Creme of Coconut Cake: The Ultimate Tropical Dessert Indulgence

There are coconut cakes, and then there is the Creme of Coconut Cake. This is not your grandmother’s dry, crumbly layer cake dusted lightly with coconut flakes. This is a profound, deeply moist, intensely flavored tropical escape, guaranteed to steal the show at any gathering. If you have ever been disappointed by a coconut cake that lacked genuine intensity, prepare for a revelation. This recipe hinges on one critical, luxurious step: a rich soak of Cream of Coconut poured over the hot cake, infusing every fiber with unparalleled moisture and sweetness.

The secret lies in the synergy between the rich, buttermilk-based sponge and the tropical Crème. As the warm cake absorbs the sweet liquid, it transforms into something decadent, almost pudding-like in its damp texture, yet still holding its structure beautifully. To top this masterpiece, we utilize a velvety, tangy Cream Cheese Coconut Frosting that balances the sweetness perfectly. Garnished with lightly toasted coconut flakes, this Creme of Coconut Cake stands tall as the quintessential recipe for coconut lovers everywhere. It is the perfect blend of simple preparation and spectacular results, making it an ideal centerpiece for holidays, birthdays, or just a Tuesday night when you crave a taste of the tropics. Forget complex techniques; focus instead on procuring high-quality ingredients, especially the crucial Cream of Coconut, and let the magic happen.

This dessert is engineered for flavor and moisture, addressing the single biggest complaint about standard coconut cakes. The meticulous steps ensure that the final result is heavy, luscious, and dripping with natural coconut flavor from the cake batter, the soak, and the finished frosting. This truly is the crème de la crème of coconut desserts, offering a comforting yet sophisticated flavor profile that appeals to all ages. Get ready to bake a memory.

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

What makes this specific Creme of Coconut Cake recipe a culinary must-try? It’s simple: unparalleled moisture, balanced sweetness, and a texture that borders on perfection. Many home bakers struggle to achieve a moist crumb in a white cake, but the addition of buttermilk ensures the cake itself is tender, while the soaking process elevates it to legendary status. The moment you pierce the hot cake and pour over the entire can of Cream of Coconut, you are setting the stage for a dessert experience that is truly unique.

The Magic of the Coconut Soak: Crème de la Crème

The key differentiator in this recipe is the Coconut Soak (Crème). Cream of Coconut (like Coco López) is much thicker and sweeter than standard coconut milk or even heavy cream. It’s essentially a sweetened, concentrated coconut syrup. When poured over the warm cake, the heat allows the cake crumb to relax and fully absorb this luxurious liquid. This step locks in flavor and moisture, preventing the cake from ever tasting dry. Instead, the resulting texture is ultra-moist and dense it feels substantial, almost like a poke cake or Tres Leches cake, but with a pronounced tropical twist. This soak is why this is rightly called a Creme of Coconut Cake, rather than just a simple coconut cake.

Furthermore, the flavor intensity is unmatched. We incorporate coconut in three phases: shredded coconut folded into the batter, the Cream of Coconut soak, and finally, the toasted flakes on the frosting. This triple-threat approach guarantees that every bite is saturated with authentic, sweet coconut goodness. Unlike extracts, which can taste artificial, the Cream of Coconut delivers a natural, rich tropical note. The preparation method is incredibly simple, relying on high-quality ingredients and specific timing rather than complicated techniques. Even novice bakers can achieve spectacular, bakery-quality results by following these straightforward instructions. The reward is a cake that is remarkably refreshing yet deeply comforting, making it suitable for year-round enjoyment, whether you are hosting a summer barbecue or need a bright centerpiece during the cold winter months.

The final layer the Cream Cheese Coconut Frosting provides the necessary counterpoint. Cream cheese frosting introduces a slight tang that cuts through the richness of the soak and the sweetness of the cake, ensuring the dessert is perfectly balanced and never cloying. This frosting is whipped until fluffy, providing a light cloud-like layer contrasting the heavy, moist cake below. It is the perfect marriage of textures and flavors that elevates this from a good cake to a great one. Once you experience the moisture retained by the Cream of Coconut soak, you will never go back to baking coconut cake the traditional way.

