Coconut Cake

Calling all coconut lovers!  This is the cake for you!  A towering triple-layer beauty, with white cake made with coconut oil and coconut milk, coconut milk pastry cream filling, a fluffy, marshmallow-y seven minute frosting, and mounds of sweet shredded coconut.  A beautiful centerpiece to your Spring dessert table!   Naturally dairy-free. 

It’s about time I gave you guys a coconut cake recipe, right?

It is almost Easter (how did that happen so fast?), and everyone seems to always want coconut cake on their Easter table.  Why is that anyway?  I’ve always wondered…

Well, if coconut is your thing, then this one is sure to please.

Coconut runs through this recipe on just about every possible level.

For the cake layers, I took my favorite White Cupcake recipe, and swapped out the vegetable oil for coconut oil.  We’re also swapping the buttermilk for coconut milk, and the almond for coconut extract.  The cake is so incredibly moist, and the crumb is so fine, it’s almost creamy.  And the coconut flavor comes through like whoa.

We’re adding a generous layer of coconut milk pastry cream in between each of the three layers.  If you’ve never had pastry cream before, you’ve gotta give this a try.  It’s a lot like vanilla pudding only richer and egg-ier.  Kind of like a creme brulee.  Only coconut.  That’s right, we’re swapping out the dairy milk for coconut milk, once again.  Coconut overload!

For the frosting, I love a fluffy, marshmallow-y Seven Minute Frosting.  It’s just such a classic, and a perfect compliment to all the coconutty goodness.  Plus it’s dairy-free!

Coat the freshly frosted cake in mounds of shredded coconut.  This is easy enough to do if you just fill a big salad bowl with coconut, and hold the cake above it, pressing handfuls of coconut into the sides and top of the cake, and letting the excess fall away.  If your arm starts to get tired from the weight of the cake, just brace your elbow against your hip.  Pro tip!

5 from 1 vote

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Coconut Cake

Prep Time

45 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

 

Calling all coconut lovers! This is the cake for you! A towering triple-layer beauty, with white cake made with coconut oil and coconut milk, coconut milk pastry cream filling, a fluffy, marshmallow-y seven minute frosting, and mounds of sweet shredded coconut. A beautiful centerpiece to your Spring dessert table! Naturally dairy-free.

Course: Dessert

Cuisine: American

Keyword: Cake, coconut

Servings: 10 servings

Calories: 629 kcal

Ingredients

For the cake

• 2 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups coconut milk
• 1 cup coconut oil, melted
• 2 egg whites
• 1 teaspoon coconut extract

For the filling

• 1 batch Pastry Cream (made with coconut milk)
• 1 teaspoon coconut extract

For the frosting

• 1 batch Seven-Minute Frosting
• 1 teaspoon coconut extract
• 14 ounces sweetened shredded coconut

US Customary - Metric

Instructions

To make the cake:

1. Preheat the oven to 325 degrees F.
2. Generously mist (3) 6-inch diameter cake pans* with non-stick spray, and line with circles cut from parchment.  
3. Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.  
4. Add the coconut milk, coconut oil, egg whites, and coconut extract, and mix on low speed until combined.  
5. Divide the batter equally between the 3 prepared pans, and bake for 26-32 minutes, or until the edges are slightly golden and a toothpick inserted in the thickest part of the cake comes out clean.  Cool completely before filling and frosting.

To fill the cake:

1. Make the pastry cream according to the recipe directions.  Before straining and cooling, stir in the coconut extract.
2. Place one of the cake layers on a serving plate, bottom side up.  Spread half the coconut milk pastry cream on top, leaving a 1/2-inch margin around the edge.  Top with another cake layer, and repeat, topping with the third cake layer.

To finish the cake:

1. Make the frosting according to the recipe directions.  Stir in the coconut extract.
2. Frost the top and sides of the cake with the frosting.  
3. Gently press the shredded coconut onto the top and sides of the cake.

Recipe Notes

*Cake can also be baked in two 8-inch diameter pans; adjust bake time as needed.

Can also be baked as cupcakes.  Makes 2 dozen.  Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean.

©Baking a Moment

Nutrition Facts

Coconut Cake

Amount Per Serving

Calories 629 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 20g125%

Sodium 407mg18%

Potassium 291mg8%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 74g82%

Protein 6g12%

Vitamin C 0.6mg1%

Calcium 34mg3%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.