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
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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 or all purpose flour
- 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
- 3 large eggs, room temperature
- 240 ml (1 cup) full fat 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 sugar or powdered sugar
- 4 tablespoons full fat 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 pans with baking or parchment paper.
- In a large mixing bowl, add flour, sugar, baking powder and salt. 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
*Coconut: 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.
Nutrition Information
Katie says
I made this and wasn’t really sure what to do about the coconut cream since there’s the liquid part, and then the solids on top. I tried mixing it together, even with a blender but they remain completely seperate components. What are you supposed to do for the recipe? Wondering if I did it right or wrong.
Jessica Holmes says
Hi Katie, thanks for your question. Some coconut cream can be more separated than others – I’ve had to experiment to find the brand that works best for me. If it is separated when you open the can, definitely give it a good stir – or even shake the can well before opening. It should be fluid like a thick milk when using it in this recipe. I hope that helps.
Keti says
The last 3 times I’ve bake this cake the sponge has gone flat and I’ve followed the ingredients. I did use bakers flour this last time, could that be why?
Jessica Holmes says
Hi Keti, it could be! Baker’s flour has a higher protein and gluten content so could make your cake tough. If your sponge didn’t rise, I would also double check your baking powder hasn’t expired.
chandrika says
Made it. It was really delicious and moist.
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it!
Nia says
-Does the shredded coconut have to be sweetened or unsweetened?
-Does the Coconut flakes have to be sweetened or unsweetened?
Jessica Holmes says
Hi Nia, I use unsweetened coconut for this recipe.
Nia says
Ok, thank you
Sharon says
Is your recipe calling for sweetened coconut cream or unsweetened coconut milk? Thanks
Jessica Holmes says
Hi Sharon, unsweetened!
Erika says
I did this with cream cheese frosting instead. I find it way better!
Jessica Holmes says
Ok! Thanks for your feedback.