Sometimes our family eats eggs for breakfast, and sometimes we eat eggs cake (healthy). This coconut cake recipe is a little more decadent than our breakfast cake, so it's perfect for parties, birthdays and even Easter. It has a rich, golden color and is absolutely bursting with coconut flavor!
Coconut Cake with Swiss Meringue Cream Recipe
Coconut cake has become a spring dessert for many families. Most of these recipes call for ingredients like powdered sugar, all-purpose flour, vegetable oil, and lots of refined sugar. Or they start with a box mix. However, this recipe uses a mixture of coconut and almond flour instead of cake flour for a gluten-free and grain-free version. And instead of regular milk or heavy cream, we're using coconut milk.
The cake itself is of course dairy free, but the frosting is not. If you need a completely dairy-free version, then just use your favorite cream and add coconut extract. I like to use Swiss Meringue Buttercream here for a rich flavor and it has some protein thanks to the egg whites. Cream cheese cream is also delicious. Here is a natural dairy free dessert freezing option (use only for the top and middle of the coconut cake).
Coconuts and more coconuts
Unlike all those super white coconut cakes out there, this one has a beautiful golden hue due to coconut sugar used in both cake and frosting. I also use toasted coconut to decorate the outside, but you can use unroasted if you prefer. Coconut extract gives an even more intense coconut flavor to this cake.
While sweetened coconut flakes are a bit more moist, I prefer to use unsweetened. They taste just as good once they're in the cake and don't add a ton of refined sugar. The coconut pieces or flakes are long and make the cake a bit difficult to eat. An easy fix is to run them through the food processor first to chop them up.
Another tip is to use room temperature ingredients in the recipe. Mix better than cold for a better crumb.
Coconut Cupcakes
If you don't want to deal with cake layers, you can also do this on cupcakes. Simply pour the batter into a lined or greased pan and bake for about 22-25 minutes. The exact time will depend on your oven and how full your cake wells are. Cool and freeze, adding some coconut flakes on top for decoration
Another even easier option is to make a sheet cake. Line the bottom of your pan with parchment paper (or grease) and bake until done in the center. The exact baking time will depend on the size of the pan you use, but should be between 15 and 25 minutes. Once cooled, freeze and add your coconut pieces.
This gorgeous looking cake makes an elegant dessert that I feel good about serving to my family (and guests!).
Coconut cake recipe
This golden brown cake has a delicious coconut flavor. It's made with coconut sugar, coconut milk, coconut flakes and coconut extract!
To make the cake:
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Grease two 9-inch cake pans.
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Line the bottom of each baking sheet with a circle of parchment paper, then grease that as well. Leave it aside.
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Preheat oven to 350°F.
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In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
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In a stand mixer fitted with the coconut attachment, mix together the melted coconut oil, coconut sugar, eggs, sour sauce, vanilla extract, coconut extract, and canned coconut milk on medium speed until smooth. You can also use an electric hand mixer.
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Mix in the dry ingredients and the shredded coconut.
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Divide the cake mixture equally between the prepared pans and smooth it.
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Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and cool completely on a wire rack before frosting.
To make the frosting:
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Follow the directions for making Mocha Swiss Meringue Buttercream, but instead of adding instant coffee beans and melted chocolate at the bottom, add coconut extract.
To assemble the cake:
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Place one of the cake rounds, right side up, on a cake pan or serving dish.
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Spread about 1 cup of the buttercream over the top of the cake in an even layer.
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Turn the second cake upside down on top of the first.
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Frost the top and sides of the cake with the remaining frosting.
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If desired, garnish with additional coconut (plain or toasted coconut).
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Serve and enjoy!
Nutrition facts
Coconut cake recipe
Amount per serving (1 serving)
Calories 453
Calories from fat 333
% Daily Value*
Fat 37 g57%
Saturated fat 26 g163%
Trans fat 0.01 g
Unsaturated fat 1 g
Monounsaturated fat 3 g
cholesterol 77 mg26%
Sodium 96 mg4%
potassium 208 mg6%
Carbohydrates 26 g9%
Fiber 7 g29%
Sugar 11 gr12%
Protein 8 g16%
Vitamin A 189 IU4%
Vitamin C 1 mg1%
Calcium 79 mg8%
Iron 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
- I sometimes make a quick coconut cream frosting for the cake filling and use all the buttercream on the outside.
- Store leftovers in an airtight container in the refrigerator.
- Nutritional information does not include freezing.
Do you have a favorite cake recipe? Leave a comment and let us know!
