This is the best coconut cake recipe you will ever make.  I know that is a big claim to make, but you trust me, right? After four attempts, I finally have a from-scratch version that has a subtle coconut flavor, is delicious and moist.  I love this coconut recipe because it reminds me of Island living.  Seriously, a freshly chilled “jelly” coconut would do me good right about now.  A girl can only wish, right? Considering that we are still getting snow here.  I’m over winter, so this cake just reminds me of Spring.

Why not wow your guest with this easy coconut cake for any occasion.  Growing up we ate bun and cheese for Easter, but I feel that it is ok to break from tradition every once in a while.  I have no idea why we have bun and cheese, other than the fact that it’s delicious.  This year we are having coconut cake with a little bun and cheese on the side. Yum, yum.

Making this coconut cake was a process, but I was so determined to get a great tasting cake, I kept trying and trying.  One of the main reasons because this would not only change the coconut cake but my white cake recipe as well.  Therefore, I was killing two birds with one stone.

This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support.

Attempt #1: Replacing milk with coconut milk

For this recipe, I used my white cake recipe.  Then replaced the milk with coconut milk (I used Goya coconut milk).  I did not use coconut cream because coconut cream is much thicker than the regular coconut milk, and I wanted the liquid.  Then replaced the vanilla extract with coconut extract.  My first thought was, what could possibly go wrong?  Well… pull up a chair, are you ready for this?  The cake had a great crumb, which I loved, but it was way too dry.  My taste tester pointed this out right away.  In my best Stepford wife twirl, I walked away, mumbling under my breath; it’s not dry.  After all, it’s my delicious white cake recipe.  Then, I waited and tasted it again later in the day, still dry. Back to the drawing board.

Attempt #2: Increasing the coconut milk and adding coconut simple syrup

The second attempt was a little better.  I replaced one of the egg whites with one whole egg.  Then, I increased the coconut milk and made a coconut simple syrup with shredded coconut and coconut extract.   Once the cake was baked, I brushed it with the delicious coconut simple syrup.  Simple syrup is one part water with one part sugar.  The second coconut cake has you guessed it, still dry… I was so determined to get it right; my white cake recipe stands in the balance.  Back to try again…

Attempt #3: Replaced the butter with oil

As they say, third time is a charm.   For the third attempt, I kept the egg whites and replaced the butter with oil.  Boy, what a difference did it make?  By adding the oil, I was able to make everything in one bowl (you know I love my one-bowl recipes).  The coconut cake was moist with a delicate tender crumb.  This time I added another tester to see if what I was tasting was not just in my head.  It was a winner… The coconut flavor was very subtle, but you could taste it.  However, I wanted to go a bit further to make it even moister.   Why would I keep going? Good question… However, I went back to the kitchen again.  At this point, I had no more twirl and was more like a borderline obsessed recipe scientist.

Attempt 4#: Replaced the egg whites with whole eggs

Finally, my last attempt. This time around, I kept everything else the same but replaced the egg whites with whole eggs.  I loved this version of the coconut cake.  It was moister than the last three and perfect. So, I happily paired it with a coconut Italian Meringue Buttercream and decorated it with unsweetened coconut flakes.  OMG, it was by far the most delicious coconut cake I have ever had.  I am doing a happy dance and thinking about having another slice.  You have to try it for yourself. I assure you it so good.  Cue the music, Bob Marley “One Love” while you enjoy a slice.

Items Needed to Make the Coconut Cake

• Two 8-inch cake pans
• A cake board
• Small tapered spatula
• Large Offset spatula
• coconut flakes (colored to match your icing)
• One recipe Coconut Cake
• One recipe Coconut Italian Meringue Buttercream

Originally published March 2018.

Delicious Coconut Cake Recipe with Coconut Italian Meringue Buttercream

This delicious coconut cake with coconut Italian Meringue buttercream is the perfect recipe for any party. It is moist and full of coconut flavor.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 20

Ingredients

  

.5x1x2x3x

Ingredients

Cake:

• 3 cups cake flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp coconut extract
• 2 large eggs
• 1 1/2 cups coconut milk not coconut cream
• 1 1/2 cups vegetable oil
• Coconut flakes for decorations

Coconut Italian Meringue Buttercream:

• 1 3/4 cups granulated sugar
• 1/2 cup water
• 1 tbsp coconut extract
• 8 egg whites

Instructions

 

Instructions

For the Cake:

• Heat the oven to 350ºF and grease two 8-inch cake pans or three 6-inch cake pans.
• Mix the cake flour, baking powder and salt in a bowl and set to the side.
• Add the sugar to the oil, eggs and coconut extract and mix until combined. Then add coconut milk.
• Then add the dry ingredients. Mix until combined. Add the mixture to the cake pans and bake for 25-30 minutes.

For the Coconut Italian Meringue Buttercream:

• Combine sugar and water together in a saucepan until the syrup comes to 240?F
• While the sugar mixture is coming to a boil, beat the egg white until it becomes stiff peak
• When the syrup reaches 240?F, with the mixer on high slowly drizzle with egg whites and mix on high until the mixing bowl is cool to touch.
• Add butter in small pieces to the meringue. It will look curdled but keep mixing until it comes together.
• Then add the coconut extract and mix until combined.

Keyword coconut cake

Tried this recipe?Let us know how it was!

Let us know if you have tried this recipe.  As always pin for later and tag us on Instagram using #wowisthatreallyedible.  As always, happy caking.

Have you seen these Posts:

• 20 tips for cakes which includes recipe substitution
• 10 Tools every Cake Decorator should have
• Ultimate Buttercream Guide