This moist Coconut Cake Recipe is filled with a sweet and tangy lemon curd, then coated with a light and fluffy coconut buttercream frosting and topped with a delightful pile of toasted coconut.
My super easy Coconut Cake Recipe is basically everything you love about Spring, wrapped up in cake form.
Coconut Cake Recipe
This coconut cake is moist and thick, yet still light and airy in texture. I used a boxed white cake mix but infused the cake with three types of coconut. I substituted the water for coconut milk, enhanced the flavor with a teaspoon of coconut extract and then plumped it up with a handful of shredded coconut.
Ingredients for Coconut Cake
Here’s a basic run down of the ingredients you’ll need in order to whip up your very own coconut cake at home. As always, the full list of ingredients is located in the printable recipe card below.
- White Cake Mix
- Coconut Milk – the kind from the can (full fat is recommended)
- Coconut Extract
- Shredded Coconut
- Lemon Curd – found near the jams and jellies
- Egg Whites
- Butter
- Powdered Sugar
- Easter Candy – for decorating if desired
How To Make Coconut Cake
You’ll want to make sure to bake the cake slightly longer than a normal box cake, due to the heaviness of the coconut milk. But the end results are simply stunning.
Mix the cake batter
Start by combining the boxed cake mix, along with the egg whites, oil, and coconut milk in a large bowl and beat for 30 seconds, then increase the speed and continue beating for an additional 2 minutes.
You’ll want to make sure the batter is nice and fluffy.
Stir in the coconut extract as well as the shredded coconut.
Bake Cake
Divide the cake batter among 2 x 9″ round cake pans or 3 x 8″ cake pans and spread out the batter. The coconut cake batter will be thick.
Bake the coconut cake for 30 to 33 minutes, or until the cake springs bake lightly when touched in the center.
Make Coconut Frosting
While the cake is cooling, you can prepare the simple coconut buttercream frosting.
Starting with room temperature butter, add in a pinch of salt and beat until the butter is light and fluffy.
Add in the coconut milk and coconut extract along with the powdered sugar and whip until the frosting becomes airy and smooth. Whip in more coconut milk to thin frosting if desired.
That frosting you guys… I could eat it all by itself. It’s a classic buttercream frosting but I switched out vanilla extract for coconut extract and instead of whipping in heavy cream, I added full fat coconut milk. It’s light, fluffy and filled to the brim with that nutty coconut flavor.
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Make Ahead and Storage
This coconut cake can easily be prepared in stages, allowing you to make and assemble it in advance of when you need it.
The cake layers freeze very well, making it super easy to frost and decorate. Wrap the cake layers tightly in plastic wrap and then foil before freezing. Cake layers can be frozen for up to 3 months.
Toasted coconut can be prepared ahead of time and stored in an air tight container until ready to use.
Buttercream frosting can last for up to 7 days when stored in the fridge. Before frosting, allow it to come to room temperature again, then beat with a mixer till spreadable.
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More Coconut Desserts
I’m a huge fan of coconut! It’s sweet and nutty and goes great with fruity flavors or even chocolate and nuts. Here are a few more of my favorite coconut treats I think you’ll enjoy…
Layered Cakes that impress
I love making layered cakes for special occasions, but they are also just fun to make and enjoy any time of the year. Here are a few more fun and tasty cake recipes…
- The BEST Chocolate Cake
- Dulce de Leche Chocolate Cake
- Ombre Layered Cake
- Homemade Ice Cream Cake
- American Flag Cake
I can’t wait for you to give this super easy Coconut Cake Recipe a try! I know you’re going to love it as much as we do!
Coconut Cake Recipe
Ingredients
For the Cake:
- 1 box of white cake mix, plus the egg whites and oil required for baking
- 1 cup full fat coconut milk
- 1 tsp coconut extract
- 1 1/2 cup shredded coconut, divided
- 20 oz. lemon curd
For the Frosting:
- 1 cup butter, softened
- pinch salt
- 1 tsp coconut extract
- 2 1/2 cups powdered sugar
- 2 to 3 tbsp full fat coconut milk
optional toppings:
- peeps
- chocolate eggs
Instructions
- Preheat oven to 350 degrees F. Lightly grease two 8 inch cake pans and line the bottoms with parchment paper.
- Combine the cake mix, coconut milk, egg whites and oil in the bowl of your stand mixer and beat on low for 30 seconds, then medium for 2 minutes. Add the coconut extract and 1/2 cup of shredded coconut to the batter, stir to combine. Divide mixture between the two pans (batter will be thick), and spread evenly. Bake for 30 to 33 minutes, or until cake springs bake when gently pushed. Let cool for 15 minutes in pan before placing on wire rack to cool completely.
