Coconut Cream Cake with Coconut Pecan Frosting is a luscious, moist dessert that delivers on tropical flavor without any dairy. This dreamy cake layers tender coconut‑infused sponge with a rich, nutty coconut pecan frosting. Even those avoiding dairy won’t miss a thing. It’s fluffy, not dense, and the frosting adds a satisfying chew and aroma of toasted walnuts or pecans. Whether you’re serving it for a special celebration or a weekend treat, this recipe brings warmth, texture, and sweet coconut goodness in every bite.
Why You’ll Love This Coconut Cream Cake with Coconut Pecan Frosting
- Totally dairy free yet rich and indulgent
- Tropical coconut flavor balanced with nutty pecans
- Soft, tender cake with a slight chew from coconut
- Crowd‑pleaser for vegan, dairy‑sensitive, or regular eaters
- Uses real ingredients — no dairy substitutes with weird gums
Ingredients
For the Cake:
- 2 ½ cups (12.5 ounces) all‑purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups (13.15 ounces) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 2 cups (16 ounces) coconut cream*
For the Frosting:
- ¼ cup coconut oil
- 1 ¼ cups (10 ounces) coconut cream
- 1 cup (7.5 ounces) granulated sugar
- ⅛ teaspoon salt
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
Step‑by‑Step: How to Make Coconut Cream Cake with Coconut Pecan Frosting
1. Preheat & Prep
Preheat your oven to 325 °F (about 163 °C). Grease a 9×13‑inch baking pan (or line with parchment) and set aside.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
3. Beat Eggs, Sugar & Flavors
In a separate mixing bowl, use an electric mixer to beat the two eggs for about 1 minute until frothy. Gradually add the granulated sugar and continue beating until well combined. Mix in vanilla extract and coconut extract.
4. Alternate Adding Dry & Coconut Cream
- Add one‑third of the dry mixture to the wet mixture and gently mix until nearly combined (scraping down the bowl as needed).
- Add half of the coconut cream, mix gently.
- Add another one‑third of dry, mix.
- Add the remaining half of the coconut cream, mix.
- Finally, add the remaining dry ingredients and mix just until smooth. Avoid overmixing.
5. Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake 50–55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. If the center still jiggles, bake a little longer. Let the cake cool completely before frosting to avoid collapse.
6. Make the Frosting
- In a medium saucepan over medium heat, melt the coconut oil.
- Add coconut cream, sugar, salt, and egg yolks to the pan. Whisk continuously until fully blended.
- Bring the mixture to a gentle boil, stirring frequently. Reduce heat to medium‑low and simmer, stirring often, for about 12 minutes, until it thickens and turns slightly golden or caramelized.
- Remove from heat and allow to cool slightly. Stir in vanilla extract, chopped nuts, and shredded coconut. Let frosting cool until just warm or cool to touch before spreading on the cake.
7. Frost the Cake
Once cake is completely cool (room temperature), spread the cooled frosting in an even layer over the top. Allow frosting to set before slicing.
Helpful Tips
- Be gentle when folding ingredients to avoid deflating the batter.
- Use full‑fat coconut cream (not light or diluted) for best richness.
- If your coconut cream separates (liquid and solids), stir thoroughly or chill and scoop solids.
- Monitor the frosting closely — high heat can overcook the yolks or burn the mixture.
- Cool the cake fully before frosting. A warm cake plus moist frosting may cause sinking.
- Toast the nuts lightly before incorporating for extra depth of flavor.
Substitutions and Variations
- Nuts: Swap walnuts or pecans for macadamias or pistachios for a different twist.
- Extracts: Use almond extract (½ teaspoon) instead of coconut for a subtle change.
- Sweetener: Use coconut sugar instead of granulated for a slightly deeper caramel note (texture may change).
- Egg substitution (if wanting vegan): Try aquafaba (liquid from chickpeas) for whites and a yolk substitute, though texture may differ.
- Layer cake version: Use two 8‑inch round pans; adjust baking time (maybe 30–35 minutes).
- Add fruit: Gently fold in crushed pineapple or shredded mango (drain excess liquid) into the batter for extra moisture and flavor.
Storage Instructions
- Keep the cake in an airtight container at room temperature for up to 2 days.
- For extended freshness, refrigerate it for up to 5 days.
- To freeze, wrap individual slices securely in plastic wrap and aluminum foil; they’ll keep well for up to 2 months.
Nutritional Information
- Calories: ~380–420 kcal
- Fat: ~20–24 g (mostly from coconut and nuts)
- Saturated fat: ~15–18 g
- Carbohydrates: ~45–50 g
- Sugar: ~30–35 g
- Protein: ~4–5 g
- Fiber: ~1–2 g
Serving Suggestions
- Serve slices with a sprinkle of toasted coconut or extra pecans on top.
