Looking for a show-stopping dessert that’s ultra-moist, rich with coconut flavor, and layered with creamy caramel goodness? This Coconut Caramel Cake is the indulgent treat your next gathering needs. Made with brown butter, coconut milk, and a dreamy cream cheese frosting, it's moist, flavorful, and unapologetically decadent.

🍰 Why You’ll Love This Coconut Caramel Cake

Made with brown butter for extra depth and richness
Uses coconut milk and toasted coconut flakes for true tropical flavor
Finished with a smooth cream cheese frosting that balances the sweetness
Soaked in your choice of liquid (coffee creamer, caramel milk, or coconut cream) for maximum moisture

This cake tastes like a bakery-style creation—but it's totally doable at home.

🛒 Ingredients

For the Cake:

1 stick brown butter (cooled)
1/2 stick regular butter (softened)
2 cups brown sugar
4 eggs
1/2 cup neutral oil (e.g., canola or vegetable)
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp coconut extract
1 cup toasted coconut flakes
1 (13.5 oz) can coconut milk

For the Soak:

1/2 cup of any coffee creamer or flavored milk (caramel, coconut, etc.)

For the Icing:

2 packs cream cheese (16 oz total, softened)
2 sticks butter (softened)
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

👩‍🍳 How to Make It

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, beat brown butter, regular butter, and brown sugar until fluffy.
Add eggs one at a time, then mix in oil and coconut extract.
In a separate bowl, whisk flour, salt, baking powder, and baking soda.
Gradually add dry ingredients to wet, alternating with coconut milk.
Fold in toasted coconut flakes.
Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
Let cakes cool. Poke holes and pour the soak evenly over both layers. Chill for 30 minutes.

🧁 For the Cream Cheese Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt. Mix until fluffy.
Frost cooled cakes generously and stack.

💡 Tips & Variations

Use unsweetened coconut milk for balance.
Want extra caramel? Add a drizzle between layers.
Top with toasted coconut or a caramel sauce swirl.

❓ FAQs

Can I make this cake ahead of time?
Yes! Bake and frost up to 1 day in advance. Store in the fridge.

Can I freeze it?
Freeze unfrosted layers for up to 2 months. Thaw, soak, then frost.

❤️ Final Thoughts

This Coconut Caramel Cake is ultra-moist, packed with flavor, and finished with the kind of creamy frosting people fight over. Whether you're baking for a birthday, holiday, or just because—you won’t be disappointed.

Tried it? Tag us on Instagram or leave a review below. We LOVE seeing your cake creations!

Want a printable recipe card or a Pinterest-optimized pin? Let me know—happy to create it for you!

🥥 Coconut Caramel Cake Recipe

Prep Time: 25 minutes | Cook Time: 30 minutes | Servings: 12

Cake Ingredients:

1 stick brown butter
1/2 stick butter
2 cups brown sugar
4 eggs
1/2 cup neutral oil
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp coconut extract
1 cup toasted coconut flakes
1 can coconut milk

Soak:

1/2 cup any coffee creamer or coconut milk

Frosting:

2 packs cream cheese (16 oz)
2 sticks butter
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat oven to 350°F. Grease and line two 9-inch cake pans.
Beat brown butter, butter, and sugar until fluffy. Add eggs one at a time. Stir in oil and coconut extract.
In a separate bowl, combine flour, salt, baking powder, and baking soda.
Alternate adding dry mix and coconut milk to wet ingredients. Fold in toasted coconut.
Pour into pans and bake for 28–32 minutes. Cool completely.
Poke holes in the cakes and drizzle with your soak liquid. Chill for 30 minutes.
Make frosting by beating cream cheese and butter. Add powdered sugar, vanilla, and salt.
Frost cake layers and garnish with extra coconut or caramel drizzle.

🥥 Coconut Caramel Cake with Cream Cheese Frosting (Moist & Buttery!)