The Ultimate, Moist, and Irresistibly Creamy Creme of Coconut Cake

Welcome to the ultimate tropical escape delivered right to your kitchen counter. This recipe for the Creme of Coconut Cake is not just a dessert; it’s an experience. Forget everything you thought you knew about dry, lackluster coconut cakes. This creation is fundamentally different because it employs a secret weapon: a lavish, warm soak made entirely of pure cream of coconut (like Coco López), which transforms a simple, fluffy white cake into a deeply saturated, unbelievably moist, and intensely flavorful tropical delight.

If you have been searching for the definitive recipe that captures the essence of a piña colada in cake form, look no further. We combine a tender, scratch-made coconut buttermilk cake base with a spectacular soak, and top it all off with the silkiest, most stable cream cheese frosting you could ever dream of. Finally, a generous layer of lightly toasted coconut flakes adds that perfect textural crunch and visual appeal. Whether you’re baking for a holiday gathering, a summer barbecue, or just craving a luxurious treat, this Creme of Coconut Cake stands head and shoulders above the competition. It’s comforting, sophisticated, and guaranteed to earn rave reviews from every single person who takes a bite. Get ready to bake the moistest cake of your life.

Why You’ll Fall in Love with This Creme of Coconut Cake (The Decadent Difference)

There are countless coconut cake recipes circulating, but very few achieve the perfect trifecta of moisture, flavor depth, and ease that this specific Creme of Coconut Cake recipe delivers. It elevates the standard 9×13 sheet cake format to gourmet status, making it ideal for both casual family dinners and impressive party presentations. Here is precisely why this recipe will become your new go-to favorite:

Unmatched Moisture: The Secret is in the Soak

The defining characteristic of this recipe is the “Creme of Coconut Soak” applied immediately after baking. By poking holes into the hot cake and dousing it with a whole can of sweetened cream of coconut, we ensure that every molecule of the sponge absorbs rich, sweet, and fatty coconut goodness. This isn’t a thin syrup; it’s a luscious, heavy crème that infuses the cake with such intense moisture that it remains fresh and tender for days. While traditional cakes dry out quickly, the Creme of Coconut Cake actually improves as it rests in the refrigerator, allowing the soak to fully set and marry with the cake crumb.

A Perfectly Balanced Flavor Profile

Some coconut cakes can be overwhelmingly sweet or taste artificial. Our recipe, however, uses high-quality ingredients to achieve harmony. The cake base utilizes buttermilk, which introduces a mild acidity that tenderizes the crumb and slightly balances the sweetness of the sugar and shredded coconut within the batter. The cream cheese frosting further adds a delightful tangy counterpoint to the intensely sweet and tropical soak. The combination is complex sweet, creamy, and subtly tart, providing a sophisticated flavor that appeals to all palates, even those who claim they “don’t usually like coconut cake.”

The Silky-Smooth Cream Cheese Frosting

We skip heavy, overly buttery American buttercreams for a frosting that is rich yet light. This Cream Cheese Coconut Frosting is engineered for stability and fluffiness. By starting with softened cream cheese and butter and incorporating a specific amount of full-fat coconut milk, we create a truly decadent, spreadable topping that holds its shape beautifully while remaining incredibly soft. This texture contrasts perfectly with the dense, moist cake underneath and the crunchy toasted coconut flakes sprinkled on top. It’s the crowning glory of this magnificent Creme of Coconut Cake.

Easy Presentation with High Impact

Baking this cake in a 9×13 inch pan simplifies the process immensely no stacking, leveling, or intricate decorating required. This makes it the ultimate dessert for potlucks, church functions, or large family gatherings. Despite its simple structure, the final product, topped with that snowy white frosting and golden-brown toasted coconut, looks absolutely stunning. The visual appeal matches the irresistible taste, making the Creme of Coconut Cake an instant centerpiece. For more quick dessert ideas, you might also love our Hot Chocolate Fudge.

