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.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
1 6 inch, 4 layer 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
- 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
Ingredients
Coconut Cake
Coconut Buttercream
|
|
- 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.
- 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.
- 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.
*Cake flour is just a finer, more delicate flour. All-purpose can be used as well.
Do you sell these cakes or others
Hi Tammy! I do not.. I should probably consider it though after many have asked that same question! 🙂