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This Coconut Cheesecake Cake is one of those desserts that looks impressive, but is actually very doable at home.
Two soft coconut cake layers with a creamy cheesecake in the middle, finished with a light cream cheese frosting and a simple coconut coating. No heavy decorations, no stress – just a beautiful, balanced cake that works for Easter, spring gatherings, or anytime you want something special.
If you like cakes that feel homemade but still look elegant, this is it.
Browse all my Easter Recipes here.
Table of Contents
- Why You’ll Love This Coconut Cheesecake Cake
- What Makes This Cake Different
- Key Ingredients (Quick Overview)
- How to Make Coconut Cheesecake Cake
- Important Tips (This Makes or Breaks It)
- Make Ahead Strategy (Very Important for Busy Days)
- Variations
- Storage
- More Recipes Like This
- Mistakes To Avoid
- Coconut Cheesecake Cake Recipe
Why You’ll Love This Coconut Cheesecake Cake
- Perfect for Easter, spring brunch, or celebrations
- Soft coconut cake layers with real texture (not dry or dense)
- Creamy cheesecake center adds richness and balance
- Light cream cheese frosting – not overly sweet
- Simple “naked cake” look, no complicated decorating
- Can be made ahead (huge win for holidays)
Easter desserts that I love are this Carrot Cake, Carrot Cake Roll, Easter Bread and Lemon Bars. I’ve never baked a Coconut Cake for Easter, but I know it a dessert a lot of people like this time of the year.
Do you remember the Vanilla Bean Cake that I made a few weeks ago? I decides to make another cake with spring flavors.
What Makes This Cake Different
Most coconut cakes rely only on frosting for moisture.
This one doesn’t.
The cheesecake layer changes everything.
It adds:
- creaminess
- structure
- contrast to the coconut texture
Instead of a dry coconut cake, you get something that feels soft, balanced, and satisfying.
Key Ingredients (Quick Overview)
(Full amounts in recipe card below)
- Coconut milk + shredded coconut → real coconut flavor
- Butter + coconut oil → better texture and moisture
- Cream cheese → stable cheesecake layer
- Lightened cream cheese frosting → not overly sweet
You can use sweetened or unsweetened coconut depending on preference.
How to Make Coconut Cheesecake Cake
You’re making 3 components:
- Coconut cake layers
- Cheesecake layer
- Cream cheese frosting
Then assembling.
Step 1: Bake the Coconut Cake Layers
- Mix dry + wet ingredients separately
- Combine gently
- Bake in two 9-inch pans until lightly golden
- Cool completely
Step 2: Make the Cheesecake Layer
- Beat cream cheese until smooth
- Add sugar, eggs, cream
- Bake until just set
- Cool → chill → freeze (important for assembly)
Step 3: Make the Frosting
- Beat butter + powdered sugar
- Add cream cheese
- Keep it light and spreadable
Step 4: Assemble
- Cake layer
- Thin frosting
- Cheesecake layer (frozen or slightly thawed)
- Frosting
- Second cake layer
Finish with:
- shredded coconut
- light frosting
Check my Red Velvet Cheesecake Cake) for a similar cheesecake cake recipe.
Important Tips (This Makes or Breaks It)
Freeze the cheesecake layer
This makes assembly clean and easy.
Don’t over bake the cake layers
Coconut cakes dry out fast.
Use both butter + coconut oil
This combo gives better texture than using just one.
Keep frosting light
Too much sugar will overpower everything.
No need for perfect decoration
This cake looks best slightly rustic.
Make Ahead Strategy (Very Important for Busy Days)
You can split this over 2–3 days:
- Day 1: Bake cheesecake → refrigerate/freeze
- Day 2: Bake cake layers
- Day 3: Assemble
This removes all stress from holiday cooking.
Variations
- Add berries on top instead of candy
- Add lemon zest for a fresher spring flavor
- Use sweetened coconut for a more dessert-style cake
- Skip coconut coating → go fully naked cake
Storage
- Do not freeze assembled cake (texture changes)
- Fridge: up to 4 days
- Best served slightly chilled or room temp
More Recipes Like This
- Lemon Bars
- Red Velvet Cheesecake Cake
- Vanilla Bean Layer Cake
- Carrot Cake Roll
Mistakes To Avoid
Skipping the chill before slicing
This cake slices much cleaner after 30–60 minutes in the fridge.
Skipping the cheesecake chilling step
Trying to assemble with a soft cheesecake layer will cause it to break or slide. Always chill or freeze it first so it’s firm and easy to handle.
Using low-fat cream cheese or coconut milk
This cake relies on richness for structure and flavor. Full-fat ingredients give you a creamy cheesecake layer and moist coconut cake.
Overmixing the cake batter
Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing can make the cake dense instead of soft and tender.
