Fresh Coconut Cake with Creamy Coconut Topping

coconut cake
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  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 12 Servings
Ratings (6)

This fresh coconut cake is made in two layers with a fresh coconut topping and coconut milk in the batter. The frosting is an easy one made with whipped cream.

Use a richer canned (unsweetened) coconut cream in the batter in place of the coconut milk.

What You'll Need

  • 2/3 cup butter
  • 1 cup sugar
  • 4 eggs, separated
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup grated fresh coconut (plus more for topping)
  • For the Topping:
  • 1 cup heavy cream (whipped)
  • 1 tablespoon sugar

How to Make It

  1. Heat the oven to 375 F.
  2. Grease and flour two 8-inch layer cake pans.
  3. In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. 
  4. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut. 
  5. Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter.
  6. Pour batter into the preheated cake pans
  1. Bake in the preheated oven for about 25 minutes.
  2. Remove the coconut cake to wire racks to cool.
  3. In a bowl, beat heavy cream with the 1 tablespoon of sugar until thick. Add 1/2 teaspoon vanilla. 
  4. Spread the whipped cream between layers and over top and sides of cake.
  5. Sprinkle the cake with more fresh coconut.

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