I spent a long time researching coconut cake options. As much as I bake…and I bake A LOT…I had never made a coconut cake before. With Easter and Mother’s Day on the horizon, I knew I needed to find the perfect recipe. The recipe I’d write out on a recipe card and keep close to my baking pans for years to come.
After a few days of pulling up every coconut cake recipe I could find, I settled on this one. And I’m so glad I did. This recipe required a secret ingredient (and who doesn’t love secret ingredients?): coconut milk powder. The coconut milk powder replaces some of the flour in the recipe leading to a rich, creamy, and moist layer cake. Once you try using it, you won’t go back. I can’t wait to add coconut milk powder to other cake recipes too! Because it doesn’t impart as much as flavor as texture and richness.
We had a perfect Easter, spent with family, on a beautiful Colorado day. This cake was the star of our mid-day lunch…but it would be as equally fitting for Mother’s Day, which is just around the corner.
Creamy Coconut Cake
Cake
3 cups (12 ounces)e Cake Flour
2/3 cup (2 1/2 ounces) coconut milk powder
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons (5 ounces) unsalted butter
1 1/2 cups (10 ounces) sugar
6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
1 1/2 cups (12 ounces) whole milk, at room temperature
1 1/2 teaspoons vanilla extract
4 drops coconut flavoring
Coconut Frosting
1 (14-ounce can) unsweetened coconut milk
1/2 cup (1 stick, 4 ounces) unsalted butter
5 1/2 cups (22 ounces) confectioners’ sugar, divided
1/2 teaspoon salt
1 teaspoon vanilla or 3 to 4 drops strong coconut flavoring
Garnish
1 1/2 cups (6 ounces) shredded sweetened coconut
Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour (or line with parchment circles and spray with nonstick spray) two 8-inch square cake pans that are at least 2 inches deep.
To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.
In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after two minutes of beating, and beat for at least three minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl.
Combine the egg whites, milk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.
Divide the batter between the two pans, and wrap the outsides with the soaked cake strips. If you don’t have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan.
Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.
To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean linen towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours, until you have a thick lump of coconut cream.
After the coconut milk has drained, cream the butter with 2 cups confectioners’ sugar in a large mixing bowl. Beat in the salt and vanilla (or coconut extract) until the mixture is smooth. Add the coconut cream and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners’ sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.
To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate; spread with 1/4 of the frosting. Place the other half on top, spread with another 1/4 of the frosting. Repeat with the remaining layers until you’ve used them all.
Lovely looking cake, absolutely the cutest daughter ever!
I have seen coconut powder at the grocery store and was quite intrigued – thanks for trying it out and recommending it – coconut cake is one of hubby’s favorites, but I am not sure I am up for the challenge of competing with his childhood memories – his Grandma was an amazing baker. Me? Not so much
😉
This cake looks freaking perfect!! I love this recipe, friend!
It was only the other day that I was having a discussion about my love for coconut! This cake looks and sounds amazing! Thank you for sharing, Monet. This coconut milk powder is quite curious; I am excited to try it out.
Happy Easter! Your photos seem to be getting better and better. I love coconut cake. So does my mom. I hope to share something special with her on Mother’s Day!
This seems perfect! Love the trick about the coconut milk powder. And your daughter is too cute!
awww love Lucy’s little Easter outfit!
and this cake is sooo lovely and it sounds absolutely delectable! I’m so intrigued by the coconut milk powder!
Oh such a lovely cake! I love white frosting, makes the cake look so perfect and gorgeous! Your little sure grows fast, such a cutie!
Monet, happy Easter to you and your beautiful family! I love coconut cake, which is funny because I used to abhor coconut. Thankfully my tastes have changed. Your cake looks so beautiful. Perfect for Easter dinner…or any day, really! I’ve never heard of coconut milk powder. I’m going to have to hunt it down so that I can recreate your masterpiece.
I’ve never heard of coconut milk powder, but sounds like a brilliant idea. And your daughter is adorable!
