Coconut Cake
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Satisfy your sweet cravings with our mouthwatering Coconut Cake topped with decadent Toasted Coconut Frosting. Versatile and accommodating, this indulgent dessert is perfect for any occasion, whether it’s a special celebration or a casual gathering with loved ones. Dive into layers of fluffy coconut cake infused with rich flavors, complemented by a creamy frosting and a sprinkle of toasted coconut for added texture. Follow our simple recipe to create a stunning dessert that’s sure to impress and delight!
Experience the perfect harmony of tangy cream cheese frosting atop our airy and light white coconut cake. This dessert is a celebration in itself, ideal for any occasion
Discovering the Art of Neighborly Hospitality Through Coconut Cake in North Carolina
Since our recent return to North Carolina, baking this Coconut Cake sparked an idea: what better way to connect with our neighbors than through a slice of homemade goodness? While we managed to savor a few slices ourselves, this cake vanished quickly, proving that cake is indeed the ultimate icebreaker in any community.
Cake holds a special place in celebrations, from birthdays to weddings and beyond. Adorned with delicate coconut flakes, our Coconut Cake not only tantalizes the taste buds but also serves as a stunning centerpiece for any occasion.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Crafted with unsweetened yogurt for a moist crumb and infused with the vibrant flavors of coconut and almond extracts, this cake offers a symphony of flavors and textures that captivate with every bite. And let’s not forget the creamy frosting, where coconut and vanilla extracts unite to elevate the coconut experience to new heights.
Indulge in the essence of coconut with every slice of this delectable creation, and let the aroma of freshly baked goodness pave the way to new friendships in our North Carolina neighborhood.
Layering Up Your Coconut Cake
Skip making a cake from the box and surprise your family and friends with this decadent dessert. With just a little mixing this cake couldn’t be easier.
- For the Cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with nonstick baking spray.
- In a mixing bowl, cream together the butter, extracts, and sugar until light and fluffy, about 3 minutes.
- Add the egg whites, yogurt (or sour cream), and coconut milk, and mix until well combined.
- Gradually add the flour, baking powder, baking soda, and salt to the wet ingredients, mixing until just combined. Fold in the sweetened coconut flakes.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- For the Coconut Frosting:
- In a mixing bowl, beat together the butter, powdered sugar, coconut extract, vanilla extract, cream cheese, and milk until smooth and creamy.
- Once the cakes are completely cooled, assemble the cake by frosting the top of one cake layer, then placing the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- Garnish the cake with additional toasted coconut flakes for added flavor and texture.
- Slice, serve, and enjoy this delectable Coconut Cake with Toasted Coconut Frosting!
- Are you looking for more coconut inspired treats? Make sure you check out my recipe for Gluten Free Chocolate Coconut Hazelnut Tart. Now let’s get baking!
Why you’ll love Coconut Cake!
Versatile Enjoyment: This Coconut Cake is suitable for various dietary preferences and occasions, making it a versatile dessert option.
Easy to Make: With straightforward instructions and simple ingredients, this recipe is accessible to both novice and experienced bakers alike.
Dairy-Free Option: This recipe is easily adaptable for a dairy-free diet by using dairy-free butter, yogurt, and cream cheese without compromising on flavor or texture. Some of my favorite dairy-free brands include Kite Hill cream cheese, I Can’t Believe It’s Not Butter sticks (perfect for baking), Ripple or MALK milk, Kite Hill sour cream, and dairy-free yogurts from Silk, Kite Hill, and Forager.
Moist and Flavorful: Indulge in layers of moist coconut cake bursting with tropical flavors, enhanced by the addition of coconut milk and coconut extract.
Creamy Frosting: The Toasted Coconut Frosting adds a creamy and decadent touch to the cake, providing the perfect balance of sweetness and texture.
Customizable Garnish: Elevate the presentation of your cake with a generous sprinkle of toasted coconut flakes, adding visual appeal and additional coconut flavor.
Crowd-Pleasing Dessert: Whether served at a party, potluck, or family dinner, this Coconut Cake is sure to be a hit with everyone who tries it.
Coconut Cake
Equipment
- 2 8" round cake pans
Ingredients
Coconut Cake
- 2 1/2 cups 1.1 GF flour or all purpose flour
- 1 3/4 cups sugar
- 6 egg whites
- 5 oz unsweetened yogurt or sour cream
- 1 cup coconut milk
- 3/4 cup butter, room temperature
- 1 tsp coconut extract
- 1/2 tsp almond extract, optional (can sub with vanilla extract)
- 1 tbsp baking powder for GF flour 2 1/2 tsp for all-purpose flour
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups sweetened coconut flakes
Coconut Frosting
- 1 1/2 cups butter, room temperature
- 4 to 7 cups powdered sugar Start with 4 cups, add additional 1 cup at a time for the right consistency
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 1/8 cup milk
- coconut for garnishing
Instructions
Coconut Cake
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add the butter, extracts, and sugar to a bowl and mix on high until light and fluffy, approximately 3 minutes.
- Add the egg whites, yogurt, and coconut milk. Mix until combined.
- Add the remaining ingredients and mix until just combined. Do not over mix.
- Divide the batter between the two cake pans.
