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+ servings
Servings: 16


Prep Time:
45 mins
Cook Time:
5 hrs 15 mins
Total Time:
6 hrs
Coconut Cheesecake Cake - two layers of sweet coconut cake with a cheesecake in the middle. Covered with light cream cheese frosting for a gorgeous and lazy "naked cake" look. This cake is perfect for Spring and Easter.
Coconut Cheesecake Cake
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  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter — , cut into small pieces
  • 1/4 cup coconut oil — , melted, not hot
  • 1 1/4 cups sugar
  • 5 egg whites
  • 1 egg
  • 1 tsp coconut extract
  • 1 cup canned coconut milk
  • 1 cup unsweetened shredded coconut


  • 2 (8oz) packages cream cheese at room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1/8 tsp salt
  • 1/3 cup sour cream or Greek yogurt
  • 1/3 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp coconut extract — (optional)


  • 2 cups powdered sugar — (sifted)
  • 2 (8 oz) packages softened cream cheese
  • 1 (8 oz) pack softened butter
  • 1 tsp vanilla extract


  • 1 1/2 unsweetened cups shredded coconut for decoration
  • mini pastel chocolate eggs
  • baby's breath



  1. Preheat oven to 325 F.
  2. Line two 9-inch round cake pans with parchment paper. Spray with oil.
  3. Place dry ingredients in the bowl of a mixer. Add sugar.
  4. Add butter and beat for 1 minute.
  5. In a separate bowl combine egg, egg whites, coconut milk, coconut oil (should not be hot!), shredded coconut, vanilla and coconut extract.
  6. Add 1/3 of the wet ingredients to the dry ingredients and beat until just combined.
  7. Repeat adding another 1/3 of the wet ingredients and beating until combined. Add the remaining wet ingredients.
  8. Divide mixture between the two pans and bake for 35-40 minutes or more, if needed, until the cake is cooked and tops are golden.
  9. Transfer pans to a wire rack and cool completely. Refrigerate for up to 2 days if needed, making sure cakes are wrapped in plastic and aluminum foil.
  10. When ready to assemble, cut off domes (if any).


  1. Preheat oven to 325 F.
  2. Prepare a 9" round cake pan (springform pan could be used), line parchment paper on the bottom, and spray it with oil. With an electric mixer, beat cream cheese until smooth.
  3. Add sugar and mix for 3-4 minutes, until combined. Scrape gown the sides of bowl, to make sure all cream cheese is incorporated. Add eggs, one at a time. Then add sour cream, heavy cream, vanilla and coconut extract (optional).
  4. Mix until combined. Pour batter into the pan. Place pan on the upper rack of the oven and bake for 45 minutes, until the top is set. Transfer cheesecake to a cooling rack and let it cool down completely. When completely cool, transfer to a parchment paper lined plate (tray), carefully cover with plastic wrap and freeze for at least 2 hours or overnight.


  1. Beat butter in your mixer on medium for 2 minutes. Add powdered sugar and beat on medium for 3 minutes, scraping the bowl if necessary.
  2. Cut cream cheese into pieces and slowly add it to the mixer, beating on medium until smooth. Scrape the bowl if needed.


  1. Place one of the coconut layers on a cake platter. Cover with a thin layer of frosting.
  2. Carefully add the cheesecake layer over it. If the cheesecake layer is sticking out, cut off the parts that are sticking out. If it appears too small, you can either cut off the cake layers, to make the cake even, or fill the uneven parts with cream cheese frosting.
  3. Top the cheesecake layer with some cream cheese frosting and add the second coconut layer over it. Cover the top and sides of the cake with frosting. Using a spatula scrape the extra frosting from the sides and top of the cake.
  4. Add shredded coconut to the top and sides of the cake. I just use my hands and carefully stick it to the frosting.
  5. Add decoration.
  6. Cheesecake layer could be baked in a water bath
Course: Dessert

Nutrition Information

Calories: 415, Fat: 20g, Saturated Fat: 15g, Cholesterol: 55mg, Sodium: 95mg, Potassium: 190mg, Carbohydrates: 55g, Fiber: 1g, Sugar: 39g, Protein: 4g, Vitamin A: 325%, Vitamin C: 0.5%, Calcium: 49%, Iron: 1.5%