Very Creamy Coconut Cake Recipe
This Very Creamy Coconut Cake is made with a soft coconut cake, a rich coconut milk soak, and fluffy cream cheese whipped topping. It’s an easy make-ahead dessert for holidays, parties, birthdays, and potlucks.
Ingredients
For the coconut cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat canned coconut milk stirred
- ½ cup sour cream
- 1 cup sweetened shredded coconut
For the coconut soak
- 1 can 14 ounces sweetened condensed milk
- ¾ cup cream of coconut stirred
- ½ cup full-fat canned coconut milk
For the topping
- 8 ounces full-fat cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 cups cold heavy whipping cream
- 1½ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Coat a 9 inch x 13 inch baking dish with cooking spray.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Add the softened butter and granulated sugar to a large mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes, or until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla and coconut extracts.
- Whisk the coconut milk and sour cream together in a separate bowl.
- Add one-third of the flour mixture to the butter mixture. Mix on low, then add half of the coconut milk mixture.
- Repeat with another third of the flour, the remaining coconut milk mixture, and the final third of flour. Mix just until combined.
- Fold in 1 cup shredded coconut.
- Spread the batter evenly in the prepared baking dish.
- Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool for 10 minutes.
- Whisk the sweetened condensed milk, cream of coconut, and coconut milk together until smooth.
- Use the handle of a wooden spoon to poke holes across the warm cake, spacing them approximately 1 inch apart.
- Slowly pour the coconut mixture over the cake, pausing to let it soak into the holes.
- Cool the cake at room temperature for 30 minutes. Cover and refrigerate for at least 3 hours.
- Beat the softened cream cheese and powdered sugar until smooth. Mix in the vanilla and coconut extracts.
- Slowly add the cold heavy whipping cream. Beat on medium-high speed until the topping is thick and fluffy.
- Spread the topping over the chilled cake.
- Sprinkle 1½ cups shredded coconut evenly over the top.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Use canned full-fat coconut milk, not a refrigerated coconut beverage.
Stir the coconut milk and cream of coconut before measuring.
Make sure the cake is still warm when you poke the holes and add the soak.
Pour the coconut mixture slowly so it spreads evenly through the cake.
Chill the cake for at least 4 hours total. Overnight chilling gives it an even creamier texture.
Store the cake covered in the refrigerator for up to 5 days.
To freeze it, freeze the soaked cake without the whipped topping for up to 2 months.
Stir the coconut milk and cream of coconut before measuring.
Make sure the cake is still warm when you poke the holes and add the soak.
Pour the coconut mixture slowly so it spreads evenly through the cake.
Chill the cake for at least 4 hours total. Overnight chilling gives it an even creamier texture.
Store the cake covered in the refrigerator for up to 5 days.
To freeze it, freeze the soaked cake without the whipped topping for up to 2 months.
Tried this recipe?Let us know how it was!