The Best Coconut Cake

5 from 15 votes
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My special light and moist coconut cake with coconut cream frosting and fresh fruit is perfect for afternoon tea, birthdays, Mother’s Day, and other celebrations.

Coconut cake

This coconut cream cake is light and fluffy, with a moist coconut sponge and coconut cream frosting. I’ve even added a cheeky layer of fresh fruit and jam inside the cake; however, feel free to add your own favorite options.

Over the years, I’ve worked my way through a long list of coconut DIYs, including homemade coconut flakes, butter, oil, coconut cream, and more. This recipe is a great way to combine a few of those. However, feel free to use store-bought ingredients instead.

Watch the coconut cream video

Ingredients

Ingredients for coconut cake

Cake sponge

  • Plain flour
  • Eggs
  • Baking powder
  • Salt
  • Butter
  • Brown sugar
  • Lemon zest
  • Vanilla extract
  • Shredded coconut
  • Coconut milk
Ingredients for cake topping and filling

Fillings & Toppings

  • Strawberry jam (or use cherry, raspberry, or your favorite).
  • Fruits (blueberries, strawberries, kiwis)
  • Coconut cream
  • Coconut chips
  • Shredded coconut

How to make this coconut cake

Prepare the sponge batter: Preheat the oven to 350ºF/180ºC (fan-assisted). You will need two mixing bowls, one for the dry ingredients and one for the wet ingredients. Sift together the dry ingredients (flour, baking powder, and salt) into one of the large bowls.

In the other bowl, mix the softened butter, lemon zest, sugar, eggs, and vanilla extract. Then fold the wet ingredients into the dry ones until thoroughly combined. Next, add the shredded coconut and coconut milk and mix well.

Steps for mixing cake batter

Bake: Divide the batter equally between two greased 8″ tins. Bake in the oven for 30 minutes at 350ºF/180ºC (fan-assisted). To check that they are cooked through, use a toothpick or a knife to poke a hole through the center of the cake; it should come out clean.

Once the cakes are baked, set them aside and leave them to cool completely. I like to do this by removing them from their tins and leaving them on a wire rack so they cool faster.

Before and after baking a coconut cake

Prepare the coconut fillings: Start by finely dicing the fruit and preparing the coconut cream frosting. I prefer mine unsweetened, but you can add powdered sugar if you’d like it to mimic frosting. Alternatively, regular whipping cream is also an option.

For the fruit, I chose strawberries, blueberries, and kiwis, which are moisture-rich and may seep into the cake. Select your favorite fruits and finely chop them.

Assemble the cake: Cut the tops of the sponge cakes to level the surface. You can use a long knife or a cake leveler. Next, spread coconut cream on one sponge. For a lighter texture, whip the cream before applying it. Then, add a layer of fruit. Spread some jam on the second sponge. Place the second sponge over the first, jam-side down. Now you have a 2-layered naked cake with coconut cream and fruit filling.

Steps for adding frosting and berries to cake

Decorate the coconut cake: Lastly, decorate the cake by covering it with the remaining coconut cream. (Optional: Use a spatula for an even, smooth coverage.) Then, sprinkle some coconut chips or flaked coconut on top. Make sure to press some on the sides as well.

Finally, the coconut cake with fruit and coconut cream is ready. You can serve it right away, or if you refrigerate it, take it out 5-10 minutes before serving.

A slice of coconut cake

The fruit and jam will affect the cake’s moisture content and storage. For optimal results, store the cake in an airtight container in the refrigerator and eat within a couple of days. 

If you try this cake recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Coconut Cake

5 from 15 votes
By: Samira
My special light and moist coconut cake with coconut cream frosting and fresh fruit is perfect for afternoon tea, birthdays, Mother's Day, and other celebrations.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 small slices

Equipment

Ingredients 
 

Cake Sponge

  • 2 cups plain flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 250 g butter melted
  • 1/2 cup brown sugar
  • 5 eggs
  • 1 lemon zest
  • 1 tsp vanilla extract
  • few drops coconut extract optional
  • 1/2 cup coconut milk
  • 1 cup desiccated shredded coconut

Fillings

  • coconut cream optional
  • strawberry jam optional
  • blueberries optional
  • strawberries optional
  • baby kiwis or your favorite fruit

Toppings

  • coconut cream optional
  • coconut chips/shredded coconut optional

Instructions 

  • Preheat the oven to 350ºF/180ºC (fan-assisted).
  • Sift the dry ingredients (flour, baking powder, and salt) in a large bowl.
  • In another bowl, mix the butter, lemon zest, sugar, eggs, vanilla extract, and coconut extract if using.
  • Fold the wet ingredients into the dry ones until thoroughly combined. Add the shredded coconut and coconut milk and mix well.
  • Divide equally between two greased 8" tins and bake in the oven at 350ºF/180ºC (fan-assisted) for 30 minutes.
    To check for doneness, use a toothpick or a knife to poke a hole through the center of the cake; it should come out clean. 
  • Once the cakes are baked, set them aside and let them cool completely on a wire rack.
  • In the meantime, prepare the cake's filling and toppings. Finely dice the fruit and whip the coconut cream.
  • Cut the tops of the sponge cakes to level the surface. You can use a long knife or a cake leveler.
  • Spread some coconut cream on one of the sponges. Add a layer of fruit. Spread some jam on the second sponge. Place the second sponge over the first, strawberry side down (see video).
  • Decorate the cake by covering it with the remaining coconut cream. Use a spatula for an even smooth coverage (optional). If you want the coconut cream to be more like a frosting then feel free to add some powdered sugar. You can also sprinkle some coconut chips or flaked coconut on top and press on the sides.
  • The coconut cake can be served right away, or if it is refrigerated, it should be removed 5-10 minutes before serving. 

Video

Notes

Store the cake in an airtight container in the refrigerator and eat within a couple of days.
Course: Dessert
Cuisine: American, European
Freezer friendly: 2 Months
Shelf life: 2 Days

Nutrition

Serving: 1small slice, Calories: 230kcal, Carbohydrates: 19g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 85mg, Sodium: 247mg, Potassium: 64mg, Fiber: 1g, Sugar: 7g, Vitamin A: 465IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 15 votes (15 ratings without comment)

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