and beat until light and fluffy. If the frosting is too thick, add a teaspoon of coconut milk at a time to reach spreading consistency.
Spread the frosting over the cooled cake using an offset spatula. Sprinkle 1 to 2 cups shredded coconut evenly over the top. For added flavor, toast the shredded coconut in a dry skillet over medium heat for 2–4 minutes until golden, stirring constantly, then cool and sprinkle on top.

Coconut Cake With Cream Cheese Coconut Frosting

What to Serve With:

Fresh fruit salad (pineapple, mango, and berries) to cut the sweetness
Light vanilla bean or coconut ice cream for a party dessert plate
Whipped coffee or a coconut latte for a tropical afternoon pairing
Simple green salad with citrus vinaigrette when serving as part of a meal
Sparkling wine or a fruity rosé for celebrations

Top Tips for Perfecting:

Ingredient substitutions: If you don’t have coconut extract, use extra vanilla and a splash more coconut milk for subtle flavor. For dairy-free, substitute dairy-free cream cheese and butter alternatives and ensure powdered sugar is vegan-friendly.
Timing adjustments: Allow the cake to cool completely before frosting; refrigerate for 30 minutes to speed cooling if needed.
Flavor enhancements: Fold a tablespoon of shredded coconut into the batter for extra texture. Add a teaspoon of lime zest to the frosting for a bright lift.
Common mistakes to avoid: Don’t overbeat the batter after adding flour-based mixes — follow the 4-minute beat instruction but keep an eye on texture. Don’t frost warm cake.
Presentation tip: Toasted coconut on top gives a professional finish and a toasty note that contrasts the sweet frosting beautifully.

Storing and Reheating Tips:

Refrigeration: Store the frosted cake covered with a cake dome or airtight container in the refrigerator for up to 4 days. The cream cheese frosting must be refrigerated.
Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then frost. For frozen frosted slices, wrap tightly and freeze up to 2 months; thaw in the fridge before serving.
Shelf life details: Once frosted, best eaten within 3–4 days for optimal texture and flavor.
Reheating: Serve chilled or bring slices to room temperature for 30–60 minutes before serving. Do not microwave the frosted cake; if you prefer a warm slice, remove frosting and warm the cake briefly, then reapply frosting.

FAQs

Can I make this cake without a boxed mix?
Yes. Substitute with a homemade white cake recipe of similar yield (about 15–18 ounces dry mix equivalent) and fold in the coconut milk and sour cream as directed.

Can I use sweetened or unsweetened shredded coconut?
Both work. Sweetened coconut will increase sweetness and chew; unsweetened keeps it lighter. Toasting either will deepen the flavor.

Why did my frosting turn out runny?
Runny frosting usually means the cream cheese or butter were too warm, or too much coconut milk was added. Chill the frosting briefly and rewhip, adding powdered sugar to thicken if needed.

Can I make this into cupcakes?
Absolutely. Bake at 350°F for about 18–22 minutes for standard cupcakes, checking for doneness with a toothpick.

Is this cake kid-friendly and allergy-considerate?
It’s kid-friendly in flavor. For allergies, adjust to dairy-free alternatives and ensure no one has coconut allergies, which are uncommon but possible.

Conclusion

This Coconut Cake With Cream Cheese Coconut Frosting is a wonderfully simple, flavor-packed dessert that’s easy enough for a weeknight treat and pretty enough for special occasions. It combines the comforting tang of cream cheese with tropical coconut for a snack or celebration everyone will enjoy. If you’d like a quick alternative frosting method or inspiration, check out 5-Minute Creamy Coconut Cream Cheese Frosting – Snixy Kitchen for more tips. Give this cake a try, share it with loved ones, and enjoy the smiles that come with every coconut-kissed slice.