Coconut Cake – airy, light, baked from scratch, delicious yellow cake loaded and covered with sweetened toasted coconut flakes and cream cheese frosting. A wonderful Easter dessert to satisfy your sweet tooth and celebrate life!
Nothing says Easter than beautiful layers of coconut cake smothered in cream cheese frosting and coconut flakes. This cake and my Carrot Pineapple Cake usually sits right next to each other ready to be sliced through by friends and family. Yes, one cake would never be enough when we celebrate Easter in our house.
After all the fasting and praying, a good array of desserts is a great way to celebrate the rebirth of Christ and for a new life.
Glad one of my cousins brought this to my attention – why haven’t I shared on the blog one of our favorite cakes. In case you haven’t noticed, I’m a sucker for anything with coconut. And this Coconut Cake here is what every coconut lovers would dream of. 😉
Coconut Cake is a popular dessert in the Southern part of the U.S. Due to its popularity, it would only make sense how this cake has lots of variations. But I’d like to keep it simple.
Don’t be intimidated by layered cakes! This cake here is a fail-proof for newbies aaaand since I want you to experience the joy and ease of baking this over-the-top cake, I included a video on how to whip this up. Fair enough?
Aside from the fact that it’s light and airy, this cake here isn’t just frosted with coconut flakes, but you also get to enjoy bits of toasted sweetened coconut flakes in the cake to add more “coconut-y” flavor on top of the coconut milk.
How can you resist a cake with a triple coconut threat? No, you simply shove it down to your throat slice after slice. Calories? Nah, it’s not a good time to be counting those. After all, celebrating a new life also means eating desserts to your heart’s content.
Now go make all the happy memories with your life one slice at a time.
Enjoy!
Watch How to Make It
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Tips and Notes:
- You may add 1 teaspoon almond extract, or coconut extract , for additional flavor , together with vanilla extract.
- When beating egg whites to soft peak, separate them first when they are cold and let them sit in room temperature before beating them. Soft peak means that when you turn your whisk upside down, the beaten egg whites are starting to hold but would melt back after a few seconds.
- Do not confuse coconut milk with coconut cream. Coconut milk is an extracted liquid through simmering equal parts of water and shredded coconut meat. Coconut cream on the other hand is extracted from the same manner only that it’s 4 parts coconut JUICE to 1 part water.
- A good coconut milk has a clean, white, rich color with a creamy taste and is mildly sweet with the essence of coconut. You can prep your own homemade coconut milk HERE or simply buy those canned ones at a local grocery store.
- Let the cake stand in the counter for 30 minutes before slicing it.
- For non conventional version of this coconut cake, you can always add flavor to this cake by filling it with lemon curd to add a tart flavor.
Coconut Cake
Ingredients
- 10 ounce (283 grams) unsalted butter
- 1 ¾- 2 cups (400 grams) granulated sugar
- 6 large egg yolks
- 2 1/2 cups (266.5 grams) all purpose flour
- ½ teaspoon (4 grams) salt
- 2 teaspoons baking powder
- 1 cup (240 grams) coconut milk (see notes)
- 2 teaspoons vanilla extract (see notes)
- 6 large egg whites (beaten to soft peaks) (see notes)
- 1- 1 ½ cup coconut flakes, or more for garnishing
Cream Cheese Frosting
- 4 ounce (113 grams ) unsalted butter , softened
- 8 ounce (225 grams) cream cheese , softened
- 4-6 cups (440-660 grams) powdered (icing) sugar
- 1 teaspoon vanilla extract
Instructions
- Bake 1- 1 ½ cup coconut flakes in the oven on 350 degrees F, for about 10 minutes until some parts turn brown. Let it cool . You may do this a couple of days in advance
- Pre-heat the oven to 160°C/325°F. Grease a 2 9 inch pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white – about 4 to 5 minutes.
- Stir in the egg yolks, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add coconut milk and vanilla extract.
- Continue mixing , then add coconut flakes well until everything is fully combined. Add coconut flakes , mix well.
- Using a mixer beat egg whites until you get a soft peak . Fold in with the rest of the batter . DO NOT over mix.
- Scrape down the sides of the mixing bowl.
- Pour batter into the greased cake pans into 2 equal parts. Tap pans on work surface to eliminate any large air bubbles.
- Bake at 325 F until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack.
Cream Cheese Frosting (Double the Frosting if you like a thick coat like in the picture)
- Whisk cream cheese, butter, powdered sugar and vanilla until creamy. You may use a mixer, if desired.