Why This is the Only Coconut Cake Recipe You Need to Try

In the vast world of dessert recipes, finding that one definitive recipe that you return to again and again is a true treasure. This Creme of Coconut Cake is designed to be just that your new go-to. It balances complexity of flavor with the simplicity of execution. Baked in a convenient 9×13 inch sheet pan, it eliminates the fuss of stacking precarious layers while maximizing surface area for soaking and frosting, ensuring every piece gets the optimal amount of flavor saturation.

Unlocking Deep Flavor: Buttermilk and Butter Integration

The foundation of any great cake is the crumb. In this recipe, we utilize the creaming method beating softened butter and sugar together until light and fluffy. This process incorporates air, giving the resulting cake a fine, tender crumb that is robust enough to hold up to the intense moisture of the coconut soak. The inclusion of buttermilk is crucial. Buttermilk (at room temperature) tenderizes the cake, adds a desirable subtle tang, and reacts beautifully with the baking soda to ensure a perfect lift. This acidity is key to balancing the sweetness derived from the granulated sugar and the Cream of Coconut.

Beyond the cake’s structural integrity, the sheer convenience of the pan choice makes this recipe a winner. Baking in a 9×13 pan means easy transport, easy slicing for large crowds, and fewer dishes to clean compared to a multi-layer cake. This is the ultimate potluck, holiday, or family dinner dessert. You simply bake, soak, cool, frost, and garnish. Furthermore, the cake improves overnight. Unlike many desserts that lose their appeal after day one, the prolonged chilling time allows the Cream of Coconut to fully meld with the cream cheese frosting, creating an intensely flavorful and uniformly moist product. This “make-ahead” quality is invaluable for busy hosts.

Finally, the sheer positive response this cake receives is testament to its perfection. It is a guaranteed crowd-pleaser that satisfies both those who love rich, creamy desserts and those who crave bright, tropical flavors. If you’re looking for a dessert that pairs perfectly with a post-dinner coffee or is light enough to enjoy after a hearty meal, this cake fits the bill. Looking for other simple yet impressive recipes? You might also enjoy our guide to Creamy Garlic Parmesan Pasta, a perfect dinner companion before indulging in this tropical treat. Mastering this Creme of Coconut Cake means mastering a tropical favorite that will earn you endless compliments and recipe requests.

Essential Ingredients and Tools for the Perfect Creme of Coconut Cake

Success in baking begins with preparation. Ensuring all your ingredients are measured accurately and, crucially, are at room temperature (especially the butter, eggs, buttermilk, cream cheese, and frosting butter) is the first step toward a perfect bake. Room temperature ingredients emulsify better, leading to a smoother batter and a lighter cake texture.

I. The Heart of the Cake: Ingredients Breakdown

Below is a detailed list of the components required for this decadent Creme of Coconut Cake.

For the Coconut Cake Base:

• 2 ½ cups All-Purpose Flour, sifted: Sifting is mandatory here. It removes lumps and, more importantly, aerates the flour, ensuring a tender cake crumb.
• 1 teaspoon Baking Soda: The primary leavening agent, reacting with the buttermilk to give the cake its rise and softness.
• ½ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors.
• 1 cup (2 sticks) Unsalted Butter, softened: Use unsalted butter for better control over the salt content. Softened butter creams easily with the sugar.
• 2 cups Granulated Sugar: Provides sweetness and helps create that light, fluffy texture during the creaming stage.
• 4 large Eggs, room temperature: Room temperature eggs incorporate seamlessly into the batter without curdling the mixture.
• 1 teaspoon Pure Vanilla Extract: A crucial flavor enhancer that complements the coconut notes.
• 1 cup Buttermilk, room temperature: Provides essential moisture, tenderness, and acidity. Do not substitute this with standard milk unless you add a teaspoon of vinegar (though real buttermilk is highly recommended).
• 1 cup Sweetened Shredded Coconut: Folded into the batter to ensure coconut flavor runs through the very structure of the cake.

II. For the Coconut Soak (Crème): The Game Changer

• 1 (15 ounce) can Cream of Coconut (such as Coco López), stirred well: Crucial Ingredient Alert! Do not substitute this with ordinary canned coconut milk or coconut cream. Cream of Coconut is a syrupy, sweetened product used in cocktails (like piña coladas) and is necessary for the deep soak. Stir it well before pouring.