Why You Should Try Making This Creme of Coconut Cake Today

If you are looking to expand your baking repertoire with a reliable, show-stopping dessert that requires intermediate skills but delivers professional-level results, this is your sign. The process of making this specific coconut cake is highly rewarding, teaching you techniques critical to successful moisture retention in baking.

A Masterclass in Moist Baking

Executing this recipe successfully teaches the critical importance of ingredients at room temperature (for proper emulsification), the technique of creaming butter and sugar (for incorporating air), and the delicate art of alternating wet and dry ingredients (to prevent gluten overdevelopment). But the most important lesson is the soaking technique. Learning to successfully apply the Cream of Coconut Soak to the warm cake ensures that you can transfer this knowledge to other bakes, guaranteeing tender results every time. This cake is an investment in your baking skills, yielding an immediate, delicious return.

Perfect for Any Occasion, Year-Round

While coconut might evoke images of summer and the tropics, the intense, comforting flavor of this Creme of Coconut Cake is equally welcome at a winter holiday table. It provides a bright, exotic contrast to heavy seasonal fare. It keeps and travels well, making it the perfect dessert to bring to a host. Since it must be chilled to allow the soak and frosting to set, it’s an excellent make-ahead recipe, reducing stress on the day of your event.

High Yield and Cost-Effective

A 9×13 inch sheet cake yields generous servings easily 15 to 20 slices, depending on how you cut it. Given the quality of the ingredients used, the resulting cake offers exceptional value, providing a homemade gourmet experience that rivals anything you could purchase from a specialty bakery. You are investing your time in creating joy and satisfaction, encapsulated in a beautiful, delicious dessert.

It Will Become a Family Tradition

Recipes that receive universal praise often become enshrined as family favorites. This Creme of Coconut Cake has the power to do exactly that. It’s often requested for birthdays, holidays, and special celebrations because of its memorable texture and unforgettable taste. Try pairing it with a light appetizer before the main course, perhaps a refreshing Italian Starter Pasta Salad, for a perfect meal progression.

Ingredients and Essential Utensils for the Creme of Coconut Cake

Success in this recipe hinges on precise measurements and using ingredients at the specified temperatures. Specifically, ensuring the butter, eggs, and buttermilk are at room temperature is crucial for creating a smooth, emulsified batter that bakes up light and lofty.

I. For the Coconut Cake Ingredients:

• 2 ½ cups All-Purpose Flour, sifted: Sifting is vital here to ensure the cake is light and prevents the formation of lumps.
• 1 teaspoon Baking Soda: Our main leavening agent, which works with the buttermilk’s acid to give the cake lift.
• ½ teaspoon Salt: Essential for balancing the sweetness and enhancing the coconut flavor.
• 1 cup (2 sticks) Unsalted Butter, softened: Must be truly soft (but not melted) for proper creaming.
• 2 cups Granulated Sugar: Provides structure and sweetness.
• 4 large Eggs, room temperature: Room temperature eggs emulsify better into the butter mixture, resulting in a silkier batter.
• 1 teaspoon Pure Vanilla Extract: A crucial flavor component to complement the coconut.
• 1 cup Buttermilk, room temperature: Adds moisture and tenderness; the acidity reacts with the baking soda.
• 1 cup Sweetened Shredded Coconut: Folded into the batter for texture and embedded flavor.

II. For the Coconut Soak (Crème) Ingredients:

• 1 (15 ounce) can Cream of Coconut (such as Coco López), stirred well: Note: This is Cream of Coconut (thick and sweetened, usually found near drink mixers), not thin Coconut Milk. The quality and consistency of this ingredient are non-negotiable for the proper soak effect. Stirring well ensures the fat and sugar are re-homogenized.

