Easy La Madeline Coconut Cake

I’ve been obsessed with coconut cake ever since I tried the version at La Madeleine years ago. You know the one – that tall, fluffy white cake covered in coconut with just the right amount of sweetness. I’d order a slice every time I stopped by, until one day I decided I needed to figure out how to make it at home.

The thing about coconut cake is that it sounds fancy, but it’s actually pretty straightforward once you get the hang of it. You’re basically making a moist vanilla cake with coconut mixed right in, then covering it with a cream cheese frosting that has this subtle lime flavor. The hardest part is waiting for it to cool before you frost it.

This copycat recipe gets you pretty close to the original. It takes a bit of time, sure, but most of that is just waiting for things to bake and cool. And honestly? When you pull this cake out at a birthday party or holiday dinner, people will think you spent all day on it.

What Kind of Coconut Should I Use?

For this recipe, you’ll want to grab a bag of sweetened shredded coconut from the baking aisle at your grocery store. The sweetened variety works better here because it adds moisture and a nice sweet flavor to the cake, plus it toasts beautifully on the outside. You can use either the finely shredded or the longer flake-style coconut, though the shredded version tends to distribute more evenly throughout the batter. If you only have unsweetened coconut on hand, it’ll still work, but your cake might be a bit less sweet and slightly drier, so keep that in mind.

Options for Substitutions

This coconut cake is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Buttermilk: No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Cream of coconut: If you can’t find cream of coconut, you can use coconut milk mixed with a bit of sugar (about 2 tablespoons per cup), though the coconut flavor won’t be quite as strong. Coco Lopez is the most common brand to look for.
• Shredded coconut: Sweetened or unsweetened coconut both work here. If you only have sweetened, you might want to reduce the sugar in the cake by a couple tablespoons.
• Cream cheese frosting: While cream cheese frosting is traditional for this cake, you could use a simple buttercream if you prefer. Just beat softened butter with powdered sugar, cream of coconut, and vanilla until fluffy.
• Vanilla essence: Vanilla extract and vanilla essence are interchangeable in this recipe, so use whichever you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this cake is skipping the step of beating the egg whites separately until stiff peaks form – folding them in gently at the end is what gives this cake its light, fluffy texture instead of a dense, heavy crumb.

Another common error is over-mixing the batter once you add the dry ingredients and buttermilk, which develops too much gluten and results in a tough cake, so mix just until combined.

Make sure your butter and cream cheese are truly at room temperature before making the frosting, because cold ingredients won’t blend smoothly and you’ll end up with lumps no matter how long you beat it.

Finally, don’t rush the cooling process – if you frost a warm cake, the frosting will melt and slide right off, and skipping the one-hour chill time means your coconut won’t stick properly to the sides.

What to Serve With Coconut Cake?

This coconut cake is rich and sweet, so it pairs beautifully with a hot cup of coffee or tea to balance out all that creamy frosting. I love serving it alongside fresh berries like strawberries or raspberries, which add a nice tart contrast to the sweetness of the coconut. A scoop of vanilla ice cream on the side never hurts either, especially if you’re serving it warm. For a fun brunch spread, this cake goes great with mimosas or a fruit salad to round out the meal.

Storage Instructions

Store: This coconut cake stays moist and delicious in the fridge for up to 5 days. Keep it in an airtight container or cover it well with plastic wrap. The cream cheese frosting needs to stay cold, so don’t leave it out on the counter for more than a couple hours.

Freeze: You can freeze slices of this cake for up to 3 months. Wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. This way you can grab a slice whenever you’re craving something sweet without thawing the whole cake.

Serve: Let the cake sit at room temperature for about 20-30 minutes before serving if you’ve had it in the fridge. It tastes best when it’s slightly cool but not ice cold. Frozen slices will need about an hour to thaw on the counter, or you can speed it up in the microwave for 20-30 seconds.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7200-7600
• Protein: 54-64 g
• Fat: 390-420 g
• Carbohydrates: 880-940 g

Ingredients

For the cake:

• 8.5 oz unsalted butter
• 3 cups flour
• 1 1/3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 2/3 cups sugar
• 13.5 oz cream of coconut
• 4 eggs (room temperature)
• 1 tsp vanilla
• 1 cup buttermilk
• 3 cups shredded coconut

For the frosting:

• 16 oz cream cheese (softened to room temperature)
• 5 oz unsalted butter
• 2 1/2 cups confectioners’ sugar (sifted)
• 1/2 cup cream of coconut
• 1.5 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp lime zest

Step 1: Prepare the Mise en Place and Preheat

• 3 cups flour
• 1 1/3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt

Preheat your oven to 350°F and grease two 9-inch round cake pans (or similar size), then set them aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this prevents lumps and ensures even leavening throughout the cake.

Let all your eggs, cream cheese, and butter come to room temperature if they haven’t already, as this is crucial for proper emulsification and a tender crumb.

I like to separate my eggs while they’re still slightly cool, which makes it easier to get clean whites without any yolk contamination.

Step 2: Create the Cake Batter Base

• 8.5 oz unsalted butter
• 1 2/3 cups sugar
• 13.5 oz cream of coconut
• 4 eggs
• 1 tsp vanilla

In a large bowl, cream together 8.5 oz softened butter and 1 2/3 cups sugar for about 2 minutes until light and fluffy—this incorporates air which helps the cake rise.

Add the 13.5 oz cream of coconut and beat until well combined, creating a rich coconut base.

Now add the egg yolks one at a time, beating after each addition to fully incorporate, then add the vanilla extract and mix until smooth.

The emulsion you’re building here is what keeps the cake moist and gives it that tender crumb texture.

