Best Coconut Cake Recipe from scratch!
Best Coconut Cake Recipe from scratch!
This coconut cake is made from scratch and topped with a delicious cream cheese frosting that’s addictive. The toasted coconut topping gives it an incredible flavor, making it a dessert to enjoy year-round!
Cookies are usually my dessert of choice, but when I find a cake recipe I like, I really love it! This coconut cake is super moist without being too thick or heavy – kind of like our jelly cake or lime cake!
Coconut Cream Cake
If you’re looking for a simple, easy, coconut-flavored coconut cake, you’ve come to the right place. This cake is so easy to make and tastes simply amazing!
With a delicious coconut cream cheese frosting topped with toasted coconut, this cake is sure to surprise any coconut lover. The taste is so amazing and delicious, it could turn anyone into a coconut. đ
It’s also perfect for summer! Cool and summery, it’s one of our favorite desserts.
Homemade Coconut Cake
This cake is really simple, but don’t be intimidated by having to beat the eggs. Don’t worry, I have a few tips!
dry ingredients. Whisk together flour, baking powder, baking soda and salt in a small bowl. shelved.
protein. Beat egg whites in a glass bowl until stiff peaks form. shelved. (See tips for whipping egg whites below)
wet ingredients. In a large mixing bowl, beat butter, coconut oil and sugar until creamy. Add coconut cream, egg yolks and vanilla.
combine. Add dry ingredients and buttermilk. Hit until just combined. Gently stir in hard egg whites until fully incorporated.
bake. Pour the batter into a greased 9Ă13-inch cake pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
ingredients. Once the cake has cooled and frosted, sprinkle with toasted coconut. Of course, you can use regular sweetened coconut flakes if you prefer. It will still be delicious!
Tips for beating egg whites:
- It works better if the eggs are at room temperature. I usually just put my cold eggs in a bowl of warm water for a few minutes.
- Toss them in a glass or metal bowl for best results.
- Since you don’t want any grease to come into contact with the egg whites, I like to beat them first and then beat the rest of the batter with a whisk.
- Just use a large spatula to fold them into the batter. You want to be gentle, but not too stressful.
How to Toast Coconut
One of the ingredients that adds so much flavor is the toasted coconut on top. It’s super easy to make…just spread the coconut flakes on a cake pan or cookie sheet. Bake at 350 degrees for 6-7 minutes, making sure to watch carefully and toss often. Pull them out as soon as you see the flakes fully browned. If they cook too long, they will catch fire!
In case you were wondering, you can also do it in a frying pan. Just make sure to cook on medium-low heat, stirring all the time, so that it bakes evenly. đ
Tips, Tips and FAQs
Can I use coconut flour instead of all purpose flour? Unfortunately, not recommended (sorry gluten free friends). There is no substitute for coconut flour without making major changes to other ingredients to improve the absorbency of coconut flour.
What is the difference between coconut cream and coconut cream? There is a difference, so make sure you don’t get the wrong can at the store.
- Coconut cream is the cream that rises on top of coconut milk.
- Coconut cream (your desired ingredient) is sweetened coconut cream.
How to store coconut cake:
- Counter: Since our cakes use cream cheese frosting, do not store at room temperature. If the cake is more than a few hours before or after it arrives, go ahead and put it in the refrigerator.
- Refrigerator: Cover cake with plastic wrap or an airtight container. Store in the refrigerator for 4-5 days.
- Freezer: This cake can be frozen with or without the frosting and coconut topping. Wrap the cake in plastic wrap, then aluminum foil. Label and store for 4-6 months. Thaw in refrigerator.
Can I use a different cake pan? Yes, you can easily make round cakes or muffins.
- Two 9-inch round cakes: Bake at 350°F for 30-35 minutes or until toothpick comes out clean. Idea: Add seasoned filling between 9″ round layers. Lemon, lime, strawberry, orange, and pineapple are all good flavors to try.
- Muffins: Bake at 350°F for 15-20 minutes or until toothpick comes out clean
We really hope you love this coconut cake as much as we do!
For more coconut snacks, check out:
Course dessert
American food
Prep time 15 minutes
Cook Time 40 minutes
Total time 55 minutes
Serving Size 15
Calories 561 kcal
by Lil’ Luna
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 room temperature egg whites
- 1/2 cup butter, softened
- 1/2 cup coconut oil
- 1 3/4 cups sugar
- 1 cup coconut cream (sweetened, not coconut milk)
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 1 pinch salt
- 1/2 teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons coconut cream (sweetened)
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Preheat oven to 350°. Whisk together flour, baking powder, baking soda and salt in a small bowl. shelved.
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Beat egg whites in a glass bowl until stiff peaks form. shelved.
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In a large mixing bowl, beat butter, coconut oil and sugar until creamy. Add coconut cream, egg yolks and vanilla.
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Add dry ingredients and buttermilk. Hit until just combined.
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Gently stir in hard egg whites until fully incorporated.
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Pour batter into greased 9×13″ cake pan. Bake at 350° for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Coconut Cream Cheese Frosting
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Beat cream cheese and butter until smooth and creamy.
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Add coconut extract, salt, powdered sugar, and enough coconut cream to give it a spreadable consistency.
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Spread frosting over cooled cake and sprinkle with toasted coconut.