Get a triple hit of coconut with this beautiful Coconut Lovers Dream Cake recipe. This heavenly light and moist coconut cake is not only covered in coconut, but it’s speckled with toasted coconut and iced with a coconut buttercream that’s simply divine.
I know that sounds like an awful lot of coconut, but the balance is just right.
A few months ago, I created my Chocolate Lovers Dream Cake. Which was a chocolate extravaganza.
With just one taste of this recipe, I knew what I was going to call this cake because it really is a coconut lover’s dream. The cake is a vanilla cake with a coconut undertones, a hint of citrus, and toasted coconut baked right in – giving it a lovely texture and flavors.
The butter cream is made with coconut cream as well as butter, making it a silky smooth with the perfect amount of sweetness. You get the bulk of the coconut flavor with the outside coating making this cake a perfect balance of flavor without tasting too tropical.
What gives this cake an extra lightness is whipping the egg whites and folding them in.
This cake keeps really well. I baked it and didn’t get to ice it for three days.
I’ll be honest, after I took the photos and tasted it, I couldn’t believe how moist and fluffy it still was. I only wish I got to taste it freshly baked! We ate it for the next few days and it never dried out! Five days after baking it was still just as good.
To keep the sweetness just right, I didn’t go nuts with the icing. It’s just covered before adding the layer of coconut.
It doesn’t have to be perfect. Any imperfections will be masked by the coconut the coconut coating.
To add the coconut to the sides, I places the cake on a turntable and just gently placed the coconut one handful at a time. It did make a huge mess and I’m guessing there could have been a better way, but whatever works right?
Coconut Lovers Dream Cake
- ½ cup butter
- 1 cup super fine/caster sugar
- 4 eggs at room temperature, separated
- 2 teaspoons vanilla bean paste or vanilla extract
- 3/4 cup canned coconut milk
- 1/4 cup sweetened shredded coconut
- 1/2 cup toasted shredded coconut
- 1 teaspoon lime zest
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tarter
- For the coconut butter cream:
- 1/2 cup butter softened
- 2- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1/2 cup canned coconut milk
- For the coconut coating
- 1 1/2 cups shredded coconut
Preheat the oven to 350F/165C
Grease two 8-inch round cake pans
Beat the butter and 3/4 cup of the sugar until light and fluffy.
Add the egg yolks beating well and scraping the bowl.
Beat in the vanilla, coconut, coconut milk and lime zest
In a separate bowl, sift the flour with the baking powder and salt.
With a wooden spoon, mix the flour into the butter mixture stirring gently (the batter will be quite thick).
In a separate bowl, beat the egg whites with the cream of tartar and remaining sugar until they form soft peaks.
Gently fold the whipped egg whites into the bake batter until combined.
Add the batter evenly into the prepared pans and bake 25-30 minutes or until a cake tester come out clean.
Cool the cakes in the pan for 20 minutes before turning onto a cooling rack until completely cool.
For the butter cream:
Beat the butter until light and fluffy.
Mix in 2 cups of the sugar. Followed by the coconut milk. If the icing is too thin, add more sugar until it's the desired consistency.
Place the first cake layer onto a cake plate and spread a thick layer over top. Place the second layer on top and cover both layers evenly with the remaining icing.
Coat the cake with the shredded coconut and serve.
NOTE: If the coconut cream is separated from the water the can use as much of the cream as you can without the water.