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All Posts / Moist and Fluffy Coconut Cake

Moist and Fluffy Coconut Cake

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By Rosie Published: April 15, 2014 Updated: April 21, 2024
This post may contain affiliate links.

A moist and fluffy coconut cake topped with a sweet whipped frosting and toasted coconut shavings served on a glass cake platter.
Table of Contents
  1.  Moist, Fluffy Coconut Cake with Whipped Frosting. Does it Get Any Better Than That?!
  2. Rosie’s Coconut Cake

 Moist, Fluffy Coconut Cake with Whipped Frosting. Does it Get Any Better Than That?!

I love coconut anything, so it’s no surprise that coconut cake is one of my favorite desserts. The cake is actually one of the most simplest cakes to make. You basically make a white cake, then a whipped cream cheese frosting, and sprinkle sweetened coconut flakes all over the cake! This dessert is perfect for all holidays and special occasions.  Because of the super creamy whipped cream cheese frosting, I highly recommend making this cake the day of serving!

Give this coconut cake a try, and tell me what you think.

Sweet, moist white coconut cake with a homemade whipped cream icing and shaved toasted coconut flakes served on a glass platter.

If you liked my Coconut Cake, try some of these others!

Three Layer Carrot Cake

Southern Vanilla Pound Cake

Moist Pumpkin Chocolate Texas Sheet Cake

3 Layer Orange Lemon Cake

[amd-zlrecipe-recipe:179]

Coconut Cake

Rosie’s Coconut Cake

This made-from-scratch coconut cake is moist, fluffy and so simple. The cream cheese frosting is rich and creamy. Topped with toasted coconut, it’s like a little slice of heaven!
Watch Video Print Recipe Pin Recipe
Course Dessert
Cuisine Southern
Keyword Rosie’s Coconut Cake
Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Cool 1 hour hour
Total Time 1 hour hour 55 minutes minutes
Servings 12

Ingredients

Cake:

  • 2-½ cups cake flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter softened
  • 5 egg whites
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • ¾ cup milk
  • 1-½ cups sweetened coconut flakes for topping

Frosting:

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • ½ cup heavy whipping cream
  • 5 cups confectioners sugar
  • 1-½ teaspoons pure vanilla extract

Instructions

Cake:

  • Sift cake flour, salt and baking powder into a large bowl. Set bowl aside.
  • In a separate bowl, add butter, egg whites and granulated sugar.
  • Mix with a mixer until creamy.
  • Add in vanilla, mix.
  • Add in milk, mix.
  • Add the wet ingredients to the dry ingredients and mix. Do not overmix.
  • Grease and line (with parchment papetwo round 9-inch cake pans.
  • Pour cake batter into the cake pans.
  • Bake in a preheated 350-degree oven until golden brown, about 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove from the oven. After a few minutes, gently remove cakes from pans and cool on cooling racks.
  • While the cake is cooling, add sweetened coconut flakes to a cookie sheet, place in a preheated 350-degree oven for 3 to 5 minutes. Watch carefully so the coconut flakes don’t burn. They should be just lightly toasted.

Frosting:

  • Add the cream cheese and butter to a large bowl.
  • With a mixer, cream together the cream cheese and butter.
  • Add in the heavy whipping cream, mix until creamy.
  • Add in the confectioners sugar and vanilla. Mix until smooth and creamy.

Assembly:

  • Once the cakes are completely cool, frost the top of one.
  • Stack the other on top and frost the sides and top.
  • Sprinkle the coconut flakes on the top and sides of the cake.
  • Enjoy!

Video

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© 2025 I Heart Recipes
Recipe by: I Heart Recipes

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EXPLORE RECIPE CATEGORIESAll Posts, cake, Christmas, Dessert, Easter

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Angela says

    April 15, 2014 at 8:10 pm

    What a wonderful delish yummy dessert. I will make this for Resurrection Sunday this weekend. Thank you my sista !!!

    Reply
    • Rosie says

      April 16, 2014 at 3:51 pm

      Thank you for coming by!

      Reply
      • Mae Rhodes says

        January 21, 2015 at 10:21 pm

        dear Rosie I don”t understand how the butter is to be used in the cake. The way it is listed in the instrutions, And how do you find the recipes? I am looking for that good looking banana pudding.

        Reply
        • Rosie says

          January 23, 2015 at 11:34 am

          The butter is used in the frosting. As written ” cream the butter, and cream cheese together”.

          Reply
      • Courtney Manley says

        June 20, 2017 at 11:29 am

        Why can’t I get on your website from my phone??????

        Reply
        • Rosie says

          June 20, 2017 at 11:37 am

          Great questions. It’s working fine on my end hun.

          Reply
  2. Keith says

    November 19, 2015 at 4:51 pm

    Hi Rosie. I don’t have any 9-inch cake pans, can I use 8-inch pans for the cake.

    Reply
    • Rosie says

      November 23, 2015 at 5:46 pm

      to prevent the batter from going over, you’d need 9 inch cake pans. Unless you want to make several layers.

      Reply
  3. Lisa says

    January 13, 2017 at 7:40 pm

    Hi Rosie, I want to make one of your Coconut cakes this Sunday, but not sure which one to make. This particular cake does have any reviews, so I’m not sure. However, I like the homemade idea….Please help, which one should I make 🙂 Thank you!

    Reply
    • Rosie says

      January 13, 2017 at 9:14 pm

      If you want to make it from scratch, make this one. If not, the other one 🙂

      Reply
  4. Daisy says

    March 20, 2018 at 1:22 pm

    Ms. Rosie, Your cakes all look lucious. Just discovered you this afternoon while researching for my Easter menu. Really like your beautiful coconut cake, but it is not showing ingredients or instructions on that page. Can I find it elsewhere here? Thanks!

    Reply
    • Rosie says

      March 24, 2018 at 1:24 pm

      Hi Daisy! I revising the recipe 🙂

      Reply
  5. Melodie says

    April 10, 2019 at 11:02 am

    Where’s the recipe for the moist and fluffy coconut cake

    Reply
    • Rosie says

      April 10, 2019 at 11:46 am

      The recipe is not available at this time.

      Reply
  6. Marie Wilkinson says

    June 19, 2022 at 3:05 pm

    Love your recipes, Rosie! Keep ’em coming and thank you….

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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