If you’re looking for a unique and refreshing twist on the classic cake, this coconut cake recipe is it!  This delicious cake is made with fresh coconut and has a light, fluffy texture that is perfect for any occasion. This tender coconut cake is our newest obsession. Not only does it have toasted coconut on top, but it is filled with coconut cream in the cake. The frosting is Swiss butter cream. If you have never had Swiss buttercream, you are in for a treat.

And if you are more of a coconut cupcake person, no worries, this makes about 30 coconut cupcakes!

Ingredients for Coconut Cake or Cupcakes:

• Sweetened Shredded Coconut: Provides texture and a rich coconut flavor; toasting enhances its nuttiness.

• All-Purpose Flour: Forms the structural foundation of the cake.

• Baking Powder and Baking Soda: Leavening agents that help the cake rise, ensuring a light and airy texture.

• Salt: Balances sweetness and enhances overall flavor.

• Granulated Sugar: Sweetens the cake and contributes to its moistness.

• Unsalted Butter: Adds richness and moisture; creaming with sugar incorporates air for a tender crumb.

• Sweetened Cream of Coconut: Intensifies the coconut flavor and adds moisture.

• Eggs (Yolks and Whites Separated): Yolks provide richness; beaten whites are folded in to lighten the batter, contributing to a fluffy texture.

• Vanilla Extract: Enhances the flavors of other ingredients.

• Buttermilk: Its acidity tenderizes the gluten, resulting in a softer crumb.

• Egg Whites (for Frosting): Serve as the base for the Swiss meringue buttercream, providing structure and stability.

• Additional Granulated Sugar (for Frosting): Sweetens the buttercream.

• Additional Unsalted Butter (for Frosting): Creates a smooth, creamy texture in the buttercream.

• Vanilla Powder and Extract (for Frosting): Impart flavor to the buttercream.

How to make Coconut Cake or Cupcakes:

1. Toast the Coconut:

   • Preheat oven to 300°F (150°C).
   • Spread sweetened shredded coconut evenly on a rimmed baking sheet.
   • Bake for 8 minutes, stir, then continue baking, stirring every 3 minutes until golden brown.
   • Remove from oven and let cool.

2. Prepare the Cake Batter:

   • Preheat oven to 350°F (175°C).
   • Grease three 8-inch cake pans and line bottoms with parchment paper.
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a stand mixer, beat sugar, softened butter, and sweetened cream of coconut until fluffy (about 4 minutes).
   • Add egg yolks one at a time, mixing until just incorporated.
   • Mix in vanilla extract.
   • On low speed, alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
   • In a separate bowl, beat egg whites until stiff peaks form.
   • Gently fold beaten egg whites into the batter.

3. Bake the Cake:

   • Divide batter evenly among prepared pans.
   • Bake for 30-35 minutes, rotating halfway through, until a tester comes out clean.
   • Cool cakes in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely.

4. Prepare the Frosting:

   • Heat a pot of water to a simmer.
   • In a heatproof bowl, combine egg whites and sugar.
   • Place bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (70°C).
   • Transfer mixture to a stand mixer and beat on medium-high speed until stiff peaks form and mixture has cooled.
   • Gradually add softened butter, one piece at a time, beating until smooth.
   • Mix in vanilla powder and extract.

5. Assemble the Cake:

   • Place one cake layer on a serving plate.
   • Spread a layer of frosting on top.
   • Repeat with remaining layers.
   • Frost the top and sides of the assembled cake.
   • Press toasted coconut onto the sides and top of the cake.

Three Reasons You’ll Love This Cake or Cupcakes:

1. Rich Coconut Flavor: The combination of sweetened cream of coconut and toasted coconut provides an intense and authentic coconut taste.

2. Tender and Moist Texture: The use of buttermilk and separated eggs results in a soft, fluffy crumb that stays moist.

3. Luxurious Frosting: The Swiss meringue buttercream offers a silky, not-too-sweet complement to the cake’s richness.

Storage Recommendations:

• Room Temperature: Store the cake or cupcakes in an airtight container at room temperature for up to 2 days.

• Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving to enhance flavor and texture.

• Freezing: Wrap individual slices or cupcakes tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

This coconut cake or cupcakes are perfect for any occasion, offering a delightful combination of flavors and textures that coconut lovers will adore.

