Creme of Coconut Cake: The Ultimate Triple-Layered Tropical Indulgence

There are cakes, and then there are legends. Our recipe for Creme of Coconut Cake falls definitively into the latter category. Forget dry, crumbly coconut cakes of the past; this dessert is a luscious, multi-textured masterpiece, often described as a coconut-infused twist on the classic Tres Leches cake. It features an incredibly light and airy coconut sponge, saturated with a rich, sweet ‘creme’ mixture of three different milks, and crowned with a tangy, cloud-like Coconut Cream Cheese Frosting.

If you are searching for the best coconut cake recipe that delivers intense, natural flavor and moisture that defies gravity, look no further. This Creme of Coconut Cake is perfect for celebrations, holidays, or simply when you crave a decadent, tropical escape. The secret lies in the soaking stage allowing the cooled cake to slowly absorb the sweet milk mixture until every bite is impossibly moist and tender. This isn’t just a dessert; it’s an experience that transports you straight to a sun-drenched beach with every glorious forkful.

We break down this comprehensive recipe into five distinct phases, ensuring success for bakers of all levels. From preparing the delicate cake base using separated eggs to creating the magical coconut soaking creme and the fluffy frosting, we guide you through every step to achieve perfection. Prepare to dazzle your friends and family with a dessert that truly lives up to its name: the exquisite Creme of Coconut Cake.

Why You’ll Fall Head Over Heels for this Creme of Coconut Cake

Baking is often a labor of love, and this Creme of Coconut Cake rewards that effort tenfold. This recipe stands out in a crowded field of coconut desserts because it addresses the single biggest complaint about traditional coconut cakes: dryness. By adopting a soaking technique, similar to that used in a traditional Latin American Tres Leches, we ensure monumental moisture retention and flavor infusion.

Unrivaled Moisture and Texture

The foundation of this cake is a light, tender sponge enriched with full-fat coconut milk and separated eggs. The use of whipped egg whites, folded delicately into the batter, creates an unparalleled airiness. When this sponge meets the Coconut Soaking Creme, it acts like a culinary sponge, pulling in the rich mixture of evaporated milk, sweetened condensed milk, and heavy cream. This results in a cake that isn’t just moist; it’s saturated, yielding a melt-in-your-mouth texture that requires only a fork. The contrasting textures the creamy frosting, the wet cake, and the slightly chewy toasted coconut garnish make every bite dynamic and exciting.

A Symphony of Triple Coconut Flavor

This recipe doesn’t rely on just one source of coconut flavor; it layers it, creating incredible depth:

• Coconut Layer 1 (The Cake): Full-fat coconut milk replaces traditional dairy milk, providing a subtle, natural coconut essence right in the base.
• Coconut Layer 2 (The Soaking Creme): While the primary components are the three milks, the optional (but highly recommended) coconut extract intensifies the tropical profile, ensuring the flavor permeates the cake deeply.
• Coconut Layer 3 (The Topping): Sweetened flaked coconut, toasted to a golden brown, provides a nutty crunch and concentrated sweetness that finishes the dessert perfectly.

This commitment to layering flavor ensures that every component contributes to the ultimate goal: the definitive Creme of Coconut Cake experience.

The Culinary Magic: Why You Should Try This Tres Leches Style Coconut Cake

If you’ve been hesitant to bake a coconut cake because they often feel heavy or lackluster, this recipe is the game-changer you’ve been waiting for. This adaptation a best coconut cake recipe that borrows the technique of a soaked cake elevates a simple cake to an extraordinary celebration dessert.

The Power of the Soak

The transformation that occurs during the soaking and chilling phase (Step 3) is what truly sets this dessert apart. Unlike simply applying a glaze or syrup, the Coconut Soaking Creme fully integrates into the cake matrix. This requires a dedicated chilling time ideally 4 hours, but preferably overnight. This patience is rewarded with structural integrity and flavor integration that cannot be rushed. When slicing this Creme of Coconut Cake, you will notice the beautiful, dense saturation without the cake turning mushy, provided it is properly chilled.

This saturation also means the cake stays incredibly fresh for days. Unlike many traditional layer cakes that dry out quickly, this moist coconut cake actually improves in flavor and texture the second day, as the milks continue to deepen their bond with the sponge.

Mastering the Cream Cheese Frosting

A true Southern-inspired coconut cake demands an excellent frosting, and our Coconut Cream Cheese Frosting delivers. The slight tang of the cream cheese cuts through the sweetness of the soaking creme, creating a perfect balance. Using high-quality softened butter and cream cheese is essential here. The frosting should be whipped until light and airy before gently folding in the toasted coconut flakes. This creamy element complements the moist cake base beautifully.

