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
Instructions
To make the cake:
-
Preheat the oven to 325 degrees F.
-
Generously mist (3) 6-inch diameter cake pans* with non-stick spray, and line with circles cut from parchment.
-
Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
-
Add the coconut milk, coconut oil, egg whites, and coconut extract, and mix on low speed until combined.
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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:
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Make the pastry cream according to the recipe directions. Before straining and cooling, stir in the coconut extract.
-
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:
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Make the frosting according to the recipe directions. Stir in the coconut extract.
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Frost the top and sides of the cake with the frosting.
-
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.
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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.