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.
Raian says
I loved this recipe! The tips were crucial. Thanks a lot for sharing this amazing cake!
Jessica Holmes says
So glad you enjoyed it Raian!
Meaghan says
Can I use cream of coconut in place of the coconut cream and put in less sugar?
Jessica Holmes says
Hi Meaghan, sorry I have only tested this recipe with coconut cream so I’m not sure.
Sandee says
Hi Jessica!
I have your coconut cake in the oven right now for my husband’s Birthday tomorrow! It smells wonderful! I toasted unsweetened coconut for the cake batter. Did you also use unsweetened coconut to decorate the cake after you frosted it? Or did you use sweetened coconut? Did you also toast your coconut for on top of the cake? Sorry for all of the questions, but I want my cake to be just like yours!!
Jessica Holmes says
Hi Sandee, so excited you are making this cake! Here in Australia, most of our coconut is unsweetened so yes I used unsweetened for the cake inside and out. I didn’t toast the coconut flakes on the outside but you totally can! That would be lovely too!
CB says
This recipe looks amazing! If I halve quantities to make a smaller batch of cupcakes, would you recommend 1 or 2 eggs? Thank you 🦄
Jessica Holmes says
Hi, I haven’t tried halving this recipe so I can’t say for sure. But I typically use 1 egg in a batch of 12 cupcakes – hope that helps!
Jennifer says
I made this cake for my birthday and while the coconut flavor was delicious, the cake itself was very dry! I was so disappointed and read the directions again, but can’t seem to figure out what went wrong!
Jessica Holmes says
Hi Jennifer, aw I’m sorry to hear that. I’m surprised your cake was dry! Did you make any changes to any of the ingredients? Did you weigh the dry ingredients using a kitchen scale? Do you think you may have over baked it?
Helen says
Yumma. This cake went down so well and is now one of our favourites.
Jessica Holmes says
Aw so happy to hear that Helen!
delphine ponsamy says
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
Jessica Holmes says
Hi! So happy you found me! And so glad to hear you enjoyed this cake – you just made my day! ☺️
Liz says
Cake came out of the oven right now and looks great!!! I baked it at 350 (I know my oven). Will let you know the final result!!!! So far I love it!!!!
Jessica Holmes says
So happy to hear that Liz!
Annie says
Hey ! This looks delicious ! If I bake this in a bundt pan, would the proportions be the same or half ?
Thanks !
Jessica Holmes says
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.
Reina says
This cake is amazing ! My family loved it. Even my son in law who doesn’t like cake asked for a second piece
Jessica Holmes says
Wow! Love that Reina!
Jennifer says
Sweetened it unsweetened coconut ? We have both in Canada and don’t want to make too sweet !
Jessica Holmes says
Hi Jennifer, here is Australia our coconut is typically unsweetened, so that’s what I’ve used in this recipe. Hope that helps!
Jennifer Kiswanto says
Can I substitute the butter with oil?
Jessica Holmes says
Hi Jennifer, I haven’t tried this cake with oil so I can’t say – sorry!
Toni says
Hi
This looks amazing.. I’m not clear on what exactly to use when you say coconut cream. Can coconut milk or cream of coconut be substituted?
Thank you!
Jessica Holmes says
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 can’t get hold of coconut cream ☺️ Hope that helps!
Toni says
Thanks Jess,
Great. This helps! I’ll use the coconut milk instead of the coconut cream.
Jessica Holmes says
Awesome! Let me know how you go or show me a pic on Instagram ☺️
Wendy says
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 😉
Jessica Holmes says
I hope you love it Wendy!
Natalie says
I love coconut cake! Looks so fluffy and festive. Can’t wait to try this recipe soon ♥
Jessica Holmes says
I hope you love it Natalie!
Josh says
This cake was super moist! And I loved all the coconut in it!
Jessica Holmes says
So glad you enjoyed it Josh!