Coconut Cake with Cream Cheese Frosting

Perfect celebration!

This cake is more than just dessert—it’s a little piece of gratitude, baked with joy and shared from my heart.

Today, I’m celebrating 10,000 followers on Instagram, and I honestly can’t think of a better way to mark the moment than with a big slice of coconut cake with cream cheese frosting. Sweet, soft, and beautifully simple, this cake feels like the perfect blend of everything I try to share here: comforting, approachable, and made with love.

Whether you’ve been following since day one or just recently joined the Weeknight Homemaker community, thank you. This space has grown into something truly special, and I’m so grateful to get to share recipes, rhythms, and little reminders that your home is a worthy place to pour your heart into.

So here’s the cake I baked for us.

📝 Ingredients

For the Coconut Cake:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup of buttermilk

• 1 ¾ cups granulated sugar

• 5 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1 cup sweetened shredded coconut

For the Cream Cheese Frosting:

• 12 oz cream cheese, softened

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

• Optional: extra shredded coconut for decorating

👩‍🍳 Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch or 9-inch cake pans.

2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In a large bowl or stand mixer, beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.

4. Alternate wet + dry: Add dry ingredients in 3 parts. Alternating with the buttermilk. Mix until just combined. Fold in shredded coconut.

5. Bake: Divide batter evenly between pans. Bake 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out onto racks to cool completely.

6. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar a cup at a time until fluffy and spreadable. Mix in vanilla and salt.

7. Assemble the cake: Spread frosting between layers and over top. Press extra shredded coconut onto the top and sides if desired. Allow the cakes to cool completely. I like to chill mine in the fridge before assembling.

🎉 Celebrate With Me

This cake is sweet, fluffy, and full of love—just like this community. It’s perfect for birthdays, baby showers, Easter, or any time you need a little joy baked into your weeknight.

Thank you for being here. For every comment, like, save, and message… you’ve made this space feel like home.

Here’s to 10K, and to the joy of homemaking—even after 5pm. 🥂Let’s keep building soft, simple lives that taste a little like coconut cake.

— Lauren

@weeknight_homemaker