Sensational Coconut Layer Cake with Coconut Cream Cheese Frosting
Prep time
Cook time
Total time
The cakes can be torted to make 4 layers with frosting in between each layer, as I've done in these photos. Shredded coconut and/or drizzled chocolate can be added to the middle layer, if desired. The cake can be made a day ahead and stored uncovered at cool room temperature or in the refrigerator; remove from refrigerator at least 30 minutes before serving. Leftovers should be covered and refrigerated.
Recipe type: Cakes
Cuisine: American
Yield: 12
  • 4 large eggs, at room temperature, lightly beaten
  • ¾ cup (6 fluid oz) Coco Lopez Real Cream of Coconut
  • 1/4 cup (2 fluid oz) filtered water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2-1/4 cups (9 oz, 250 grams) cake flour or all-purpose flour
  • 1 cup (7 oz, 200 grams) granulated sugar, preferably super fine or extra fine
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 oz (170 grams) salted butter, cool room temperature, (70°F) cut into 12 pieces
  • 1 cup (8 oz, 226 grams) salted butter, cool room temperature (70°F)
  • 4 cups (16 ounces, 454 grams) confectioners' sugar, sifted
  • 2 tablespoons (1 fluid oz) Coco Lopez Real Cream of Coconut
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 16 ounces regular cream cheese, chilled and cut into 16 pieces
Topping and Decorations
  • 4 oz or more Baker's Angel Flake Sweetened Coconut
  • 2 oz semii-sweet baking chocolate, melted
  • Candy as desired, optional
  1. Adjust oven rack to the middle position and heat oven to 350°F.
  2. Spray two 8" round cake pans with nonstick cooking spray, line them with parchment, and lightly spray the parchment..
  3. Use a fork or a whisk to lightly beat the eggs in a 4-cup meausring cup, then whisk in the Coco Lopez, water, vanilla extract, and coconut extract.
  4. Using the mixer's flat paddle, mix the flour, sugar, baking powder, and salt together in the bowl of stand mixer at low speed.
  5. With the mixer on low, toss in the pieces of butter one at a time and mix until the mixture resembles moist crumbs.
  6. Add all but 1/2 cup of the egg mixture to the bowl and beat at medium speed (or high speed if using handheld mixer) until smooth, light, and fluffy, about 1 minute.
  7. Reduce speed to low and add remaining 1/2 cup of egg mixture and beat 30 seconds more on medium.
  8. Divide batter evenly between the prepared cake pans and spread into even layer; lift the pans about 2" and drop the pans on the counter to eliminate bubbles in the batter, then wrap pans with wet cake strips, if using them.
  9. Bake until the cakes are light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes, depending on whether you used cake strips.
  10. Remove the cake strips, if used, and leave the cakes in the pans on a cooling rack for 10 minutes, then turn cakes out onto the rack, remove the parchment, flip the cakes right side up and cool completely, about 2 hours.
  1. Sift the powdered sugar.
  2. Using a stand mixer fitted with the flat paddle, beat the butter on medium until creamy, a minute or so, then with the mixer at low speed, add half the powdered sugar and beat until smooth.
  3. Add the Coco Lopez and extracts and beat on low speed until smooth.
  4. Add the remaining powdered sugar on low until combined, then beat on medium high until light, fluffy and smooth, 4 or 5 minutes, scraping the bowl as needed.
  5. Frost the cake completely on top and sides, add shredded coconut to the top, then drizzle melted chocolate over.
  6. Add piped top and bottom borders and/or candy, if desired.
Recipe by MJ Bakes A Lot at