Easy Coconut Cake Recipe: Fluffy Sweetness in Every Bite

Crafting a delightful coconut cake brings pure joy to any kitchen gathering.

Soft, pillowy layers promise a tropical escape with every bite.

Bakers who love exotic flavors will find this recipe irresistibly simple.

Coconut’s sweet, nutty essence weaves magic through each tender crumb.

Rich buttercream frosting adds a luxurious touch that feels like a warm embrace.

Whispers of vanilla and delicate coconut flakes create a symphony of taste.

Let’s whip up this dreamy dessert that’ll make you the star of any celebration.

Ideal Pairings To Enjoy With Coconut Cake

• Tropical Rum Cocktail Pairing: Mix a light, coconut-infused rum cocktail with pineapple juice and a splash of lime for a refreshing drink that echoes the cake's tropical flavors.
• Creamy Mango Smoothie Companion: Blend fresh ripe mangoes with coconut milk and a touch of honey to create a smooth, tropical beverage that complements the cake's rich texture.
• Contrast with Espresso Shot: Serve a bold, dark espresso alongside the sweet coconut cake to provide a sharp flavor contrast that cuts through the dessert's richness.
• Recommend Toasted Macadamia Garnish: Sprinkle toasted macadamia nuts on the side of the cake plate to add a crunchy texture and nutty depth that enhances the coconut profile.

Store Coconut Cake Properly For Maximum Freshness

• Wrap the coconut cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Carefully wrap the entire unfrosted cake in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Store for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.
• Warm refrigerated or thawed cake slices in the microwave for 10-15 seconds.

Your Coconut Cake Questions Answered

• Why use dry pudding mix in this cake recipe?

The dry pudding mix helps enhance moisture, creates a softer texture, and adds subtle richness to the cake’s overall flavor profile.

• Can I substitute cake flour with all-purpose flour?

No, cake flour is essential for achieving the light, tender crumb in this coconut cake. All-purpose flour will make the cake denser and less delicate.

• What does whisking egg whites separately do for the cake?

Whisking egg whites separately creates more volume and airiness, resulting in a lighter, fluffier cake texture that helps the cake rise more evenly.

• Is coconut extract necessary for the recipe?

While not mandatory, coconut extract significantly boosts the coconut flavor, making the cake more intense and authentic in taste compared to using just coconut milk.

Coconut Cake That Brings Joy To Every Occasion

• Craft a Crowd-Pleaser: This coconut cake recipe delivers a showstopping dessert that will impress family and friends with its rich, tropical flavor and moist texture.
• Master Baking Techniques: The recipe teaches essential baking skills like separating egg whites, using pudding mix for extra moisture, and creating a perfectly textured cake from scratch.
• Versatile Celebration Cake: Perfect for birthdays, holidays, potlucks, or any special gathering where you want to serve a memorable and delightful dessert that everyone will love.
• Simple Ingredient Magic: Transforms basic pantry ingredients into an extraordinary cake with the magical addition of coconut milk, buttermilk, and coconut extract for a deeply satisfying tropical taste experience.

Ingredients That Make Coconut Cake So Irresistible

• Cake Flour: A soft, fine flour that helps create a tender and light cake texture.
• Sugar: Provides sweetness and helps with the cake's overall structure.
• Baking Powder: Helps the cake rise and creates a fluffy consistency.
• Salt: Enhances the overall flavor of the cake.
• Dry Pudding Mix: Adds moisture and extra richness to the cake.

• Butter: Softened butter creates a smooth and creamy cake base.
• Coconut Milk: Adds a rich, tropical flavor and moisture to the cake.
• Buttermilk: Contributes to the cake's tenderness and provides a slight tanginess.

• Egg Whites, Egg: Provide structure, help with leavening, and add moisture to the cake.
• Coconut Extract: Intensifies the coconut flavor and adds depth to the cake.

How To Bake Coconut Cake To Perfection

Step 1: Prepare Baking Space

Warm up your oven to 350°F. Generously coat three 8-inch round cake pans with butter and dust with flour, ensuring every nook and cranny is covered to prevent sticking.

Step 2: Create Dry Foundation

• Cake flour
• Granulated sugar
• Baking powder
• Salt
• Instant pudding mix

Whisk these ingredients until they’re perfectly blended and free of lumps.

Step 3: Build Crumbly Texture

Add softened butter to the dry mixture. Using a hand mixer or stand mixer, blend until the mixture transforms into delicate, sandy crumbs that look like tropical beach sand.

Step 4: Introduce Liquid Magic

• Coconut milk
• Buttermilk

Mix thoroughly until the batter becomes silky smooth and free of any dry patches.

