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Tropical Coconut Cake

Coconut has always been synonymous with paradise and the tropics. Now we have the perfect coconut recipe for your next celebration. Our Tropical Coconut Cake!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 14 people
Calories 857 kcal

Ingredients
  

Coconut Cake

  • 370 g cake flour
  • 340 g granulated sugar
  • 113 g coconut oil
  • 85 g unsalted butter room temp, more coconut oil works
  • 5 oz. egg whites room temp.
  • 1½ cups coconut milk room temp.
  • 1½ tbsp apple cider vinegar
  • 1 tbsp baking powder
  • ½ tsp. baking soda
  • 1 tsp coconut extract
  • ½ tsp. clear vanilla extract
  • 1 tsp. sea salt

Coconut Frosting

  • 3 sticks unsalted butter room temp.
  • 113 g coconut oil solid, see notes*
  • 2 tbsp coconut milk optional
  • 6 cups powdered sugar more if needed
  • 2 tsp. coconut extract
  • 1 tsp. clear vanilla extract
  • ½ tsp. seas salt
  • 4 oz. coconut shavings optional

Instructions
 

Coconut Cake

  • Preheat oven to 325℉.
  • Combine the coconut milk and vinegar in a measuring cup, gently stir, and let it sit for a few minutes.
  • In a mixing bowl, add your butter and sugar and mix well until light. Then add your coconut oil and mix until smooth.
  • Add your vanilla and coconut extract, and salt to the mixture and briefly mix again.
  • In this next process, you'll combine the flour, baking soda and powder into a separate bowl briefly mixing together. Afterwards, you'll only add a third of this dry-flour mixture to your main coconut oil/sugar mixture. Mix in very well.
  • The next step is to combine your egg whites and milk mixture, then add a third of this to the coconut oil/sugar mixture. Mix very well.
  • Repeat the last two steps until all flour and milk/egg whites are in the main mixing bowl. Scrape the sides of the mixing bowl.
  • Place in 3 separate 8" inch pans. Cook for 45 minutes, or until cake comes back clean or with minimal crumb from the toothpick test.
  • Let rest for at least 1 hour, or until cake has completely cooled.
  • In a mixing bow

Coconut Frosting

  • In a mixing bowl, add the butter, coconut oil, vanilla and coconut extracts and salt into a mixing bowl. Mix until creamy. My take 5 minutes.
  • Slowly add the powdered sugar on low speed, while still mixing the mixture.
  • If you want to add coconut milk, do it now. Increase the speed after until it reaches a perfect texture.
  • The frosting texture should be fluffy, if it's runny, add more powdered sugar.

Cake Assembly

  • Level cake with a leveler or knife.

Notes

  • *You'll want your coconut oil to be somewhat solid to add to your frosting.  Place in fridge or freezer if you're in a warm climate.  The goal is solid, not hard, it is frosting.

Nutrition

Calories: 857kcalCarbohydrates: 98gProtein: 6gFat: 52gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 372mgPotassium: 157mgFiber: 2gSugar: 76gVitamin A: 757IUVitamin C: 0.4mgCalcium: 70mgIron: 2mg
Keyword buttercream, cake, coconut, frosting, white
Tried this recipe?Let us know how it was!