- Bake for 25-30 minutes or until the tops are golden brown and a toothpick comes out clean.
- Place on cooling racks. Allow to cool completely before frosting.
Coconut Frosting
- Add all of the ingredients to a bowl and mix until smooth and creamy.
- To assemble your cake, place the first cake on a cake stand or plate.
- Frost the top of the cake and stack the second cake on top.
- Frost the top and the sides of the cake.
- Decorate with additional coconut.
- Slice and enjoy!
Notes
For a taller, more dramatic cake, you can carefully slice each cake round in half horizontally to create four thin layers instead of two. Frost between each layer, then frost the outside as usual.
My son birthday was coming up and he loved coconut. But he is diary intolerant, so I found her by Instagram and message her about the recipe and she was kind to message me back and sent me the link , I followed this recipe step by step , since I am not good cook , it was easy to follow and simple , my son had the best birthday, he ate it for dinner and breakfast, and was very happy about me making his own cake , this cake one of the best tasty and healthy , light and delicious
and was my Luca approved.
Love this!! So Happy he enjoyed this!
I love this cake! I have been wanting to make this cake for months. The picture tells it all.😀 Absolutely delicious! 🎂I made it this weekend for my birthday.
My son and husband are celiacs. Every cake I make from the Salty Cooker is 12/10. lol. Most GF cakes fall apart. These cakes are so moist, don’t fall apart and you would never know that they are GF and or dairy free.
I live here in Canada. The coconut and marshmallow extract were not available. I just added more vanilla and almond extracts to make up the missing extracts. It was perfect.
My next cake is the Italian cake. Can’t wait! Thank you, family thinks I’m amazing because of you.
Thank you so much Colleen!!!!
This cake is so amazing. People who aren’t even gluten free loves this cake!!! So glad I discovered it.
Thank you so much! SO happy you enjoy it!
Thank you so much for this recipe! It would be perfect for the Christmas holidays!!
GREAT will make again for sure
love it will make again
Can I make this in a 9×13 pan?
You can, adjust the baking as this is not a tall. Start with 18 minutes.
The photo shows a 4 layer cake and directions are for a 2 layer. Which do you recommend?
Danielle prefers 4 layers but you can definitely do either.
What kind of coconut milk do you use? The refrigerated version or canned?
Canned 🙂
To make 4 or even 3 layers do you use this one recipe and just have thinner layers?
yes 🙂
This recipe looks amazing but I’m confused about the photo of 4 layers and recipe for 2 layers. Does the recipe for frosting need to be doubled for 4 layers? Also, I’m not finding info on toasted coconut only regular coconut flakes. Think I might be missing something!
Optional Layering Tip:
For a taller cake, you can carefully slice each cake round in half horizontally to create four thin layers instead of two. Frost between each layer, then frost the outside as usual.
Have you made this with AP flour? TY
Danielle has not but you can use all purpose with no recipe modifications.
Thankyou! SO delicious! This will make me so popular at family gatherings! But you just have to cut each pan cake in half and frost each so you get the multi layers, and maybe double the frosting so you have enough!
So you don’t beat the egg whites first before mixing it in with the other ingredients?
Hello, For this recipe- it is not needed to whip these prior to putting them into the butter/sugar
This cake looks so good! I can’t wait to try it! Thank you for the recipe.
Is it possible to use sourdough starter, in this recipe?
Hi Lori, We are unsure on this as we have not tried this. Where would you be using this
Does the cake really call for 1 1/2 tablespoons of baking powder or is this a typo?
Yes 🙂
This recipe looks great can’t wait to make this cake.
Hi does the recipe use 1 1/2 tablespoons of baking powder?
Step 4, remaining ingredients
I am not sure about the flour and don’t want to make it and it doesn’t come out right.
It says 1 1/2 gluten free 1/1 flour. What does that mean? It is the same ratio if you use all purpose flour?
1.1 is a type of flour. You can use the same amounts with all purpose flour
Can the cake layers be made in advance and frozen?
Yes! these can 🙂
This cake was delicious and everyone agreed!!!
Do you prepared this cake for sale
Hello!
Sorry Danielle does not but can easily be made from the comfort of your home 🙂
We love!
Made it twice.
Gonna make it again tonight.
YAY!!
Can’t wIt to make it.
Please, I have a question: Does the frosting need to be doubled for 4 layers? Thank you.
Hello!! it does not 🙂
This is an amazing recipe! I made it this weekend for my family and everyone loved it. It is so moist and delicious. You can’t even tell it’s gluten free. Even the non gluten free people loved it. I highly recommend this recipe. My daughter has already requested it for her birthday in December.
Thank you!!
Looks yummy 😋
Thank you Deborah
Did you toast your coconut for the frosting?
Not toasted but you can 🙂
Should you refrigerate this cake?
You can leave it covered on the counter too (depending how hot in your area is)
this cake is 100% amazing. perfectly dense and coconuty
EVERYTHING! I really love anything with coconut
She’s very helpful. She works hard of what she does. No one would ever know what she does. She’s a part of life part of history that we don’t think about. Thank you so much jeffrey prosperi
Is there a way to make this cake dairy free that still tastes good? Just wondering. Thank you!
This is dairy free
Danielle likes to use Ripple and Kite Hill 🙂