coconut cake recipe

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It's the perfect cake for any celebration!

Almond Joy Layer Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

sweetened condensed milk

(280 grams) sweetened shredded coconut

2-4 tbsp sliced almonds

(280 grams) butter

(237 grams) shortening

(1150 grams) powdered sugar

tbsp coconut extract

water

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

Almond Joy candy bars, optional

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

0. Add half of the powdered sugar and mix until smooth.

1. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

2. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

3. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
14

Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
15

Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
16

Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
17

Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
18

Add the final cake layer to the top of the cake.
19

Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20

Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21

Frost the cake using my tutorial for how to frost a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22.

se an offset spatula to create the stripes around the cake.
23.

et the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.
24.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
25.

se a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.
26.

llow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
27.

over well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Hi Lindsay !
first, your recipes is soooo good ! i really love the texture of your chocolate cake !!  For this one, the only thing is that i had waayy too much frosting left. But i used it for another cake ;). But for the cake itself, very good ! 
My question is, do you have any recipe without eggs ??? my daughter has an allergy :( 

thank you ! :)

I made this cake for my family and it was the best cake we’ve ever eaten! Thank you so much for this great recipe!

This chocolate cake recipe is really perfect! The moistest one I have ever made. I made a coconut Swiss buttercream with this instead of the American buttercream as the recipe is written, and it was perfect - and not overwhelmingly sweet. I also used unsweetened coconut flakes in the filling to cut down on some of the sugar that is already in the condensed milk. Would totally make this again.

https://www.youtube.com/watch?v=wkMuj8qFZBQ

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration! Recipe: https://www.lifeloveandsugar.com/almond-joy-layer-cake/

This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It&#x27;s a moist and flavorful sheet cake recipe that is ready in just a few minutes!

Coconut Sheet Cake

(18.25 oz) Betty Crocker white cake mix (plus ingredients needed to bake cake)

can cream of coconut (like Coco Lopez)

tub Cool Whip

Shredded Coconut, toasted

You&#x27;ll LOVE this super soft and moist coconut cake! Made with a simple vanilla cake and covered in an old-fashioned frosting recipe handed down from my grandmother!Be sure to check out the how-to VIDEO below the recipe!

Coconut Cake Recipe

unsalted butter (softened to room temperature)

canola oil or vegetable oil ((160 milliliters))

sugar ((400 grams))

sour cream ((240 grams))

vanilla extract

½ tsp coconut extract (optional,

all-purpose flour ((344 grams))

baking powder

baking soda

salted butter (softened (170 grams))

Tablespoons shortening (I use Crisco)

sugar

Tablespoons all-purpose flour

coconut milk (or you can use regular whole milk which

oz frozen fresh shredded coconut thawed

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.

In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.

Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.

In a separate bowl, whisk together your flour, baking powder, baking soda and salt.

Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.

In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.

Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.

Divide batter evenly into prepared cake pans.

Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).

Allow cakes to cool completely before frosting.

Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.

Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.

Add coconut milk and vanilla extract and stir to combine

Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.

Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.

Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.

Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.

Frosting

https://www.youtube.com/watch?v=ihcRxSUaQAA

An old-fashioned coconut cake recipe, made with a soft, 2-layer vanilla cake and iced with an old-fashioned frosting straight from my grandmother's cookbook.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/old-fashioned-coconut-cake

Ingredients
6 Tablespoons unsalted butter softened to room temperature
2/3 cup canola oil or vegetable oil 80ml
2 cup granulated sugar 400g
1 cup sour cream 240g
2 teaspoons vanilla extract
½ tsp coconut extract optional, if not using then use 1 Tbsp vanilla
2 3/4 cup all-purpose flour 344g
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 large egg whites room temperature (½ cup or 122g), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly.

FROSTING
3/4 cup salted butter softened (170g)
9 Tablespoons shortening I use Crisco
1 1/2 cups granulated sugar 300g
4 Tablespoons all-purpose flour because of recent risk of flour contamination, I recommend heat-treating your flour before using (make sure to let it cool completely before using
1 cup coconut milk or you can use regular whole milk which is what my grandmother uses (235ml)
3/4 teaspoon vanilla extract
18 oz frozen fresh shredded coconut thawed I’ve not had a lot of luck finding frozen coconut recently. You can substitute dried sweetened coconut, found in the baking section, instead. I usually only need about 3-4 cups and sometimes I will briefly pulse the shreds in the food processor to make them a little less stringy, though this is not required.

