Triple Coconut Cake Recipe

SWEETENED SHREDDED COCONUT

Chop large coconut shreds into smaller, more manageable pieces. Smaller pieces blend better into the batter, creating a smoother texture and making the cake easier to slice. No one wants big, chewy strands of coconut in every bite. You can use a knife or pulse them briefly in a food processor, about 2–3 times.

CAKE BATTER

This recipe uses butter and oil. You can use any mild-tasting oil, like vegetable oil, or if you’re looking to up the coconut flavor, use coconut oil. In a bowl, beat oil, butter, and sugar until well combined. You can use a handheld mixer or a stand mixer.

MIXING THE BATTER: EGG YOLKS AND FLAVORINGS

Beat the egg yolks into the butter mixture (steps 1-3), scraping down the sides of the bowl to ensure everything is well combined. The egg yolks help tenderize the cake, adding richness and creating a soft, delicate crumb.

When it comes to flavor, I like to start with vanilla and then build from there. For this recipe, I used vanilla, almond, and coconut extracts, along with concentrated coconut flavoring (a little goes a long way), to really enhance the coconut flavor. Beat the extracts into the mixture (steps 4-8) until fully incorporated.

ADD DRY INGREDIENTS AND COCONUT MILK

This recipe uses low-protein cake flour (7-10% protein), which helps create a soft, tender crumb. For best results, I recommend sticking with cake flour or low-protein flour. Avoid using bread flour.

In a large bowl, sift together the flour, baking powder, baking soda, and salt, then whisk to combine (steps 1–3).

On low speed, add flour mixture, alternating with room-temperature coconut milk. (steps 1-5).

PREPARE MERINGUE

The addition of meringue not only makes the otherwise dense batter lighter and fluffier but also increases the cake’s volume. We’re going to prepare French meringue by beating egg whites with sugar until stiff peaks form. A lot depends on this seemingly innocent, light-as-a-cloud substance. Let’s remember to use a grease-free bowl and a wire beater. If needed, wipe them down with some vinegar or lemon juice. To get the most out of egg whites, I always add acidic ingredients such as cream of tartar, vinegar, or lemon juice just before turning on the mixer. Acidic ingredients help unfold (denature) the stiff protein chains, making egg whites easier to whip into a flexible, resilient foam. Gradually add granulated sugar and beat until stiff peaks are formed (steps 1-5).

FOLD IN THE MERINGUE

I need you to focus fervently on this next step: folding, folding, folding. It’s important to fold the meringue into the dense cake batter; don’t use a mixer. Do this by hand using a spatula. Start by adding a small portion of the meringue into the dense mixture. Gently fold it in. You’ll notice a dense mixture becomes lighter and more aerated. Then, fold in the remaining meringue (steps 1–3).

And now you can fold in chopped, sweetened, shredded coconut.

BAKE COCONUT CAKE

Divide batter into prepared cake pans. You can use 3 of 6-inch cake pans or 2 of 8-inch cake pans (steps 1-2).

Bake the cake in the preheated oven at 330F (165C), for 25-30 minutes or until a toothpick inserted in the center comes out clean.

TIP: To prevent over-browning, cover cakes loosely with aluminum foil.

Let cakes cool for 10-20 minutes, then invert cakes onto a work surface. Peel the parchment round and transfer the cakes to a cooling rack to cool completely.

TRIM THE CAKE TOPS

Trim the top of the cake with a serrated knife. Eat the scraps (steps 1-3).

CREAM CHEESE FROSTING

For the best results when making cream cheese frosting, use full-fat cream cheese. Unlike low-fat versions, it contains less water, making frosting thicker and more stable. I can’t stress this enough, but be sure all ingredients are at room temperature. Cold butter doesn’t cream nicely with cream cheese, unless you are looking for a lumpy frosting. I believe not. It happened to me before, and it’s not fun to use. In a large bowl, cream the butter first, then gradually beat in the cream cheese. Next, add the sifted powdered sugar, vanilla, and coconut flavoring, and beat until silky smooth. It takes about 5–6 minutes (steps 1–8).

FILL THE CAKE

I used a slightly tangy raspberry jam, but you can also use my Raspberry Cake Filling. Spread a thin layer of jam onto the cake layer, and then pipe or spread cream cheese frosting on the raspberry jam with a spatula. For a neater finish, pipe the frosting directly onto the jam layer. This makes it easier to smooth the cream cheese frosting without blending too much into the jam. Repeat until you use all the cake layers (steps 1-8).

CRUMB COAT

Crumb coating locks those loose cake crumbs so they don’t show up in the final frosting layer. Spread a thin layer of frosting on the sides of the cake. Use a spatula to smooth the sides and the top. Chill the cake for 1-2 hours before adding the final frosting layer (steps 1-3).

FROST THE CAKE

Frost the cake with the remaining cream cheese frosting. With a spatula, spread frosting on the sides and the top. Then, with a frosting smoother, smooth the sides the best you can. No worries if it’s not perfect; we will cover the sides with toasted coconut anyway (steps 1-8).

TIP: Sometimes cream cheese frosting becomes too soft. If that happens, pop it into the fridge for 20-30 minutes to firm it up slightly.

HOW TO TOAST COCONUT FLAKES

To garnish the outside of the cake, I used large unsweetened coconut flakes. They are so fun! Toasting transforms them from boring to exciting! It caramelizes the natural sugars, enhancing their flavor, making them crunchy, and giving them a beautiful golden color; perfect for an eye-catching finish.

• Preheat the oven to 350°F (180°C).
• Spread the coconut flakes in a single, even layer on a baking sheet.
• Bake for 5–8 minutes, checking halfway through and tossing the flakes to ensure even caramelization and browning.
• Once golden and fragrant, remove from the oven and let cool completely before using.
• You can prepare toasted coconut ahead of time—store it in an airtight container.

Tip: Coconut flakes tend to brown faster around the edges of the baking sheet, where they are dispersed in a thinner layer. Toss them well mid-baking for even color, crunch, and maximum flavor.

GARNISH WITH TOASTED COCONUT

Gently press toasted, cooled coconut flakes onto the sides and top of the cake. It’s okay if it looks a little messy. Imperfections are perfect!

COCONUT CAKE SUCCESS TIPS

MORE COCONUT RECIPES

• Coconut Lamingtons
• How to make Sweetened Shredded Coconut?via 80 Cakes
• Whipped Coconut Cream
• Double Chocolate Cherry Coconut Cookies
• Coconut Macaroons (with desiccated coconut)
• How to make Shredded Coconut from scratch? via Low Carb No Carb

COCONUT CAKE FROM THE PAST

Here is a variation of my coconut cake from 2013. I made it for a neighbor and decorated it with Swiss Buttercream and a pretty royal icing butterfly.

This recipe was originally published on March 30th, 2013. On April 12, 2021, I updated this recipe post with new step-by-step photos, written instructions, and a video.