Sometimes our family eats eggs for breakfast, and sometimes we have (healthy) cake. This coconut cake recipe is a little more decadent than our breakfast cake go-to so it’s perfect for company, birthdays, and even Easter. It has a rich, golden color and it’s absolutely packed with coconut flavor!
Coconut Cake Recipe With Swiss Meringue Buttercream
Coconut cake has become a springtime dessert staple 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 off with a box mix. This recipe though uses a blend of coconut and almond flour instead of cake flour for a gluten and grain-free version. And instead of regular milk or heavy cream, we’re using coconut milk.
The cake itself is naturally dairy-free, but the frosting isn’t. If you need a completely dairy-free version then just use your favorite frosting and add coconut extract. I like using Swiss meringue buttercream here for a rich flavor and there’s some protein thanks to the egg whites. Cream cheese frosting is also delicious. Here’s a dairy-free, naturally sweetened frosting option (just use it for the top and middle of the coconut cake).
Coconut and More Coconut
Unlike all those super-white coconut cakes out there, this one has a lovely golden hue due to the coconut sugar used in both the cake and the frosting. I also use toasted coconut to decorate the outside, but you can use untoasted if preferred. Coconut extract yields an even more intense coconutty flavor in this cake.
While sweetened coconut flakes are a little more moist, I prefer to use unsweetened. They taste just as good once they’re in the cake and it doesn’t add a ton of refined sugar. Coconut shreds or flakes are long and make the cake a little awkward 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. They mix together better than cold ones for a better crumb.
Coconut Cupcakes
If you don’t want to deal with cake layers you could also make this into cupcakes. Simply pour the batter into a lined or greased cupcake pan and bake for about 22-25 minutes. The exact time will depend on your oven and how full your cupcake wells are. Cool and frost, adding some coconut shreds to the top for decoration
Another even easier option is to make a sheet cake. Line the bottom of your sheet pan with parchment paper (or grease it) and bake just until done in the center. The exact bake time will depend on what size pan you use but should be between 15 and 25 minutes. Once it’s cooled frost it and add your coconut shreds.
This gorgeous looking cake makes an elegant dessert that I feel good about serving to my family (and guests!).
Coconut Cake Recipe
Servings
Ingredients
Cake Ingredients
- 1¼ cup almond flour
- 1 ⅓ cup coconut flour
- 1½ tsp baking powder
- 1 dash salt
- ¾ cup coconut oil (or unsalted butter, melted)
- 1 cup coconut sugar
- 5 large eggs
- ¾ cup sour cream (or 4 additional eggs)
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 can coconut milk (about 1½ cups)
- 1 cup unsweetened shredded coconut (chopped fine in a food processor)
Frosting Ingredients
- 1 recipe Swiss meringue buttercream
- 1 tsp coconut extract
Instructions
To Make the Cake:
- Grease two 9-inch cake pans.
- Line the bottom of each cake pan with a circle of parchment paper and then grease that too. Set aside.
- Preheat oven to 350°F.
- In a medium-sized mixing bowl, stir together the almond flour, coconut flour, baking powder, and salt.
- In a stand mixer with the paddle attachment, mix together the melted coconut oil, coconut sugar, eggs, sour cream, vanilla extract, coconut extract, and canned coconut milk on medium speed until smooth. You can also use a handheld electric mixer.
- Stir in the dry ingredients and chopped coconut flakes.
- Divide the cake batter evenly between the prepared pans and smooth.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely on a wire rack before frosting.
To Make the Frosting:
- Follow the instructions for making Mocha Swiss Meringue Buttercream, but instead of adding instant coffee granules and melted chocolate at the end, add coconut extract.
To Assemble the Cake:
- Place one of the round cakes, right side up, on a cake stand or serving dish.
- Spread about 1 cup of the buttercream on top of the cake in an even layer.
- Flip the second cake upside down on top of the first.
- Frost the top and sides of the cake with the remaining frosting.
- Decorate with additional coconut (plain or toasted coconut) if desired.
- Serve and enjoy!
Nutrition
Notes
- I sometimes make a quick coconut cream cheese frosting for the filling of the cake and use all the buttercream on the outside.
- Store any leftovers in an airtight container in the fridge.
- The nutrition data does not include the frosting.
Do you have a favorite cake recipe? Leave a comment and let us know!
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