Adding hot coconut oil to the batter
If the coconut oil is too hot, it can cook the eggs. Let it cool slightly before mixing.
Not leveling the cake layers
Uneven layers make stacking difficult and the cake unstable. Trim domes for a clean, bakery-style finish.
Assembling while everything is warm
Warm cake or cheesecake = melting frosting and sliding layers. Make sure all components are completely cooled (or chilled).
Using too much frosting between layers
A thick layer can cause the cake to shift. Keep it light and even.
Not pressing the coconut properly onto the cake
If the frosting has already set, the coconut won’t stick. Apply it while the frosting is still soft.
Coconut Cheesecake Cake
Ingredients
Coconut Cake Layers:
- 2 1/4 cups 280 g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115 g unsalted butter, softened
- 1/4 cup 60 ml coconut oil, melted
- 1 1/4 cups 250 g sugar
- 5 egg whites
- 1 whole egg
- 1 tsp coconut extract
- 1 cup 240 ml coconut milk
- 1 cup 80 g shredded coconut
Cheesecake Layer:
- 16 oz 450 g cream cheese
- 2/3 cup 130 g sugar
- 2 eggs
- 1/8 tsp salt
- 1/3 cup 80 ml sour cream or Greek yogurt
- 1/3 cup 80 ml heavy cream
- 1 tsp vanilla
- 1/2 tsp coconut extract, optional
Cream Cheese Frosting:
- 2 cups 240 g powdered sugar
- 16 oz 450 g cream cheese
- 8 oz 225 g butter
- 1 tsp vanilla
Decoration:
- 1 1/2 cups shredded coconut
- mini chocolate eggs, optional
Video
Instructions
Cake Layers:
- Preheat oven to 325°F (160°C).
- Line two 9-inch pans with parchment.
- Mix dry ingredients.
- Add butter and mix briefly.
- Combine wet ingredients separately.
- Add wet to dry in 3 additions.
- Divide and bake 35–40 minutes.
- Cool completely.
Cheesecake:
- Beat cream cheese until smooth.
- Add sugar, then eggs one at a time.
- Mix in cream, yogurt, vanilla.
- Bake at 325°F for 45 minutes.
- Cool, chill, then freeze at least 2–4 hours.
Frosting:
- Beat butter.
- Add powdered sugar.
- Add cream cheese gradually.
- Mix until smooth.
Assemble:
- Place first cake layer.
- Spread frosting.
- Add cheesecake layer.
- Add frosting.
- Top with second cake layer.
- Frost lightly and add coconut.
Notes
- Bake the cheesecake layer in advance and freeze for at least 2–4 hours.
- This makes assembling the cake much easier and prevents cracking or shifting.
- You can bake the coconut cake layers 1 day ahead.
- Wrap tightly in plastic wrap and foil to keep them soft and prevent drying.
- Coconut cake tends to be slightly less moist than other cakes. Using both butter and coconut oil helps create a softer, more tender crumb.
- Use canned full-fat coconut milk for best flavor and texture. Shake well before using.
- If your cheesecake layer is slightly larger or smaller than the cake layers, trim it or fill gaps with frosting for an even finish.
- This cake works best with a light cream cheese frosting (not overly sweet), so the coconut flavor stays balanced and not heavy.
- Press shredded coconut gently onto the sides and top of the cake while the frosting is still soft so it sticks easily. You can use sweetened or unsweetened shredded coconut, depending on your preference.
- For a cleaner slice, chill the assembled cake for 30–60 minutes before serving.
- Store covered in the refrigerator for up to 4 days.
- Let sit at room temperature for 15–20 minutes before serving for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easter Treats
Talk about a beautiful dessert! Wow!
It will be featured next week on my blog hop (Tues eve 7pm ET is start time) so please do come by!
Sinea ♥
This cake is stunning. I love the semi naked cake look and you don’t see it often enough on family sized cake. Beautiful stunning cake. Love it.
Thanks Leanna! The semi-naked look is great and very easy to achieve 🙂
I will take one to go for Sunday please! That is absolutely beautiful and looks delicious! Pinned
Never again will I be torn between cheesecake and cake cake. This is everything I need and more! Cannot wait to try it!
Is it a spelling error that there are 2 TBSP instead of teaspoons of baking powder in the cake?
It is 2 tsp, sorry about that!
Gorgeous and delicious cake! Thanks for showing us how to make it!
I’m not sure how much is 1/2 cup butter ??? Any suggestions about in a grams .Thank you ?
It is around 115 grams of butter
Before I start to assemble the whole cake, when should I take out the Cheesecake from the freezer or should I take the frozen cheesecake straight out of the freezer and assemble the whole cake with a frozen cheesecake?
Put it frozen or slightly defrosted