5 from 1 vote
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
For the filling
For the frosting
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.