The Ultimate Coconut Cake Recipe
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The ultimate coconut cake recipe for coconut lovers! Made with coconut cream, coconut milk, coconut whipped cream and topped with coconut flake! This coconut cake recipe has it all!
I couldn’t believe my ears. “Actually, don’t worry about making a cake. It’ll be okay not to have a birthday cake this year.” How in the world would it be possible for me not to have a birthday cake for my husband’s birthday? We’d had a busy, hectic last couple of weeks and our entire family was just, well, ready for a relaxing weekend. But, to sacrifice a birthday cake? Not gonna happen. In my way of thinking, you only are blessed with so many birthdays in your lifetime and each one should be celebrated to the max. I don’t mean huge blow out parties with tons of people, unless that’s your thing. For us though, simple, classic birthdays spent together with a favorite meal, our immediate family are about as perfect as they come. But, they have to be topped off with a cake. Always cake.
Ultimate Coconut Cake Recipe
One of my husband’s favorite cakes has always been the Southern Coconut Cake that I shared eons ago. It’s a classic, delicious cake. However, I thought this simple coconut cake would be perfect to make since we were planning on traveling to the lake later in the day for his birthday celebration. I’ve learned the hard way, traveling with a two or three layer cake for 45 minutes in the heat of the summer does not make for a stress-free day! Ha! Now when traveling, I either make a sheet cake, layer cake, or even cupcakes and leave them unfrosted for traveling. I wrap them tightly with plastic wrap and then store them in the refrigerator. I also go ahead and make my frosting and store it in an airtight container as well. I generally will use deli containers or even zip top bags if I am making cakes or store it in frosting bags that I’ve not snipped the ends of or included a tip. Then, when I reach the destination, I can quickly assemble the cake or cupcakes. I just allow the frosting to reach room temperature (if a buttercream frosting) for easier spreading. It certainly works for me!
As I gathered together ingredients for his cake, the coconut cream caught my eye. I consider it divine intervention! Just like with my coconut cream pie, that stuff took what I’d planned to make and turned it into one more glorious confection! Topped with whipped cream and coconut flakes, this cake is the stuff of my husband’s birthday dreams!
Here’s my oh so easy Coconut Cake Recipe. I hope you love it as much as we do!
Ultimate Coconut Cake Recipe
Ingredients
- 1 white cake recipe
- 1/2 cup (142 g) coconut cream
- 1/2 cup (120.5 g) coconut milk
- 1 recipe (1 g) whipped cream
- 1 tablespoon (12.6 g) coconut extract, or coconut rum
- 2 cups (170 g) sweetened flake coconut
Instructions
- Preheat oven to 350º F. Prepare 9x13x2 or larger sheet pan by brushing with homemade cake release (cake goop) or spraying with nonstick baking spray. Set aside.
- Prepare white cake recipe batter as instructed and pour into prepared pan. Place prepared pan onto a rimmed sheet pan for baking. Place in the preheated oven and bake until the center of the cake springs back to the touch and a skewer comes out clean when inserted in the center, about 40 – 50 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from the oven. While still warm from the oven, use the skewer and poke holes all over the cake. Mix together the coconut cream and coconut milk in a small bowl. Pour the coconut cream mixture over the top of the cake, being sure to spread evenly across the entire cake so the cream seeps into the holes made from the skewers. Allow to cool completely.
- Prepare whipped cream recipe, adding coconut flavoring or coconut rum to the whipped cream mixture. Spread evenly on top of cake and sprinkle with coconut. Refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’m currently in the process of making this cake. Hubby has been begging me for weeks! :-). Question about the whipped cream. Do I make it according to the recipe with the vanilla and then add the coconut extract or do I sub it for the vanilla? Thanks!
Hi Jen,
Oh, I sure hope you guys love it! I can’t even begin to tell you how much we do! For the whipped cream, I go ahead and add the vanilla and the coconut flavoring when I make it. xo
I made this cake on Saturday, April 4. It is so moist and delicious. I made the cake in a 9 x 13 pan, rather than the three 9-inch layers. I believe the baking time is incorrect. The three layers, baked at 350, needed 25 to 30 minutes according to the recipe. The recipe indicates the temp for the 9 x 13 pan is 325, and when placed on a large, rimmed baking pan, it should take 25 to 30 minutes to bake. But it took probably an additional 25 minutes until the cake was done baking. Robyn, what is the correct baking time?
…..Tomorrow is Easter! Just took out of the oven and mixed my 2 coconut liquids together then poured all over top after poking about 150 skewer holes into hot cake. To say the house smells devilicious (oooops, not appropriate for reason I’m making this cake) I meant heavenly beyond compare, is an understatement. Only thing keft to do is eat it tomorrow and hope I use constraint so I don’t dabble into it after it’s frosted and before the event of The Lords rising. I’ll report on my accomplishment when we dive in tomorrow. Happy Easter
Recipe for the frosting for this cake
Hi Robyn! I stumbled across this recipe recently and can’t wait to try it! I’m making it for our family Easter get-together. I was wondering, is this similar to a tres leches cake, pouring the milk into the holes of the cake? Also, how far in advance can I make this cake? I’d like to make it the day before and have it ready to go Sunday morning. Thanks in advance!
Hi, Robyn, I’m making this for Easter Sunday dinner. Desserts most likely be to served about 4:00pm. I am baking the cake right now (Good Friday 4/3) and will pour the coconut cream/coconut milk mix on it per the recipe. When cooled, I will cover with plastic wrap and refrigerate until Sunday. I plan to make the whipped cream recipe as soon as I get home from church about 12:30pm. I’ll spread it on the cake at that time and refrigerate until serving time. I have made traditional tres leches cakes before and they just get better sitting in the fridge waiting for that whipped cream topping! Hope this helps you out. Happy Easter! He is Risen!
is there much diffent in this coconut cake than in a home made one.
Hello Robyn, this cakes looks and sound delicious! I cant wait to try it…do you have a recipe for a layered coconut cake?
I have an italian cream cheese 3 layer cake that there is coconut and nuts in it and it is delicious, coconut in the icing also, if you woule like to have it let me know.
OOOOO – I would love to have this recipe!!
This recipe sounds delicious! I love coconut! No more buying those frozen ones at Wal-Mart! LOL – BUT, I have one question about the frosting. Is the frosting made of cool-whip with the added coconut flavoring and coconut? I don’t understand the “1 perfect coconut whipped cream recipe” part. Can you please explain that part to me? Thanks so much!
i was wondering the same thing. What is the perfect whipped frosting!
Robyn,
We must share the same recipe lineage! My mother has been making this coconut cake since I can remember. So wonderful. I started making it for occasions a few years ago and have even had it requested a couple times. 🙂
Love all your recipes!
Catherine
This sounds and looks fantastic. I think it would also be good with chocolate cake instead of white.
Oh yes! I think you are right, Alan!