Coconut Cream Cheese Cake Recipe

Name: Coconut Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened (2 sticks); 6 oz cream cheese, softened; 6 eggs; 2 cups sugar; 1/2 tsp vanilla extract; 1/2 tsp coconut extract; 2 1/4 cups cake flour or all purpose flour; 1/4 c coconut milk or cream of coconut; FROSTING; 1/2 cup butter,softened; 8 oz cream cheese, softened; 1 tsp vanilla or coconut extract; 3 cups confectioners' sugar; 1 cup shredded coconut (toasted); Can add a few tablespoons milk, cream or coconut milk if you don't like your frosting as thick

Servings: persons

1 cup butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 cups sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
2 1/4 cups cake flour or all purpose flour
1/4 c coconut milk or cream of coconut
FROSTING
1/2 cup butter,softened
8 oz cream cheese, softened
1 tsp vanilla or coconut extract
3 cups confectioners' sugar
1 cup shredded coconut (toasted)
Can add a few tablespoons milk, cream or coconut milk if you don't like your frosting as thick

1
Preheat oven to 350 degree F.
2
Prepare a 9 x 13 pan with non stick cooking spray.
3
CAKE
4
Cream together butter, cream cheese and sugar.
5
Beat in eggs one at a time, add vanilla and then mix in flour.
6
Spread batter into prepared pan.
7
Bake 35 to 40 minutes or until wooden pick comes out clean.
8
As this cake cools, it will fall...that's normal...so don't be alarmed...it's a sheet cake...it will not be thick like a regular cake...:)
9
Cool on cooling rack
10
FROSTING:
11
Beat together butter, cheese, vanilla and add sugar.
12
Mix until well blended.
13
You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
14
Frost cake and cut into 24 squares.
15
Note: Best kept refrigerated.

2435

kcal

Calories

124

Fat

308

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, softened (2 sticks), 6 oz cream cheese, softened, 6 eggs, 2 cups sugar, and more.

Yes, Coconut Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cream Cheese Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions