Toasted coconut is one of my favorite flavors. Covering an entire cake with crisp, golden coconut is a wonderfully simple way to elevate a homemade dessert. This toasted coconut cake doubles down on coconut flavor by using coconut milk in the batter and plenty of shredded coconut in both the cake and the frosting for a deeply satisfying, tender cake with a crunchy exterior.
Toasted Coconut Cake Recipe
Until recently I wasn’t much of a coconut fan, but once I tried toasted coconut at the right level of golden crunch, everything changed. Toasting develops a rich, nutty flavor and a satisfying texture that complements the soft, moist cake underneath. This recipe balances a soft, coconut-scented cake with a tangy cream cheese frosting and a generous coating of toasted shredded coconut for contrast and visual appeal.
The cake itself is straightforward to make: creamed butter and sugar, eggs, vanilla, shredded coconut, and a mix of flour and coconut milk to keep the crumb moist and tender. The cream cheese frosting is smooth and slightly tangy, which balances the sweetness of the toasted coconut perfectly.
This cake is ideal for potlucks, holiday gatherings, brunches, or any celebration where a memorable dessert is welcome. Below you’ll find a clear shopping list, step-by-step instructions, helpful tips for toasting coconut and getting it to adhere to the frosting, and suggestions for storing and serving.
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Recipe Shopping List
Before you start, gather the following items. For exact measurements, see the ingredient list in the recipe card below.
- Salted butter (or unsalted butter plus a pinch of salt)
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Coconut milk (canned or carton)
- Sweetened shredded coconut
- Cream cheese
- Powdered sugar (confectioners’ sugar)
Try our Coconut Shrimp too!
How do you make the coconut stick to the sides of the cake?
Getting shredded coconut to adhere to the frosting can be the messiest part of this recipe. The simplest method is to apply a slightly tacky layer of frosting and work in small sections. Place the cake on a baking sheet to catch loose flakes, then press the toasted coconut gently into the frosting using your hands or a large offset spatula. If the coconut won’t stick, chill the cake briefly to firm the frosting, then press more coconut onto the cooler surface. A light mist of simple syrup brushed on the frosting before applying coconut can also help it adhere.
Take this to your next BBQ along with some Smoked Pulled Pork!
Where can you bring a cake like this?
This cake is a great choice for potlucks, office parties, family gatherings, and birthdays. It tends to win over skeptics—even people who usually avoid coconut—because the toasted flakes add a nutty, caramelized note that complements the smooth cream cheese frosting. Because it slices well, it’s easy to serve a crowd.
Love Coconut? You’ll really love our Pina Colada!
Can you make this a 4-layer cake instead of a 2-layer cake?
Yes. If you prefer more layers, slice each baked round in half horizontally and spread a thin layer of frosting between each layer. For a balance of cake and frosting, consider thinner cake layers with more filling between them. If you prefer a higher cake with more cake-to-frosting ratio, keep the layers whole and apply frosting between only the two rounds.
Our Quadruple Chocolate Layer Cake is just as good!
More Cake Recipes
- Marble Pound Cake
- Strawberry Lemon Cheesecake Poundcake
- Blueberry Pudding Lemon Cake
- Chocolate Sour Cream Coffee Cake
- No-bake Cherry Cheesecake Fluff Pie
Toasted Coconut Cake
Moist, tender cake packed with coconut flavor. This made-from-scratch cake is a favorite for spring and summer gatherings.
25 minutes
45 minutes
1 hour 10 minutes
Ingredients
Cake
- 3 sticks salted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup coconut milk
- 4 ounces sweetened shredded coconut
Frosting
- 1 pound cream cheese, softened
- 2 sticks unsalted butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar, sifted
- 6 ounces sweetened shredded toasted coconut (for decorating)
Instructions
Cake
- Preheat oven to 350°F. Prepare two 9-inch round cake pans by spraying with baking spray, lining the bottom with parchment rounds, and lightly spraying the parchment. Set aside.
- In a stand mixer or with a hand mixer, beat the butter and sugar on medium-high until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and the shredded coconut. The batter may look slightly curdled; this is normal.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Alternate adding the dry ingredients and the coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Divide batter between the prepared pans and bake on the middle rack for 45–55 minutes, or until a tester inserted in the center comes out with moist crumbs. Begin checking about 10 minutes before the minimum time, since oven temperatures vary.
- Remove from the oven and let cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
Icing
- Beat together the softened cream cheese, unsalted butter, and vanilla until smooth. Gradually add the sifted powdered sugar and beat until fully incorporated and creamy.
- Place a thick layer of frosting on top of the first cake layer, then set the second layer on top.
- Spread half of the remaining frosting evenly over the top of the assembled cake. Use the remaining frosting to cover the sides.
- Press the toasted shredded coconut gently onto the top and sides of the cake until evenly coated. Chill briefly if needed to set the frosting, then serve.
Notes and Tips
To toast shredded coconut: spread it in a thin layer on a baking sheet and toast in a 325°F oven for 5–10 minutes, stirring or shaking the pan every couple of minutes, until the coconut turns golden brown. Alternatively, toast in a dry skillet over medium heat, stirring constantly and removing it from the heat as soon as it reaches a deep golden color. Watch closely, as coconut can burn quickly.
If you struggle to get the coconut to stick, press it gently into the frosting with your hands or a spatula. Chilling the frosted cake for 10–15 minutes can firm the frosting and make it easier to apply more coconut without it sliding off. For a stronger hold, lightly brush the frosting with a thin glaze of simple syrup before applying coconut.
Make-ahead and storage: The cake keeps well refrigerated for up to 4 days. Because the frosting contains cream cheese, store the cake covered in the refrigerator. Bring slices to room temperature for 20–30 minutes before serving to soften the frosting and enhance flavor.
Variations: For a lighter coconut flavor, use unsweetened coconut in the batter and sweetened toasted coconut for the garnish. You can also add a few tablespoons of toasted coconut into the frosting if you like extra texture.
Nutrition Information
Yield: 12 servings. Amounts per serving (approximate): Calories 1039; Total Fat 64g; Saturated Fat 42g; Trans Fat 1g; Unsaturated Fat 18g; Cholesterol 217mg; Sodium 497mg; Carbohydrates 110g; Fiber 3g; Sugar 81g; Protein 10g. Nutrition data is an estimate and should be used for general guidance only.