III. For the Cream Cheese Coconut Frosting Ingredients:

• 8 ounces Cream Cheese, softened: Full-fat, softened cream cheese is necessary for a rich and stable frosting base.
• ½ cup (1 stick) Unsalted Butter, softened: Again, ensure it is fully softened to beat smoothly with the cream cheese.
• 4 cups Powdered Sugar, sifted: Sifting prevents grainy frosting. Adjust consistency with a little more sugar if needed.
• 1 teaspoon Pure Vanilla Extract: Enhances the creamy flavor.
• 2 tablespoons Full-Fat Coconut Milk (canned): This liquid base adds richness and a subtle coconut flavor without thinning the frosting too much.
• 2 cups Sweetened Shredded Coconut, lightly toasted (for garnish): Toasted coconut provides color, crunch, and intensifies the natural coconut aroma.

Essential Tools for Baking Success:

While this recipe is straightforward, the right equipment will make the process seamless, especially when tackling a large sheet cake like this glorious Creme of Coconut Cake.

• 9×13 Inch Baking Pan: The specified pan size is crucial for the correct baking time and cake height.
• Stand Mixer (Recommended) or Hand Mixer: Necessary for thoroughly creaming the butter and sugar and whipping the frosting to light, fluffy perfection.
• Large Mixing Bowls: One for the dry ingredients, and the stand mixer bowl for the wet ingredients.
• Fine-Mesh Sifter: Essential for sifting flour and powdered sugar, preventing lumps.
• Rubber Spatula: Used for folding the coconut into the batter and scraping down the sides of the bowl.
• Wooden Skewer or Fork: Absolutely mandatory for poking holes into the hot cake to facilitate the soak.
• Wire Rack: For cooling the cake, though the soaking happens immediately while still in the pan.

Detailed Step-by-Step Guide to Making the Ultimate Creme of Coconut Cake

Follow these instructions precisely to ensure your cake is perfectly moist, tender, and saturated with the tropical flavor of the cream of coconut soak. This section breaks down the process into three manageable parts.

Part One: Preparing and Baking the Coconut Cake

1. Preheat and Prepare (Step 1): Preheat your oven accurately to 350°F (175°C). Grease your 9×13 inch baking pan thoroughly, then dust it lightly with flour, shaking out any excess. This prep step is critical to prevent sticking.
2. Mix Dry Ingredients (Step 2): In a medium bowl, take your time to whisk together the sifted flour, baking soda, and salt. Set this aside; we will incorporate it slowly.
3. Cream Wet Ingredients (Step 3): In the bowl of your stand mixer (fitted with the paddle attachment), combine the softened butter and granulated sugar. Cream these together on medium speed for a full 3 to 5 minutes. Tip: Stop the mixer and scrape the bowl down once or twice. The mixture must become visibly pale, light, and fluffy; this is when air is incorporated, which gives the cake its structure and tender crumb.
4. Add Eggs (Step 4): Incorporate the eggs one at a time. Mix until each egg is fully combined before adding the next. This prevents the batter from curdling. After the eggs, beat in the vanilla extract.
5. Combine Mixtures (Step 5 – The Alternating Method): Reduce the mixer speed to the lowest setting. This is crucial to avoid overdeveloping the gluten. You must alternate adding the dry flour mixture and the room temperature buttermilk.
   • Begin with 1/3 of the flour mixture. Mix until just incorporated.
   • Add 1/2 of the buttermilk. Mix until just combined.
   • Add the next 1/3 of the flour mixture. Mix until just combined.
   • Add the remaining 1/2 of the buttermilk. Mix until just combined.
   • Finish with the final 1/3 of the flour mixture.

   STOP MIXING IMMEDIATELY once the last streaks of flour disappear. Overmixing at this stage yields a tough cake.

6. Fold in Coconut (Step 6): Using a rubber spatula, gently fold the 1 cup of sweetened shredded coconut into the batter. This slow, gentle motion ensures you don’t deflate the air you incorporated earlier.
7. Bake (Step 7): Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30 to 35 minutes. Test for doneness by inserting a wooden skewer into the center it should come out clean, perhaps with a few moist crumbs clinging to it.

