This Toasted Coconut Layer Cake consists of a coconut flavored butter cake that is covered in coconut buttercream and toasted coconut. It's a truly delicious cake for coconut lovers!
My dad wanted me to make this "Ultimate Coconut Cake" for a long time after seeing it on America's Test Kitchen. Luckily, it was in my America's Test Kitchen Complete TV Show Cookbook (updated version of the cookbook).
His birthday is in the spring, which always reminds me of coconut because of our traditional Easter Coconut Cake, so I made this cake for his birthday in 2011. I am finally posting the recipe!
Whereas our family's Easter Cake is frosted with marshmallow-like Snow Peak Frosting, this coconut cake is covered in a coconut buttercream.
This version is covered in toasted coconut, which adds some texture and crunch. I love toasted coconut and think it goes so well with cake, like in this Samoa Bundt Cake, Samoa Cupcakes, and Tres Leches Coconut Cupcakes.
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Cream of Coconut
This recipe uses cream of coconut. A common brand of cream of coconut is Coco López. You can often find it in the "Adult Beverages" section of the grocery store.
This is not coconut milk but rather a thicker and sweeter ingredient typically used in desserts like these Mini Pina Colada Cheesecakes. In contrast, coconut milk is often used in savory dishes, like Red Curry Rice Noodles and Coconut Curry Chicken.
Bake the Cakes
This cake consists of two 9-inch layers.
To make the batter, first whisk together the cream of coconut, eggs, water, coconut extract, and vanilla extract. Set this aside.
Then, combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Increase the speed and add the butter, one piece at a time, until the mixture resembles moist crumbs.
Reduce the mixer speed to low, and add in all but ½ cup of the cream of coconut mixture. Turn the mixer up to medium and beat until the batter is smooth, then reduce the speed to low again and add the remaining cream of coconut mixture. After about 30 seconds of mixing, the batter is ready.
Divide the batter evenly between the two prepared pans and bake.
Allow the cakes to cool to room temperature before frosting.
Make the Frosting
To make the frosting, stir together the cream, coconut extract, vanilla extract, and salt together in a small bowl. Set aside.
Combine the butter and cream of coconut together in a stand mixer, then add the powdered sugar and finally the cream mixture.
The frosting is beat on medium-high for 4 minutes to produce a light and fluffy frosting.
Toast the Coconut
As I have titled this recipe "Toasted Coconut Layer Cake," I prefer to cover the cake with toasted coconut. If you want to use sweetened coconut that is not toasted, like in my Easy Easter Coconut Cake, just skip this step.
I like to toast my coconut in a skillet on the stove. To do this, I place the coconut in an even layer in the pan over medium or medium-high heat. I use a silicone spatula to move the coconut around the pan constantly until a light brown color is achieved. Then, I transfer the coconut to a plate in a single layer to cool.
If you prefer to toast the coconut in the oven, you can place it on a baking sheet in the oven at 350°F, stirring often until golden, about 10 minutes.
Assemble the Cake
Place strips of waxed paper or parchment paper on the edges of a cake stand. Smear a small amount of frosting in the center of the stand, then place one of the cooled cake layers on top.
Spread about 1 cup of frosting over the surface of the cake, all the way to the edges. Place the second layer on top and press down slightly.
Frost the entire cake with the remaining frosting. Press the toasted coconut into the sides and top of the cake.
Remove the paper strips from the platter and discard.
Store the cake at room temperature or in the refrigerator until ready to serve.
Gluten Free Option
I have not tried it myself with this recipe, but I've had good luck substituting all purpose flour with gluten free 1 to 1 baking flour, such as Bob's Red Mill, in cake recipes. The rest of the ingredients are gluten free. Always check your ingredient packaging for possible gluten contamination.
📖 Recipe
Toasted Coconut Layer Cake
Equipment
- 2 9-inch round cake pans
- 2 Velcro baking strips
Ingredients
For the Cake:
- Nonstick baking spray
- ¾ cup cream of coconut (see note)
- 5 large egg whites (at room temperature)
- 1 large egg (at room temperature)
- ¼ cup water
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2¼ cups cake flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- 12 tablespoons butter (cut into 12 pieces and softened)
For the Frosting:
- 2 tablespoons heavy cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 pinch table salt
- 16 tablespoons butter (cut into chunks and softened)
- ¼ cup cream of coconut (see note)
- 3 cups powdered sugar
For Assembly:
- 2 cups sweetened shredded coconut (see note)
Instructions
Bake the Cakes:
- Adjust an oven rack to the middle position. Preheat the oven to 325°F.
- Spray two 9-inch round cake pans with baking spray. Add parchment paper to the bottom of each pan, and spray more baking spray on top of the paper. Add Velco baking strips around the perimeter, if using.
- In a medium bowl, whisk together the cream of coconut, egg whites, whole egg, water, and extracts. Set aside.¾ cup cream of coconut, 5 large egg whites, 1 large egg, ¼ cup water, 1 teaspoon coconut extract, 1 teaspoon vanilla extract
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt on low speed for about 30 seconds to combine.2¼ cups cake flour, 1 cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon table salt
- Increase the speed to medium and add the butter, piece by piece, and continue to beat the mixture until it resembles moist crumbs, about 1 minute.12 tablespoons butter
- Reduce the mixer speed to low, and add all but ½ cup of the cream of coconut mixture. Increase the speed to medium and beat the batter until smooth and fluffy, about 1 minute.
- Reduce the speed to low and slowly add the remaining cream of coconut mixture, about 30 seconds.
- Divide the batter evenly among the two pans. Use a spatula to smooth the tops and lightly tap the pans on the counter to even out the batter.
- Bake the cakes for 30 to 35 minutes, rotating the pans halfway through. Cake is finished when a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Remove the pans from the oven to a cooling rack. Allow to cool for 10 minutes, then unmold the cakes onto the cooling rack. Remove the parchment paper if it is attached to the cake.
- Allow the cakes to cool completely before frosting, about 2 hours.
Make the Frosting:
- Stir together the cream, extracts, and salt together in a small bowl. Set aside.2 tablespoons heavy cream, 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 pinch table salt
- Beat the butter and cream of coconut together in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 20 seconds.16 tablespoons butter, ¼ cup cream of coconut
- Reduce the speed to medium-low and gradually add in the powdered sugar as the mixer is running. Once all of the sugar has been added, continue to beat the frosting until smooth, about 2 minutes.3 cups powdered sugar
- Add the cream mixture and increase the speed to medium-high. Continue to beat the frosting until light and fluffy, about 4 minutes.
Assemble the Cake:
- To toast the coconut, place the shredded coconut on a baking sheet in a 350°F oven, stirring often, until golden, about 10 minutes. Alternatively, you can saute it in a pan on the stove, stirring often, and removing to a plate to cool as soon as the golden color is achieved. This step is optional. If you prefer to use coconut that is not toasted, skip this step.2 cups sweetened shredded coconut
- Add strips of waxed paper or parchment paper on the edges of a cake stand. Smear a small amount of frosting on the center of the stand, then place one of the cooled cake layers on top.
- Spread about 1 cup of the frosting over the surface of the cake all the way to the edges. Place the second layer of cake on top and press down slightly.
- Frost the cake with the remaining frosting. Press the toasted coconut into the sides and top of the cake.
- Remove the paper strips from the platter.
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