I have been wanting to create this cake for a while. This coconut cake is a little different though. It has toasted coconut! I think toasting the flakes not only makes it aesthetically more pleasing, but it also adds more of a unique flavor! This cake is quick, easy, and super tasty! It will be a guaranteed to be a hit. This would be perfect for the upcoming Easter holiday!
The base for this cake is my basic white cake recipe. I made a few changes and turned it into coconut-y goodness! Just switch the extract of course to coconut, and substitute coconut milk instead of regular milk. I think this was just enough to make this cake so amazing.
Start out with adding all of your dry ingredients into a medium mixing bowl. Give a quick whisk to combine. Of course you can also use the bowl of a stand mixer.. My stand mixer is my baby and I don’t know what I would do without it!
I used my stand mixer to combine all of the wet ingredients except the milk, and then I alternated adding the dry ingredients and the coconut milk. Mix all of the ingredients together until you get a well combined, smooth texture.
Distribute the batter evenly between 3 6″ pans. I prepare my pans with my secret goop!! I know you’re thinking, “what the hell is goop”, well let me tell ya.. It is THE BEST STUFF EVER!! If you use this you will not have issues with cakes sticking again. I regret not finding it sooner!
After your cakes are finished baking and cooled completely. It is time to assemble! You want to layer your cakes with either a cake leveler, or a large serrated knife. Place the first layer on a cake board or stand and then top with a generous amount of frosting and spread evenly. Continue this with all layers.
Finally you want to cover the cake in a thin layer of buttercream and then allow it to sit in the fridge for 20-30 minutes. This is the crumb coat and will keep all of the crumbs contained so they will not show through on your final buttercream layer. On this cake, the sides of the cake aren’t so important because we are going to be covering it in coconut anyway! After your cake has set, cover in another layer of buttercream and add toasted coconut to the sides.
How I prepare the coconut. I buy regular sweetened coconut flakes, then I heat them in a pan over medium heat until they turn golden brown. You can bake them as well. If you wish to do that, preheat your oven to 350 and make sure to mix every 2-3 minutes so they will not burn on one side. I just find the pan on the stove more convenient.
Be sure to comment below and let me know how this recipe worked out for you! Remember to pin for later!
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This toasted coconut cake is so easy and delicious it is sure to be a hit!
- 2 3/4 cup flour (all purpose )
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 1 2/3 cup sugar
- 5 egg whites
- 2 1/2 tsp coconut extract
- 1 1/4 cup coconut milk
For the buttercream
- 3 Sticks butter (room temperature )
- 5 cups confectioners sugar
- 2 tbsp heavy whipping cream
- 2 tsp coconut extract
- 1–1 1/2 cups toasted coconut
- Preheat your oven and prepare 3 6″ cake pans with goop recipe (see above)
- Combine all dry ingredients except sugar into a medium mixing bowl and set aside for now. Combine milk into a small container with coconut extract and set aside.
- Add butter into a large mixing bowl or the bowl of a stand mixer. Cream until there are no lumps and it is nice and fluffy. Slowly add in the sugar. Mix until combined,
- Add in the egg whites one at a time, making sure that each one is combined before adding the next.
- Alternate adding the dry ingredients and the milk mixture starting with dry ingredients. Add about half of the dry ingredients and then half of the milk mixture and continue. Mix just until combined being careful not to over mix.
- Divide the batter evenly between the three prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool completely. Once they are cool level each layer with a cake leveler or large serrated knife.
For the buttercream
- Cream together the butter in the bowl of a stand mixer with a paddle attachment. Cream for 4-5 minutes or until light and fluffy.
- Add in confectioners sugar one cup at a time while the mixer is on slow speed.
- Add in the extract and heavy cream next. Mix on high speed for 4-5 minutes. This will give you more of a “whipped” frosting.
For the toasted coconut
- Add 1-1/2 cups if sweetened coconut flakes into a large baking pan. Heat the pan on medium heat and turn every few minutes to make sure the coconut does not burn on one side. Once the coconut is nice and golden brown you can remove from the pan.
- Place level cake onto a board or a cake stand. Top with about 1 cup of coconut buttercream and level. Add next cake layer and continue. Add a thin layer of buttercream on the outside of the cake and allow to set in the fridge for 20-30 minutes or until the buttercream is set. Apply another thicker layer of buttercream around the cake and smooth. Add toasted coconut to the sides.
Serve and enjoy!
- Category: Dessert
- Cuisine: American
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