Coconut cake is the stuff of dreams—tender, fluffy white cake layers, creamy coconut filling, and a cloud of silky buttercream, all wrapped in a generous blanket of toasted coconut. It’s the cake that transports you to a tropical paradise with every bite.
This recipe delivers the ultimate version: three layers of perfectly moist coconut cake, filled with a luscious coconut pastry cream, and frosted with a silky Swiss meringue buttercream that’s then completely coated in toasted coconut flakes.
It’s an impressive showstopper that’s worth every bit of effort. Perfect for birthdays, anniversaries, or any celebration that calls for something special.
Instructions
Toast the Coconut
Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in an even layer. Toast for 5-7 minutes, stirring halfway, until golden brown and fragrant. Watch carefully—it burns quickly. Set aside to cool.
Make the Coconut Pastry Cream
In a medium saucepan, combine coconut milk and whole milk; heat until steaming. In a bowl, whisk sugar, cornstarch, and salt. Whisk in egg yolks until smooth. Gradually whisk in hot milk to temper, then return to saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbly. Boil 1 minute. Remove from heat, whisk in butter and coconut extract. Strain into a bowl, press plastic wrap onto surface, and chill completely.
Make the Cake
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment. In a bowl, whisk flour, baking powder, baking soda, and salt. In a mixer, beat butter and sugar until light and fluffy, 3-5 minutes.
Add egg yolks one at a time, beating well. Add coconut extract. In a measuring cup, combine coconut milk and buttermilk. Alternate adding dry ingredients and milk mixture to the batter, beginning and ending with dry. In a separate clean bowl, beat egg whites to stiff peaks.
Gently fold into batter. Divide among pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
Make the Swiss Meringue Buttercream
In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water (not touching water) and whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
Transfer to mixer bowl and beat with whisk attachment on medium-high until stiff peaks form and bowl is cool to touch, about 10 minutes. Switch to paddle attachment. With mixer on medium, add butter a few cubes at a time, beating well after each addition. Mixture may look curdled—keep beating until smooth. Add coconut extract and salt, beat until combined.
Finish Pastry Cream
Fold the ½ cup toasted coconut into the chilled pastry cream.
Assemble the Cake
Place one cake layer on a serving plate. Spread half the pastry cream over it. Add second layer, spread remaining pastry cream. Top with third layer. Apply a thin crumb coat of buttercream to the entire cake. Chill 30 minutes.
Frost and Coat
Apply a final layer of buttercream, smoothing with an offset spatula. Gently press the toasted coconut onto the sides and top of the cake, covering completely.
Decorate and Serve
Garnish with fresh edible flowers if desired. Slice and serve at room temperature.
Pro-Tips for Coconut Cake Perfection
- Use Full-Fat Coconut Milk: Light coconut milk won’t give the same richness or flavor. Use full-fat for best results.
- Toast Your Own Coconut: Pre-toasted coconut can be stale. Toasting your own ensures maximum flavor and crunch.
- Room Temperature Ingredients: Essential for a smooth, even cake batter.
- Chill Between Layers: A crumb coat and chill makes for cleaner frosting application.
- Swiss Meringue Buttercream: Don’t be alarmed if it looks curdled—it will come together with continued beating.
- Press Coconut Gently: Use your hands to gently press coconut onto the sides so it adheres without crushing the cake.
- Make Ahead: The cake layers and pastry cream can be made a day ahead. Assemble and frost the day of serving.
This Ultimate Coconut Cake is fluffy, creamy, and absolutely dreamy.
