I just finished this book called The Coincidence Of Coconut Cake about a chef and her romance/restaurant dramas. All I could think about while reading it is that I’d love to master a really kick ass coconut cake like she does in the novel. So this started the wheels rolling and I created what I’d like to think of as the bestest ever coconut cake. It’s light and not crumbly, and has an awesome though subtle coconut flavor. The cake alone is great, but the frosting adds another dimension to it. I’d have to say I’m pretty in love with this cake. I’m thinking of making it again soon because it’s that crave worthy. If you’re a cake fan or a coconut fan—this is your next dessert to make at home!
4 eggs, separated
1/2 cup (1 stick) butter, softened
1/4 cup milk
2 1/2 cups ap flour
1 3/4 cups white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp coconut extract
1/2 tsp vanilla extract
1 cup thick coconut cream (I use Trader Joe’s extra thick coconut cream in a can)
1/4 cup canola oil
Spray for baking dish
1 Bundt cake dish or 9×13 baking dish or 2 9-inch rounds
Large mixing bowl
2 medium mixing bowls
Electric hand mixer or standing mixer
Preheat oven to 350 degrees. Spray your preferred baking dish with canola oil spray.
Using the mixer, cream together the softened butter and sugar. Add in yolks and coconut cream. Continue to mix. Then add in both extracts, milk and oil. Mix until just combined.
In separate bowl whisk the egg whites until almost stiff. Set aside.
In the other medium bowl, add all the dry ingredients left: flour, baking powder, baking soda, and salt. Mix and then slowly add to the wet ingredient bowl, while mixer is on. Once it is all combined and you have scraped down the sides of the bowl with your spatula, begin to fold in the egg whites. Fold in until well combined—you do not want to see any white foam left.
Pour batter into your prepared baking dish. Place in the oven and bake for 30 to 40 minutes depending on which baking dish you chose. Check after 30 minutes. Cake is ready when a toothpick inserted into the middle comes out clean or when the top is golden and it is spongy to touch. Remove from oven and set aside to cool. Begin the frosting. See recipe below.
Coconut Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
4 tbs coconut cream, extra thick (should be leftover from the can)
1/2 tsp of coconut extract
Pinch of salt
2 cups of confectioners sugar
3/4 to 1 1/4 cup shredded sweetened coconut for decorating (optional)
In a medium bowl, add the cream cheese and butter. Using a hand mixer or standing mixer, mix until well combined. Add your coconut cream, coconut extract, and pinch of salt. Mix again. Then while mixer is on, slowly add your confectioners sugar. Taste frosting to make sure its your intended sweetness. If you prefer it sweeter, you can add 1/3 cup more confectioners sugar. Once cake is cooled completely, frost the oustide and add the shredded coconut to decorate. I put mine on the outside of the bundt cake but you can cover the whole cake or whatever you prefer.
Enjoy this cake! It was devoured in our household. It really is the BEST coconut cake ever! So delicious! xo
Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.
Visit Jamieson Van Loan’s website TheFijianChef.com.
Try Jamie’s other recipes:
Corn and Kale Quiche
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Balsamic Strawberry Shortcake
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos