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Merry

Coconut Cheesecake Cake with Creamy Frosting

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!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

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
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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

Method
 

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

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