Coconut Cake

4.70 stars (10 ratings)

Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert, Snack

Cuisine: American, Southern

Keyword: best coconut cake recipe, coconut cake, coconut cake recipe, coconut cream cake

Servings:

Calories: 745kcal

Ingredients

For the coconut cake layers

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

For the marshmallow frosting and decoration

5 egg whites large
1/2 teaspoon cream of tartar
1/8 teaspoon kosher salt
2 cups granulated sugar divided
2/3 cup water
2 teaspoons vanilla extract
1 1/2 cups shredded coconut (approx.)

US Customary - Metric

Instructions

To make the coconut cake layers

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.
Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (approx. 35 to 45 minutes).
Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.

To make the marshmallow frosting***

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
Place the remaining 1 cup of sugar in a small pot, along with the water.
Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.

Video

Notes

*Full-fat (not lite) unsweetened coconut milk is best.

**Can also be baked as two 8-inch or 9-inch diameter layers, 24 cupcakes, one 9x13" sheet cake, or double the recipe and bake it in a 12-cup bundt pan. Adjust bake time as needed.

***More info on the frosting recipe can be found here: Marshmallow Frosting.

Nutrition