Tender Coconut Cake (or Cupcakes)

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Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 2 hours hours

Course: Dessert

Cuisine: American

Keyword: baking, cake, coconut, cupcakes

Servings: 30 cupcakes

Calories: 633kcal

Author: Bruce and Dina Miller

Equipment

• Bowls
• Whisk
• mixer
• sheet pan
• Spatula
• Pachment or cupcake liners

Ingredients

Ingredients for Toasted Coconut:

• 14 oz bag sweetened shredded coconut

Ingredients for Coconut Cream Cake:

• Spray oil
• 4 ½ cups flour
• 2 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups sugar
• 3 sticks butter softened
• 2 ½ cups sweetened cream of coconut well stirred
• 6 eggs
• 2 teaspoon vanilla extract
• 1 ½ cups buttermilk

Ingredients for Frosting: 

• 9 egg whites
• 3 cups sugar
• 2 ¼ cups butter
• 3 tbls vanilla powder
• 3 teaspoon vanilla extract

Instructions

Directions for toasting the coconut:

• Preheat the oven to 300 F. and spread shredded coconut evenly in a rimmed half sheet pan. Bake coconut for 8 minutes, then stir the coconut with a spatula. Continue baking and stirring at 3-minute intervals until the coconut is golden brown. Remove from the sheet pan and allow to cool. Watch carefully, as coconut burns easily.
  14 oz bag sweetened shredded coconut

Directions for coconut cream cake:

• Preheat the oven to 350.
• Prepare three 8-inch cake pans with spray oil and parchment rounds on the bottom.
  Spray oil
• Add the flour, baking powder, baking soda and salt in a medium bowl. Use a whisk to stir together.
  4 ½ cups flour, 2 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
• In the bowl of a stand mixer, beat the sugar, butter and sweetened cream of coconut until fluffy and white, about 4 minutes.
  2 ½ cups sugar, 2 ½ cups sweetened cream of coconut, 3 sticks butter
• While the mixture is beating, seperate the egg yolks from the whites, placing them into 2 different bowls.
  6 eggs
• Mix in the egg yolks to the butter mixture, one at a time until just incorporated, scraping down the sides of the bowl as needed.
• Add in the vanilla extract. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients. Scrape down the sides in between each addition, until just blended.
  2 teaspoon vanilla extract, 1 ½ cups buttermilk
• Using clean, dry beaters and a large clean bowl, beat the 6 egg whites until they are stiff. Fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Bake the cakes for 30 to 35 minutes or until a tester comes out clean. Rotate the cakes halfway through. Cool the cakes in the pans on a wire rack, about 10 minutes. Turn the cakes out onto the wire racks and cool completely. Remove the parchment round from the bottom.
• If making cupcakes, add cupcake liners muffin tins. This makes about 30, so you will need 3 muffin tins. Scoop batter with a 1/2 cup, or an ice cream scoop into each cupcake liner. Bake for about 20-25 minutes.

For the frosting:

• Heat a pot half filled with water to a slow boil. Place the egg whites into a clean heatproof bowl. Whisk in the sugar. Place the bowl with the egg white mixture over the boiling water and whisk until the sugar is completely dissolved. About 5-6 minutes.
  9 egg whites, 3 cups sugar
• The mixture is done when a small bit is rubbed between your thumb and index finger and it is smooth.  If you feel any sugar granules whisk for two more minutes and test again. When the mixture feels smooth between your fingers, pour it into the bowl of a stand mixer and beat with the whisk attachment on medium high speed. When the bowl no longer feels warm to the touch and the egg whites are stiff and glossy (about 15 minutes), begin adding the butter 1 tablespoon at a time. When all the butter has been added, turn the mixer to medium and add the vanilla powder and extract. The frosting should be creamy and silky smooth. If it seems to be too thin, refrigerate for 10 minutes and whip again.
  2 ¼ cups butter, 3 tbls vanilla powder, 3 teaspoon vanilla extract
• Level the cake layers by slice the rounded top off of each cake, with a cake level or a serrated knife. Next, scoop ¾ cup frosting on each layer. Smooth with a cake spatula and refrigerate all 3 for for 10 minutes. Now stack the layers on top of each other and spread the remaining frosting on the sides. Sit the cake in a sheet pan with sides before you add the toasted coconut. Sprinkle the toasted coconut on top and around the sides. You may have to do a sideways throwing motion.  Refrigerate cake.
• Before serving, get cake out of the refrigerator for at least 30 minutes, up to an hour to come to room temperature. To slice, run hot water over a sharp knife, and slice, repeating with each slice. This will allow a smooth cut.

Notes

Can decorate with jelly beans for Easter.

Nutrition

Serving: 1cupcake | Calories: 633kcal | Carbohydrates: 72g | Protein: 6g | Fat: 37g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 342mg | Potassium: 144mg | Fiber: 3g | Sugar: 55g | Vitamin A: 775IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg

Tried this recipe?Let us know how it was!

And if you are a cupcake fan, give a few of our other recipes a try!

• Carrot Cake or Cupcakes
• Chocolate Strawberry Cupcakes
• Chocolate Cupcakes
• Pecan Cupcakes with Cinnamon Buttercream Frosting