Easter Coconut Cake Delight (Printable)
Fluffy coconut layers with creamy frosting and toasted coconut, ideal for spring gatherings.
# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour (310 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened (225 g)
05 - 2 cups granulated sugar (400 g)
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon coconut extract (optional)
09 - 1 cup canned coconut milk, shaken (240 ml)
10 - 1 cup sweetened shredded coconut (90 g)
→ Coconut Frosting
11 - 1 cup unsalted butter, softened (225 g)
12 - 4 cups powdered sugar, sifted (480 g)
13 - 1/4 cup coconut milk (60 ml)
14 - 1/2 teaspoon vanilla extract
15 - 1/2 teaspoon coconut extract (optional)
→ Assembly & Decoration
16 - 1 1/2 cups sweetened shredded coconut, toasted (135 g)
17 - Mini chocolate eggs or Easter candies (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
05 - Add flour mixture in three parts, alternating with coconut milk, beginning and ending with flour. Mix until just combined.
06 - Fold in shredded coconut. Divide batter evenly between prepared pans.
07 - Bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract. Beat until fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread frosting on top. Add second layer and frost top and sides.
10 - Press toasted coconut onto sides and top. Decorate with mini chocolate eggs or Easter candies if desired.
# Expert Advice:
01 -
- The crumb is so tender it practically sighs when you cut into it.
- You get to toast coconut, which makes you smell like a tropical vacation for hours.
02 -
- If your coconut milk has separated in the can, nothing will save the texture, shake it like you are angry at it.
- Toasting coconut goes from perfect to burned in about thirty seconds, do not walk away, do not answer your phone, watch it like a toddler near a staircase.
03 -
- An offset spatula is worth the drawer space, it lets you frost the sides without your knuckles touching the cake.
- Save a handful of untoasted coconut for the center of the cake if you want a pretty white stripe when you cut it.