Coconut Cake with Flaked Coconut Frosting Recipe

If you’re a fan of all things coconut, you’re going to flip for this Coconut Cake with Flaked Coconut Frosting Recipe. I’ve been making this cake for years, and every single time it’s a showstopper at parties. It’s moist, fluffy, and that frosting? Oh, it’s loaded with flaked coconut that adds this irresistible chewy crunch. Trust me, once you make this, you’ll find yourself looking for excuses to bake it again.

this …

Ingredients & Why They Work

This Coconut Cake with Flaked Coconut Frosting Recipe uses a handful of simple ingredients that harmonize beautifully to give you a cake that’s moist, flavorful, and loaded with coconut goodness. Grab good-quality cake flour and fresh buttermilk to make a real difference.

• Egg Whites: Whipped to stiff peaks, they add airiness, making the cake light and fluffy.
• Buttermilk: Adds moisture and tenderness while helping the baking soda to react for good rise.
• Baking Soda: Leavens the cake perfectly with the acidity of the buttermilk.
• Sweetened Flaked Coconut: The star ingredient, providing both coconut flavor and texture.
• Cake Flour: Gives a finer crumb than all-purpose flour for that delicate softness.
• Powdered Milk: Adds richness and subtle sweetness to the cake batter.
• Granulated Sugar: Sweetens and helps tenderize the crumb.
• Salt: Enhances all the flavors, balancing the sweetness.
• Unsalted Butter: Provides richness and depth—not too salty, so you can control seasoning.
• Egg Yolks: Add richness and moisture to the batter.
• Vanilla Bean Paste: Imparts a deep vanilla flavor with those delicious little beans visible.
• Coconut Extract: Intensifies coconut flavor without overpowering.
• Cream Cheese: For that tangy, creamy frosting base that feels luxurious.
• Salted Butter: Adds balance to the frosting’s sweetness and creaminess.
• Powdered Sugar: Sweetens and thickens the frosting.
• Heavy Cream: Makes the frosting smooth and spreadable.
• Vanilla Extract: Rounds out the frosting flavor.

Tweak to Your Taste

I love that this Coconut Cake with Flaked Coconut Frosting Recipe is pretty versatile, so you can tweak it to suit your cravings or dietary needs. I often play around with coconut variations or enhance the tropical vibe.

• Lime Zest Twist: Adding a teaspoon of fresh lime zest to the batter makes it taste like a vacation—bright and refreshing.
• Use Almond Flour: For a gluten-free version, substitute cake flour for almond flour and adjust baking time slightly (just a heads-up, texture will be different but still delicious).
• More Coconut Crunch: Toast the flaked coconut before adding it to the frosting for an irresistible nutty aroma and crunch.
• Less Sugar: If you prefer a less sweet frosting, reduce powdered sugar by a cup and balance with a tiny splash of heavy cream.

Step-by-Step: How I Make Coconut Cake with Flaked Coconut Frosting Recipe

Step 1: Whip Those Egg Whites to Bodybuilding Perfection

I start by separating my eggs, letting those whites come to room temperature—it whips better this way. Using my stand mixer with the whisk attachment on speed 4 for two minutes, then cranking it up to speed 6 until stiff peaks form (think glossy, firm mountains). This step is crucial: no over or under whipping, or your cake texture will suffer. Once whipped, I gently set them aside for later folding.

Step 2: Prepping the Coconut and Dry Ingredients

While the egg whites rest, I pulse the sweetened flaked coconut in a food processor until it’s finely shredded. This releases more flavor and blends better into the batter. Then, in the now-empty mixer bowl, I add the processed coconut, cake flour, granulated sugar, powdered milk, and salt — mixing lightly to combine before adding butter and egg yolks.

Step 3: Mixing Batter with Buttermilk and Vanilla Goodness

Next, I add softened butter to the dry ingredients, mixing until the texture resembles wet sand. Scraping down the bowl is key here to avoid lumps. Then the five egg yolks join the party, along with aromatic vanilla bean paste and that dreamy coconut extract. I finish by slowly incorporating the buttermilk mixture in three batter-thinning additions to keep it smooth and well-mixed.

Step 4: Folding in the Fluffy Egg Whites and Baking

Folding in the whipped egg whites is where you want to be delicate but thorough—try to keep as much air as possible without leaving streaks. The batter will be luscious and thick. I divide it evenly between two greased 9-inch pans (a kitchen scale can really help here) and bake at 350°F for about 35-40 minutes, or until a toothpick comes out clean.

Step 5: Cooling and Mastering the Overnight Rest

Once out of the oven, I let the cakes cool in the pans for 5 minutes—this prevents them from breaking when unmolding. Then on a wire rack until nearly cool. Here’s where the magic happens: I wrap them up tightly in plastic wrap while they’re still slightly warm and leave them at room temp overnight. This step locks in moisture for a cake that stays tender and dreamy the next day.

Step 6: Creating the Dreamy Flaked Coconut Frosting

For the frosting, I use cold cream cheese and softened salted butter beaten together until fluffy and smooth. Adding powdered sugar gradually with heavy cream keeps it from getting too dense (or too runny—you can always tweak with more sugar or cream). I finish with vanilla and coconut extracts for a flood of coconut flavor. The 1-2 cups flaked coconut get pressed gently onto the frosted cake’s exterior for that iconic texture.

How to Serve Coconut Cake with Flaked Coconut Frosting Recipe

Garnishes

I typically garnish this cake with extra sweetened flaked coconut pressed gently to the sides and top—sometimes toasted for a deeper nuttiness. A few fresh coconut curls or even edible flowers add a pretty touch without overpowering the natural flavor. If I’m feeling fancy, I’ll pipe some fluffy frosting rosettes for that classic cake-shop look.

Side Dishes

This cake pairs brilliantly with fresh tropical fruits like pineapple slices or mango chunks. A dollop of whipped cream or a scoop of vanilla bean ice cream makes for a perfect balance. And if it’s brunch, a lightly brewed coffee or a slightly chilled coconut water works beautifully alongside.

Creative Ways to Present

For birthdays or special celebrations, I’ve layered this cake into a tall tower with alternating layers of coconut and passion fruit curd for a tropical twist. Another fun idea? Serve mini versions as cupcakes topped with the flaked coconut frosting, perfect for grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store this cake covered in the fridge for up to 4 days. To keep the coconut flakes from drying out, I usually leave the cake uncovered on the top (in a way that keeps dust out), which preserves that lovely coconut texture better.

Freezing

I have frozen unfrosted layers wrapped tightly in plastic wrap and foil — they thaw overnight in the fridge and taste just as fresh the next day. I prefer to freeze before frosting for best texture, but you can freeze fully frosted cakes for up to a month if wrapped well.

Reheating

For day-old slices, I let them warm to room temperature and pop them in the microwave for about 10-15 seconds to revive the softness without melting the frosting too much. It’s a quick fix that tastes almost like freshly baked.

FAQs

Final Thoughts

This Coconut Cake with Flaked Coconut Frosting Recipe holds a special place in my heart because of how effortlessly it combines classic flavors with a luscious texture that always impresses my friends and family. It’s one of those cakes that’s a little slice of sunshine you can make at home anytime. I promise, once you try it, you’ll understand why I keep coming back to this recipe season after season. So, roll up your sleeves, preheat that oven, and let’s bring a bit of tropical magic to your kitchen!

Print