Coconut Cake
Airy, light, baked-from-scratch coconut cake takes a basic yellow cake and loads it with toasted coconut flakes and cream cheese frosting. Whether making dessert for a birthday party, Easter, or celebrating high grades on your kid’s report card, this classic will satisfy your sweet tooth and celebrate life!
Nothing says Easter better than beautiful layers of coconut cake smothered with cream cheese frosting. It takes its place right next to the carrot cake and lemon tart. Yes, one cake would never be enough when we celebrate the rebirth of Christ and a new life.
One of my cousins brought it to my attention that I hadn’t shared my coconut cake recipe on the blog. So glad, because it’s one of our favorite cakes. In case you haven’t noticed, I’m a sucker for anything with coconut. And this recipe is what every coconut lover dreams of.
A Layer Cake Starring Coconut
Coconut cake is a popular dessert in the Southern U.S., and due to its popularity, this cake has lots of variations. That makes sense because African desserts often feature coconut, and our culture has greatly influenced Southern cuisine.
Whipped egg whites folded into the batter create a light and airy texture. Toasted coconut and full-fat coconut milk in the cake add tropical flavor and a wonderful mouthfeel. Frosted and then topped with more toasted coconut flakes takes it over the top.
So go on and enjoy making the happy memories, one slice at a time.
How to Make Coconut Cake
- Toast the coconut, let it cool.
- Cream the butter and sugar at high speed in a stand mixer until fluffy and white. (Photos 1-2)
- Stir in the egg yolks, beating well between each addition. (Photo 3)
- Sift in the flour, salt, and baking powder. (Photos 4-5)
- Add the coconut milk and vanilla extract, and continue mixing. (Photos 6-7)
- Fold in coconut flakes until fully combined. (Photo 8)
- Beat the egg whites until soft peaks form. Fold them into the batter, being careful not to overmix and scraping down the sides of the mixing bowl. (Photo 9)
- Divide the batter evenly between the prepped cake pans. Tap the pans on a work surface to eliminate large air bubbles.
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (30-35 minutes). (Photo 10)
- Cool while making the cream cheese frosting.
- Whisk the butter, cream cheese, and vanilla extract until smooth and creamy.
- Frost the cooled cake, and enjoy. (Photo 10)
Tips and Notes
- A teaspoon of almond extract adds more flavor.
- Separate the eggs while cold, then let the yolks and whites come to room temperature before making the batter.
- Soft peaks are achieved when the whites start to hold a peak on an upside-down whisk, but the tips curl over.
- Full-fat coconut milk has more liquid than coconut cream. If you need to use coconut cream, add ¼ cup water to ¾ cup coconut cream, and you’re good to go. Or make your own coconut milk with full-fat grated coconut.
- Let the cake cool completely before frosting, then chill it for 30 minutes before slicing.
Make Ahead and Storage Instructions
Cakes are even better made the day before because the flavors develop and the frosting sets. A covered cake plate is ideal for keeping it for a day or two at room temperature. It also freezes well, either whole or in individual servings. It will store well for 4-5 days in the fridge or 4-5 months in the freezer.
More Traditional Easter Desserts to Enjoy
- Hot Cross Buns
- Pineapple Upside Down Cake
- Italian Easter Egg Bread
- Cheesecake
- Jamaican Easter Spice Bun
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”WojZRJHs” upload-date=”Mon Aug 06 2018 19:52:04 GMT+0000 (Coordinated Universal Time)” name=”Coconut Cake” description=”Coconut Cake – airy, light, baked from scratch, delicious yellow cake loaded and covered with sweetened toasted coconut flakes and cream cheese frosting. A wonderful Easter dessert to satisfy your sweet tooth and celebrate life!”]
This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video.
Coconut Cake
Ingredients
Coconut Cake
- 1-1½ cups (85-125g coconut flakes (plus more for garnishing)
- 10 ounces (283g) unsalted butter
- 1¾-2 cups (350-400g) granulated sugar
- 6 large egg yolks (the whites are used later)
- 2½ cups (300g) all-purpose flour
- ½ teaspoon (3g) salt
- 2 teaspoons (9g) baking powder
- 1 cup (240ml) coconut milk
- 2 teaspoons (10ml) vanilla extract
- 6 large egg whites (beaten to soft peaks)
Cream Cheese Frosting
- 4 ounces (113g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 4-6 cups (440-700g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
Instructions
- Bake the coconut flakes in a 350℉ (180℃) oven for about 10 minutes until some parts turn brown. Let it cool. You can do this a day or two in advance.
- Preheat the oven to 325℉ (160℃). Grease two 9-inch pans generously with cooking spray and set aside.
- Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 4-5 minutes.