Part Two: Applying the Coconut Soak (The Crème)

This is the step that makes this dessert the definitive Creme of Coconut Cake the key is speed and heat.

1. Prep the Cake for Soaking (Step 1): The moment you pull the hot cake out of the oven, grab your wooden skewer or fork. Immediately and liberally poke holes all over the entire surface of the cake. The holes should penetrate about halfway to two-thirds of the way down. Focus on poking holes every half-inch.
2. Apply Soak (Step 2): Open the can of Cream of Coconut (remember to stir it well first!). Pour the entire can of the thick, sweetened crème slowly and evenly over the warm, pierced cake. The heat helps the cake absorb the dense liquid quickly and thoroughly.
3. Rest and Absorb: Let the cake sit right on the counter at room temperature for at least 1 hour. You will literally watch the liquid disappear into the sponge. The resulting cake will feel noticeably heavier and incredibly moist.
4. Cool (Step 3): The cake must be completely cool before frosting this usually takes 2 to 3 hours, especially since it is so saturated. Cooling ensures the frosting won’t melt upon contact.

Part Three: Making the Frosting and Assembly

A stable, fluffy cream cheese frosting is essential for this rich cake.

1. Make the Frosting Base (Step 1): In a clean mixing bowl, beat the 8 ounces of softened cream cheese and the ½ cup of softened butter together on medium speed. This takes about 3 minutes. Stop and scrape the sides of the bowl frequently until the mixture is completely homogeneous and smooth no lumps of cream cheese allowed!
2. Add Sugar and Liquid (Steps 2 & 3): Reduce the mixer speed to low. Gradually incorporate the 4 cups of sifted powdered sugar, one cup at a time. Once incorporated, pour in the vanilla extract and the 2 tablespoons of full-fat coconut milk.
3. Finish Frosting (Step 3): Increase the mixer speed to medium-high and beat for a full 2 minutes. This incorporates air, making the frosting wonderfully light and fluffy. Check the consistency: if it seems too stiff, add a tiny splash more coconut milk; if it seems too soft, beat in a tablespoon more sifted powdered sugar.
4. Frost the Cake (Step 4): Once the Creme of Coconut Cake is entirely cool, spread the cream cheese frosting evenly over the surface using an offset spatula.
5. Garnish and Chill (Step 5): Sprinkle the lightly toasted sweetened shredded coconut evenly over the frosting. For the best flavor and texture, cover the cake and refrigerate for at least 3 hours before serving. Chilling allows the soaking liquid and the frosting to firm up, making the cake easier to slice and immensely improving the overall experience.

Tips, Variations, and Troubleshooting for Your Creme of Coconut Cake

This recipe is highly adaptable, allowing for dietary adjustments or flavor tweaks without sacrificing the signature moisture of the Creme of Coconut Cake.

Substitutions and Variations

Gluten-Free Creme of Coconut Cake

To make this cake gluten-free, substitute the 2 ½ cups of all-purpose flour with a high-quality 1:1 gluten-free baking blend (such as Bob’s Red Mill or King Arthur Measure for Measure). Ensure the blend contains xanthan gum for structure. Follow the remaining steps exactly.

Vegan or Dairy-Free Modifications

Achieving a vegan version of this Creme of Coconut Cake requires specific ingredient swaps:

• Butter: Substitute high-quality vegan butter sticks (like Miyoko’s or Earth Balance sticks) for both the cake and the frosting.
• Buttermilk: Substitute by mixing 1 cup of plant-based milk (soy or oat work best) with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes to curdle before using.
• Eggs: Use 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, rested 10 minutes) or a commercial egg replacer like Bob’s Red Mill Egg Replacer. Note that egg substitutes may slightly change the texture.
• Cream Cheese: Use a vegan cream cheese alternative (Miyoko’s or Kite Hill).

