Dolly Parton-inspired Coconut Cake

Dolly Parton Coconut Cake greets you with a sweet, coconut-scented hug straight from the oven. This recipe makes a soft, tender cake with a light, creamy coconut frosting — perfect for family nights or a cozy weekend treat. If you like simple, feel-good baking that fills the house with warm, toasted coconut aroma, you’ll enjoy this. For another coconut idea with a different twist, try the Heavenly Portuguese Coconut Cakes for more inspiration.

Why Make This Recipe

• Quick & Easy: Uses pantry staples and a straightforward method.
• Family Favorite: Kids and grandparents usually ask for seconds.
• Budget-Friendly: No fancy ingredients, just good basics.

This Dolly Parton Coconut Cake stands out because it balances a soft crumb with a bright, creamy coconut frosting. The toasted coconut on top adds a warm, nutty crunch that smells amazing as it cools. It’s the kind of dessert that brings comfort, sparks happy memories, and makes a day feel special without a lot of fuss. Want a cozy menu? Pair it with a warm skillet breakfast like an Apple Cinnamon German Pancake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup coconut milk (shake can before opening)
• 1/2 cup plain yogurt or sour cream, room temperature
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 2-3 tbsp coconut milk (to reach spreadable consistency)

For garnish:

• 1/2–3/4 cup sweetened shredded coconut, toasted (see tip)

Helpful notes: use softened butter and cream cheese for smooth mixing; shredded coconut can be sweetened or unsweetened depending on how sweet you like the cake.

How to Make Dolly Parton Coconut Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment. (Why: even heat and easy release help cakes bake evenly.)
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. (Why: mixing dry ingredients first avoids lumps later.)
3. In a large bowl, cream the softened butter until light. Add eggs one at a time, beating after each. Stir in vanilla. (Tip: scrape the bowl so everything mixes evenly.)
4. Add half the dry mix to the butter mixture, then add the coconut milk and yogurt, and stir. Add the rest of the dry mix and mix until just combined. (Why: alternating wet and dry keeps the cake tender.)
5. Fold in 1 cup shredded coconut gently. Do not overmix. (Tip: overmixing makes the cake dense.)
6. Divide batter between the prepared pans and smooth the tops. Bake 25–30 minutes, or until a toothpick in the center comes out clean. (Smell: the kitchen will smell sweet and toasty.)
7. Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely before frosting. (Why: frosting warm cake melts the frosting.)
8. While the cakes cool, toast 1/2–3/4 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant. Set aside to cool. (Tip: watch closely — it browns fast.)
9. Make the frosting: beat the softened cream cheese and butter until smooth. Add vanilla, then add powdered sugar a cup at a time. Stir in 2–3 tablespoons coconut milk until the frosting spreads easily. (Why: adding milk last helps you control the texture.)
10. Place one cake layer on a plate, spread a thin layer of frosting, add the second layer, then frost the top and sides. Press toasted coconut gently onto the top and edges. Chill 20–30 minutes to set before slicing. (Why: chilling helps clean slices.)

How to Serve Dolly Parton Coconut Cake

• Slice and serve slightly chilled or at room temperature with a cup of hot tea or coffee.
• Add fresh pineapple slices or a few berries on the side for a bright contrast.
• For a showstopper, place the cake on a simple cake stand and sprinkle extra toasted coconut just before serving.

How to Store Dolly Parton Coconut Cake

• Fridge: Store in an airtight cake container or cover with a dome. Keeps 4–5 days chilled.
• Freezer: Wrap individual slices in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge overnight.
• To refresh: Let chilled slices sit at room temperature 20–30 minutes before serving, or warm a slice for 10–12 seconds in the microwave to soften the frosting.

Tips to Make Dolly Parton Coconut Cake

• Use room-temperature eggs and dairy for a smooth batter.
• Measure flour by spooning into the cup and leveling — don’t pack.
• Toast coconut in a dry pan for clear, warm flavor.
• Chill briefly before slicing for neater pieces.
• If frosting is too thin, add more powdered sugar; if too thick, add a little coconut milk.

Variation (if any)

• Gluten-free: Swap the flour for a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your mix doesn’t include it.
• Dairy-free: Use dairy-free cream cheese, vegan butter, and full-fat coconut milk for a vegan-friendly version.

FAQs

Can I use a boxed cake mix instead of making the cake from scratch?

Yes. Use a white or vanilla cake mix and swap the water called for with coconut milk, and add 1/4 cup oil and an extra egg for richness. This keeps the coconut flavor and speeds things up.

How do I keep the cake moist?

Make sure not to overbake. Use coconut milk and a bit of yogurt in the batter to add moisture. Storing the cake covered in the fridge also helps keep it soft.

Can I use unsweetened coconut?

Yes. If you use unsweetened shredded coconut, you may want to add an extra tablespoon of sugar to the batter or sprinkle a touch of sugar over the frosting to reach your preferred sweetness.

Is it okay to freeze the whole cake?

You can freeze the whole frosted cake on a flat surface, first flash-freeze uncovered until firm, then wrap with plastic and foil. Thaw in the fridge overnight to keep the frosting texture.

Conclusion

This Dolly Parton Coconut Cake brings cozy, sweet moments to any table. The warm smell of toasted coconut, the soft, tender crumb, and the creamy frosting make it a simple showstopper for family dinners or weekend baking. If you loved how easy and joyful this came together, check out this write-up about the celebrity cake mixes for a fun read: Dolly Parton Released a Line of Cake Mixes and They’re as ….

Please leave a comment and a star rating to tell others what you thought. Share this on Pinterest or Facebook if it brightened your day. What twist did you try? Let us know below!

Dolly Parton Coconut Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A soft, tender cake with creamy coconut frosting and toasted coconut on top, perfect for family nights or cozy weekends.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup coconut milk
• 1/2 cup plain yogurt or sour cream, room temperature
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 3–4 cups powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 2–3 tbsp coconut milk (for frosting)
• 1/2–3/4 cup sweetened shredded coconut, toasted (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter until light. Add eggs one at a time, beating after each. Stir in vanilla.
4. Add half the dry mix to the butter mixture, followed by the coconut milk and yogurt, then stir in the rest of the dry mix until just combined.
5. Fold in 1 cup shredded coconut gently.
6. Divide batter between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick in the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
8. Toast shredded coconut in a dry skillet over medium heat until golden and fragrant.
9. To make the frosting, beat the softened cream cheese and butter until smooth. Add vanilla, then powdered sugar a cup at a time. Stir in coconut milk until the frosting spreads easily.
10. Place one cake layer on a plate, spread a thin layer of frosting, add the second layer, then frost the top and sides. Press toasted coconut onto the top and edges. Chill for 20–30 minutes before slicing.

Notes

Use room temperature eggs and dairy for a smooth batter. Store cake in an airtight container to keep moist.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg