Extremely Moist Coconut Cake Recipe

Typically our household eats eggs for breakfast, and typically we’ve (healthy) cake. This coconut cake recipe is a bit more decadent than our breakfast cake go-to so it’s good for firm, birthdays, and even Easter. It has a wealthy, golden coloration and it’s completely filled with coconut taste!

Coconut Cake Recipe With Swiss Meringue Buttercream

Coconut cake has grow to be a springtime dessert staple for a lot of households. Most of those recipes name for components like powdered sugar, all-purpose flour, vegetable oil, and plenty of refined sugar. Or they begin off with a field combine. This recipe although makes use of a mix of coconut and almond flour as a substitute of cake flour for a gluten and grain-free model. And as a substitute of normal milk or heavy cream, we’re utilizing coconut milk.

The cake itself is of course dairy-free, however the frosting isn’t. Should you want a totally dairy-free model then simply use your favourite frosting and add coconut extract. I like utilizing Swiss meringue buttercream right here for a wealthy taste and there’s some protein because of the egg whites. Cream cheese frosting can also be scrumptious. Right here’s a dairy-free, naturally sweetened frosting option (simply use it for the highest and center of the coconut cake).

Coconut and Extra Coconut

Not like all these super-white coconut desserts on the market, this one has a stunning golden hue because of the coconut sugar utilized in each the cake and the frosting. I additionally use toasted coconut to brighten the skin, however you need to use untoasted if most popular. Coconut extract yields an much more intense coconutty taste on this cake.

Whereas sweetened coconut flakes are a little bit extra moist, I desire to make use of unsweetened. They style simply pretty much as good as soon as they’re within the cake and it doesn’t add a ton of refined sugar. Coconut shreds or flakes are lengthy and make the cake a little bit awkward to eat. A simple repair is to run them via the meals processor first to cut them up.

One other tip is to make use of room-temperature components within the recipe. They combine collectively higher than chilly ones for a greater crumb.

Coconut Cupcakes

Should you don’t wish to take care of cake layers you may additionally make this into cupcakes. Merely pour the batter right into a lined or greased cupcake pan and bake for about 22-25 minutes. The precise time will rely in your oven and the way full your cupcake wells are. Cool and frost, including some coconut shreds to the highest for adornment

One other even simpler possibility is to make a sheet cake. Line the underside of your sheet pan with parchment paper (or grease it) and bake simply till finished within the middle. The precise bake time will rely upon what measurement pan you employ however ought to be between 15 and 25 minutes. As soon as it’s cooled frost it and add your coconut shreds.

This attractive trying cake makes a sublime dessert that I be ok with serving to my household (and visitors!).


Coconut Cake Recipe

This golden brown cake has a scrumptious coconut taste. It is made with coconut sugar, coconut milk, coconut shreds, and coconut extract!

To Make the Cake:

  • Grease two 9-inch cake pans.

  • Line the underside of every cake pan with a circle of parchment paper after which grease that too. Put aside.

  • Preheat oven to 350°F.

  • In a medium-sized mixing bowl, stir collectively the almond flour, coconut flour, baking powder, and salt.

  • In a stand mixer with the paddle attachment, combine collectively the melted coconut oil, coconut sugar, eggs, bitter cream, vanilla extract, coconut extract, and canned coconut milk on medium pace till clean. You too can use a handheld electrical mixer.

  • Stir within the dry components and chopped coconut flakes.

  • Divide the cake batter evenly between the ready pans and clean.

  • Bake for about half-hour or till a toothpick inserted into the middle comes out clear.

  • Take away from the oven and funky utterly on a wire rack earlier than frosting.

To Make the Frosting:

  • Comply with the directions for making Mocha Swiss Meringue Buttercream, however as a substitute of including prompt espresso granules and melted chocolate on the finish, add coconut extract.

To Assemble the Cake:

  • Place one of many spherical desserts, proper facet up, on a cake stand or serving dish.

  • Unfold about 1 cup of the buttercream on high of the cake in an excellent layer.

  • Flip the second cake the wrong way up on high of the primary.

  • Frost the highest and sides of the cake with the remaining frosting.

  • Embellish with extra coconut (plain or toasted coconut) if desired.

  • Serve and revel in!

Diet Information

Coconut Cake Recipe

Quantity Per Serving (1 serving)

Energy 453
Energy from Fats 333

% Every day Worth*

Fats 37g57%

Saturated Fats 26g163%

Trans Fats 0.01g

Polyunsaturated Fats 1g

Monounsaturated Fats 3g

Ldl cholesterol 77mg26%

Sodium 96mg4%

Potassium 208mg6%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 11g12%

Protein 8g16%

Vitamin A 189IU4%

Vitamin C 1mg1%

Calcium 79mg8%

Iron 2mg11%

* % Every day Values are primarily based on a 2000 calorie food plan.

  • I typically make a fast coconut cream cheese frosting for the filling of the cake and use all of the buttercream on the skin.
  • Retailer any leftovers in an hermetic container within the fridge.
  • The diet knowledge doesn’t embrace the frosting. 

Do you could have a favourite cake recipe? Go away a remark and tell us!

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