Coconut Cake


Coconut Cake
Yield: 1 (9-inch) 3-layer cake
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  1. 1 1⁄2 cups unsalted butter, softened
  2. 2 cups sugar
  3. 3 large eggs
  4. 3 1⁄2 cups cake flour, such as Swans Down
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1⁄2 teaspoon kosher salt
  8. 3⁄4 cup coconut milk
  9. 1⁄2 cup whole buttermilk
  10. 1 1⁄2 teaspoons vanilla extract
  11. 3⁄4 cup cream of coconut, such as Coco Lopez
  12. Coconut Whipped Cream (recipe follows)
  13. 1 cup sweetened flaked coconut, toasted
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with coconut milk and buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine. Divide batter evenly among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a wooden pick, poke holes in tops of layers; brush each layer with 1⁄4 cup cream of coconut.
  6. Spread Coconut Whipped Cream in between layers and on top and sides of cake. Press toasted coconut onto sides of cake as desired. Store, covered, in refrigerator up to 3 days.
  1. Be sure to use cream of coconut, not coconut milk, to brush on layers of this coconut cake and stir into whipped cream. Cream of coconut often settles and separates in the can, so pour it into a medium bowl and whisk to combine before using.
Taste of the South
Coconut Whipped Cream
Yield: approximately 7 cups
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  1. 3 cups heavy whipping cream
  2. 3⁄4 cup cream of coconut, such as Coco Lopez
  1. In a medium bowl, beat cream at medium speed with an electric mixer until stiff peaks form. Add cream of coconut; beat until combined.
Taste of the South


  1. When baking the cake: I’d let leave batter in the mixing bowl for about 20 minutes after mixing. Then pour it into the cake tins. It seem to rise better. I believe it has something to do with the cold ingredients. Also when frosting the cake:Unless you frost fairly quickly, the whipped cream will get droopy towards the end of the project. After mixing the icing I’d place it back in the refrigerator for another 30 minutes to get it good and cold. Even then, work quickly. Overall I loved this recipe and I’ll make it again.

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