III. For the Cream Cheese Coconut Frosting:

• 8 ounces Cream Cheese, softened: Must be fully softened to avoid lumps in the frosting. Provides the desirable tangy flavor.
• ½ cup (1 stick) Unsalted Butter, softened: The richness of the butter creates a stable and spreadable frosting consistency.
• 4 cups Powdered Sugar, sifted: Sifting prevents lumps and ensures the frosting is light and silky smooth.
• 1 teaspoon Pure Vanilla Extract: Enhances the richness of the cream cheese and butter.
• 2 tablespoons Full-Fat Coconut Milk (canned): Used to thin the frosting to the perfect consistency. Start with 2 tablespoons and adjust as needed.
• 2 cups Sweetened Shredded Coconut, lightly toasted (for garnish): Toasted coconut adds textural crunch and a deeper, nuttier flavor that complements the sweet cake.

IV. Necessary Baking Utensils

Having the right tools ensures the baking process is smooth and stress-free. For the best result with this Creme of Coconut Cake, gather the following:

• 9×13 inch Baking Pan: Essential for the sheet cake format. A glass or ceramic pan works well, but metal is preferred for even baking.
• Stand Mixer or Hand Mixer: Necessary for effectively creaming the butter and sugar, and whipping the frosting to a light consistency. A stand mixer with a paddle attachment is ideal.
• Large and Medium Mixing Bowls: For whisking dry ingredients and containing the final batter.
• Measuring Cups and Spoons: Accuracy in baking cannot be overstated.
• Sifter or Fine Mesh Strainer: For sifting the flour and powdered sugar. This is non-negotiable for a tender cake and silky frosting.
• Rubber Spatula: Used for folding the shredded coconut into the batter and scraping down the sides of the mixing bowl.
• Wooden Skewer or Fork: Absolutely essential for piercing the hot cake to allow the coconut soak to penetrate deeply.
• Wire Cooling Rack: Needed to help the cake cool evenly after the soak.
• Off-set Spatula: Recommended for spreading the cream cheese frosting smoothly over the soaked cake.

Preparation is key, especially when dealing with the high volume of ingredients required for a 9×13 inch dessert. Ensure all your dairy items are taken out of the refrigerator at least 30 minutes, ideally an hour, before starting to bake. Cold ingredients resist mixing, resulting in a heavier, less airy cake. By paying attention to these small details, you set yourself up for absolute success with your luxurious Creme of Coconut Cake.

Step-by-Step Guide: Mastering the Crème of Coconut Cake

Following these detailed instructions meticulously will ensure your cake is perfectly baked, optimally soaked, and beautifully frosted. The timing of the soak is critical, so pay close attention to Part Two.

Part One: Building the Moist Coconut Cake Base

1. Preheat and Prepare (Step 1): Preheat your oven accurately to 350°F (175°C). Properly grease and flour your 9×13 inch baking pan. Ensuring the pan is well-coated prevents sticking and protects the delicate crumb.
2. Mix Dry Ingredients (Step 2): In a medium bowl, use a wire whisk to combine the sifted flour, baking soda, and salt. Whisking ensures the leavening agent is distributed evenly throughout the flour. Set this bowl aside.
3. Cream Wet Ingredients (Step 3): Place the softened butter and granulated sugar into the bowl of your stand mixer (paddle attachment). Cream these two ingredients together on medium speed for a full 3 to 5 minutes. The mixture must become visibly pale, light, and fluffy. This step is vital for aeration and cake texture.
4. Add Eggs and Vanilla (Step 4): Incorporate the 4 large eggs one at a time. Mix until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl midway through. Add the vanilla extract and beat for another 30 seconds.
5. Combine Mixtures (Step 5): Reduce your mixer speed to the lowest setting. Begin the alternating addition process: Start and end with the dry flour mixture, alternating with the room temperature buttermilk. A typical pattern is 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour. Mix only until the last streaks of flour disappear. Overmixing develops gluten and results in a tough cake.
6. Fold in Coconut (Step 6): Remove the bowl from the mixer. Use a rubber spatula to gently fold in the 1 cup of sweetened shredded coconut. Ensure it is distributed evenly without deflating the batter.
7. Bake (Step 7): Pour the batter into the prepared 9×13 pan, spreading it evenly. Bake for 30 to 35 minutes. Check for doneness by inserting a wooden skewer into the center; it should come out clean.

