This Buttercream Coconut Cake is a tropical dream come true! With its moist, fluffy texture, rich coconut flavor, and a creamy coconut frosting topped with shredded coconut, it's a dessert that feels both indulgent and refreshing. Whether you're entertaining guests or treating yourself, this easy-to-follow recipe will become a new favorite.
Why You'll Love This Buttercream Coconut Cake
Easy to make: Despite its impressive look, the recipe is beginner-friendly
Minimal cleanup: The Bundt pan does all the decorating for you—no fancy tools required!
Crowd-pleaser: Perfect for family gatherings, birthdays, or potlucks.
Make-ahead option: Bake it the day before and let the flavors deepen overnight.
Versatile frosting: The cream cheese and coconut frosting pairs well with other cakes, too.
Elevated simplicity: Uses simple ingredients but delivers bakery-quality results.
Freezer-friendly: You can freeze leftover slices for up to a month.
Baking Tips & Tricks
Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smoother batter and even mixing
Don’t Overmix: When combining wet and dry ingredients, mix just until combined to avoid a dense or tough cake
Prep the Pan Thoroughly: Grease and flour the Bundt pan well to ensure the cake releases easily after baking
Buttercream Coconut Cake Recipe
Prep Time: 25 mins. | Cook Time: 1 hr. 15 mins.
Ingredients:
Cake
3 c. cake flour, (do not use self-rising)
2 tsp. baking powder
1 tsp. sea salt
1/2 c. full fat coconut milk, canned
3/4 c. buttermilk
2 tsp. coconut extract
1 tsp. pure vanilla extract
2 c. sugar
1 1/2 sticks butter, softened
1/4 c. canola oil, can also use vegetable oil
1 c. white chocolate chips
3 eggs
2 egg whites
Frosting
1 stick butter, room temperature
4 oz cream cheese
1 tsp. lemon juice
1/4 c. coconut milk, canned
2 1/2 c. confectioners’ sugar, plus more if needed
1/2 tsp. coconut extract
1/4 tsp. vanilla extract
2 c. sweetened shredded coconut, for garnishing (optional)
Let's Get Started!
Cake
1. Preheat oven to 325 degrees. Grease and lightly flour a 12 cup Bundt pan, then set aside.
2. In a medium bowl combine cake flour, salt and baking powder. Set aside. In another bowl, stir together the buttermilk, coconut milk, 2 teaspoons of coconut extract, 1 teaspoon of vanilla extract, then set aside.
3. Using a hand mixer, beat together the butter, oil and sugar until light and fluffy (about 3 minutes). Add in the eggs and egg whites until slowly incorporated. Scrape the sides of the bowl, then beat on a high speed for 2 minutes.
4. Put the mixer on a low speed and add in the dry mix and the coconut liquid mixture in three installments until combined. Do not over mix. Add in the white chocolate chips.
5. Pour mix into the prepared pan and bake in the oven for about 1 hour and 15 mins. or until a toothpick comes out clean. Allow the cake to cool completely inside the pan before flipping.
Frosting
Using a hand mixer, mix butter, cream cheese, lemon juice, coconut milk, confectioners’ sugar, coconut extract and vanilla extract until creamy. Spread frosting on the cake, then top with coconut and enjoy!
How to Serve
Classic Presentation: Place the frosted Bundt cake on a beautiful cake stand. Sprinkle the shredded coconut evenly over the top and sides for a visually appealing finish. Serve slices with a cup of coffee or tea
Tropical Twist: Add fresh fruit like pineapple chunks, mango slices, or berries around the base of the cake for an extra pop of color and flavor
Ice Cream Pairing: Pair warm slices with a scoop of vanilla or coconut ice cream for a decadent dessert, perfect for summer
Elegant Garnish: Drizzle melted white chocolate or caramel sauce over the cake before serving for an extra indulgent experience
Festive Option: Add edible flowers or candied citrus slices as a garnish for a special occasion like a birthday or holiday
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