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Liv for Cake

Classic Cake Recipes with a Modern Twist

Coconut Cake

By Olivia, 85 Comments

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This moist and delicious coconut cake recipe is infused with natural coconut flavour throughout and decorated with giant toasted coconut flakes.

This moist and delicious coconut cake recipe is infused with natural coconut flavour throughout and decorated with giant toasted coconut flakes. | livforcake.com

Today’s post is a revamp of one of my oldest recipes. All the way back to 2015! It was one of those recipes that was good, but could have been better.

My main issue with the original coconut cake recipe was that it used coconut extract. I don’t often like to use flavoured extracts in my baking, as I find them to taste artificial and generally unpleasant. Some are better than others, mind you, but I mostly stick to vanilla or try to infuse the flavours in some other way.

Coconut extract, not unlike almond extract, is very easy to overdo. It’s strong, often overpowering, and can make your baked goods taste like you’re eating suntan lotion if you’re not careful.

Coconut cake with toasted coconut flakes.

As such, I was on a mission to redo this Coconut Cake recipe using coconut in its pure form. There is a slew of coconut products out there, so the possibilities are endless. I’m not kidding when I say I bought every single coconut product I could find to test and experiment with. This included the following:

All of these ingredients (except for the coconut flakes) were super easy to find in the grocery store. For me, the first three were found in the Ethnic section, the rest in the baking section. The only thing that was harder to find was the large coconut flakes, which I picked up at Whole Foods.

I didn’t end up using elements of the whole coconuts other than for the pics, but I was surprised at how easy they were to crack!

Homemade coconut cake decorated with toasted coconut and a swirl of frosting on the top.

How do you crack a coconut?

There are a bunch of videos on how to do this, and I recommend watching one to see how it’s done, but basically all you need to do is:

  • Poke out one or more of the “eyes” with a screwdriver (I was able to poke through without using a hammer)
  • Drain the coconut water into a bowl
  • Hammer around the axis of the coconut while turning it, and eventually a crack will start to form (this didn’t take long)
  • Keep hammering until the crack is big enough that you can pry the coconut open

One thing I should note is that if you’re cracking more than one coconut and want to keep the water, drain them into separate bowls. I didn’t know at the time, but the second coconut I cracked was a bit rotten on the inside, and I didn’t want to use the water after I saw that.

Toasted coconut flakes decorate the outside of this coconut cake.

For the actual cake recipe, I ended up using the canned coconut milk in place of regular milk, and I added medium shredded coconut to the batter. I would have preferred to use fine shredded coconut, because I don’t love the texture of coconut, but the stuff I had was unsweetened and I wanted to add a bit more sweetness to the cake. Either combination will work though — sweetened/unsweetened, fine/medium/coarse. It’s just a matter of preference!

I didn’t end up using the coconut sugar in the final version of the recipe, because it colored the cake batter too much and I wanted a nice, white/yellow cake. So you can use coconut sugar and it will work totally fine, the cake will just have a slightly different flavour and color. But it’s important to note that coconut sugar doesn’t actually taste like coconut at all. It’s made from the sap of the flower buds of the coconut palms, not the coconut itself. It tastes and looks similar to brown sugar.

The coconut milk powder worked extremely well in the frosting. It added an amazing flavour without affecting the texture. If you were to use canned coconut milk instead, you’d have to use a lot more of it for the flavour to come through, and it could make the frosting too soft. I highly recommend using the milk powder if you can find it!

I only used the the coconut milk powder in the frosting, not the cake, but I think it would be a great way to add more flavour! I’d probably add a couple of Tbsp to the dry ingredients.

This pretty Coconut Cake is finished off with a simple decoration of some giant toasted coconut flakes, and I just love the look of them. I was able to buy mine already toasted, but I popped them into the oven for a bit more to enhance the color.

Coconut cake with coconut milk.

How do you toast coconut?

Toasting coconut is super easy and can be done in no time. Preheat your oven to 350F and spread the coconut in a thin, even layer on a large baking sheet. Pop it in the oven for 5mins, stir it around, and keep toasting until the desired color is reached.

It’s important to note that it can go from beautiful golden brown to burnt very quickly, so watch it like a hawk and stir it around often. Make sure the coconut is cooled completely before using it on the cake.

Slice of coconut cake with toasted coconut flakes.

This Coconut Cake recipe has the perfect hit of coconut flavour throughout without being overpowering or tasting artificial. Any coconut fan in your life is sure to love it!

Looking for more Tropical Desserts?

