Coconut Cake

What would Spring be without a coconut cake?! With Easter quickly approaching, I wanted to share this indulgent coconut cake that I made for my Mother-in-Law's birthday. Much like myself, my MIL loves the sweets - call us kindred spirits! So, I held no punches when it came to this coconut cake. It is rich, it is coconut-y, it is heavenly. A thin slice, goes a long way with this beauty!

This recipe makes one 6 inch, 4 layer cake. I topped mine with sweetened coconut flakes and fresh raspberries, but wouldn't it be so beautiful topped with some pastel candy eggs for Easter!

 

COCONUT CAKE:

1 ½ cups cake flour - Cake flour is just a finer, more delicate flour. All-purpose can be substituted.
½ tablespoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cups sugar
1 teaspoon pure coconut extract
2 large eggs
¾ cups coconut milk - Be sure to stir well before measuring.

Pre-heat oven to 350 degrees. Grease two 6-inch cake pans and set aside. Whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Add sugar and continue mixing until light and fluffy (around 2-3 minutes). With the mixer on low, add in the eggs and extract one at a time. With the mixer still on low, add in about half of the dry ingredients. Once incorporated, slowly add in the coconut milk. Add in the remaining dry ingredients and mix until incorporated. Evenly divide the batter into the the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely on a wire rack before removing the cakes from their pans. Once removed, if not using right away, wrap in plastic wrap and let chill in fridge for 1 hour or overnight.

 

COCONUT BUTTERCREAM:

1 cup unsalted butter, softened
½ cup coconut milk
5 cups confectioners' sugar
1 teaspoon pure coconut extract
Pink gel food coloring

Beat butter and coconut milk with an electric mixer on medium speed until smooth, about 1 to 2 minutes. Gradually beat in sugar. Beat in coconut extract until combined. Beat in gel food coloring, one drop at a time, until desired color is reached.

 

ASSEMBLY:

Once cakes have completely cooled or chilled, use a knife to split each layer in two creating four layers. Set first cake layer in the center of your cake plate. Spread about ½ - 1 cup of buttercream onto that layer. Continue with the remaining layers. Once top layer is placed start icing the entire cake. Spread coconut flakes on the top of the cake, top with raspberries. Chill in the fridge and then remove and let come to room temperature 30 minutes to one hour before serving.

 


Print Recipe
Coconut Cake
A wedding style coconut cake topped with a decadent coconut buttercream. Perfect for Spring or Easter!
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
1 6 inch, 4 layer cake
Ingredients
Coconut Cake
  • 1 ½ cups cake flour *
  • ½ tablespoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup unsalted butter softened
  • 1 cup Sugar
  • 1 teaspoon coconut extract
  • 2 large Eggs
  • ¾ cup coconut milk stir before measuring
Coconut Buttercream
  • 1 cup unsalted butter softened
  • ½ cup coconut milk
  • 5 cups confectioner's sugar
  • 1 teaspoon coconut extract
  • pink food coloring
  • sweetened coconut flakes to top
  • fresh raspberries to top
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
1 6 inch, 4 layer cake
Ingredients
Coconut Cake
  • 1 ½ cups cake flour *
  • ½ tablespoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup unsalted butter softened
  • 1 cup Sugar
  • 1 teaspoon coconut extract
  • 2 large Eggs
  • ¾ cup coconut milk stir before measuring
Coconut Buttercream
  • 1 cup unsalted butter softened
  • ½ cup coconut milk
  • 5 cups confectioner's sugar
  • 1 teaspoon coconut extract
  • pink food coloring
  • sweetened coconut flakes to top
  • fresh raspberries to top
Instructions
Coconut Cake
  1. Pre-heat oven to 350 degrees. Grease two 6-inch cake pans and set aside.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Add sugar and continue mixing until light and fluffy (around 2-3 minutes).
  4. With the mixer on low, add in the eggs and extract one at a time.
  5. With the mixer still on low, add in about half of the dry ingredients. Once incorporated, slowly add in the coconut milk.
  6. Add in the remaining dry ingredients and mix until incorporated.
  7. Evenly divide the batter into the the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool completely on a wire rack before removing the cakes from their pans. Once removed, if not using right away, wrap in plastic wrap and let chill in fridge for 1 hour or overnight.
Coconut Buttercream
  1. Beat butter and coconut milk with an electric mixture on medium speed until smooth - about 1 to 2 minutes. Beat in the sugar a little at a time. Beat in coconut extract until combined. Beat in gel food coloring, one drop at a time, until desired color is reached.
Assembly
  1. Once cakes have completely cooled or chilled, use a knife to split each layer in two creating four layers.
  2. Set first cake layer in the center of your cake plate. Spread about ½ - 1 cup of buttercream onto that layer. Continue with the remaining layers.
  3. Once top layer is placed start icing the entire cake. Spread coconut flakes on the top of the cake, top with raspberries.
  4. Chill in the fridge and then remove and let come to room temperature 30 minutes to one hour before serving.
Recipe Notes

*Cake flour is just a finer, more delicate flour. All-purpose can be used as well.

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2 Comments

  1. 3.20.18
    Tammy said:

    Do you sell these cakes or others

    • 3.20.18
      Lauren said:

      Hi Tammy! I do not.. I should probably consider it though after many have asked that same question! 🙂

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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{Hello 30!} When Michael asked how I was feeling about this birthday I said, “I’ve always wanted to be in my 30s!”. Blame it on Jennifer Garner’s thirty flirty and thriving or the fact that I’ve had the personality of a 30 year old woman since I was 18 😂, but today I’m living the dream! My twenties were full of joy, discovery, and so much growth. By the grace of God, I became a stronger and more confident person than I ever thought I could be. It’s hard for me to think about the past decade of my life without tearing up and every bit of it has to do with the man beside me. My best friend, confidant, cheerleader, champion, bodyguard, and simply everything! So to you, Michael Cermak, thank you for lifting me up and making all of my dreams come true! Here’s to 30! 
.
P.S. We’ve been falling in love with Georgetown/DC the past week and decided to hire someone to take some pictures of us together after seeing how many I have of just me from our other trips this year 😂 Thank you @cheyennemacielphotography for this sneak peak! If you’re in the DC area you must use her!
{Hello 30!} When Michael asked how I was feeling about this birthday I said, “I’ve always wanted to be in my 30s!”. Blame it on Jennifer Garner’s thirty flirty and thriving or the fact that I’ve had the personality of a 30 year old woman since I was 18 😂, but today I’m living the dream! My twenties were full of joy, discovery, and so much growth. By the grace of God, I became a stronger and more confident person than I ever thought I could be. It’s hard for me to think about the past decade of my life without tearing up and every bit of it has to do with the man beside me. My best friend, confidant, cheerleader, champion, bodyguard, and simply everything! So to you, Michael Cermak, thank you for lifting me up and making all of my dreams come true! Here’s to 30! . P.S. We’ve been falling in love with Georgetown/DC the past week and decided to hire someone to take some pictures of us together after seeing how many I have of just me from our other trips this year 😂 Thank you @cheyennemacielphotography for this sneak peak! If you’re in the DC area you must use her!
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And the precious reason we went to Nashville 🥰 I vow to spend an excessive amount of time and money spoiling you sweet girl! That’s what aunts are for, right?!
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Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
Great experience at @audreynashville this weekend! Not only is the food incredible, but the space is inspired! Photo dump featuring yet another one of Michael’s artistic (accidental) screenshot selfies 😂
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