Bring your Easter celebration to a fitting conclusion with the towering splendor of our luscious Coconut Cake. Velvety buttercream, enhanced with extracts of coconut, vanilla, and almond, envelops the three-layer dessert. To achieve a subtle, ruffled appearance along the sides after frosting, draw the blade of an icing spatula around the circumference–starting from the top and gradually moving the knife downward while pivoting the plate. A sprinkle of toasted coconut completes the simple yet stunning presentation.
Coconut Cake with Coconut Buttercream
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- 2 cups unsalted butter, softened
- 2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (13.6-ounce) can coconut milk, whisked until smooth
- Coconut-Cream Frosting
- Garnish: toasted coconut
For the Coconut-Cream Frosting
- makes 6 cups
- 6 egg whites
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 2 cups unsalted butter, cut into tablespoons and softened
- 1 cup confectioners' sugar, sifted
- 1 tablespoon coconut extract, divided
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray; line bottoms of pans with parchment paper, and spray again. Set aside.
- In a large bowl and using a mixer at high speed, beat butter and sugar for about 3 minutes, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract, coconut extract, and almond extract, beating to combine.
- In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
- Reduce mixer speed to low. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture.
- Divide batter among pans, and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in centers comes out clean. Remove from oven to wire racks, and let cool in pans for 10 minutes. Remove from pans to let cool completely.
- Spread Coconut-Cream Frosting between layers and on top and sides of cake. Garnish with toasted coconut, if desired. Cake can be stored, covered, in refrigerator for up to 3 days.
For the Frosting
- In the heatproof bowl of a stand mixer, set over a pan of simmering water, combine egg whites, sugar, and salt. Cook, whisking constantly, until mixture reaches 140° on an instant-read candy thermometer.
- Return bowl to stand mixer fitted with a whisk attachment. Beat mixture at medium-high speed for about 3 minutes. Increase mixer speed to high, and continue to beat for about 10 to 12 minutes, or until stiff, glossy peaks form and bowl is cool to the touch. Reduce mixer speed to low. Add butter, 2 to 3 tablespoons at a time, beating well after each addition. Add confectioners' sugar, coconut extract, vanilla extract, and almond extract; mix to combine.
- Switch to paddle attachment, and beat on medium speed for about 2 to 3 minutes to eliminate any air pockets, pausing as necessary to scrape down sides and bottom of bowl. Beat for 1 minute, or until smooth. Frosting may be used immediately or kept covered, at room temperature for use the same day. Frosting may be stored, refrigerated, in an airtight container for up to 5 days. If refrigerated, let frosting come to room temperature, and beat until smooth before using.
For more Easter recipes and inspiration, see “An Easter Invitation,” in our March/April 2015 issue of Victoria magazine.
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So romantically tasty !
Brigitte Estelle Gaudreault
OMG!!!! Just what I have been waiting for. A Coconut Cake Recipe.
I absolutely LOVE Victoria magazine and all that it stands for.
Keep up the great work!
Your recipe references adding baking soda but does not tell me how much baking soda to add. I’m online this morning trying to find another recipe like it since I already have the flour and baking powder in the bowl.
Hey Ruth, look at the recipe again. It gives the measurements for soda and powder.
Beautiful Cake wherever did you get that gorgeous cake stand?
At what point do you add Coconut milk? I assume it’s during step three of batter mixture, but when?
Hello, the coconut milk is added to the wet mixture when you are adding the flour. You will alternatively add the coconut milk and flour to the web mixture in the fourth step. I hope this answers your questions. Best!
This looks perfect! Yes, I’m wondering where to get that cakestand too. Can you give us a link or name to look up?
Thanks for all the inspiration!
Hi Kiki, we are glad you are inspired! The cake stand is Annieglass and can be purchased online: https://annieglass.com/products/edgey-pedestal-stand?variant=29206014086. Best!