Coconut Cake With Fluffy Coconut Icing

Coconut Cake With Fluffy Coconut Icing

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 14 servings
Nutritional Guidelines (per serving)
393 Calories
26g Fat
36g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 14
Amount per serving
Calories 393
% Daily Value*
Total Fat 26g 34%
Saturated Fat 21g 103%
Cholesterol 89mg 30%
Sodium 333mg 14%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Protein 5g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here, we've replicated this idea using coconut milk and shredded coconut.

Ingredients

  • For the Cake:
  • 6 eggs
  • 1 1/2 cups coconut milk (good-quality, not "light")
  • 7 tbsp. sweetened shredded coconut (baking type)
  • 1 cup of sugar
  • 1/8 tsp. salt
  • 1 cup butter (or coconut oil, melted)
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • For the Fluffy Coconut Icing:
  • 3 egg whites
  • 1 cup of sugar
  • 1/2 tsp. cream of tartar
  • Pinch of salt
  • Optional: 2 tsp. coconut extract (or 1 tbsp. coconut rum)
  • 1/3 cup sweetened shredded coconut

Steps to Make It

  1. Gather the cake ingredients.

    Coconut Cake ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 350 F. Grease two 9 inch cake pans.

    grease cake pans

    The Spruce / Diana Chistruga

  3. Stir the shredded coconut into the coconut milk. Set aside to let soak.

    shredded coconut and milk mixed together

    The Spruce / Diana Chistruga

  4. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.

    egg white and yolks separated into bowls

    The Spruce / Diana Chistruga

  5. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.

    beat egg whites with a hand mixer

    The Spruce / Diana Chistruga

  6. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to smooth consistency (1 minute).

    beat egg yolks, sugar, salt and melted butter together with a hand mixer

    The Spruce / Diana Chistruga

  7. Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk with the shredded coconut. Beat 1 to 2 minutes, or until well combined.

    flour, baking powder, yolk mixture, milk and coconut combined in a bowl

    The Spruce / Diana Chistruga

  8. Fold the beaten egg whites into the batter, OR use your electric mixer on the low-speed; beat just enough to combine (20 seconds).

    egg white mixture folded in to for a batter

    The Spruce / Diana Chistruga

  9. Pour batter into prepared pans and bake 30 to 40 minutes, or until an inserted fork comes out clean. Cool before icing.

    baked coconut cake in cake pans

    The Spruce / Diana Chistruga

To Make the Fluffy Coconut Icing

  1. Gather the icing ingredients.

    fluffy coconut icing ingredients

    The Spruce / Diana Chistruga

  2. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned.

    coconut toasting in a pan

    The Spruce / Diana Chistruga

  3. Immediately transfer coconut to a bowl to cool.

    toasted coconut in a bowl

    The Spruce / Diana Chistruga

  4. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.

    combine egg whites, sugar, cream of tartar, and salt

    The Spruce / Diana Chistruga

  5. Add one inch of water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Set the pot with the egg mixture tightly over it.

    bowl with egg mixture over a double boiler

    The Spruce / Diana Chistruga

  6. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed to 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.

    beat egg whites mixture with a hand mixer over a double boiler

    The Spruce / Diana Chistruga

To Put the Cake Together

  1. Place the first layer on your serving plate and cover the top with a generous amount of icing.

    coconut cake with a layer of coconut icing

    The Spruce / Diana Chistruga

  2. Sprinkle over some of the toasted coconut.

    toasted coconut sprinkled over coconut icing

    The Spruce / Diana Chistruga

  3. Now add the second layer and again cover the top with icing.

    layer of coconut cake with coconut icing

    The Spruce / Diana Chistruga

  4. Finish by icing the sides of the cake.

    coconut cake with coconut icing

    The Spruce / Diana Chistruga

  5. Sprinkle toasted coconut all over the top, then gently press some onto the sides.

    Coconut Cake With Fluffy Coconut Icing

    The Spruce / Diana Chistruga