For those who love deeply decadent desserts, consider pairing this tropical treat with another one of our creamy favorites, such as our Easy Chocolate Pudding Pie. Both offer that essential comfort food richness that makes special occasions memorable.

Furthermore, the visual appeal of the finished Creme of Coconut Cake is stunning. Whether baked in a classic 9×13 pan for easy serving or as elegant round layers, the snowy-white frosting contrasted with the golden-brown toasted coconut makes a breathtaking presentation. If you’re planning a large gathering, the 9×13 version is easily scaled and transported, making it an ideal choice for potlucks or family celebrations.

The Essential Components: Ingredients and Necessary Utensils

Success in baking begins with preparation. For this complex yet achievable Creme of Coconut Cake, it is crucial to measure your ingredients precisely and ensure temperature sensitive items like butter, eggs, and cream cheese are at true room temperature. This allows them to emulsify correctly, resulting in a smooth batter and a lump-free frosting.

I. For the Coconut Cake Base (The Foundation)

The cake structure requires careful attention to detail, particularly in the separation of the eggs and the blending of the dry and wet ingredients.

• 2 ½ cups All-Purpose Flour: Use standard all-purpose flour. Sifting is optional but recommended for an even lighter texture.
• 1 teaspoon Baking Powder: Essential leavening agent. Ensure it is fresh.
• ½ teaspoon Salt: Balances the sweetness and enhances the coconut flavor.
• 1 cup (2 sticks) Unsalted Butter: Must be softened to room temperature for successful creaming with the sugar.
• 2 cups Granulated Sugar: Provides structure and sweetness.
• 4 Large Eggs, separated (yolks and whites): The separation is key! Yolks enrich the batter; whipped whites provide necessary aeration and lift for a lighter crumb that can handle the soaking creme.
• 1 cup Full-Fat Coconut Milk (from a can, whisked well): Do not use refrigerated coconut beverage/drink. Use the thick, creamy canned variety. Whisk the milk thoroughly before measuring to combine the thick cream top layer and the thinner liquid.
• 1 teaspoon Pure Vanilla Extract: A crucial flavor enhancer.

II. For the Coconut Soaking Creme (The “Creme”)

This is the magical, triple-milk blend that gives the Creme of Coconut Cake its signature texture and moistness. It requires zero cooking, only whisking.

• 1 (12 ounce) can Evaporated Milk: Provides a rich, slightly caramelized undertone and thin viscosity ideal for soaking.
• 1 (14 ounce) can Sweetened Condensed Milk: The primary source of sweetness and thick creaminess.
• 1 cup Heavy Cream: Adds richness and helps prevent the cake from tasting overly sugary.
• 1 teaspoon Coconut Extract (optional, for intense flavor): Highly recommended to boost the tropical intensity.

III. For the Coconut Cream Cheese Frosting (The Crown)

This frosting must be smooth, creamy, and spreadable. Use high-quality, full-fat dairy products.

• 8 ounces Full-Fat Cream Cheese, softened: Use brick-style cream cheese, not spreadable tubs. Ensure it is very soft to prevent lumps.
• ½ cup (1 stick) Unsalted Butter, softened: Just like the cream cheese, the butter must be truly room temperature.
• 4 cups Confectioners’ Sugar (Powdered Sugar), sifted: Sifting is essential here to guarantee a smooth, cloud-like texture for the frosting.
• 1 teaspoon Vanilla Extract: Provides depth of flavor.
• 1 cup Sweetened Flaked Coconut, toasted (plus extra for garnish): Toasting the coconut brings out its nutty flavor and gives it a lovely golden hue.

Necessary Tools and Utensils for Baking Success (Baking Equipment)

To successfully execute this best coconut cake recipe, a few standard baking tools are indispensable. Proper equipment ensures ease of mixing and successful baking.

• 9×13 Inch Baking Pan or Two 8-Inch Round Cake Pans: The 9×13 is often easier for this specific recipe, as the soaking process is less messy than soaking round layers.
• Parchment Paper: Crucial, especially for round pans, to prevent sticking.
• Electric Mixer (Handheld or Stand Mixer): Absolutely essential for creaming the butter/sugar and, most importantly, achieving stiff peaks in the egg whites.
• Large Mixing Bowls (at least 3): Needed for dry ingredients, creaming the batter, and whipping the egg whites separately.
• Wire Whisk: For combining dry ingredients and whisking the soaking creme.
• Rubber Spatula: Necessary for gently folding the egg whites into the batter a critical step that ensures the cake’s airiness.
• Wire Rack: For cooling the cake layers if using round pans.
• Wooden Skewer or Fork: For poking the hundreds of holes required for soaking the cake evenly.
• Measuring Cups and Spoons: Accuracy is vital in baking.