- Stir in the egg yolks, beating well after each addition. Sift in the flour, salt, and baking powder, and then add coconut milk and vanilla extract.
- Continue mixing, then add the toasted coconut flakes and mix well.
- Using a clean mixer, beat the egg whites to soft peaks. Fold them into the batter; avoid overmixing and scraping down the sides of the mixing bowl as you mix.
- Divide the batter evenly between the greased cake pans. Tap the pans on the work surface to eliminate any large air bubbles.
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean, 30-35 minutes.
- Transfer to a wire rack, and allow to cool.
Cream Cheese Frosting
- Whisk the butter, cream cheese, powdered sugar, and vanilla until creamy. A mixer or hand mixer works well.
Tips & Notes:
- Separate the eggs while cold, then let them come to room temperature before making the batter.
- Room temperature ingredients make a smoother batter that’s easier to mix.
- Double the frosting recipe if you like thicker layers, like in the picture.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can I use Grated fresh coconut?
Yes you can
Can I use ordinary milk instead of coconut milk?
Yes you sure can Alison.
Can I use fresh coconut?
Hi
This looks delicious. Want to try it for sure.But can I just half the recipe?? Will it work ??
Of course, you can half the recipe! Can’t wait for you to try it :)! Do let me know how it works out for you.
Can I use dessicated coconut instead of flaked?
Absolutely love anything with coconut,so came across this recipe to try, glad i did absolutely delicious, this is the only coconut cake recipe I have been using every since, thank you
Hi Kesha! I am so glad you love this recipe! This is one of my favorites too! 🙂 Thanks for stopping by.
Can I use cake flour ?
You sure can 🙂 !
Please im too sensitive to taste and smell of eggs in baked goods. How do i handle that in this recipe?
Cut down the number of eggs to 4 .
Hi, I tried this recipe and it came out so nice. Thanks for sharing.
That makes me so happy, Clementia! Thank YOU for stopping by 🙂
Es ce que je peux avoir la recette de gateau aux connut en français merci
I’m just making it. Looks Yummy. Not clear how much coconut to add in the cake? 1/2 cup toasted? or as per ingredient list 1 1/2 cups?
Hi. Thanks for pointing it out. Already updated the recipe. You may stir in 1 cup of coconut flakes into the batter and the 1/2 cup for garnishing or the other way around, whichever you prefer the most.
Where do I find the powdered icing sugar? Never used it.
It’s in the baking isle – next to the sugar and flour
The recipe calls for more coconut flake than toasted, what do you do with the rest of the coconut flakes. Thanks I want to try it but not sure about coconut flakes
I like to roast the whole bag and reserve to top desserts or eat as is. You can also dry it out .
The instructions say add 1/2 a cup of coconut but the ingredients says 1 1/2 cups. What is happening with the other 1 cup?
I am a big fan of pina colada. is there any way to accomplish that flavor in this cake? please tell me what you think.
Hello! I can’t answer for sure without trying it myself. But I would love to make one someday. That’d be interesting.
It gets put on the outside of the cake
Can you use cake flour instead of all-purpose flour
I personally haven’t tried it, but I don’t see why it won’t work. Just make sure though that When replacing AP flour with cake flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I would love to hear how it turns out for you.
hello i am so glad you are here i am doing a look book for Carribean food and African food for a project for culinary school and for a party for a Wakanda costume party very fun thank you i will keep in touch as i go along so anymore recipes for pineapple upside down cake and coconut macaroons
This cake not only looks delicious but I imagine the egg whites make it lighter. Thanks for sharing!
Yes, they do. Thanks
I’ll try it tomorrow thanks.
I’m contemplating making it this weekend. Something adventurous to do. Plus I luv Coconut Cake and always wanted to make a cake, but just never got around to it for no good reason. Not much the sweet tooth baker, but I grew up around many close relatives from Aunts to Sisters that were all cake bakers. That includes my Aunt who I grew up with who was a hell of a Cake Boss and make cake every weekend. Always loved getting the bowl after mixing the batter was mixed as a kid to cleaning up that bowl yummy batter. Yeah kids days those were. But I think i’ll make it a personal project to bake a cake and make this one.
You so sound like a Jamaican
Can this recipe be made in a bundt pan. Also can you substitute self rising flour?
Yes, it can.
Can this recipe be made into cupcake?
It sure can.
Looks great! I am confident it will taste good as well. I have always loved your recipes cos they’ve always turned out great but adding the video of how you make it just took it to a-whooooolllle-nother level!!!!! Way to go!!
Glad you like . Thanks Girl!
Looks yummy! I LOVE anything coconut.
Can I use dessicated coconut instead of flaked?