Part Two: The Essential Crème Soak Application

This is the step that defines the Creme of Coconut Cake and transforms it from a standard dessert into a luxurious, moist delicacy. Do not skip or delay this part.

1. Prep the Cake for Soaking (Step 1): The moment the cake is removed from the oven, while it is still piping hot, grab your wooden skewer or fork. Pierce holes all over the entire surface of the cake. Ensure the holes are closely spaced (about 1 inch apart) and penetrate approximately halfway through the depth of the cake. The heat helps the cake absorb the liquid better.
2. Apply Soak (Step 2): Open the can of Cream of Coconut (which you stirred well previously). Pour the entire contents evenly over the hot, pierced surface. The liquid should pool slightly but start soaking in immediately.
3. Patience is Key: Allow the cake to sit at room temperature for at least 1 hour. During this time, the cake will slowly absorb all the liquid, becoming visibly moist and heavy. After an hour, the surface should look dry, indicating full absorption.
4. Cool (Step 3): Allow the cake to cool completely before applying the frosting. This usually takes about 2 hours at room temperature. Attempting to frost a warm cake will result in melted frosting. For a quicker cooling process, you can move the soaked cake to the refrigerator once it has reached lukewarm temperature.

Part Three: The Fluffy Cream Cheese Frosting and Assembly

While the cake cools, prepare the perfect tangy and fluffy frosting. This complements the sweetness of the Creme of Coconut Cake beautifully. Need another quick recipe? Try this delicious Easy Black Pepper Chicken while your cake cools.

1. Toast the Coconut Garnish: Spread the 2 cups of sweetened shredded coconut for garnish on a baking sheet. Toast in the oven (or in a dry skillet on the stovetop) for 5-8 minutes until golden brown and fragrant. Watch closely, as coconut burns quickly! Let it cool completely.
2. Make the Frosting Base (Step 1): In the clean bowl of your stand mixer, beat the fully softened cream cheese and softened butter together on medium speed. Continue mixing until the mixture is uniform, smooth, and completely lump-free.
3. Add Sugar and Liquid (Step 2): Gradually introduce the 4 cups of sifted powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once combined, pour in the vanilla extract and the initial 2 tablespoons of canned full-fat coconut milk.
4. Finish Frosting (Step 3): Increase the mixer speed to medium-high and beat for 2 minutes. This whips air into the frosting, making it light and fluffy. Check the consistency: If it’s too stiff, add a teaspoon more coconut milk. If it’s too thin, add a tablespoon more powdered sugar. The consistency should be thick yet easily spreadable.
5. Frost the Cake (Step 4): Once the cake is completely cool and the soak is fully absorbed, use an off-set spatula to spread the cream cheese frosting evenly over the surface.
6. Garnish and Chill (Step 5): Generously sprinkle the cooled, lightly toasted sweetened shredded coconut over the frosting. Cover the cake tightly (foil or plastic wrap works well) and refrigerate for a minimum of 3 hours before slicing. Chilling allows the frosting to set and, crucially, lets the soak fully stabilize the cake structure.

Tips, Troubleshooting, and Delicious Variations for Your Tropical Treat

While this recipe for Creme of Coconut Cake is straightforward, a few expert tips can guarantee flawless results, and some variations can help you tailor it to specific dietary needs or flavor preferences.

Common Mistakes to Avoid When Making Creme of Coconut Cake

• Using Cold Ingredients: We cannot stress this enough if your butter, eggs, and buttermilk are cold, your batter will likely curdle or be heavy. Room temperature is key for a light, airy crumb.
• Substituting Cream of Coconut: Do not use light coconut milk, standard coconut milk, or even coconut cream (the unsweetened thick layer from canned milk). The key is the sweetened concentration of the Cream of Coconut.
• Under-Soaking: Don’t be afraid to pierce deep and often. The better the penetration, the moister the cake. Ensure you use the full 15-ounce can; the cake can handle it!
• Frosting Too Soon: If the cake is even slightly warm, the cream cheese frosting will melt into a messy puddle. Ensure the cake is fully cooled (preferably refrigerated for 30 minutes after soaking) before frosting.
• Overmixing the Batter: After adding the flour and buttermilk, stop the mixer immediately once the flour disappears. Overmixing develops tough gluten strands, counteracting all the efforts to make the cake tender.

