Sweetest Menu

American-inspired recipes from an Aussie kitchen

Coconut Cake

Say hello to my amazing Coconut Cake. Two layers of soft and tender coconut cake covered in coconut buttercream and crisp coconut flakes. Perfect for coconut lovers! 

A big slice of Coconut Cake on a white plate

I’m obsessed šŸ’•

Meet my Coconut Cake. A super tender cake made with coconut cream, all covered in a thick coconut buttercream. There’s toasted coconut IN the cake and plenty of flakes on top, making it a coconut lover’s dream dessert.

Hands down, this cake is one of the best things to come out the Sweetest Menu kitchen ALL year.

A Coconut Cake covered in coconut flakes with a pink background

I had so much fun developing this cake recipe. Before I started, I hadn’t used coconut cream or coconut milk in cake batter before but now I’m a big fan. I knew I wanted this cake to be light, fluffy and totally coconutty. And that’s what you have right here šŸ‘†šŸ»

She’s amazing. Two layers of coconut bliss, starting with that cake batter. Just like my favourite Lemon Blueberry Cake, this recipe uses the reverse creaming method. That means we switch up the order of how the ingredients are added, resulting in a ridiculously soft and tender cake.

Top view of a homemade Coconut Cake covered in coconut flakes

But I couldn’t wait to add coconut flavour to the cake, so instead of milk or buttermilk, we use coconut cream in this cake recipe. It helps make the cake soft and fluffy. And for added flavour, we add a whole CUP of shredded coconut that’s been toasted to a beautiful shade of golden brown.

And just when you thought you couldn’t get enough coconut, we slather the entire cake with a boatload of homemade coconut buttercream and handfuls of crisp coconut flakes. HEAVEN. 

A big slice of Coconut Cake on a plate with a fork

TIPS FOR MAKING PERFECT COCONUT CAKE

  • This Coconut Cake is made using two 8-inch cake pans. You will also need an electric mixer.
  • The recipe starts by whisking together plain flour (or all-purpose flour), caster sugar and baking powder. You can use granulated sugar instead of caster sugar. Read more about caster sugar here. 
  • Next you add your butter. You’ll need to make sure your butter is softened or at room temperature. 
  • Start beating the butter, along with the dry ingredients, on a low speed. It will break up into small pieces and be coated by the flour mix. That’s good. Once the butter is broken up into pea-sized pieces, you can move on to the eggs. 
  • Add the eggs, one at a time, while continuing to beat on a low speed. It’s good if your eggs are also at room temperature. 
  • Then pour in the coconut cream and vanilla. I recommend using a tinned full fat coconut cream for this recipe. 
  • Mix on a medium speed until all ingredients are combined, and cake batter is smooth and creamy. It won’t take long for this to happen. 
  • The final step is adding a cup of toasted coconut. Toasting the coconut will really enhance the coconut flavour. To toast your coconut, simply add coconut to a shallow frying pan. Place on a low heat and gently mix occasionally until golden brown. Leave to cool completely before using in cake batter.
  • Bake in a moderate oven until cake is golden brown and a skewer inserted in the middle comes out clean. Leave to cool completely before covered in coconut buttercream. 

The frosting of a slice of Coconut Cake

HOW TO MAKE COCONUT BUTTERCREAM

The best way to enjoy this Coconut Cake is by making a delicious coconut buttercream. It’s very similar to a regular vanilla buttercream, but instead of adding milk or cream, we add coconut cream. 

You will need just three ingredients: butter, icing or powdered sugar and coconut cream. 

Start with room temperature or softened butter. Beat using an electric mixer until smooth and creamy. Add half the sugar and half the coconut cream. Beat again, before adding the remaining sugar and coconut cream.

The frosting will be thick and creamy – and just perfect for this light and fluffy Coconut Cake. 

MORE CAKE RECIPES TO TRY

Close up view of a piece of Coconut Cake

Did you make this recipe? Donā€™t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

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Coconut Cake

★★★★★ 5 from 4 reviews
  • Author: Jessica Holmes
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 10-12
  • Category: Cakes
  • Cuisine: American
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Description

A two layer Coconut Cake covered in coconut buttercream.

Ingredients

Coconut cake

  • 315 grams (2 and 1/4 cups) plain flour
  • 300 grams (1 and 1/2 cups) caster sugar
  • 2 and 1/2 teaspoons baking powder
  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
  • 3 large eggs, room temperature
  • 240 ml (1 cup) tinned coconut cream
  • 1 teaspoon vanilla extract
  • 60 grams (1 cup) shredded coconut (toasted)*

Coconut buttercream

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
  • 500 grams (4 cups) icing or powdered sugar
  • 4 tablespoons tinned coconut cream
  • 180 grams (2 cups) coconut flakes, to decorate

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.
  2. In a large mixing bowl, add flour, sugar and baking powder. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.
  3. Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in the coconut cream and vanilla. Start to beat on low speed and then turn up to medium speed. Add shredded coconut. Mixture should be creamy and smooth.
  4. DivideĀ cake batterĀ between your two prepared pans. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.
  5. To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy.
  6. Add 2 cups of sugar, along withĀ 2 tablespoons of coconut cream, and continue to beat. Add remaining 2 cups of sugar and 2 tablespoons of coconut cream and beat briefly until smooth.
  7. Ā Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate withĀ coconut flakes.

Notes

*To toast your coconut, simply add coconut to a shallow frying pan. Place on a low heat and gently mix occasionally until golden brown. Leave to cool completely before using in cake batter.

Keywords: Coconut cake, Coconut buttercream, Coconut layer cake

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A piece of Coconut Cake that's been partially eaten

Reader Interactions

Comments

  2. Hi there. Have been following you in Insta for a while now all the way in South Africa! Tried this cake over the weekend and it was such a hit! Super moist, fluffy and divine…..will definitely make it again. Thanks for sharing such great recipes

    Reply

    • Hi Annie, it depends how big your bundt pan is. You may have some cake batter leftover but you could also make them into cupcakes or a smaller cake on the side.

      Reply

  4. This cake is amazing ! My family loved it. Even my son in law who doesnā€™t like cake asked for a second piece

    ★★★★★

    Reply

    • Hi Jennifer, here is Australia our coconut is typically unsweetened, so thatā€™s what Iā€™ve used in this recipe. Hope that helps!

      Reply

  7. Hi
    This looks amazing.. Iā€™m not clear on what exactly to use when you say coconut cream. Can coconut milk or cream of coconut be substituted?
    Thank you!

    Reply

    • Hi Toni, coconut cream is different to cream of coconut from what I understand. Cream of coconut is usually sweetened. Coconut cream is thicker and richer then coconut milk. But I have used coconut milk in this cake and it does work if you canā€™t get hold of coconut cream ā˜ŗļø Hope that helps!

      Reply

  8. I am going to make this cake straightaway! I am recovering from surgery at the moment and this cake is EXACTLY what I need to help me with recovery šŸ˜‰

    Reply

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