- Meanwhile spread the remaining 1 cup of shredded coconut on a parchment lined baking sheet and bake at 350 degrees for 6 to 7 minutes, stirring halfway through. Remove from oven and let cool.
- Once cake is cool cut each layer in half* (I froze my layers to make them easier to cut). Spread 1/3 of the lemon curd on each layer, then top with the last layer of cake.
To make the Frosting:
- Combine the butter and pinch of salt in the bowl of your stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the coconut extract and powdered sugar, then start the mixer on low speed until the butter mixture absorbs the sugar. Add two tbsp of coconut milk and turn the speed up to medium/high and beat for 2 to 3 minutes. If the frosting needs to be thinner, add more coconut milk and continue beating until combined.
- Frost the layered cake and then top with the toasted coconut and optional toppings if desired.
Hi! I totally want to make this for Easter!
Quick question – I don’t know why I am not understanding. Ha! So excuse me if this is a silly question!! Haha You mention cutting the two layers in half, then you will get 4 layers. But when the cake is complete won’t it just be a “half” cake rather than a full cake? …. I’m sure I’m reading this wrong but wanted to check!
You’ll want to slice the cakes horizontally, not vertically. You’ll bake two round cakes, cutting each round into two (creating a total of four round layers).
Can I use 2 9-inch pans and make it a 2-layer instead of 4?
I was looking for something to bring to a welcome back party on Easter Sunday and found this recipe! I love the sweetness of coconut and the tartness of the lemon mixed together, and the peep on top just fits the Easter theme so perfectly! I messed up one of my three layers buy it falling in half, so we got to try the cake before we went to the party, so delicious. I made homemade custard from this recipe: http://www.epicurious.com/recipes/food/views/lemon-curd-104568. Didn’t have any coconut extract but it was still perfect! THANK YOU!
I’m new to your blog and now feel like I can’t live without it!!! Your recipes are just my style, creative, simple and delicious!
Thank you for all the inspiration!!!
Thanks Donna! I’m so glad you’re enjoying the recipes! 🙂
I have made all of the components for this cake and plan to put it all together tomorrow for my birthday. Now I just have to stop myself from eating all of the fabulous frosting and lemon curd before tomorrow morning! Thanks for sharing the recipe!
Yay! And happy birthday!! 🙂
Instead of making the frosting, can you substitute it for a cream cheese icing?
I think that would work just fine. 🙂
Mmmmm I just made this but in my house cakes don’t really get eaten, so I made coconut cupcakes filled with the lemon curd. Was delicious! Thank you so much for the wonderful recipe. I was going to attach a picture but it won’t let me.
Love that you made this into cupcakes!
How did you fill the cupcakes? I am making carrot cake cupcakes for Easter and this would be a great addition to desert! I have never made filled cupcakes, can you elaborate?
The recipe called for egg whites, my cake mix calls for whole eggs. How many egg whites?
is the coconut sweetened or unsweetened. Any hints on what to use to cut the cake. It looks wonderful, I love the idea of lemon and coconut
The coconut is sweetened.
Wow. This cake looks absolutely divine. Thanks for sharing!
This cake is so heavenly! The lemon curd is so mouth-watering. The whole cake itself is very mouth-watering! The combination of lemon and coconut is just outstanding!
Thanks Maureen! 🙂
Oh gosh, this cake sounds so delicious! I would probably make the cake from scratch instead of a box mix, but apart from that, it sounds right up my alley <3
You could definitely make the cake from scratch. I tried a few variations but found that the box mix just held up better. Maybe you would have more luck! 🙂 Thanks Kat!
Shawn, this cake is Easter perfection! Love the combo of lemon and coconut.
Thank you Annalise! 🙂
Um, first of all, I hope you ditched that friend – she’s no good if she teases you with a moist and fabulous coconut cake and then won’t give you the recipe! LAME. Second, I’d love ALL of this cake in my face right now. Like, now now. Give it to meeeee.
Don’t worry I have long since talked with this lady. And thanks! This cake is so wonderful, I know you’ll love it! 🙂
This reminds me of a “pie” my mother-in-law used to make for her older brother. It was homemade lemon curd sandwiched between layers of light meringue and then frosted with whipped cream. It was called “Kiss Pie” for a reason! I only ate it once, but it was delicious!
This version sounds absolutely decadent! Thanks for sharing!
That pie sounds amazing! Thanks Arjgn! 🙂