- Pair with fresh berries (raspberries or strawberries cut the sweetness nicely).
- A side of tropical fruit salad (mango, pineapple, kiwi) complements the coconut flavor.
- For a festive look, garnish with edible flowers or mint leaves.
Frequently Asked Questions About Coconut Cream Cake
Is coconut cream the same as coconut milk?
Not quite — coconut cream is thicker and richer, containing more fat than coconut milk. It’s ideal for recipes like this where a creamy, full-bodied texture is essential.
Can I make this cake ahead of time?
Yes. You can bake the cake a day ahead (unfrosted), wrap tightly in plastic, and store at room temperature or refrigerate. Frost it the day of serving. The frosting can be prepared ahead and cooled, then gently reheated (low) before spreading, but stir well so it regains a spreadable texture.
Can I omit the nuts in the frosting?
Yes, but the nuts add texture, flavor contrast, and visual appeal. If omitted, consider increasing the shredded coconut or adding a sprinkle of toasted coconut on top.
Does the cake stay moist over time?
Because of the coconut cream and oil, the cake retains moisture well. If refrigerated, bring slices to room temperature before serving so they soften and flavors open.
Is this recipe gluten‑free?
As written, no, it uses all‑purpose flour. To make it gluten‑free, you could try a 1:1 gluten‑free baking blend (with xanthan or binder). Note that texture may change; test with a smaller batch first.
Conclusion
Thank you for joining me on this coconut‑loving adventure! I hope you’ll fall in love with this Coconut Cream Cake with Coconut Pecan Frosting as much as I have. It’s a cake born from the joys of tropical flavor, yet gentle on dairy sensitivities. Soft, moist, sweet, and nutty, it’s a treat I feel proud to share. I hope as you bake it, you feel the warmth and the pleasure I do in creating and savoring it. Enjoy every bite, and happy baking from my kitchen to yours!
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Coconut Cream Cake with Coconut Pecan Frosting
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Coconut Cream Cake is rich, fluffy, and bursting with tropical flavor. Finished with a coconut pecan frosting, it’s the perfect treat for any occasion, and completely dairy-free.
Ingredients
For the Cake:
2 ½ cups (12.5 ounces) all‑purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 ¾ cups (13.15 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups (16 ounces) coconut cream*
For the Frosting:
¼ cup coconut oil
1 ¼ cups (10 ounces) coconut cream
1 cup (7.5 ounces) granulated sugar
⅛ teaspoon salt
3 egg yolks
1 teaspoon pure vanilla extract
1 cup chopped walnuts or pecans
1 cup shredded coconut
Instructions
1. Preheat & Prep
Preheat your oven to 325 °F (about 163 °C). Grease a 9×13‑inch baking pan (or line with parchment) and set aside.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
3. Beat Eggs, Sugar & Flavors
In a separate mixing bowl, use an electric mixer to beat the two eggs for about 1 minute until frothy. Gradually add the granulated sugar and continue beating until well combined. Mix in vanilla extract and coconut extract.
4. Alternate Adding Dry & Coconut Cream
- Add one‑third of the dry mixture to the wet mixture and gently mix until nearly combined (scraping down the bowl as needed).
- Add half of the coconut cream, mix gently.
- Add another one‑third of dry, mix.
- Add the remaining half of the coconut cream, mix.
- Finally, add the remaining dry ingredients and mix just until smooth. Avoid overmixing.
5. Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake 50–55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. If the center still jiggles, bake a little longer. Let the cake cool completely before frosting to avoid collapse.
6. Make the Frosting
- In a medium saucepan over medium heat, melt the coconut oil.
- Add coconut cream, sugar, salt, and egg yolks to the pan. Whisk continuously until fully blended.
- Bring the mixture to a gentle boil, stirring frequently. Reduce heat to medium‑low and simmer, stirring often, for about 12 minutes, until it thickens and turns slightly golden or caramelized.
- Remove from heat and allow to cool slightly. Stir in vanilla extract, chopped nuts, and shredded coconut. Let frosting cool until just warm or cool to touch before spreading on the cake.
7. Frost the Cake
Once cake is completely cool (room temperature), spread the cooled frosting in an even layer over the top. Allow frosting to set before slicing.
Notes
Use full-fat coconut cream, not coconut milk.
Toasted nuts deepen the flavor of the frosting.
Let the cake cool completely before frosting to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 33 g
- Carbohydrates: 48 g
- Protein: 4.5 g