Tips for making this Coconut Cake recipe:

  • Be sure to use canned coconut milk, not the stuff in the carton, and shake it well before use. Mine was quite smooth, but it can separate a bit, so be sure to shake it!
  • I would have used very fine shredded coconut  in the cake batter if I had it available, but you can use any kind you like. I used sweetened, but unsweetened will work too.
  • The coconut milk powder worked extremely well in the frosting, adding great flavour without affecting the texture.
  • If you like, you can add a couple of Tbsps of coconut milk powder into the dry ingredients in the cake batter to enhance the flavour even more.
  • I love the large coconut flakes on the outside of this cake, but if you can’t find them you can use any kind of shredded coconut.
  • This recipe, originally posted on March 1st, 2015, has been revised and updated. If you prefer to use an American buttercream, like my original coconut cake recipe used, you can use my Simple Vanilla Buttercream recipe and add coconut milk powder to it.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • See my post on Simple Syrup for tips on how to make sure your cakes stay moist.
  • To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
 

This moist and delicious coconut cake recipe is infused with natural coconut flavour throughout and decorated with giant toasted coconut flakes. | livforcake.com
Print Rate
5 from 11 votes

Coconut Cake

This moist and delicious coconut cake recipe is infused with natural coconut flavour throughout.
Course Dessert
Cuisine Cake
Keyword coconut cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 701kcal
Author Olivia

Ingredients

Coconut Cake:

Coconut Swiss Meringue Buttercream:

Assembly:

US Customary - Metric

Instructions

Coconut Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Gently fold in shredded coconut.
  • Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Coconut Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add coconut milk powder and whip until smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake and smooth with a bench scraper. Do a swirl on the top.
  • Gently press toasted coconut flakes into the sides of the cake.

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Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Calories: 701kcalCarbohydrates: 70gProtein: 6gFat: 45gSaturated Fat: 30gCholesterol: 138mgSodium: 171mgPotassium: 236mgFiber: 1gSugar: 52gVitamin A: 1130IUVitamin C: 0.6mgCalcium: 65mgIron: 1.7mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Coconut cake recipe made with coconut milk, coconut milk powder, and toasted coconut flakes.

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Comments

  1. Mia says

    Hi Olivia I was wondering how to make this cake a chocolate coconut cake . Do you know how much cocoa powder I should put in the sponge?

    Reply

    • Olivia says

      Hi Mia! I’d honestly have to experiment with it a bit to get the proper amounts, so I wouldn’t want to steer you wrong. You can try it out if you like though! I would try with 1/2 cup of cocoa powder. You may need to increase the liquid a bit though too.

      Reply

  2. Liz says

    Hi,

    I am gluten and dairy free (yikes) I’ve managed to substitute almond flour and coconut oil or milk in most recipes- I also tend to use maple syrup as a sweetener – I realize that all of that will make this a liquid heavy recipe – any suggestions?

    Reply

    • Olivia says

      Hi Liz! I would use a GF all purpose flour blend in place of the flour and for the butter you can sub in a vegan butter or try it with coconut oil instead. Either should work fine! I would not also replace the sugar though as that’s too many variables. Can you use maple sugar instead?

      Reply

  3. Nicole B. says


    Hi!
    Just made this and loved it!
    I made a pineapple/banana butter filling and it was amazing.
    One question…
    My cake came out a little dense. Any tips on a fluffier cake?

    Reply

    • Olivia says

      Hi Nicole! Your filling sounds amazing!! My cakes are more on the dense side (rather than light and fluffy) but it sholdn’t be too dense. Sometimes that can happen with improperly measured flour and/or overmixing.

      Reply

  4. Lauri Palmer says


    Liv – I made this for a friends birthday and it is delicious. I really liked the texture of the coconut in the cake batter. I used standard butter cream instead of Swiss meringue buttercream. Thanks!

    Reply

  5. Angela says

    Hey Liv, I’m planning on making this for a birthday and I’m super excited. I don’t have 6inch pans will this work in two 7inch pans?

    Also I can’t seem to find coconut milk powder anywhere in Australia. What would you suggest substituting with or should I just leave out?

    Reply

    • Olivia says

      Hi Angela! Yes, it will work but the layers will be thinner so be sure to reduce the baking time. If your pans are 3″ tall though you can try baking in just two 7″ pans instead (increase the baking time in that case).

      You could just leave the coconut powder out, or use coconut extract (though I don’t like that personally). Alternative is that you can try to puree some shredded coconut in a food processor and then sift it to see if you can get it finer. This won’t make for a super smooth buttercream, but if you’re covering it with coconut anyhow it shouldn’t matter as much.