What a lovely cake! I’ve never used coconut milk powder, but it sounds like it makes this coconut cake truly special. I’ll have to look for it next time I’m at the market. Glad you guys had a good Easter!
Sounds and looks like a delicious cake Monet. I made my daughter a coconut cake last year for her birthday and while I thought I wouldn’t particularly like it, I ended up loving it 🙂 This year she has asked for a peanut butter cake and I’m slightly disappointed – I was ready for coconut again!
Ooo I’ve never heard of / used coconut milk powder and am now itching to try it! I LOVE anything with coconut and this cake just sounds downright dreamy! And Lucy’s outfit is absolutely adorable!
Happy super belated Easter. I love coconut cake!
I’m yet to make a coconut cake, but you’ve done a wonderful work. This is one stunning cake, Monet! Would absolutely love a slice of it!
Monet, your cake looks delicious! It’s my favorite and I’ve made many of them for holidays. I don’t bake as much any more, but this one, I will have to try soon. King Arthur recipes are great!
Lucy is an adorable sweetie, as always!
I’m a sucker for coconut cake! I’ll have to keep an eye out for coconut milk powder
I have never heard of coconut milk powder – I will have to hunt that down. I love the idea of using coconut milk in the frosting – it looks so creamy. Of course you had my attention as soon as you said coconut cake!
I like the mood of your photos…The cake looks beautiful and your little one held by the man – better 🙂 ela
Seeing that I’m a bit obsessed with coconut, I think I’m going to request this for my birthday this year. And, by request it, I mean I’m going to make my own birthday cake. Just can’t picture Eric doing it. 🙂
Great cake! I LUV coconut, so this has my number. Thank you very much! 🙂
This cake sounds wonderful! I like the sound of that coconut milk powder!
And Lucy looks adorable as always! X
I am a big fan of coconut cake! It is definitely one of my favorite cakes ( love tres leeches cake too). You did a great job! I would have gladly joined you at the table for a slice of this heaven.
Glad you had a great Easter.
Velva
I adore Coconut Cake. For some people it is Chocolate Cake, but for me, it’s coconut. Thanks for this one-it is absolutely gorgeous.
Hello, creamy coconut cake! This looks perfect, Monet – thank you so much for sharing the recipe. I’ve only just learned of coconut milk powder and I am fascinated. I must track some down as I have an unconscionable number of egg whites in the fridge left over from making you-know-what ice cream, so this cake has my name all over it. Yum!
I absolutely LOVE coconut cake (we had it last weekend, too!) and your version looks and sounds just wonderful. =)
What a gorgeous cake! And I love that blue cake stand. I have never even heard of coconut milk powder before.
Glad to hear you had a nice Easter! I can’t believe Mother’s Day is just around the corner. It won’t be long before this year is half over.
Oh my goodness that cake is simply fabulous!! I have a girlfriend who makes coconut cake for me every year on my birthday, so I don’t actually ever try to make one myself, but this beauty looks like a winner.
However… your little sweetie has once again stolen the post!! I can’t believe how fast she has grown!! I’ve not visited for a month or so, and she is growing SO quickly!! What a little sweetie she is. I’m enjoying your photos of her!
Sweet Monet! I like the look of your site and the oh so gorgeous coconut cake…perfect for Easter or Mother’s Day ..you’ve inspired me once again with your lovely baking 😉
This is cake is gorgeous!!! My mom would love it for mother’s day. Thanks for the inspiration, lady and have a great weekend!
I dearly love your first image. Your cake definitely had to be a show stopper, it looks amazing! I don’t think I have ever made coconut cake before either. Your recipe sounds fantastic! Hugs, Terra
Monet, I have missed SO much goodness on your blog. I’ve spent the past five minutes scrolling through beautiful photographs of your daughter. She’s grown up so much within a short time… she looks like a perfect picture of contentment and love! So glad that things are going well. This recipe looks stunning. I am a big coconut addict so I know I’d love every delicious bite. Take care, thanks for sharing these beautiful snapshots of life with us xx