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A Coconut Lovers Dream Cake on a bronze plate, showcasing its moist yellow layers and creamy coconut buttercream frosting, all sprinkled with shredded coconut.
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4.79 from 28 votes

Coconut Lovers Dream Cake with Coconut Buttercream Frosting

If you love coconut, you won't be able to resist this delicious, moist, and chock-full of coconut cake!
Course Dessert
Cuisine American
Keyword buttercream frosting, chiffon cake recipes, coconut cake recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Slices
Calories 569
Author Erren Hart

Ingredients

  • ½ cup butter
  • 1 cup superfine sugar or granulated sugar
  • 4 eggs at room temperature, separated
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ¾ cup canned coconut milk
  • ¼ cup sweetened shredded coconut
  • ½ cup toasted shredded coconut
  • 1 teaspoon lime zest
  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar

For the coconut buttercream:

  • ½ cup butter softened
  • 3 cups powdered sugar plus more if needed
  • 1½ teaspoons vanilla bean paste or vanilla extract
  • ½ cups canned coconut milk

For the coconut coating

  • 1½ cups shredded coconut
US Customary - Metric

Instructions

  • Preheat the oven to 350F/165C
  • Grease two 8-inch round cake pans
  • Beat the butter and 3/4 cup of the sugar until light and fluffy.
  • Add the egg yolks beating well and scraping the bowl.
  • Beat in the vanilla, coconut, coconut milk and lime zest
  • In a separate bowl, sift the flour with the baking powder and salt.
  • With a wooden spoon, mix the flour into the butter mixture stirring gently (the batter will be quite thick).
  • In a separate bowl, beat the egg whites with the cream of tartar and remaining sugar until they form soft peaks.
  • Gently fold the whipped egg whites into the bake batter until combined.
  • Add the batter evenly into the prepared pans and bake 25-30 minutes or until a cake tester comes out clean.
  • Cool the cakes in the pan for 20 minutes before turning onto a cooling rack until completely cool.
  • For the buttercream:
  • Beat the butter until light and fluffy.
  • Mix in 2 cups of the sugar. Followed by the coconut milk. If the icing is too thin, add more sugar until it's the desired consistency.
  • Place the first cake layer onto a cake plate and spread a thick layer over top. Place the second layer on top and cover both layers evenly with the remaining icing.
  • Coat the cake with the shredded coconut and serve.

Nutrition

Calories: 569 | Carbohydrates: 74g | Protein: 5g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 303mg | Potassium: 289mg | Fiber: 1g | Sugar: 54g | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 2.2mg