What frosting goes with coconut cake?

A classic coconut buttercream made with coconut milk or extract is the go-to. For less sweetness, try cream cheese frosting or whipped cream-based alternatives.

Can you make cake frosting with coconut oil?

Yes, coconut oil works well as a butter substitute in many frosting recipes—especially for vegan or dairy-free versions. It adds a subtle coconut note and smooth texture.

Does cake with coconut cream frosting need to be refrigerated?

Definitely. Any frosting with coconut cream or dairy ingredients should be stored in the fridge. Let it come to room temperature before serving for the best consistency.

What is Tom Cruise’s coconut cake?

It’s a white chocolate coconut bundt cake from Doan’s Bakery in California that Tom Cruise famously sends to friends during the holidays. This homemade version brings the same tropical joy.

What country is coconut cake from?

Coconut cake is deeply rooted in Southern U.S. cuisine, though similar coconut-rich cakes are also popular in Caribbean and Southeast Asian cultures.

What flavor goes well with coconut cake?

Tropical notes like pineapple, lime, and passionfruit complement coconut beautifully. Vanilla and almond are also excellent companions.

Coconut Cake with Coconut Frosting

Description

A dreamy coconut cake layered with whipped coconut frosting and sprinkled with shredded coconut—perfect for any season or celebration.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup full-fat canned coconut milk (shake well)
1/2 cup sour cream or Greek yogurt
1 cup shredded sweetened coconut
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk (more if needed)
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup shredded coconut for garnish (optional: toasted)

Instructions

Preheat oven to 350°F (175°C) and line two 8- or 9-inch round pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Using a stand or hand mixer, beat butter and sugar until light and fluffy, about 3–4 minutes.
Beat in eggs one at a time, then mix in coconut and vanilla extracts.
Alternate adding dry ingredients and coconut milk, beginning and ending with the dry. Stir in sour cream just until combined.
Fold in shredded coconut with a rubber spatula.
Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat butter until creamy, add powdered sugar gradually, then coconut milk, vanilla, and coconut extract. Adjust consistency as needed.
Frost cooled cakes and top with shredded or toasted coconut.

Notes

To intensify coconut flavor, add a layer of coconut cream between cake layers. Store frosted cake in the fridge if using dairy in frosting. Let it come to room temperature before serving.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 38g
Sodium: 190mg
Fat: 30g
Saturated Fat: 20g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: coconut cake, tropical dessert, coconut frosting, easy cake, moist coconut cake