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Coconut Icing Recipe for a Fluffy Coconut Cake

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A soft, moist coconut cake with layers of tender crumb, coconut flavor, and dreamy frosting — perfect for celebrations or tropical-themed dessert

Ingredients

Scale

For the Cake:

  • 2¾ cups cake flour

  • 1 tbsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 2 cups sugar

  • 5 egg whites

  • 1 cup full-fat coconut milk

  • ½ cup buttermilk

  • 1 tsp vanilla extract

  • 1½ tsp coconut extract

  • 1 cup sweetened shredded coconut

Cream Cheese Coconut Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 tsp vanilla extract

  • 1 tsp coconut extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease and line three 8-inch cake pans.

  • Sift dry ingredients. Set aside.

  • Cream butter and sugar until fluffy. Add egg whites one at a time.

  • Combine coconut milk, buttermilk, vanilla, and coconut extract.

  • Alternate adding dry ingredients and wet mix to the batter. Mix just until smooth.

  • Fold in shredded coconut.

  • Divide batter into pans and bake 25–30 min. Cool completely.

  • Make frosting: beat cream cheese and butter until smooth. Add sugar, extracts, and salt. Beat until fluffy.

  • Assemble and frost cake. Garnish with shredded or toasted coconut.

Notes

  • For cupcakes: bake 18–20 minutes.

  • For layered look: chill layers before stacking and frosting.

  • Store frosted cake in fridge up to 5 days.

Find it online: https://thefoodaunt.com/coconut-icing-recipe-for-a-fluffy-coconut-cake/