Flavor Enhancements

• Citrus Zest: Add the zest of one lemon or lime to the cake batter to give the cake an even brighter, more tropical note that complements the coconut beautifully.
• Rum Flavor: For a true tropical punch, you can mix 1 tablespoon of dark rum into the Cream of Coconut Soak before pouring it over the hot cake.

Troubleshooting Common Mistakes

Even seasoned bakers can encounter issues. Here are quick fixes for common problems with the Creme of Coconut Cake:

1. My Cake is Dry: This usually means the dry ingredients were overmixed, developing too much gluten, or the cake was baked too long. Always stop mixing as soon as the flour disappears. If it’s dry after soaking, ensure you used the thick Cream of Coconut (Coco López) and not thin coconut milk.
2. My Cake Batter Curdled: This happens when ingredients are too cold. Ensure the butter, eggs, and buttermilk are truly at room temperature. If it does curdle slightly, add a tablespoon of the sifted flour and beat briefly; this often brings the emulsion back together.
3. My Frosting is Runny: This is a classic issue with cream cheese frosting, often because the cream cheese was too warm or you added too much liquid. If it’s too thin, incorporate 1/4 cup more sifted powdered sugar, beating on high speed until fluffy again. Always measure the coconut milk precisely.

Storage and Serving Suggestions

Because of the cream cheese frosting and the intense soak, this Creme of Coconut Cake must be stored in the refrigerator. Cover it tightly with plastic wrap or foil. It will last beautifully for 5-7 days. For the absolute best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving, allowing the frosting to slightly soften and the cake flavor to bloom.

For more baking inspiration and visual guides on how to make your desserts look professional, be sure to check out my Pinterest page.

Nutritional Values and Benefits of Coconut

While the Creme of Coconut Cake is undeniably an indulgent treat, it’s helpful to understand the components of this beloved tropical ingredient, coconut, and its role in our diet. It’s important to remember that this cake is dense in calories, primarily due to the sugar, butter, and rich cream of coconut used in the soak.

Estimated Nutritional Information (Per Serving)

Based on 18 generous servings from a 9×13 pan, the estimated values per slice are:

• Calories: Approximately 450–550 kcal (Varies significantly based on serving size)
• Total Fat: 25–35g
• Saturated Fat: 18–25g (primarily from butter, cream cheese, and coconut)
• Carbohydrates: 50–65g (high sugar content from the soak and frosting)
• Protein: 4–6g
• Fiber: 2–3g (primarily from the shredded coconut)

The Benefits of Coconut in Desserts

Beyond its fantastic flavor, coconut contributes certain nutritional elements to the Creme of Coconut Cake:

Healthy Fats and MCTs

Coconut products, including the cream of coconut, are rich in saturated fats, particularly Medium Chain Triglycerides (MCTs). Unlike long-chain fatty acids, MCTs are metabolized differently, providing a quick source of energy. While moderation is key, these natural fats contribute to the cake’s incredibly satisfying richness and texture.

Fiber for Digestive Health

The shredded coconut in the cake and used for garnish provides dietary fiber. Fiber is crucial for digestive health, helping to regulate bowel movements and adding bulk. It is always a small bonus when a decadent dessert also offers a touch of roughage.

Essential Minerals

Coconut also contains essential minerals like manganese (important for bone health and metabolism) and copper (which aids in iron absorption). The overall nutritional profile, when viewed through the lens of a treat, emphasizes natural ingredients and provides energy and satisfaction. For a lighter but equally delicious treat, consider our recipe for Moist Chocolate Chip Pumpkin Bread.

FAQs About Creme of Coconut Cake

Conclusion: The Moistest Tropical Treat

The journey to creating the perfect coconut cake ends here, with the definitive recipe for the Creme of Coconut Cake. This dessert is a testament to how simple ingredients, combined with specific techniques namely the essential warm cream of coconut soak can yield spectacular results. We’ve covered everything from the selection of room temperature ingredients to the crucial step of piercing the cake while hot to ensure maximum absorption of that tropical crème.

