Coconut Cake Recipe

whole decorated easter coconut cake and the coconut shreds make a nest for candy eggs

5 from 2 votes

Coconut Cake, a delicious dessert that combines the flavor of coconut with the velvety smoothness of cream cheese icing, has become a favorite for many dessert lovers. We've added a rich coconut filling layer to the cake that we think you'll love!

Prep Time30

Cook Time30

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Author: Melissa Griffiths

Ingredients

1 teaspoon lemon juice
1 cup unsweetened coconut milk canned
2 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
2 cups granulated sugar
4 egg yolks reserve the egg whites
1 ½ teaspoons coconut extract
½ cup water
¼ cup solids from coconut milk or coconut cream (canned)
4 egg whites

Frosting

1 ½ cups unsalted butter at room temperature
4 ounces cream cheese at room temperature
2-4 tablespoons coconut milk or cream
2 teaspoons coconut extract
Pinch of salt
8 cups powdered sugar
Optional gel food coloring

Coconut filling

2 ½ cups sweetened shredded coconut
3 tablespoons melted butter
⅓ cup sweetened condensed milk
⅓ cup powdered sugar

For decorating

1 cup shredded coconut toasted, (optional for decorating)
1 cup chocolate Easter eggs (optional for decorating)

Instructions

Preheat your oven to 350°F. Line the bottom of 3, 8-inch round cake pans with parchment paper and spray the pans with baking spray.
In a 1-cup measuring cup, put 2 tablespoons of lemon juice.
Fill the measuring cup the rest of the way with the liquid from a can of unsweetened coconut milk. Set the mixture aside.
In a separate medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set the mixture aside.
In a large mixing bowl, beat 1/2 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together until it's light and fluffy. You can use a hand mixer or a stand mixer for this.
Add 3 large egg yolks, one at a time, beating after each addition.
Mix in 1/2 cup of water, 1/4 cup of solids from the canned coconut milk, and 1 teaspoon of coconut extract.
Add the flour mixture alternatively with 1/2 cup of coconut milk in two sets, starting and ending with the flour mixture. Mix until just combined.
In a separate bowl, beat 3 large egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter until just combined.
Divide the batter evenly among the three prepared cake pans and spread the top to smooth.
Bake the cakes for 30 minutes or until the cakes spring back when lightly touched.
Allow the cakes to cool for 5 minutes on wire racks and then remove from the pans, remove the parchment paper bottom, and allow them to finish cooling completely before frosting.
To make the filling add the coconut, melted butter, sweetened condensed milk, and powdered sugar to a bowl and mix well to combine.
To make the frosting beat the butter and cream cheese together until light and fluffy, about 5 minutes.
Add the coconut milk, coconut extract, and the salt and beat to incorporate. Add the powdered sugar and beat until light and fluffy, about 5 more minutes.
Frost the cake as desired and enjoy!
We used toasted coconut and candied chocolate eggs to decorate our cake.

Notes

You can use another frosting for this coconut cake if you'd like. It's really good with a classic vanilla frosting too.
You don't have to make the coconut filling for this cake either (though it is delicious!). You could just layer additional frosting in between the cake layers (you'll want to make an additional half batch of frosting if you are going to do this). It would also be good with someone like raspberry jam in the middle.
You have a million options for decorating this cake, don't feel like you have to follow our lead. Do what you like!

Nutrition

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