For more baking inspiration and visual guides, be sure to check out our collection of dessert boards on Pinterest!

Variations to Customize Your Coconut Experience

• Gluten-Free Creme of Coconut Cake: You can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend (one that includes xanthan gum). Follow the rest of the instructions precisely. The richness of the butter and buttermilk helps offset any dryness often associated with gluten-free bakes.
• Dairy-Free Option: This is easier than you think! Use a high-quality vegan butter stick substitute for the butter in both the cake and frosting. Substitute the buttermilk with an equal amount of full-fat coconut milk mixed with 1 tablespoon of white vinegar, allowing it to sit for 10 minutes until curdled. For the frosting, use dairy-free cream cheese and coconut milk.
• Lime-Kissed Cake: For a true tropical fusion, add the zest of two limes to the cake batter and 1 tablespoon of lime juice to the frosting. This brightens the flavor profile significantly.
• Rum Flavor: Replace 1 tablespoon of the vanilla extract with dark rum in the cake batter. For the soak, you can optionally mix 1-2 tablespoons of dark rum into the Cream of Coconut before pouring.
• Adding Pineapple: Turn this into a tropical classic by folding ½ cup of finely crushed, well-drained canned pineapple into the batter. This adds extra moisture and a fruity dimension. If you love fruit-infused bread, you might also like this recipe for Easy Pumpkin Bread, showing how fruit and spice blend beautifully in baking.

Nutritional Insights and Benefits of the Creme of Coconut Cake

As an indulgent dessert, the Creme of Coconut Cake is rich and caloric, but it also contains ingredients with unique nutritional benefits, particularly those derived from the coconut components.

Understanding the Macros

It is difficult to provide exact nutritional information without laboratory testing, especially considering variations in ingredient brands and serving sizes (this recipe yields 12-16 generous servings in a 9×13 pan). However, based on the ingredients:

• Calories: Approximately 450–600 Calories per standard serving, due to the high fat and sugar content from the soak and frosting.
• Fats: High, primarily from the butter, cream cheese, and full-fat Cream of Coconut. This cake is rich in saturated fats.
• Carbohydrates: High, driven by the granulated sugar, powdered sugar, and the natural sugars in the Cream of Coconut and flour.
• Protein: Moderate, derived from the eggs, buttermilk, and cream cheese.

The Goodness of Coconut

Coconut products, central to this Creme of Coconut Cake, offer several notable benefits:

• Medium-Chain Triglycerides (MCTs): Coconut oil and milk are excellent sources of MCTs, which are unique fatty acids metabolized differently than long-chain triglycerides. MCTs are easily absorbed and converted into energy, sometimes contributing to a feeling of satiety.
• Fiber: Shredded coconut (especially the toasted garnish) contributes dietary fiber, important for digestive health. While small in quantity relative to the entire cake, it’s a healthy inclusion.
• Vitamins and Minerals: Coconut products provide trace minerals such as manganese (important for bone health and metabolism) and copper (essential for iron absorption).

The Benefits of Buttermilk and Dairy

Although used in baking, the buttermilk and cream cheese offer nutritional value:

• Calcium and Protein: The dairy components contribute significant amounts of calcium, vital for bone health, and high-quality protein.
• Probiotics (in Buttermilk): Traditional buttermilk contains cultures (probiotics) that aid in gut health, though the heat of baking will generally neutralize these beneficial bacteria in the final product. However, it still adds necessary acid and complexity.

A Note on Moderation: While this cake offers some benefits via its coconut content, it is primarily a celebratory dessert and should be enjoyed in moderation as part of a balanced diet. Its richness is what makes it so irresistible, offering a true moment of indulgence that enhances special occasions.

Conclusion: Your New Favorite Tropical Crème of Coconut Cake

Baking the perfect cake often feels like chasing a myth but with this recipe for Creme of Coconut Cake, the myth becomes a delicious reality. By focusing on the essential elements of high-quality ingredients, careful mixing techniques, and the revolutionary application of the Cream of Coconut soak, we have created a dessert that is consistently moist, deeply flavorful, and incredibly satisfying. This cake is more than just a simple sweet treat; it is an experience, delivering the bright, sun-soaked flavor of the tropics directly to your plate.