      Reply

  6. Marilyn Ann Pratt says

    Hi…..just found your receipt….looks great. Please please , can i just substitute the coconut milk with something else …like heavy cream….i am in need of a good frosting…white….that is not sweet….can you help me…..i want it for a nut torte…..PLEASE say you can help me.

    Reply

    • Olivia says

      Hi Marliyn! There is no coconut milk in the frosting here — for the cake you can use regular milk. For the frosting you can leave the coconut milk powder out. I hope that helps!

      Reply

  7. Rachel says


    Hi Liv! I made this cake last year and it was a hit! I added a bit extra coconut milk powder in the batter.
    Making it again this year for my partners birthday. Only concern is that his birthday is friday but we are travelling so will have to make it a day in advance (on thursday). My thursday is very busy so I am wondering what your thoughts would be on making any steps in advance on the wednesday? would it still keep until the weekend?

    Any suggestions for time management would be appreciated! 🙂
    Thanks,
    Rachel

    Reply

    • Olivia says

      Hi Rachel! So glad to hear it was a hit — good call on the coconut milk powder! I think the cake would still be fine on the weekend, thougb maybe a bit drier. You can counteract that by using simple syrup on it when assembling. Otherwise you can make all of the components in advance and freeze them, then thaw and assemble.

      Reply

  8. Carrie says

    Do you still have the original recipe? I made it for my husband before and he loved it so I’d like to keep it the same!

    Reply

  9. Kate says

    I’d like to modify this to be a lemon coconut cake. Was thinking I’d add some lemon zest to the frosting with the coconut milk powder, and 1-2 tsp of lemon extract with the vanilla in the cake batter. Any words of warning or advice?

    Reply

    • Olivia says

      Hi Kate! I think that will work fine. I prefer to not use extracts so I would recommend lemon zest in the cake as well (creamed with the butter and sugar) and some lemon juice in place of the milk (maybe 1/4 cup). The extract will work fine though!

      Reply

  11. Lois says

    Hello, I love all of your cake recipes! You always gave the perfect cake slices too. I have a question about the coconut milk powder, do you think/know how it will work when incorporated in a American Buttercream recipe? If so, can you please help by telling me how much or at what stage to add it?
    Thanks so much!

    Reply

    • Olivia says

      Hi Lois! Thanks so much! I think it would work perfectly fine with an ABC. I would add it at the end, after the sugar, but you might need to add more liquid (cream, milk) to get to the consistency you want. As for how much, it’s really just to taste. I would start with 1/4 cup and add more as needed.

      Reply

  12. Leslie Gallardo says

    I just made this cake…oh my its a keeper!
    It is delicious!I love that the cake itself its not over sweet,just right,if a cake its not overly sweet its a good cake..i did not had round pans at hand and did not have all ingredients forthe meringue;but i have a bundt pan,it came out perfect!i just cooked about 10+min.
    I will definitely had everything at hand next cake!😂

    Reply

  13. Victoria says


    Hi Liv – This is the second recipe I’ve tried from your site and it is incredible! I used this recipe, but replaced the toasted coconut with shredded coconut for a winter “snow” look, and added shredded coconut between the layers. Everyone raved about it and devoured the cake in 10 minutes. Thank you!

    Reply

  14. Leslie Chavis says

    I had made a coconut cake for a friend of mine that I found online. It was my first coconut cake and I made it because it looked so beautiful. I wanted to taste that cake so bad but she wanted it for a party that she was having. I was trying to find that recipe to make that cake for Christmas when I came across your cake. It looks and sounds so delicious that I have decided to try yours instead. Thank you for sharing.

    Reply

    • Olivia says

      Hi Leslie! I hope it lives up to your expectations. I love this recipe and the fact that the flavour comes through without the use of any extracts. Please let me know how you like it!

      Reply

  15. Shelby says

    I don’t know if the issue was that the Swiss meringue buttercream might have still been a little warm, but as soon as I started incorporating the coconut powder, the oil in it made the buttercream break 🙁 it still tastes fine, but it lost its smooth texture.

    Reply

    • Olivia says

      Hi Shelby! That’s strange.. what do you mean by oil in the powder? It should not be oily. It sounds like it maybe just needed a bit more whipping though to come together again.

      Reply

  17. garima poddar says


    hey olivia..not sure if you got my comment I posted yesterday… was wondering if i could replace shredded coconut with either fresh or dessicated coconut?
    also im planning to make a pirate ship for my sons birthday.. would it be easy to carve thi cake and would it hold well under a chocolate ganache?

    thank you so much for your amazing recipes!

