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!
I’m obsessed 💕
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.
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 👆🏻
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.
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.
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.
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
- Cinnamon Apple Cake
- Carrot Cake
- Lemon Blueberry Cake
- Neapolitan Cake
- Chocolate Chip Cake
- Peanut Butter Cake
- Chocolate Fudge Cake
Did you make this recipe? Don’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.
Let's Bake
Coconut Cake
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
- 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.
- 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.
- 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.
- Divide cake batter 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.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy.
- Add 2 cups of sugar, along with 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.
- Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate with 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.
Emilee says
I’m going to give this one a go for Christmas, hopefully it’s a winner with the family! Just a quick question, if I only have one tin, can I make it just as one batch? As in pour all the mixture in one tin rather than doing two? Or would you recommend doing two batches. Also can this recipe be done the day before or is it best served on the day? Thanks in advance!
Jessica Holmes says
Hi Emilee, if you bake it as one cake, the cake batter will be quite deep. So the tricky part will be getting it to cook all the way through without overcooking the outside, if you choose to do it that way. You can definitely make it the day before!
Hema says
Thanks for the recipe. I used it to make my husband’s birthday cake. The frosting was tasty – I added more coconut cream and some salt.
The cake however was really dense and therefore not so great. Not sure what I did wrong. Thoughts?
Jessica Holmes says
Hi Hema, so glad you enjoyed the frosting. I’m not sure why your cake would have been dense as the method used should ensure a lovely soft crumb. Unless you made any changes to the recipe? Or perhaps it was a case of over mixing the batter.
Esther says
Hi
This looks like the ‘reverse method’. I’m keen to try it but want to be sure how long it needs to be beaten once the wet ingredients are added.
Thanks for your help.
Jessica Holmes says
Hi Esther, not long, just until the mixture is combined.
Cally says
I made this cake and did a combo with your raspberry cake. So divine! Thank you Jess! Your recipes are so unique and spot on!! I also tried the Blueberry cake, everyone loved it. Thank you for your amazing recipes! Simply the best <3
Jessica Holmes says
Aw I love hearing that Cally! Thank you so much for your kind feedback.
Swapna says
Superb – so moist and love the coconut flavor !! Thanks a ton for the amazing recipe. Your recipes are no fail hence love trying them all.
Jessica Holmes says
Love hearing that Swapna!
Shobha sawant says
Awesome
★★★★★
Kimberly says
The only things i could find were canned coconut milk and cream of coconut like you would use for a pina colada :/ which would be more appropriate for this recipe?
★★★★★
Jessica Holmes says
Hi Kimberly, unfortunately, neither of those are quite the same as coconut cream. Cream of coconut is sweetened, so if you have to, I’d go with the coconut milk. It’s not as thick and creamy as coconut cream (and has a lower fat content) but it should still work in this cake.
Molly says
Do you have to use coconut on the outside or is it just for decorating?
Jessica Holmes says
Hi Molly, there is shredded coconut in the cake and the coconut flakes are for decorating.
Lori says
If I use coconut milk for this recipe, does the quantity remain the same or do I lessen it?
Jessica Holmes says
Hi Lori, it’s best to use coconut cream if you can as it has a higher fat content and lower water content than coconut milk. But if you want to try it with coconut milk, keep the quantities the same.
Emma says
Did the cake rise ok using plain flour instead of self raising?
Jessica Holmes says
Hi Emma, the recipe uses baking powder as the raising agent. This is the same ingredient that is found in self raising flour, but by using plain flour and baking powder we can control the ratio exactly.
Aneesa says
Cake looks so soft and moist😋 wondering if using oil instead of butter will give it a lighter texture? Or should I just stick to butter
Jessica Holmes says
Hi Aneesa, I have only tested this recipe with butter so I recommend going with the recipe as is if you can.
Stephanie says
Hi!
This looks yummy! One question; the pictures show large coconut flakes on the cake. Did you use those inside as well? Or the tiny Shredded coconut flakes? Or it doesn’t matter?
Jessica Holmes says
Hi Stephanie, I used large coconut flakes for the outside of the cake, but shredded coconut for the inside (which are smaller, thinner strips). Hope that helps!
Bunmi says
Is coconut cream the same as coconut milk?
Molly says
I think the coconut cream has a higher fat content than coconut milk!
Jessica Holmes says
Hi Micheline, no it’s not. Coconut cream is thicker and richer with a higher fat content.
Lesley says
A delightful yummy moist cake with beautiful presentation. Was a winner in my office, they are still talking about weeks later. Thanks Jess.
★★★★★
Jessica Holmes says
Aww I love hearing that! Thanks for the kind review Lesley!
Sara P says
Did you use sweetened or unsweetened shredded coconut in the Cake?
Jessica Holmes says
Hi Sara, just regular unsweetened shredded coconut for this one!
Liza Torres says
Hi can I use coconut mill or buttermilk instead of coconut cream?
Jessica Holmes says
Hi Liza, I recommend sticking with coconut cream if you can!