Coconut Cake With Fluffy Coconut Icing

Coconut Cake With Fluffy Coconut Icing Recipe

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 14 servings
Yield: 1 cake
Nutritional Guidelines (per serving)
416 Calories
24g Fat
45g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 14
Amount per serving
Calories 416
% Daily Value*
Total Fat 24g 31%
Saturated Fat 19g 97%
Cholesterol 80mg 27%
Sodium 232mg 10%
Total Carbohydrate 45g 17%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 6g
Vitamin C 0mg 1%
Calcium 98mg 8%
Iron 2mg 12%
Potassium 148mg 3%
*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. A delicious, moist, and light cake perfect for any occasion.

Ingredients

For the Cake:

  • 1 1/2 cups full fat coconut milk

  • 7 tablespoons sweetened shredded coconut

  • 6 large eggs

  • 1 cup granulated sugar

  • 1/8 teaspoon kosher salt

  • 1 cup coconut oilmelted

  • 2 cups (240 g) all-purpose flour

  • 4 teaspoons baking powder

For the Fluffy Coconut Icing:

  • 3 large egg whites

  • 1 cup granulated sugar

  • 1/2 teaspoon cream of tartar

  • 1 pinch kosher salt

  • 2 teaspoon coconut extract, or 1 tablespoon coconut rum, optional

  • 1/3 cup sweetened shredded coconut

Steps to Make It

Note: While there are multiple steps to this recipe, this Coconut Cake With Fluffy Coconut Icing is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

  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 a smooth consistency, about 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, about 20 seconds.

    egg white mixture folded into 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

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 two pots ready 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 1-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

Assemble the Cake

  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

Tips

  • To make a 3 or 4 layer cake, just divvy up the portions, knowing that you will have thinner layers. Or you can double the batch for a thicker layered cake.
  • For a splash of color, slice 2 to 3 strawberries in half, and place them on top of the finished cake.