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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. | livforcake.com
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5 from 17 votes

Coconut Cake

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


Coconut Cake:

Coconut Swiss Meringue Buttercream:


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.


  • 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.


* 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: 701kcal | Carbohydrates: 70g | Protein: 6g | Fat: 45g | Saturated Fat: 30g | Cholesterol: 138mg | Sodium: 171mg | Potassium: 236mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1130IU | Vitamin C: 0.6mg | Calcium: 65mg | Iron: 1.7mg