There’s something magical about a cake that feels light as air but still rich in flavor. These Fluffy Coconut Cream Cake Squares capture that perfect balance. With a tender crumb infused with coconut milk and a soft whipped cream frosting, every bite is a tropical escape—no matter the season.

This cake has the kind of nostalgic charm that reminds you of family gatherings and potluck desserts, yet it’s elegant enough to serve at showers, birthdays, or Sunday dinners. The moist texture and creamy topping make it irresistible, while the snowy sprinkle of shredded coconut gives it a beautiful, bakery-style finish.

Whether you’re a lifelong coconut lover or just looking for a fresh, crowd-pleasing dessert, this recipe will quickly become a staple in your kitchen. It’s easy to make, stunning on the table, and guaranteed to disappear fast at any gathering.

 

 

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1½ cups sugar
• 3 large eggs
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, plus more for garnish

For the Frosting

• 1½ cups heavy cream
• ½ cup powdered sugar

 

Instructions

• Step 1 – Prep & Mix Dry: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan. In a bowl, whisk together flour, baking powder, and salt.
• Step 2 – Mix Wet Ingredients: Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in vanilla.
• Step 3 – Combine & Bake: Alternate adding dry ingredients and coconut milk to the batter. Stir in shredded coconut. Spread into pan and bake 30–35 minutes, until a toothpick comes out clean.
• Step 4 – Cool: Let cake cool completely in the pan.
• Step 5 – Make Frosting: Whip cream and powdered sugar until stiff peaks form.
• Step 6 – Frost & Garnish: Spread whipped cream over cake, sprinkle with extra coconut, slice into squares, and serve.

 

 

Why You’ll Love This Recipe

• Tropical Flavor: Coconut milk and shredded coconut make this cake rich yet refreshing.
• Light & Fluffy Texture: Perfectly airy crumb balanced by creamy frosting.
• Family-Friendly Comfort Food: A sweet treat that everyone will enjoy.
• Versatile: Works for casual dinners or festive celebrations.

 

Expert Tips for Success

• Room Temperature Ingredients: Butter, eggs, and cream mix best when not cold.
• Avoid Overmixing: Stir gently once flour is added to keep the cake soft.
• Toast the Coconut: For added depth of flavor, toast the shredded coconut before folding it into the batter.
• Cold Equipment for Whipping Cream: Chill your bowl and beaters before whipping for the best peaks.

 

Variations

• Coconut-Lime Cake: Add 1 tablespoon lime zest for a zesty twist.
• Layer Cake: Bake in two round pans and layer with whipped cream and fruit.
• Nutty Version: Sprinkle toasted almonds or macadamia nuts over the frosting.
• Tropical Topping: Add pineapple chunks or mango slices for an island-inspired dessert.

 

FAQs

1. Can I use canned coconut milk? Yes, just shake or stir well before measuring.
2. Can I substitute heavy cream with whipped topping? Homemade whipped cream gives the best texture, but topping works in a pinch.
3. How do I store this cake? Refrigerate in an airtight container for up to 3 days.
4. Can it be frozen? Freeze the unfrosted cake up to 2 months; thaw before frosting.
5. Is it sweet? It’s delicately sweet with natural coconut flavor—not overwhelming.
6. Can I use sweetened shredded coconut? Yes, just reduce the sugar slightly if desired.
7. What kind of coconut milk is best? Full-fat coconut milk yields a richer cake.
8. Can I make cupcakes instead? Absolutely—adjust baking time to 18–20 minutes.
9. Can I make it dairy-free? Use coconut oil instead of butter and coconut cream for the frosting.
10. How many servings does it make? A 9×13-inch pan makes about 16 squares.

 

Health Benefits

• Coconut milk provides healthy fats for energy.
• Whipped cream topping is lighter than buttercream, reducing heaviness.
• Portion-friendly squares make it easy to share and enjoy in moderation.

 

How to Serve

• Pair with coffee or hot tea for an afternoon treat.
• Dress it up with tropical fruit slices on top.
• Serve chilled for a refreshing summer dessert.

 

 

Make Ahead & Storage

• Make Ahead: Bake the cake a day in advance; frost before serving.
• Storage: Keep covered in the fridge for up to 3 days.
• Freezing: Freeze cake (without frosting) for up to 2 months.

 

Conclusion

These Fluffy Coconut Cream Cake Squares are the ultimate dessert for coconut lovers. With their tender, moist crumb and cloud-like whipped cream topping, they’re as beautiful as they are delicious. Easy enough for everyday baking yet special enough for celebrations, this recipe will quickly become a family favorite.