Step 5: Incorporate Fluffy Eggs

In a separate bowl, whip egg whites and whole egg until they become light and frothy. Gently fold this airy mixture into the cake batter, stirring carefully to maintain the delicate texture.

Step 6: Enhance Coconut Essence

Splash in coconut extract, stirring to distribute the tropical flavor throughout the batter. This secret ingredient will make your cake sing with coconutty delight.

Step 7: Fill Cake Pans

Evenly divide the batter among the prepared pans, smoothing the tops with a spatula to ensure equal baking.

Step 8: Bake to Perfection

Slide the pans into the preheated oven. Bake for 25-30 minutes, watching for a golden-brown surface and testing with a toothpick that comes out clean when inserted into the center.

Step 9: Cool and Rest

Allow cakes to rest in their pans for 10 minutes. Carefully transfer to a wire rack, letting them cool completely before frosting or serving.

Secrets To Nailing Coconut Cake Every Time

• Use room temperature ingredients to ensure smooth, even mixing and better cake texture.
• Sift dry ingredients to prevent lumps and create a lighter, more delicate cake crumb.
• Gently fold egg whites to maintain their airiness, which helps create a softer, more tender cake.
• Toast shredded coconut for the frosting or topping to enhance its nutty, rich flavor and add a delightful crunch.
• For a gluten-free version, substitute cake flour with a gluten-free blend and use gluten-free pudding mix.

Fun Ways To Mix Up Coconut Cake Flavors

• Tropical Paradise Cake: Replace coconut milk with pineapple juice and add crushed pineapple to the batter for a Hawaiian-inspired version.
• Chocolate Coconut Dream: Mix in cocoa powder and chocolate chips to create a rich, decadent chocolate coconut cake.
• Nutty Coconut Crunch: Fold in chopped macadamia or almonds into the batter and sprinkle toasted coconut flakes on top for extra texture.
• Lemon Coconut Fusion: Add lemon zest and replace some coconut extract with lemon extract for a bright, citrusy coconut cake experience.

Coconut Cake Recipe

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4.8 from 39 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Silky coconut cake promises a tropical escape with each heavenly slice. Creamy layers infused with rich coconut essence transport dessert lovers to paradise, inviting you to savor pure culinary bliss.

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Ingredients

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Cake Ingredients:

• 1 cup Butter (cut into cubes, softened)
• 2 1/2 cups Cake Flour
• 1 3/4 cups Sugar
• 4 Egg Whites
• 1 Egg
• 1 cup Canned Unsweetened Coconut Milk (full-fat)
• 1/3 cup Buttermilk

Leavening and Seasoning Ingredients:

• 1 tablespoon Baking Powder
• 1/4 cup Dry Pudding Mix (coconut or vanilla)
• 1/2 teaspoon Salt
• 1 2 teaspoons Coconut Extract

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Instructions

1. Prepare oven to 350F (175C) and meticulously coat three 8-inch round cake pans with grease and flour to prevent sticking.
2. In a spacious mixing bowl, harmoniously blend cake flour, granulated sugar, leavening agent, sodium chloride, and powdered pudding mixture until uniformly integrated.
3. Incorporate room-temperature butter using an electric mixer, transforming the dry ingredients into a textured, crumbly consistency reminiscent of coarse sand.
4. Stream coconut milk and cultured buttermilk into the mixture, gently blending until a silky, homogeneous batter emerges.
5. Separately, vigorously whip egg whites and whole egg until they become light and aerated, creating a delicate foam-like texture.
6. Fold the frothy egg mixture into the batter, ensuring thorough yet gentle incorporation to maintain the cake’s delicate structure.
7. Enhance the flavor profile by introducing a splash of coconut extract, stirring to distribute the aromatic essence evenly.
8. Methodically distribute the batter across the prepared cake pans, ensuring equal volume for consistent baking.
9. Position pans in the preheated oven and bake for 25-30 minutes, monitoring until a slender testing utensil emerges pristine when inserted into the cake’s center.
10. Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack, permitting complete temperature reduction before further handling.

Notes

• Precision matters when measuring flour; use the spoon and level method to avoid dense cake texture.
• Room temperature ingredients blend seamlessly, creating a smoother, more consistent batter.
• Avoid overmixing the batter to prevent a tough, rubbery cake – stop mixing once ingredients are just combined.
• For gluten-free version, substitute cake flour with a reliable gluten-free flour blend and add xanthan gum for better structure.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 312 kcal
• Sugar: 22 g
• Sodium: 230 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 55 mg