Having these tools ready before you begin the first step will streamline the process of creating this incredible Creme of Coconut Cake.

Detailed Instructions: Creating the Perfect Moist Coconut Cake

Follow these steps precisely to ensure your cake base is light, your soaking creme is uniform, and your frosting is flawless. Remember, the true magic of this cake happens during the chilling phase, so plan ahead!

Step 1: Prepare the Cake Base and Dry Ingredients

1. Preheat your oven to 350°F (175°C). Prepare your chosen pan(s) by greasing and flouring them. If using round pans, line the bottoms with parchment paper.
2. In a medium bowl, thoroughly whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
3. In a large bowl, use your electric mixer to combine the softened butter and granulated sugar. Cream them together on medium-high speed for 3–5 minutes until the mixture is visibly lighter in color and fluffy. This creaming process incorporates air, which is vital for the light texture.
4. Reduce the speed to medium and beat in the four egg yolks, adding them one at a time. Ensure each yolk is completely incorporated before adding the next. Mix in the pure vanilla extract.
5. In a separate, completely clean, grease-free bowl, beat the four egg whites until they form stiff, glossy peaks. This means the whites stand up straight when the whisk is removed.
6. Now, integrate the wet and dry ingredients: You will alternate between the flour mixture and the coconut milk. Start with ⅓ of the flour mixture, mixing on low until just combined. Next, add ½ of the coconut milk. Repeat with the second ⅓ of the flour, then the remaining milk, and finally the remaining flour. Mix only until the last streak of flour disappears. Overmixing develops gluten and results in a tough cake.
7. Gently fold the stiff egg whites into the batter using a rubber spatula. Use a circular motion, scraping the bottom and flipping the mixture over the top. Stop as soon as no white streaks are visible.
8. Pour the delicate batter evenly into the prepared pan(s).

Step 2: Bake, Cool, and Prepare for Soaking

1. Bake the cake: For a 9×13 pan, bake for 30–35 minutes. For two 8-inch round pans, bake for 25–30 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 15 minutes. If using round pans, invert them onto a wire rack to cool completely. If using a 9×13 pan, leave it in the pan this acts as the perfect vessel for the soaking creme.
3. The most crucial step: Once the cake is fully cooled (ambient temperature), use a fork or a wooden skewer to poke holes evenly across the entire surface. You want plenty of holes, close together, penetrating about halfway down the cake, to allow maximum creme saturation.

Step 3: Prepare and Apply the Coconut Soaking Creme

This step creates the signature moisture of the Creme of Coconut Cake, transforming it into a luxurious dessert.

1. In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until the mixture is uniform and creamy.
2. Slowly and evenly pour the entire mixture over the cooled, poked cake. Start at the edges and work your way in. The cake should visibly absorb the liquid.
3. Allow the cake to soak undisturbed at room temperature for about 20–30 minutes. You may see some liquid pooling, but it should gradually disappear.
4. Once the soaking creme is mostly absorbed, cover the cake tightly (with plastic wrap or a lid) and refrigerate. Refrigerate for a minimum of 4 hours, but ideally overnight (12+ hours). This extended chilling time is non-negotiable for achieving the best texture and full flavor fusion.

Step 4: Prepare the Toasted Coconut and Frosting

While the cake is chilling, or shortly before assembly, prepare the rich Coconut Cream Cheese Frosting.

1. To toast the coconut, spread the flakes thinly on a baking sheet and bake at 350°F (175°C) for 5–10 minutes, stirring halfway, until golden brown. Watch carefully, as coconut burns quickly. Let it cool completely.
2. In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until the mixture is perfectly smooth and creamy about 2 minutes.
3. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on low speed initially to prevent a powdered sugar explosion, then increasing to medium until smooth.
4. Stir in the vanilla extract.
5. Gently fold in 1 cup of the cooled toasted flaked coconut.

For more delicious, creamy desserts that utilize simple yet effective mixing methods, check out our guide to making a perfect Moist Chocolate Cake.

Step 5: Assemble and Serve the Creme of Coconut Cake

1. Remove the fully chilled and saturated Creme of Coconut Cake from the refrigerator.
2. Spread the Coconut Cream Cheese Frosting evenly over the top (and sides, if you used round pans). The cold cake makes frosting much easier.
3. Garnish the top surface generously with the remaining toasted flaked coconut.
4. Keep the cake refrigerated until about 30 minutes before serving. Enjoy the moistest coconut cake you have ever tasted!