    Reply

  18. garima poddar says

    hello Olivia,
    i just made the chocolate cake and its absolutely delicious. also made the SMB first time ever and it was just so good ! thank you so much.
    I really want to make the coconut cake but the shredded coconut isnt available here. I can either use dessicated or fresh grated coconut. do you think it would be the same. Also would it work in a layer cake.. Im planning to make a pirate ship for my boys birthday and he wants this coconut cake.. the ship would have to be brown , so I could either cover it with chocolate ganche or chocolate buttercream. what do you think?
    do let me know your thoughts on this..

    Reply

    • Olivia says

      Hi Garima! So happy to hear you liked the chocolate cake and SMBC! You should be able to use dessicated coconut just fine 🙂 And I think chocolate and coconut is a very popular combo so that should work well too!

      Reply

      • Garima Poddar says


        Thank you so much for taking time out to respond 🤗so excited to try this.. will keep you posted how it goes.. thanks again!

        Reply

  19. Max says

    Howdy. I really want to try this cake, but would like to make a single layer. Can I just divide the ingredients in 3?

    Thank you so much!

    Reply

  20. Samantha Singer says


    Hi Liv , firstly want to say how much I love livforcake.com! I have made a few of your recipes and have loved them all and found them such a pleasure to follow. I made this cake today and made my very first Swiss meringue butter cream. It was so easy and is soooooooo delicious. Can’t imagine making buttercream any other way now.
    I have a question in regards to the cake as I have made it twice now and it has sunk in the middle both times while it was still cooking in the oven. Could you assist with what I may be doing wrong ?
    Thank you for such beautiful recipes!

    Reply

    • Olivia says

      Hi Samantha! Thank you so much, you are so sweet! YAY for your first SMBC! I’m so glad you found it easy — it’s my favourite kind of buttercream. The sinking in the middle while cooking should not happen! The only things I know to cause sinking while baking are:

      – too much raising agent (did you use more baking powder (not baking soda) than the recipe calls for?)
      – oven door opened while baking before the cake was set
      – or are you at high elevation by chance?

      Those are the only things I’m aware of that might cause that issue 🙁

      Reply

      • Samantha Singer says

        Hmmm , I’m thinking it may have been the oven door opening 🤦🏻‍♀️,
        I also am on a high elevation.

        Thank you so much for replying. I will be more patient next time I make the cake and not have a cheeky 👀.

        Thanks again, any hints and tips are so welcome.

        So much to learn.

        So many yummy recipes to try 🤗

        Reply

  21. Lily says


    I have to thank you! I made a GF version of this Coconut Cake and your Carrot Cake for my nieces birthdays today. They were AMAZING! Our entire family said that they were the best cakes ever and I would have to agree. I am so thankful to have found your website and I will be back for more of your wonderful recipes! 5 million stars!

    Reply

    • Olivia says

      Hi Lily! I’m so happy to hear that the GF versions turned out well! You are so sweet, your comment totally made my day. Can’t wait to hear what you bake up next!

      Reply

  23. Jennifer says


    This recipe was fabulous! Great coconut flavor and incredible crumb! Love that it uses naturally sourced coconut for the flavoring. My husband’s words = “it melts in your mouth!”

    I doubled the recipe to make it into an 8″, three-layer cake. I used finely shredded coconut. Came out perfect!

    Reply

  26. Mai Ngoc Hoa says

    Hi Olivia, I would like to try this recipe. But I can’t find the coconut milk powder here. And I prefer to make the SMBC. So what should I do?
    Thank you very much for your advice.
    Mai cake corner

    Reply

    • Olivia says

      Hi Mai! If you like, you can incorporate fine shredded coconut into the frosting instead. It won’t be completely smooth, but will give good flavour. You could also try to grind up some shredded coconut in a coffee grinder or food processor. I hope that helps!

      Reply

    • Rachael says

      I found the coconut milk powder in the section of my grocery store where they have the powdered coffee creamers.

      Reply

  27. Donna says

    Olivia! This cake is beautiful! I am making my daughter’s wedding cake and decorating it with large (untoasted) coconut flakes. I am wondering if I decorate the cake a day in advance if the coconut would dry out?? I won’t have time to do it the day of the wedding. Thanks for all your helpful tips on cake baking too! The cake will be 3 layers, 8,6, and 4 inch. There will be raspberry filling and almond frosting…and the coconut!

    Reply

    • Olivia says

      Hi Donna! Thank you! I think it would be fine to do the day before — coconut is generally on the dry side anyhow. The raspberry and almond additions sound like heaven!! Email me a pic once it’s done, I’d love to see it!

