The Perfect Coconut Cake
1,215,108
Published 2015-12-27
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Ingredients:
For the Coconut Cake:
6 Egg Whites, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Vanilla Extract
2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)
1 3/4 cups sugar
4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
1 teaspoon sea salt
1 ½ sticks unsalted butter, softened
3 ounces unsweetened coconut flakes
For the Coconut Pastry Cream:
¾ cup Coconut Milk
¾ cup Whole Milk
Seeds from ½ a Vanilla Bean
4 Egg Yolks
⅓ cup Sugar
3 tablespoons Cornstarch
¾ cup Heavy Cream
For the Frosting:
1 cup (2 sticks) Butter, softened
2 teaspoons Pure Vanilla Extract
3 ½ cups Powdered Sugar
7 tablespoons Whole Milk
¼ teaspoon Sea Salt
3 ounces unsweetened flaked coconut
Instructions:
For the Coconut Cake:
Heat oven to 350º F (176º C).
Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
Add the sugar, baking powder, and sea salt. Whisk together to combine.
Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
Use a spatula to fold in the coconut flakes.
Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
For the Coconut Pastry Cream:
Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.
Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.
Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.
Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
For the Frosting:
Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!
Music:
Where I am from Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/by/3.0/
and
BenSound
All Comments (21)
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i made this cake one time as my second tier in a wedding cake. omgggggg everybody was telling me it was soooooo good. the picky groom loved it so much....ohhh hahahha i forgot i commented already before lol
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This is my 2nd time baking this cake. The perfect amount of sweetness and coconut not overpowering . I added this to my recipe book. It was a huge hit my family loves it.
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I just made this for my grandsons 6th birthday, it was his request and I had no recipe for coconut cake! It's absolutely perfect!! Thank you for sharing!!!!
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Holy moly, I can't remember ever tasting anything better than this cake. This is a million dollar recipe. Thank you for sharing. This will be a family tradition. xo
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This cake came out great! And im a beginner in the kitchen. Thank you for a wonderful tutorial.
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Just made this cake. It is a real hit! Light and filling. Beautifully subtle coconut flavour. Creamy and not too sweet! Thank you
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A suggestion, if you wish to have a more intense coconut flavor in the cake use coconut milk instead of reg. milk and add coconut extract...even more mmmmmmmmm!
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I want to thank you for such a great recipe! my family loved this cake, and us 3 finished this cake within 48 hours of baking it. I did make a few changes: I added a bit of lemon curd in the middle along with the coconut custard. and because I wanted to cut down on our sugar and butter consumption, I didn't make the buttercream frosting. instead used the custard itself to ice the cake because so much of it was left! and then decorated it with dessicated toasted coconut!! I love this cake. When you decrease the sugar amounts, it is still very delicious. thank you. it is indeed the perfect coconut cake. regards, Tina
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Love the idea of pastry cream in the layers. Such a nice alternative to buttercream.
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I used this and its very good! I made half the recipe of custard, and used a condensed coconut milk buttercream frosting recipe and it was perfect! Going to be my new go to cake to make!
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This looks amazing…I can’t wait to make this. Thank you so much 🥰
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The filling was so delicious. Thank you for the recipe!
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I tried baking this cake last week and I just had to come back to write a review. I have never baked a cake successful, but this one came out amazing. I followed the recipe exactly as you have it, and the cake was perfect. My family loved it, and thought I had purchased it from a bakery, they especially liked the layers of coconut pastry cream. Thank you for this recipe!
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The cake looks incredible! Thanks for sharing!
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I. Got stuck making your cake again tonight. It was too well received last time. Thanks
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I made this cake and it was super delicious, but I do have to say that if I make this again I'll be sure to poke holes throughout the cake so the cream can seep in because I found that the cake was a bit dry but it was still moist. The cake again was super delicious but I added more coconut and chopped pecans in the cake so in every bite there was texture. I made a 6 layer cake for my grandmas birthday and she wanted coconut cake with pecans. I made a sponge cake with flavors of coconut added to it and put it between the layers so the bottom and top of the cake would have crunch. For the frosting I made a buttercream frosting but I didn't make it really sweet. What I did was creamed a cup of unsalted butter for like 6 minutes then added 2 cups of powdered sugar (1 cup at a time, creaming for 2 minutes) and it was pretty sweet there so I didn't add anymore and the frosting was still thick. I didn't add any milk at all. I covered the cake with toasted coconut and chopper pecans. Try this cake guys 💓.
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coconut cake is one of my favorite and yours version are real incredible and delicious .Thanks so much for recipe,Bita.😁
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I'm definitely making this cake for my sweetie.I love baking.
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Love coconut cake!!
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Yes. Besf recipe i found on coconut cake. Definately going to try yours. Thank u so much
