use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Coconut Cake with Coconut Cream Cheese Frosting

Be the first to rate this

Has average rating

Total rating count

  • Cooking time30 min
  • Prep time30 min
  • Servings12
recipe image Coconut Cake with Coconut Cream Cheese Frosting


  • CAKE:
  • 3 cups (750 mL) all-purpose flour
  • 2 1/2 tsp. (12 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 3/4 cup (175 mL) Becel® unsalted margarine sticks or salted margarine sticks, (1 1/2 sticks)
  • 2 cups (500 mL) granulated sugar
  • 4 large eggs
  • 2 tsp. (10 mL) vanilla extract
  • 1 cup (250 mL) well stirred coconut milk or milk
  • 1 package (250 g.) cream cheese, softened
  • 1/2 cup (125 mL) Becel® unsalted margarine sticks or salted margarine sticks, (1 stick)
  • 1/2 tsp. (2 mL) coconut extract
  • 3 3/4 cups (925 mL) icing sugar
  • 1 package (200 g.) sweetened flaked coconut, divided

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. For Cake, preheat oven to 350° F (180° C). Grease and flour two 9-inch (2.5 L) round cake pans; set aside.
  2. Combine flour, baking powder and salt in medium bowl; set aside.
  3. Beat Becel® sticks with sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Alternately beat in flour mixture and coconut milk on low speed until blended. Pour batter into prepared pans; smooth tops with spatula.
  5. Bake 25 to 30 minutes until toothpick inserted in centers comes out clean. Cool on wire racks 15 minutes; remove from pans and cool completely.
  6. For Frosting, beat cream cheese in medium bowl with electric mixer until smooth. Add Becel® sticks and beat until blended. Beat in coconut extract. Beat in icing sugar on low speed just until blended, then beat on high speed until fluffy, about 30 seconds.
  7. Place 1 cake layer, top side down on serving plate. Frost with about 1 cup (250 mL) frosting, then sprinkle with about 3/4 cup (175 mL) coconut.
  8. Top with remaining cake layer, top side up. Frost sides and top with remaining frosting. Sprinkle with remaining coconut, pressing coconut gently into frosting.
TIP: Left over coconut milk can be frozen for future use.

How would you rate this recipe?