Nutrition Information:
Pre-heat the oven to 160°C/325°F. Grease a 2 9 inch pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white – about 4 to 5 minutes.
Stir in the egg yolks, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter.
And then add coconut milk and vanilla extract. Continue mixing.
Then add coconut flakes well until everything is fully combined. Add coconut flakes, mix well. Using a mixer beat egg whites until you get a soft peak.
Fold in with the rest of the batter. DO NOT over mix. Scrape down the sides of the mixing bowl. Pour batter into the greased cake pans into 2 equal parts. Tap pans on work surface to eliminate any large air bubbles.
Bake at 325 F until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack. For the cream cheese frosting, whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired. If you like a thick coat like in the picture just double it. And start assembling the cake.
henrietta says
Please im too sensitive to taste and smell of eggs in baked goods. How do i handle that in this recipe?
ImmaculateBites says
Cut down the number of eggs to 4 .
Clementia Forh says
Hi, I tried this recipe and it came out so nice. Thanks for sharing.
Imma says
That makes me so happy, Clementia! Thank YOU for stopping by 🙂
Francine says
Es ce que je peux avoir la recette de gateau aux connut en français merci
Rachael says
I’m just making it. Looks Yummy. Not clear how much coconut to add in the cake? 1/2 cup toasted? or as per ingredient list 1 1/2 cups?
imma africanbites says
Hi. Thanks for pointing it out. Already updated the recipe. You may stir in 1 cup of coconut flakes into the batter and the 1/2 cup for garnishing or the other way around, whichever you prefer the most.
Jeanette says
Where do I find the powdered icing sugar? Never used it.
ImmaculateBites says
It’s in the baking isle – next to the sugar and flour
Ataloa leffall says
The recipe calls for more coconut flake than toasted, what do you do with the rest of the coconut flakes. Thanks I want to try it but not sure about coconut flakes
ImmaculateBites says
I like to roast the whole bag and reserve to top desserts or eat as is. You can also dry it out .
Rachael says
The instructions say add 1/2 a cup of coconut but the ingredients says 1 1/2 cups. What is happening with the other 1 cup?
Ameenah Muhammad says
I am a big fan of pina colada. is there any way to accomplish that flavor in this cake? please tell me what you think.
imma africanbites says
Hello! I can’t answer for sure without trying it myself. But I would love to make one someday. That’d be interesting.
Mya says
It gets put on the outside of the cake
Jennifer says
Can you use cake flour instead of all-purpose flour
imma africanbites says
I personally haven’t tried it, but I don’t see why it won’t work. Just make sure though that When replacing AP flour with cake flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I would love to hear how it turns out for you.
Phillis Jacobs says
hello i am so glad you are here i am doing a look book for Carribean food and African food for a project for culinary school and for a party for a Wakanda costume party very fun thank you i will keep in touch as i go along so anymore recipes for pineapple upside down cake and coconut macaroons
Ethel Gowers says
This cake not only looks delicious but I imagine the egg whites make it lighter. Thanks for sharing!
ImmaculateBites says
Yes, they do. Thanks
Marie says
I’ll try it tomorrow thanks.
Urban @urbanskitchen.com says
I’m contemplating making it this weekend. Something adventurous to do. Plus I luv Coconut Cake and always wanted to make a cake, but just never got around to it for no good reason. Not much the sweet tooth baker, but I grew up around many close relatives from Aunts to Sisters that were all cake bakers. That includes my Aunt who I grew up with who was a hell of a Cake Boss and make cake every weekend. Always loved getting the bowl after mixing the batter was mixed as a kid to cleaning up that bowl yummy batter. Yeah kids days those were. But I think i’ll make it a personal project to bake a cake and make this one.
Angela says
You so sound like a Jamaican
Sheena says
Can this recipe be made in a bundt pan. Also can you substitute self rising flour?
ImmaculateBites says
Yes, it can.
Tope says
Can this recipe be made into cupcake?
ImmaculateBites says
It sure can.
Lawrencia says
Looks great! I am confident it will taste good as well. I have always loved your recipes cos they’ve always turned out great but adding the video of how you make it just took it to a-whooooolllle-nother level!!!!! Way to go!!
ImmaculateBites says
Glad you like . Thanks Girl!
Iris says
Looks yummy! I LOVE anything coconut.
Bola says
Can I use dessicated coconut instead of flaked?