How to make a Coconut Cake from scratch

Ingredients

• 2.75 cups All-Purpose Flour (sifted)
• 1.5 tsp Baking Powder
• 0.25 tsp Salt
• 0.67 cup Coconut Milk (light version, room temperature)
• 0.5 cup Sour Cream (room temperature)
• 2 tsp Vanilla Extract (for batter)
• 1 tsp Butter Extract
• 2 tsp Coconut Extract
• 3 sticks Unsalted Butter (room temperature, for cake batter)
• 2.67 cups Granulated Sugar
• 5 pieces Large Eggs (room temperature)
• 4 pieces Egg Whites
• 4 pieces Egg Yolks
• 0.75 cup Granulated Sugar (for Swiss meringue)
• 1 tsp Cream of Tartar
• 1 tsp Vanilla Extract (for frosting)
• 0.5 tsp Butter Extract
• 0.5 tsp Coconut Extract
• 3 sticks Unsalted Butter (room temperature, for frosting)
• 3.25 cups Confectioners' Sugar
• 1 cup Sweetened Flaked Coconut (for topping)
• 1 spray Baker's Joy Nonstick Baking Spray (for greasing pans)

Instructions

1. Sift Dry Ingredients

   Combine 2.75 cups all‑purpose flour, 1.5 tsp baking powder, and 0.25 tsp salt in a medium bowl. Sift through a mesh strainer into the bowl and give a quick stir.

   Time: PT5M

2. Mix Wet Ingredients

   In another medium bowl, whisk together 2/3 cup coconut milk, 0.5 cup sour cream, 2 tsp vanilla extract, 1 tsp butter extract, and 2 tsp coconut extract until smooth.

   Time: PT5M

3. Cream Butter and Sugar

   In the stand mixer fitted with the paddle attachment, add 3 sticks unsalted butter and 2.67 cups granulated sugar. Start on medium‑low speed to combine, then increase to high speed and mix for 6 minutes, scraping down the bowl midway.

   Time: PT8M

4. Incorporate Eggs

   Add the 5 large eggs one at a time on medium speed, mixing until each egg is fully incorporated before adding the next.

   Time: PT5M

5. Alternate Dry and Wet Mixtures

   Add the dry flour mixture and wet coconut‑milk mixture in three stages: (a) 1 cup dry + 1/3 cup wet, (b) 1 cup dry + 1/3 cup wet, (c) 0.75 cup dry + 0.5 cup wet. Mix on medium‑low after each addition until just combined, scraping the bowl each time.

   Time: PT7M

6. Prepare Pans and Preheat Oven

   Spray two 9‑inch round cake pans with nonstick baking spray. Preheat the oven to 325°F (163°C).

   Time: PT5M

   Temperature: 325°F

7. Fill and Smooth Pans

   Divide the batter evenly between the two prepared pans. Use the back of a spoon to spread, then gently tap the pans on the counter to level the batter.

   Time: PT5M

8. Bake the Cakes

   Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT40M

   Temperature: 325°F

9. Cool the Cakes

   Allow the cakes to cool in the pans for about 5 hours (or overnight) before removing them.

   Time: PT0M

10. Separate Egg Whites and Yolks

    Separate 4 egg whites and 4 egg yolks into two small metal bowls.

    Time: PT5M

11. Make Swiss Meringue Base

    In a small pot, bring 2 cups water to a simmer. Place the bowl with 0.75 cup sugar and the 4 egg whites over the pot (double boiler). Stir continuously for about 2 minutes until the mixture reaches 120°F (49°C). Remove from heat.

    Time: PT4M

    Temperature: 120°F

12. Add Stabilizers and Flavorings

    Stir in 1 tsp cream of tartar, 1 tsp vanilla extract, 0.5 tsp butter extract, and 0.5 tsp coconut extract. Let the mixture cool for 10–15 minutes.

    Time: PT0M

13. Whip Meringue to Stiff Peaks

    Using the stand mixer with the whisk attachment, whip the cooled egg‑white mixture on high speed for 4–6 minutes until stiff peaks form.