The layers of flavor in this cake are truly exceptional: the subtle tang of the buttermilk cake, the intense sweetness and deep coconut richness from the soak, the creamy tang of the velvety cream cheese frosting, and the final crunch of toasted coconut. It’s a texture lover’s dream and a perfect balance of sweet and tropical notes. Whether you are hosting a large event or simply craving a taste of the islands, this recipe provides the perfect vehicle for pure indulgence.

Don’t wait another moment to bring this spectacular dessert to your table. Gather your ingredients, get your stand mixer ready, and prepare for the deluge of compliments that are sure to follow. We guarantee this will be the moistest, most flavorful coconut cake you have ever baked or tasted. If you try this incredible Creme of Coconut Cake, please come back and share your experience in the comments below. Happy baking!

Crème of Coconut Cake

This ultra-moist coconut sheet cake is drenched in a sweet coconut crème soak and topped with a light, fluffy cream cheese frosting and toasted coconut. A truly decadent dessert perfect for holidays or celebrations.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 slices

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Cake

• 2 ½ cups All-Purpose Flour sifted
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup (2 sticks) Unsalted Butter softened
• 2 cups Granulated Sugar
• 4 large Eggs room temperature
• 1 teaspoon Pure Vanilla Extract
• 1 cup Buttermilk room temperature
• 1 cup Sweetened Shredded Coconut for the batter

For the Coconut Soak (Crème)

• 1 (15 ounce) can Cream of Coconut such as Coco López, stirred well

For the Cream Cheese Coconut Frosting

• 8 ounces Cream Cheese softened
• ½ cup (1 stick) Unsalted Butter softened
• 4 cups Powdered Sugar sifted
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Full-Fat Coconut Milk canned
• 2 cups Sweetened Shredded Coconut lightly toasted (for garnish)

Equipment

• 9x13 inch baking pan
• Stand Mixer or Hand Mixer
• Mixing Bowls
• Wooden Skewer or Fork

Method

 

Part One: Preparing and Baking the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set aside.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 3 to 5 minutes).
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
5. Reduce the mixer speed to low. Gradually alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture (e.g., 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix only until just combined; do not overmix.
6. Gently fold the 1 cup of sweetened shredded coconut into the cake batter using a spatula.
7. Pour the batter evenly into the prepared 9x13 inch pan. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.

Part Two: Applying the Coconut Soak

1. Immediately upon removing the hot cake from the oven, use a wooden skewer or fork to poke holes all over the surface of the cake, ensuring the holes go down about halfway through the cake depth.
2. Pour the entire can of Cream of Coconut evenly over the warm, pierced cake. Allow the cake to sit at room temperature for at least 1 hour to absorb the soak completely. The cake should feel moist and heavy.
3. Allow the cake to cool completely before proceeding to the frosting stage (approximately 2 hours).

Part Three: Making the Frosting and Assembly

1. In the clean bowl of a stand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, scraping the sides often.
2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
3. Pour in the vanilla extract and 2 tablespoons of coconut milk. Increase the speed to medium-high and beat for 2 minutes until the frosting is light and fluffy. If the frosting seems too thick, add a tiny splash more coconut milk; if it seems too thin, add a tablespoon more powdered sugar.
4. Once the cake is fully cooled and the soak is absorbed, spread the cream cheese frosting evenly over the surface.
5. Sprinkle the lightly toasted sweetened shredded coconut evenly over the frosting. Cover the cake and refrigerate for at least 3 hours before serving to allow the soak and frosting to fully set.

Notes

For the best flavor and texture, ensure all dairy ingredients (butter, eggs, buttermilk, cream cheese) are truly at room temperature. To toast the coconut garnish, spread it thin on a baking sheet and bake at 350°F for 5-8 minutes, stirring once, until golden brown.