Coconut Cake
Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
Spring!
Can you believe it?? After such a mild winter, it seems that now we are blessed with an early spring. Here at my house, the sun is shining, the birds are singing, and the crocuses are in bloom.
And of course all that has me thinking about Easter recipes!
I’ve got deviled eggs, pineapple stuffing, quiche Lorraine, and lemon meringue pie on the brain, lol!
So it seemed to me like the perfect time to overhaul my old coconut cake post. This originally published way back in 2016, and it made a big splash!
Most everyone loved it, but I did get a few comments about it being dense (which I don’t always think is a bad thing… ie: pound cake?). So I decided to rework the recipe and create something with a little more of a downy-soft, moist, and fluffy texture.
Boy did I get what I was after!
This coconut cake recipe bakes up light as a cloud and so pillowy! It’s just sweet enough and extra-moist, and it’s perfumed throughout with the fresh, tropical aroma of coconut.
I like to bake it as a tall triple-layer beauty (talk about wow factor!), but it can also be made into a shorter, wider cake, a sheet cake, or even cupcakes.
Topped with a fluffy-sweet meringue frosting and coated in shredded coconut flakes, this simple coconut cake recipe will be the centerpiece of your holiday table. You’ll get rave reviews!
HOW TO MAKE COCONUT CAKE?
This is a really easy coconut cake recipe. I’ve adapted it from my classic white cake recipe, and I think you’ll love it!
It’s as simple as mixing your dry ingredients together in one bowl, your liquid ingredients in another bowl, and then combining the two. A lot like a quick bread!
Let’s start with the dry.
All-purpose flour, sugar, baking powder, and salt all go into a big bowl. Whisk everything together, just to get it combined.
Then, whisk your coconut milk, oil, egg whites, and coconut extract together in a smaller bowl.
For the coconut milk, you’ll want to use full-fat, unsweetened coconut in a can. I especially like the Thai Kitchen brand. Click the link in the recipe card below to order it online.
For the oil, you can use any neutral-tasting oil that is liquid at room temp. Vegetable oil and canola oil are good choices, as is grapeseed oil.
My old recipe called for melted coconut oil, but I think that was actually what was causing the denser texture. So if you like a more pound-cake-y coconut cake, definitely use melted coconut oil! It will give your cake an even coconuttier flavor.
Once all these wet ingredients are well-combined, add them into the larger bowl along with the dry ingredients.
Whisk everything together until smooth, then transfer the batter to your prepared pans and bake!
Keep an eye on your cake while it’s baking. You’ll know it’s done when it feels springy and when a toothpick inserted in the thickest part comes out clean.
In my oven this took 40 minutes, but ovens can vary, so I would suggest checking it 5 minutes early just to see. But don’t open the oven door too soon, or your cake could collapse!
Allow the cakes to cool completely, before filling and frosting them.
Then coat the entire thing in a thick layer of fluffy shredded coconut!
Do this by holding the iced cake over a big bowl, then just press big handfuls of coconut along the sides and over the top, allowing the excess to fall away into the bowl. You can see just what this looks like when you watch the video in the recipe card below.
WHAT FROSTING TO USE?
For what you see here, I used my favorite marshmallow frosting to fill and ice the cake. To me, coconut and marshmallow go together like bread and butter.
You can find the full step-by-step picture tutorial and recipe here: Marshmallow Frosting.
You could also try 7-minute frosting, which is a classic choice and very similar to this.
And there are lots of other options!
For the prior version of this southern coconut cake, I added a coconut pastry cream filling. Lemon curd would also be a great choice! You could even use chocolate mousse or strawberry jam between the layers.
As for the frosting, you have tons of great choices!
If you prefer something a little less sweet, definitely try this with whipped cream frosting or Swiss meringue buttercream. Cream cheese frosting is another great choice. My easy chocolate frosting would take things in a really delicious direction, and a simple American-style buttercream is always a favorite!
IS COCONUT CAKE HEALTHY?
There are lots of specifics on this in the nutritional info label found within the recipe card below, but I can tell you that this old-fashioned coconut cake is 100% dairy-free!
It is not vegan, however, because it does contain eggs. (Contrary to popular belief, eggs are not actually dairy. Even though they’re often sold in the dairy section, the term “dairy” only applies to milk products.)
Here are a few good options:
HOW LONG CAN THIS SIT OUT?
It’s fine to leave this cake sitting out at room temperature for a few hours.
The egg whites in the marshmallow frosting are pretty well cooked by the hot sugar syrup. But if you have any leftovers hanging around, it’s probably best to wrap them tightly and keep them in the refrigerator.
They will keep in there for several days to a week.
CAN YOU FREEZE IT?
This cake freezes beautifully. You can bake the layers, allow them to cool, and then wrap them tightly and they will last in the freezer for a few months at least. Fill and frost them while still frozen (this works great btw!) or thaw them in the refrigerator first.
You can try freezing the leftovers too, but depending on what kind of filling and frosting you’ve used, you may not have the best results. Some fillings and frostings don’t hold up well through the freeze/thaw process.
A FEW MORE OF MY FAVORITE COCONUT RECIPES:
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Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (scant)
- 13.66 fluid ounces coconut milk (1 can)*
- 1 cup oil (any neutral-flavored oil that is liquid at room temp will work)
- 2 egg whites (large)
- 1 1/2 teaspoons coconut extract
- 1/2 batch Marshmallow Frosting
- 1 1/2 cups shredded coconut (you may have some left over)
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Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
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Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
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Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
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Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
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Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes).
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Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.
Recipe Video
*Full-fat (not lite) unsweetened coconut milk is best. Â
**Can also be baked as two 8-inch or 9-inch diameter layers, 24 cupcakes, or one 9x13" sheet cake. Adjust bake time as needed.Â