    Time: PT5M

14. Incorporate Butter and Confectioners' Sugar

    Switch to the paddle attachment. Add one stick unsalted butter and 1.25 cups confectioners' sugar; mix on medium‑low until combined. Scrape down sides. Add second stick butter with 1 cup sugar; repeat. Add third stick butter with final 1 cup sugar; repeat. Finally, whisk on high for 4–5 minutes until the frosting thickens and becomes glossy.

    Time: PT9M

15. Chill Frosting

    Place the finished buttercream in the freezer for 10–15 minutes to firm up before using.

    Time: PT0M

16. Trim Cake Layers

    Using a serrated knife, level the tops of both cake layers and trim any uneven edges.

    Time: PT5M

17. Apply Crumb Coat

    Place the bottom layer on a cake board. Pipe or spread 1.5–2 cups of buttercream around the sides and on top, then smooth. Place the second layer, press gently, and repeat a thin coat of frosting over the entire cake. Chill for 15–20 minutes.

    Time: PT10M

18. Final Frosting Layer

    Remove the cake from the freezer. Using a piping bag with the tip cut off, dump the remaining buttercream over the top and spread evenly over the sides with an offset spatula.

    Time: PT10M

19. Add Coconut Topping

    Generously sprinkle sweetened flaked coconut on the top and gently press onto the sides.

    Time: PT5M

20. Set and Serve

    Allow the cake to set for about 15 minutes before slicing and serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Pastry Flour
• Instead of Baking Powder: Baking Soda (use with acid)
• Instead of Salt: Kosher Salt
• Instead of Coconut Milk: Full‑fat coconut milk, Coconut cream diluted 1:1 with water
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Butter Extract: Butter flavoring
• Instead of Coconut Extract: Toasted coconut oil (use less)
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Granulated Sugar: Superfine sugar
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Egg Whites: Aquafaba (3 tbsp per egg white)
• Instead of Egg Yolks: None – keep for future use
• Instead of Granulated Sugar: Superfine sugar
• Instead of Cream of Tartar: Lemon juice (1 tsp)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Butter Extract: Butter flavoring
• Instead of Coconut Extract: Toasted coconut oil (use less)
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Confectioners' Sugar: Powdered sugar
• Instead of Sweetened Flaked Coconut: Unsweetened shredded coconut (add a pinch of sugar)
• Instead of Baker's Joy Nonstick Baking Spray: Butter and flour, Vegetable oil

Equipment Needed

• Stand Mixer
• Paddle Attachment
• Whisk Attachment
• Mixing Bowl
• Medium Mixing Bowl
• Mesh Strainer
• Small Metal Bowl
• Disposable Piping Bag
• Thermometer
• 9‑Inch Round Cake Pans
• Baker's Joy Nonstick Baking Spray
• Spatula
• Serrated Knife
• Offset Spatula (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Creaming butter and sugar until light and fluffy
• Adding eggs one at a time without over‑mixing
• Alternating dry and wet mixtures to avoid over‑mixing
• Heating egg‑white mixture to exactly 120°F for stable meringue
• Whipping meringue to stiff peaks
• Gradually incorporating butter into the meringue to form Swiss buttercream
• Chilling the buttercream before frosting
• Applying a crumb coat to lock in crumbs
• Final frosting and coconut topping

Chef Tips from the Video

• All ingredients should be at room temperature for a smooth batter.
• Sift the flour mixture twice for an extra‑light crumb.
• Warm the spatula slightly over hot water for a smoother finish on the frosting.
• Use a bench scraper to level the cake layers quickly and evenly.

Troubleshooting

Storage

Refrigerator: Store covered cake in the refrigerator for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in plastic.
• Swiss meringue buttercream can be made 24 hours ahead; keep refrigerated and re‑whip before use.
• Assemble the cake up to the crumb coat, chill, then add final frosting just before serving.

Frequently Asked Questions