      Reply

  29. Janet Miyashiro says

    Hi Liv. Dee Rhodes (Feb., 2017) mentioned a cake with a translucent coconut frosting. I’ll bet she’s talking about an old fashioned recipe that my grandmother used to make. I am 65, so you can imagine how long ago that was! The cake is called a Japanese Fruit Cake, though it is neither a fruit cake nor Japanese. If you Google this name, you’ll find a million renditions.
    My grandmother used to grate fresh coconut for this cake, so it was “special occasional only.” My whole family doted on this yummy creation. If you ever decide to make this your own, I’m sure you will improve and modernize it into a masterpiece!
    Your coconut cake looks so beautiful. I am planning to bake it for my nieces’s baby shower. Thanks for the recipe.

    Reply

    • Olivia says

      Hi Janet! Thank you so much for this info, I am super intrigued by that cake! I will google it to see what it’s all about. Your grandmother’s version sounds delicious.

      Reply

  30. Mary says

    In the beginning of your post you have a list of ingredients. It shows pure creamed coconut and coconut sugar. These ingredients are listed in the recipe. Can you please explain where they are to be used. Thank you

    Reply

  31. Anna says

    can you make and Frost this cake the day before or should you assemble the day of? I wasn’t sure if the toasted coconut on the outside would get soft.

    Reply

  32. Nadine says

    Hi olivia, i really love your recipes.
    I made this today, I’ve tripled the recipes (made 2 6”+ 2 8”+ 6 cupcakes)
    The cake baked perfectly, but after cooling it and when I started leveling the cakes i found that it was still raw in the middle! This is the first time I experience this, especially that the cakes got a perfect golden brown color and no crumbs were seen on the wooden skewer.. any ideas about the reason??

    Reply

  33. Lillian Pierce says


    This is the second coconut cake recipe I have made, I liked the first one I made but I felt like there might be something better out there. This was soooooo yummy!!! Very light and buttery and super super moist which I am very picky about. This is a fantastic recipe and it is going into my recipe book as my new coconut cake. I paired it with vanilla buttercream. Thank you Liv!

    Reply

  34. Christine Daly says

    Planning to make this tomorrow for a friend’s birthday. The directions say use. 3 six inch pans. Then later it says use 2/3 frosting and add second layer. Then in comments you respond that you kept it as a two layer cake. Please clarify. My friend loves coconut cake, so I want to get it right.

    Reply

    • Olivia says

      Hi Christine! The frosting per layer is 2/3 cup, not 2/3 of the frosting. I recently updated this recipe from a really old one, which is why some of the comments didn’t make sense. I’ve deleted the old comments that no longer apply. Sorry for the confusion! The recipe will work for a three layer 6″ cake (as shown) or a two layer 8″ cake.

      Reply

  36. Sara says


    This looks like the ULTIMATE coconut cake, I have a family of coconut lovers so I’m going to make this for my daughter’s birthday!

    Reply

  37. Stefania Soler says

    I love coconut cake. I might try this for my next assignment this week. However I want to avoid fresh coconut for a while after the last assignment which included a bottom tier dressed with a coconut “skirt”

    Reply

  38. Dee Rhodes says

    Hello Olivia,

    Your cakes are gorgeous..and I can only begin to imagine how wonderful they taste…gets my mouth watering:). When I was a little girl a neighbor used to make me a 6 layered pineapple cake….it was soooo moist, but she was still able to get the layers to stay in place and she layered it with some type of pineapple and sugar concoction. It looked like the icing was thin…you could see through it, but still had the crushed pineapple all over it too. When it was cut you’d have to use a large spatula or it would fall over due to the moisture level in the cake. This lovely lady that made me these cakes has passed away and I was hoping you might have heard of it and could share it with us! You have so many wonderful cake recipes. I’m purchasing all the things needed to display them and decorate them. Of course, they will look like…(crap..), but they’ll taste yummy delicious. I look forward to your posts every time I open my computer and love looking at your yummy tasty and beautiful cakes! Keep up this post, I feel like I know you but now:) Dee

    Reply

    • Olivia says

      Hi Dee! Thanks so much for your sweet comments! You totally made my day :). That cake you describe sounds incredibly delicious!! I’ve never heard of anything quite like it… I wonder if the crushed pineapple was simply thickened with a bit of cornstarch? Kind of like in my Pina Colada Cake:
      http://livforcake.com/2016/06/pina-colada-cake.html
      I will keep my eye out for you though! And you’ve given me an idea of something delicious to attempt :). And I am certain your cakes do not look like crap!! Cakes are not the easiest thing to attempt, so the fact that you’re doing them is amazing. You should send me some pics!

      Reply

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olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from from Vancouver, BC. Creating classic cake recipes with a modern twist.
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