Tips, Tricks, and Tropical Variations for Your Coconut Dessert

Mastering the Creme of Coconut Cake is easy, but a few expert tips can guarantee flawless results. Furthermore, adapting the recipe allows everyone to enjoy this magnificent dessert.

Avoiding Common Mistakes (Troubleshooting)

• The Cold Ingredients Trap: Ensure butter, cream cheese, and eggs are truly room temperature (softened but not greasy). Cold ingredients result in a lumpy frosting and a dense, inconsistent batter.
• Do Not Overmix: Once you incorporate the flour and the coconut milk, mix only until just combined. The folding of the egg whites must also be gentle. Overmixing is the fastest way to turn a light sponge into a heavy, dry cake.
• Patience is Key for the Soak: The 4-hour minimum chill time is non-negotiable. If you try to frost or slice the cake too early, the soaking creme will leak out, and the cake won’t have the desired saturated texture.
• Sift the Powdered Sugar: Cream cheese frosting benefits immensely from sifted sugar. Even if the bag looks lump-free, tiny clumps can spoil the smooth texture.

Flavor Variations and Swaps

1. Gluten-Free Adaptation

You can easily turn this into a gluten-free coconut cake. Substitute the 2 ½ cups of all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The rest of the steps and ingredients remain the same. The soaking creme will help ensure the gluten-free crumb remains incredibly moist.

2. Vegan Coconut Cake

Achieving a vegan version of this Creme of Coconut Cake is challenging but possible:

• Butter/Cream Cheese: Substitute with high-quality vegan butter sticks and vegan cream cheese blocks.
• Eggs: Use commercial egg replacers (like Bob’s Red Mill Egg Replacer) or a flax egg equivalent, though this may compromise the airy texture achieved by whipping egg whites.
• Soaking Creme: Replace Evaporated Milk with thick, full-fat canned coconut cream (the solid part), Sweetened Condensed Milk with vegan sweetened condensed coconut milk, and Heavy Cream with vegan whipping cream or full-fat coconut cream.

3. Citrus Zing

To add a bright counterpoint to the sweetness, zest one lime or half an orange into the cake batter before baking. This tropical zest pairs beautifully with the coconut flavor.

For additional baking inspiration and tips on creating stunning dessert spreads, be sure to visit our Pinterest page for visual guides and more recipes like this Creme of Coconut Cake.

4. Booze-Infused Coconut Creme

For an adult version, whisk 2–3 tablespoons of light rum (such as Malibu) or high-quality coconut liqueur into the Coconut Soaking Creme mixture. This adds an intoxicating aroma and depth of flavor perfect for holiday parties.

This recipe, while slightly intensive due to its multiple stages, is fundamentally easy to follow and yields a result that far exceeds the effort. The depth of flavor and creamy texture make it the ideal celebration cake, rivaling even the richness of desserts like our Creamy White Sauce Pasta (for savory creamy goodness!) in terms of pure indulgent satisfaction.

Nutritional Breakdown and Benefits of Baking Homemade

The Creme of Coconut Cake is, without a doubt, a celebratory dessert meaning it is rich, decadent, and meant to be enjoyed in moderation. While exact nutritional values vary based on serving size and ingredient brands, we can assess the components and their benefits.

Approximate Nutritional Information (per standard serving, based on 16 servings)

Note: These values are estimates and should not be used for strict dietary planning.

Ingredient Benefits and Quality Control

When baking at home, you maintain control over the quality of your ingredients, which offers certain advantages:

1. Healthy Fats from Coconut

This recipe heavily utilizes full-fat coconut milk and flaked coconut. Coconut fats are high in Medium-Chain Triglycerides (MCTs). MCTs are metabolized differently than long-chain fatty acids and are often utilized by the body quickly for energy. While the cake is rich, it uses natural fats rather than processed shortenings.

2. Protein and Calcium

The Coconut Soaking Creme, derived from evaporated milk, sweetened condensed milk, and heavy cream, contributes a significant amount of calcium and protein. These dairy components provide essential nutrients necessary for bone health and muscle function, adding nutritional density beyond simple sugars.

3. The Advantage of Homemade

Baking the Creme of Coconut Cake at home allows you to avoid artificial preservatives, coloring, and excessive fillers often found in store-bought desserts. If you use organic ingredients, you further enhance the quality and flavor profile of the final product. Choosing pure vanilla and pure coconut extract over artificial versions makes a noticeable difference in the final taste of this moist coconut cake.

