Easter Coconut Cake Cream Cheese (Printable)

Moist coconut cake with cream cheese frosting and toasted coconut topping, perfect for festive occasions.

# What You'll Need:

→ For the Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut

→ For the Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons coconut milk

→ For Decoration

17 - 1 cup sweetened shredded coconut, toasted

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla and coconut extract.
04 - Alternate adding flour mixture and coconut milk to the wet ingredients, beginning and ending with flour. Mix just until combined. Fold in shredded coconut.
05 - Divide batter evenly between prepared pans. Smooth tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy, adding coconut milk as needed for spreading consistency.
08 - Place one cake layer on a serving plate. Spread frosting over the top. Place the second layer on top and frost the top and sides of the cake.
09 - Gently press toasted coconut onto the top and sides of the cake for decoration.
10 - Chill for at least 30 minutes before slicing for cleaner cuts.

# Expert Advice:

01 -
  • The cream cheese frosting cuts through the sweetness in the most perfect way
  • Toasted coconut adds this incredible crunch that makes every bite interesting
  • Its the kind of cake that makes people pause and take a picture before cutting
02 -
  • Room temperature ingredients are nonnegotiable for both cake and frosting. Cold ingredients create lumps and uneven texture.
  • The cake must be completely cool before frosting. Even slightly warm cake will melt the cream cheese frosting.
  • Chill the frosted cake for at least 30 minutes before slicing. This gives you those clean restaurant-style cuts.
03 -
  • Use kitchen scales to measure flour by weight for consistent results every time
  • Rotate the cake pans halfway through baking for even rising
  • Let the frosted cake set at room temperature for 20 minutes before refrigerating

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