Coco Lopez Coconut Cake

This is a coconut cake recipe I make at least once a year. It is moist and not too sweet, and its always a favorite for those who love coconut!


  • Ingredients
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup canned sweetened cream of coconut (such as Coco Lépez)*
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Pinch of salt
  • 4 cups sweetened shredded coconut
  • *Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide
  • Frosting

  • 2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
  • 1/2 cup (1 stick) butter, room temperature
  • 2 cups powdered sugar
  • 1/2 cup canned sweetened cream of coconut (such as Coco López)*
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. You may need 2-3 tbs of milk to thin it out, and I would add a little coconut extract for flavor.

Comments (7)


I have not tried tiering it or covering it with fondant, it's not super dense so I'd be cautious and test it out first.


I tried this recipe for my son's birthday cake. Or should I say a modified version of it since I cannot help but tweak every recipe (LOL!). I love it!!! It is not too sweet and it was very light and moist. Definitely one of the cakes I will make again. Thanks for sharing!!


Cake and frosting lacked coconut taste. The cake was delicious and very moist. Maybe using coconut extract instead of vanilla may give the coconut flavor it was missing.