Portion control is key to enjoying this rich, beautiful dessert. Since it is so incredibly satisfying, a small slice of this best coconut cake recipe is often enough to curb a serious sweet craving. Serving it alongside fresh berries or a light, unsweetened cup of coffee can balance the richness.

Frequently Asked Questions (FAQ) about the Creme of Coconut Cake

We’ve gathered the most common questions about preparing this delicious tropical dessert. Here is everything you need to know about making the perfect Creme of Coconut Cake.

Conclusion: The Definitive Moist Coconut Cake Experience

The journey to creating the perfect Creme of Coconut Cake is one of precise technique and patient chilling, resulting in a dessert that is unmatched in flavor and moisture. We have guided you through creating a light, airy cake base, soaking it in the signature three-milk coconut creme, and finishing it with a delectable cream cheese frosting enhanced by toasted coconut.

This dessert proves that the best coconut cake recipe is one that prioritizes texture as much as flavor. The rich tropical notes, coupled with the velvety, saturated crumb, elevate this cake far beyond standard baking fare. Whether you are baking for a holiday or simply want to treat yourself to a piece of tropical paradise, this Creme of Coconut Cake is guaranteed to impress.

We encourage you to dedicate the time required for the overnight soak this is truly the secret weapon that transforms a good cake into a spectacular one. Once you experience the intense flavor and profound moisture of this tres leches style coconut cake, it will quickly become your new go-to recipe. Try it today, and don’t forget to share your baking successes and any personal twists you add in the comments below! Happy baking!

Supreme Creme of Coconut Cake (Tres Leches Style)

A rich and incredibly moist coconut cake soaked in a sweet, creamy blend of three milks (similar to Tres Leches), then topped with a tangy coconut cream cheese frosting. This cake requires chilling overnight for optimal flavor and saturation.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 slices

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

I. For the Coconut Cake Base

• 2 ½ cups All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Unsalted Butter (2 sticks), softened to room temperature
• 2 cups Granulated Sugar
• 4 Large Eggs separated (yolks and whites)
• 1 cup Full-Fat Coconut Milk (from a can, whisked well)
• 1 teaspoon Pure Vanilla Extract

II. For the Coconut Soaking Creme

• 1 12 ounce can Evaporated Milk
• 1 14 ounce can Sweetened Condensed Milk
• 1 cup Heavy Cream
• 1 teaspoon Coconut Extract (optional, for intense flavor)

III. For the Coconut Cream Cheese Frosting

• 8 ounces Full-Fat Cream Cheese softened
• ½ cup Unsalted Butter (1 stick), softened
• 4 cups Confectioners’ Sugar (Powdered Sugar), sifted
• 1 teaspoon Vanilla Extract
• 1 cup Sweetened Flaked Coconut toasted (plus extra for garnish)

Equipment

• Electric Mixer (handheld or stand)
• 9x13 inch Baking Pan (or two 8-inch round pans)
• Large Mixing Bowls
• Wire Rack

Method

 

Step 1: Prepare and Bake the Cake Base

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans. Line the bottoms with parchment paper if using round pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes). Beat in the four egg yolks one at a time, followed by the vanilla extract.
4. In a third clean bowl, beat the four egg whites until stiff peaks form.
5. Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan(s).
7. Bake the cake for 30–35 minutes for a 9x13 pan, or 25–30 minutes for round pans, or until a wooden toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before proceeding.

Step 2: Saturate with Coconut Soaking Creme

1. Once the cake is completely cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake. Poke deep enough to reach the bottom but avoid shredding the cake.
2. Prepare the Soaking Creme: In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.
3. Slowly and evenly pour the entire mixture over the cooled, poked cake. Allow the cake to soak up the milk mixture completely (approximately 20–30 minutes).
4. Cover the cake and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the cake to become thoroughly chilled and saturated.

Step 3: Prepare the Coconut Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and creamy.
2. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on low speed until smooth. Stir in the vanilla extract.
3. If using, gently fold in the toasted flaked coconut. Reserve some toasted coconut for garnish.

Step 4: Assemble and Serve

1. Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top and sides of the cake.
2. Garnish the top with additional toasted flaked coconut.
3. Keep the Creme of Coconut Cake refrigerated until ready to slice and serve. Store leftovers covered in the refrigerator.

Notes

This cake is very wet and rich due to the milk soak. If you are baking round cakes instead of a sheet cake, stack them after the soaking process is complete (soak both layers individually). This cake tastes even better the second day after the milks have fully settled. To toast coconut, spread it on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally, until golden brown.