Coconut Cake – Immaculate Bites

Airy, light, baked-from-scratch coconut cake takes a basic yellow cake and loads it with toasted coconut flakes and cream cheese frosting. Whether making dessert for a birthday party, Easter, or celebrating high grades on your kid’s report card, this classic will satisfy your sweet tooth and celebrate life!

Nothing says Easter better than beautiful layers of coconut cake smothered with cream cheese frosting. It takes its place right next to the carrot cake and lemon tart. Yes, one cake would never be enough when we celebrate the rebirth of Christ and a new life.

One of my cousins brought it to my attention that I hadn’t shared my coconut cake recipe on the blog. So glad, because it’s one of our favorite cakes. In case you haven’t noticed, I’m a sucker for anything with coconut. And this recipe is what every coconut lover dreams of.

A Layer Cake Starring Coconut

Coconut cake is a popular dessert in the Southern U.S., and due to its popularity, this cake has lots of variations. That makes sense because African desserts often feature coconut, and our culture has greatly influenced Southern cuisine.

Whipped egg whites folded into the batter create a light and airy texture. Toasted coconut and full-fat coconut milk in the cake add tropical flavor and a wonderful mouthfeel. Frosted and then topped with more toasted coconut flakes takes it over the top.

So go on and enjoy making the happy memories, one slice at a time.

How to Make Coconut Cake

1. Toast the coconut, let it cool.
2. Cream the butter and sugar at high speed in a stand mixer until fluffy and white. (Photos 1-2)
3. Stir in the egg yolks, beating well between each addition. (Photo 3)
4. Sift in the flour, salt, and baking powder. (Photos 4-5)

1. Add the coconut milk and vanilla extract, and continue mixing. (Photos 6-7)
2. Fold in coconut flakes until fully combined. (Photo 8)

1. Beat the egg whites until soft peaks form. Fold them into the batter, being careful not to overmix and scraping down the sides of the mixing bowl. (Photo 9)
2. Divide the batter evenly between the prepped cake pans. Tap the pans on a work surface to eliminate large air bubbles.
3. Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (30-35 minutes). (Photo 10)
4. Cool while making the cream cheese frosting.
5. Whisk the butter, cream cheese, and vanilla extract until smooth and creamy.
6. Frost the cooled cake, and enjoy. (Photo 10)

Tips and Notes

• A teaspoon of almond extract adds more flavor.
• Separate the eggs while cold, then let the yolks and whites come to room temperature before making the batter.
• Soft peaks are achieved when the whites start to hold a peak on an upside-down whisk, but the tips curl over.
• Full-fat coconut milk has more liquid than coconut cream. If you need to use coconut cream, add ¼ cup water to ¾ cup coconut cream, and you’re good to go. Or make your own coconut milk with full-fat grated coconut.
• Let the cake cool completely before frosting, then chill it for 30 minutes before slicing.

Make Ahead and Storage Instructions

Cakes are even better made the day before because the flavors develop and the frosting sets. A covered cake plate is ideal for keeping it for a day or two at room temperature. It also freezes well, either whole or in individual servings. It will store well for 4-5 days in the fridge or 4-5 months in the freezer.

More Traditional Easter Desserts to Enjoy

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”WojZRJHs” upload-date=”Mon Aug 06 2018 19:52:04 GMT+0000 (Coordinated Universal Time)” name=”Coconut Cake” description=”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!”]

This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video.

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Prep: 15 minutes mins

Cook: 1 hour hr

Resting Time: 30 minutes mins

Total: 1 hour hr 45 minutes mins

Southern

• Bake the coconut flakes in a 350℉ (180℃) oven for about 10 minutes until some parts turn brown. Let it cool. You can do this a day or two in advance.

• Preheat the oven to 325℉ (160℃). Grease two 9-inch pans generously with cooking spray and set aside.

• Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 4-5 minutes.

• Stir in the egg yolks, beating well after each addition. Sift in the flour, salt, and baking powder, and then add coconut milk and vanilla extract.

• Continue mixing, then add the toasted coconut flakes and mix well.

• Using a clean mixer, beat the egg whites to soft peaks. Fold them into the batter; avoid overmixing and scraping down the sides of the mixing bowl as you mix.

• Divide the batter evenly between the greased cake pans. Tap the pans on the work surface to eliminate any large air bubbles.

• Bake at 325℉ (160℃) until a tester inserted into the center comes out clean, 30-35 minutes.

• Transfer to a wire rack, and allow to cool.

Cream Cheese Frosting

• Whisk the butter, cream cheese, powdered sugar, and vanilla until creamy. A mixer or hand mixer works well.

• Separate the eggs while cold, then let them come to room temperature before making the batter.
• Room temperature ingredients make a smoother batter that’s easier to mix.
• Double the frosting recipe if you like thicker layers, like in the picture.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1slice| Calories: 855kcal (43%)| Carbohydrates: 109g (36%)| Protein: 9g (18%)| Fat: 45g (69%)| Saturated Fat: 32g (200%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 8g| Trans Fat: 1g| Cholesterol: 136mg (45%)| Sodium: 208mg (9%)| Potassium: 247mg (7%)| Fiber: 5g (21%)| Sugar: 75g (83%)| Vitamin A: 903IU (18%)| Vitamin C: 0.5mg (1%)| Calcium: 80mg (8%)| Iron: 3mg (17%)

Course: Dessert

Cuisine: Southern