Step 3: Alternate the Dry Ingredients and Buttermilk

• dry ingredient mixture from Step 1
• 1 cup buttermilk

Add the dry ingredient mixture from Step 1 to the batter in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients.

Mix on low speed or by hand just until combined after each addition—overmixing develops gluten and makes the cake tough.

This alternating method ensures the flour is evenly distributed and keeps the batter light and tender.

Step 4: Incorporate the Whipped Egg Whites

• 4 egg whites
• 1/4 tsp salt
• batter from Step 3

In a separate clean bowl, beat the 4 egg whites with 1/4 tsp salt until stiff peaks form—this incorporates maximum air into the whites.

Gently fold the whipped egg whites into the batter from Step 3 using a spatula, working in two additions and being careful not to deflate them.

This folding technique keeps the air bubbles intact, which creates a light, airy texture in the final cake.

I make sure to scrape the bottom of the bowl while folding to incorporate any heavier batter that settles.

Step 5: Bake the Cake Layers

• batter from Step 4

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake in the preheated 350°F oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The cakes will be golden brown and spring back slightly when lightly touched.

Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire cooling rack and cool completely before frosting.

Step 6: Prepare the Coconut Cream Cheese Frosting

• 16 oz cream cheese
• 5 oz unsalted butter
• 2 1/2 cups confectioners’ sugar
• 1/2 cup cream of coconut
• 1.5 tsp vanilla
• 1/2 tsp lime zest

Once the cakes have cooled completely, beat 16 oz softened cream cheese in a large bowl for about 3 minutes until smooth and fluffy.

Add 5 oz softened butter and beat again until the mixture is smooth and well combined.

Add the sifted confectioners’ sugar, 1/2 cup cream of coconut, 1.5 tsp vanilla, and 1/2 tsp lime zest, then beat for another 3 minutes until light and creamy.

The lime zest adds a subtle brightness that complements the coconut beautifully without being too obvious.

Step 7: Assemble and Decorate the Cake

• cooled cake layers from Step 5
• frosting from Step 6
• 3 cups shredded coconut

Place the first cooled cake layer on your serving plate or cake board.

Spread about 1 cup of the frosting from Step 6 on top of the first layer, then sprinkle 1 cup of shredded coconut over the frosting.

Set the second cake layer on top and gently press down.

Cover the top and sides of the entire cake with the remaining frosting, then press the remaining shredded coconut onto the frosting to coat evenly.

Chill the finished cake for at least 1 hour before serving—this helps the frosting set and the flavors meld together beautifully.

Easy La Madeline Coconut Cake

Delicious Easy La Madeline Coconut Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 47 minutes mins

Servings: 12 slices

Calories: 7400

Ingredients Method

Ingredients

  

For the cake

• 8.5 oz unsalted butter
• 3 cups flour
• 1 1/3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 2/3 cups sugar
• 13.5 oz cream of coconut
• 4 eggs (room temperature)
• 1 tsp vanilla
• 1 cup buttermilk
• 3 cups shredded coconut

For the frosting

• 16 oz cream cheese (softened to room temperature)
• 5 oz unsalted butter
• 2 1/2 cups confectioners' sugar (sifted)
• 1/2 cup cream of coconut
• 1.5 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp lime zest

Method

 

1. Preheat your oven to 350°F and grease two 9-inch round cake pans (or similar size), then set them aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this prevents lumps and ensures even leavening throughout the cake. Let all your eggs, cream cheese, and butter come to room temperature if they haven't already, as this is crucial for proper emulsification and a tender crumb. I like to separate my eggs while they're still slightly cool, which makes it easier to get clean whites without any yolk contamination.
2. In a large bowl, cream together 8.5 oz softened butter and 1 2/3 cups sugar for about 2 minutes until light and fluffy—this incorporates air which helps the cake rise. Add the 13.5 oz cream of coconut and beat until well combined, creating a rich coconut base. Now add the egg yolks one at a time, beating after each addition to fully incorporate, then add the vanilla extract and mix until smooth. The emulsion you're building here is what keeps the cake moist and gives it that tender crumb texture.
3. Add the dry ingredient mixture from Step 1 to the batter in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix on low speed or by hand just until combined after each addition—overmixing develops gluten and makes the cake tough. This alternating method ensures the flour is evenly distributed and keeps the batter light and tender.
4. In a separate clean bowl, beat the 4 egg whites with 1/4 tsp salt until stiff peaks form—this incorporates maximum air into the whites. Gently fold the whipped egg whites into the batter from Step 3 using a spatula, working in two additions and being careful not to deflate them. This folding technique keeps the air bubbles intact, which creates a light, airy texture in the final cake. I make sure to scrape the bottom of the bowl while folding to incorporate any heavier batter that settles.
5. Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated 350°F oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes will be golden brown and spring back slightly when lightly touched. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire cooling rack and cool completely before frosting.
6. Once the cakes have cooled completely, beat 16 oz softened cream cheese in a large bowl for about 3 minutes until smooth and fluffy. Add 5 oz softened butter and beat again until the mixture is smooth and well combined. Add the sifted confectioners' sugar, 1/2 cup cream of coconut, 1.5 tsp vanilla, and 1/2 tsp lime zest, then beat for another 3 minutes until light and creamy. The lime zest adds a subtle brightness that complements the coconut beautifully without being too obvious.
7. Place the first cooled cake layer on your serving plate or cake board. Spread about 1 cup of the frosting from Step 6 on top of the first layer, then sprinkle 1 cup of shredded coconut over the frosting. Set the second cake layer on top and gently press down. Cover the top and sides of the entire cake with the remaining frosting, then press the remaining shredded coconut onto the frosting to coat evenly. Chill the finished cake for at least 1 hour before serving—this helps the frosting set and the flavors meld together beautifully.