I’m a BIG coconut fan. I am half Grenadian in heritage so I think it’s in my blood. I love the subtle sweet taste of coconut as well as the richness. This cake uses both coconut milk and sweetened desiccated coconut. I’m crazy about it and I have managed to convert many coconut haters in my day with this delicious cake.
This recipe makes 6 lbs of batter. The perfect amount for my Beach Cake!
Let's Make a Coconut Cake!
Ingredients You Will Need:
1 ¾ cups salted butter, room temperature
2 ½ cups sugar
2 teaspoons vanilla
4 egg whites, room temperature
4 eggs, room temperature
2 1/3 cups unsweetened coconut milk
3 ½ cups flour
1 ½ tablespoons baking powder
1 ½ cups sweetened desiccated coconut
- Sift your flour and baking powder into a bowl and whisk in your desiccated coconut. Set aside.
- Cream your butter, sugar and vanilla at medium speed until light and fluffy, about 5-7 minutes.
- Add your egg whites and whole eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.
- Add your dry ingredients alternatively with your coconut milk. Begin by adding dry, then alternate with wet. Add the dry in four parts, and the wet in three.
Pour your batter into three 8” round cake pans lined with parchment paper.
Bake at 350º for 45-50 minutes or until a toothpick inserted in the centre comes out clean. Rotate your pans halfway through baking.
If you'd like to make this coconut cake in a different size or shape of pan, please consult my handy baking chart below. Keep in mind that this recipe makes 6 lbs of batter.