The marriage of the fluffy buttermilk cake base with the heavy, sweet Cream of Coconut creates a texture that rivals the most famous professional bakery creations. The tart, creamy cream cheese frosting provides the ideal counterpoint, preventing the overall dessert from becoming overwhelmingly sweet, while the toasted coconut garnish adds that crucial element of crunch and nutty depth. This cake is robust enough to hold up to travel and chilling, making it the perfect choice for any event where you need a reliable showstopper.

We encourage you to prioritize the key steps: ensuring your ingredients are at room temperature, resisting the urge to overmix the batter, and, most importantly, immediately piercing and soaking the hot cake. These small commitments lead to a monumental difference in the final result. Once you take the first bite of this luscious, creamy, tropical Creme of Coconut Cake, you will understand why it quickly becomes a cherished favorite. If you enjoyed crafting this dessert, be sure to explore other comforting recipes on our site, such as our guide to making incredible Homemade Chili, proving that whether sweet or savory, classic comfort food always wins. Try this cake today, share the recipe with friends, and let us know in the comments how this tropical masterpiece elevated your next gathering!

Crème of Coconut Cake with Cream Cheese Frosting

An incredibly moist 9x13 sheet cake saturated with sweet cream of coconut, topped with a rich, tangy cream cheese frosting and toasted shredded coconut. This classic recipe delivers ultimate tropical flavor.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

I. For the Coconut Cake

• 2 ½ cups All-Purpose Flour sifted
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup Unsalted Butter softened (2 sticks)
• 2 cups Granulated Sugar
• 4 large Eggs room temperature
• 1 teaspoon Pure Vanilla Extract
• 1 cup Buttermilk room temperature
• 1 cup Sweetened Shredded Coconut for the cake batter

II. For the Coconut Soak (Crème)

• 1 15 ounce can Cream of Coconut such as Coco López, stirred well

III. For the Cream Cheese Coconut Frosting

• 8 ounces Cream Cheese softened
• ½ cup Unsalted Butter softened (1 stick)
• 4 cups Powdered Sugar sifted
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Full-Fat Coconut Milk canned, adjust as needed for consistency
• 2 cups Sweetened Shredded Coconut lightly toasted (for garnish)

Equipment

• 9x13 inch baking pan
• Stand Mixer or Hand Mixer
• Mixing bowls
• Wooden Skewer or Fork

Method

 

Part One: Preparing and Baking the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set aside.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set the dry mixture aside.
3. Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 3 to 5 minutes).
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
5. Reduce the mixer speed to low. Gradually alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture (mix in three stages of flour and two of buttermilk). Mix only until just combined; do not overmix.
6. Gently fold the 1 cup of sweetened shredded coconut into the cake batter using a spatula. Pour the batter evenly into the prepared 9x13 inch pan.
7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.

Part Two: Applying the Coconut Soak

1. Immediately upon removing the hot cake from the oven, use a wooden skewer or fork to poke holes all over the surface of the cake. Ensure the holes penetrate about halfway through the cake depth.
2. Pour the entire can of Cream of Coconut evenly over the warm, pierced cake. Allow the cake to sit at room temperature for at least 1 hour to absorb the soak completely.
3. Allow the cake to cool completely before proceeding to the frosting stage (approximately 2 hours).

Part Three: Making the Frosting and Assembly

1. Make the Frosting Base: In the clean bowl of a stand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, scraping the sides often.
2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
3. Finish Frosting: Pour in the vanilla extract and 2 tablespoons of coconut milk. Increase the speed to medium-high and beat for 2 minutes until the frosting is light and fluffy. Adjust consistency with a splash more coconut milk if too thick, or a tablespoon more powdered sugar if too thin.
4. Frost the Cake: Once the cake is fully cooled and the soak is absorbed, spread the cream cheese frosting evenly over the surface.
5. Garnish and Chill: Sprinkle the lightly toasted sweetened shredded coconut evenly over the frosting. Cover the cake and refrigerate for at least 3 hours before serving to allow the soak and frosting to fully set. Store leftovers in the refrigerator.

Notes

For best flavor, make sure all cold ingredients (butter, eggs, buttermilk, cream cheese) are brought completely to room temperature before mixing. To toast the coconut garnish, spread the shredded coconut on a dry baking sheet and bake at 350°F for 5-8 minutes, stirring frequently, until golden brown. Keep refrigerated.