Description

This Coconut Cheesecake Cake is the perfect dessert for Easter or any special occasion. It features two layers of fluffy coconut cake, a rich and creamy cheesecake center, and a silky cream cheese frosting. Finished with a generous coating of shredded coconut, this cake is a stunning and delicious treat that combines light tropical flavors with indulgent textures. Whether you’re celebrating with family or just indulging in a slice of something special, this cake is guaranteed to impress!

Ingredients

For the Coconut Cake Layers:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup coconut oil, melted
1 1/4 cups granulated sugar
5 large egg whites
1 large egg
1 teaspoon coconut extract
1 cup canned coconut milk
1 cup shredded coconut

For the Cheesecake Layer:

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/8 teaspoon salt
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For the Cream Cheese Frosting:
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 cups shredded coconut (for decoration)

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Instructions

Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Beat in eggs one at a time, followed by salt, sour cream, heavy cream, and extracts.
- Pour into the prepared pan and bake for 45 minutes until set. Let cool, then refrigerate for at least 4 hours or overnight.
Bake the Coconut Cake Layers:
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and coconut oil until creamy. Add sugar and beat until fluffy.
- Mix in egg whites, one at a time, followed by the whole egg and coconut extract.
- Alternate adding the dry ingredients and coconut milk, mixing until just combined. Fold in shredded coconut.
- Divide batter evenly between the pans and bake for 25-30 minutes. Cool completely.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
Assemble the Cake:
- Place one coconut cake layer on a serving plate. Spread a thin layer of frosting on top.
- Gently place the chilled cheesecake layer on top, followed by another thin layer of frosting.
- Add the second coconut cake layer and frost the entire cake evenly.
- Press shredded coconut onto the sides and top for decoration.
Chill and Serve:
- Refrigerate for at least 1 hour before slicing to help the layers set. Enjoy!

Notes

Make Ahead: The cheesecake layer can be made a day in advance and kept refrigerated.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Substitutions: Swap coconut milk for whole milk if needed, and use sweetened or unsweetened shredded coconut based on preference.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert