Sometimes we have eggs for breakfast as a family, sometimes we have (healthy) cake. This coconut cake recipe is a little more decadent than our breakfast cake, so it’s perfect for company, birthdays, or even Easter. It has a rich golden color and is absolutely bursting with coconut flavor!
Swiss Meringue Coconut Cake Recipe
Coconut cake has become a spring dessert staple in many households. Most of these recipes call for ingredients like powdered sugar, all-purpose flour, vegetable oil, and lots of refined sugar. Or they start with a boxed mix. However, this recipe uses a mixture of coconut flour and almond flour instead of cake flour for a gluten-free and grain-free version. We use coconut milk instead of regular milk or heavy cream.
The cake itself is naturally dairy-free, but the frosting is not. If you want a completely dairy-free version, then just use your favorite frosting and add coconut extract. I like to use Swiss meringue buttercream here for a rich flavor and some protein thanks to the egg whites. The cream cheese frosting is also delicious. This is a dairy-free, naturally sweetened frosting option (just use it on the top and center of your coconut cake).
Coconuts and more coconuts
Unlike all the super white coconut cakes on the market, this cake has a lovely golden hue thanks to the coconut sugar used in both the cake and frosting. I also used toasted coconut to garnish the outside, but you can use untoasted coconut if you prefer. Coconut extract gives this cake a richer coconut flavor.
Although sugared coconut flakes are a bit moist, I prefer to use unsweetened ones. Once in the cake, they taste just as good without adding a ton of refined sugar. The coconut shreds or coconut flakes are very long, making the cake a little awkward to eat. An easy fix is to run them through a food processor first.
Another tip is to use room temperature ingredients in your recipes. They mix together better than cold for a better crumb.
coconut cake
If you don’t want to deal with the cake layers, you can also make it into cupcakes. Simply pour the batter into lined or greased cupcake pans and bake for about 22-25 minutes. The exact time depends on your oven and how full the cupcake wells are.Frost it when cool and add some shredded coconut to decorate it
Another easier option is to make pancakes. Line the bottom of the pan with parchment paper (or grease it) and bake until the center is cooked through. The exact baking time depends on the size of the pan you use, but should be between 15 and 25 minutes. Once cooled, frost it and add shredded coconut.
This gorgeous looking cake is an elegant dessert that I happily serve to my family (and guests!).
Coconut Cake Recipe
This golden brown cake has a delicious coconut flavor. It’s made with coconut sugar, coconut milk, shredded coconut, and coconut extract!
Make the cake:
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Grease two 9-inch cake pans.
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Line the bottom of each cake pan with a circle of parchment paper and grease that too. Set aside.
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Preheat oven to 350°F.
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In a medium mixing bowl, stir together almond flour, coconut flour, baking powder, and salt.
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In a stand mixer fitted with the paddle attachment, combine melted coconut oil, coconut sugar, eggs, sour cream, vanilla extract, coconut extract, and canned coconut milk on medium speed until smooth. You can also use a handheld electric mixer.
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Add dry ingredients and chopped coconut flakes.
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Distribute cake batter evenly between prepared pans and smooth.
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Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from oven and cool completely on a wire rack before frosting.
Make the frosting:
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Follow the instructions for making Mocha Swiss Meringue Buttercream, but instead of adding instant coffee granules and melted chocolate at the end, add coconut extract.
Assemble the cake:
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Place one of the round cakes right side up on a cake stand or serving plate.
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Spread about 1 cup of buttercream evenly over cake.
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Flip the second cake over and place it on top of the first cake.
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Frost the top and sides of the cake with the remaining frosting.
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Garnish with additional coconut (plain or toasted) if desired.
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Serve and enjoy!
nutrient content
Coconut Cake Recipe
Serving size (1 serving)
Calories Chapter 453
Calories from fat 333
% Daily Value*
fat 37 grams57%
26 grams of saturated fat163%
Trans fat 0.01g
Polyunsaturated fat 1g
Monounsaturated fat 3g
cholesterol 77 mg26%
sodium 96 mg4%
Potassium 208 mg6%
carbohydrate 26 grams9%
7 grams of fiber29%
11 grams of sugar12%
protein 8 grams16%
Vitamin A 189IU4%
Vitamin C 1 mg1%
calcium 79 mg8%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
- Sometimes I make a quick coconut cream cheese frosting to fill the cake and use all the buttercream on the outside.
- Store any leftovers in an airtight container in the refrigerator.
- Nutritional data does not include frosting.
Do you have a favorite cake recipe? Leave a comment and let us know!