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Instructions

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.
In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.
In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.
Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
Divide batter evenly into prepared cake pans.
Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
Allow cakes to cool completely before frosting.

Frosting
Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.
Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.
Add coconut milk and vanilla extract and stir to combine
Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.
Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.
Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.
Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.
A Note on the Frosting:
For me, coconut cake just wouldn't be coconut cake without this old-fashioned frosting. However, I know it's not for everyone. This cake could also be covered with any of these frostings below, just make sure to cover with coconut shavings!

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The PERFECT soft and fluffy Coconut Cake

This is truly the best vegan coconut cake I've ever had! So moist and fluffy, and full of fresh coconut and vanilla with a dairy free coconut cream cheese frosting that just sets this coconut cake apart from the rest!

Super Moist Vegan Coconut Cake (Gluten Free Option)

cake flour, all-purpose flour

cup granulated sugar or coconut sugar (see Note)

tbsp baking powder

cup coconut

cup unsweetened applesauce, room temperature

cup vegan butter, softened (stand mixer method) or melted (by hand method)

tsp coconut extract

coconut shreds, unsweetened

vegan butter

vegan cream cheese

coconut cream

coconut

Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.

In a small bowl, melt the vegan butter or coconut oil and allow to cool for 10 minutes. Set aside.

In a large bowl, whisk together flour, sugar baking powder, and baking soda. Set aside.

In a medium bowl, add coconut cream, vegan butter or coconut oil, applesauce, vanilla, and coconut extract together. Mix until thoroughly combined.

Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut cream.

Divide the batter evenly into the cake pans.

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

No equipment version:

Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.

Next, you’ll cream together the softened vegan butter and sugar until the sugar dissolves into the butter about 3 minutes. I used the flat beater paddle. Scrape down the sides as needed.

Then add in the unsweetened applesauce vanilla and coconut extract, and continue to beat again on medium-low speed, then increasing it to medium speed until combine, scraping down the bowl as needed.

Gradually add in half of the flour mixture, followed by half of the coconut cream, and continue beating until the entire flour mixture and the coconut cream are in the batter. Beat until the dry ingredients are just incorporated, being careful not to over mix. Scrape down the sides as needed.

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Stand mixer or hand mixer version:

When ready to frost the cakes, add vegan butter and cream cheese to a large bowl or stand mixer and cream for 2-3 minutes.

Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.

Add in vanilla and 2-4 tablespoons of coconut cream or milk and continue to beat until desired texture.

In between each layer, add 1/8 cup coconut flakes. Frost the rest of the cake and top with coconut flakes. Slice and enjoy!

Vegan Coconut Cream Cheese Frosting

Looks divine! I’m going to make this for the weekend. Thank you.

This cake is sooooo yummy! I'm a coconut freak so I could basically eat this every day, but my non-vegan family loved it just as much! Thank you for this amazing recipe (and all of your amazing recipes haha) :)

Hi Britt, this looks absolutely incredible and definitely mouth watering 😍 I want to surprise a friend for his birthday with this cake because he loves coconut. So would it be ok to prepare the cream/frosting the day before and store it in the fridge? Also I thought about adding some vegan (white) chocolate chunks to the batter... do you think that could work?

This is a good recipe, I am more interested in lowering my carbs/gluten so I used equal parts: coconut flour, Einkorn flour and gluten free flour. {Bob's Red Mill} Worked out very well! I wished I had coconut extract though, but I used room temp. coconut oil instead of vegan butter and that turned out very good as well and gave it a bit more coconut flavor. Super moist texture, I used 3 round cake pans greased with coconut oil. I will keep this recipe and maybe change up the flavors in the future. Maybe lemon poppy seed! !

I loved the cake! I've Celiac disease and I looooove desserts so I'm always looking for new recipes and not always turns that okay so now that I found the banana diaries I can't wait to bake all the recipes and eat them all hahaha.

Thank you for the recipes and the work behind because it's not always easy to bake vegan or gluten free without losing the good taste.

The taste of this cake is delicious! Mine is a cautionary tale for future bakers. I substituted coconut flour in instead of regular baking flour, 1:1. Because of this the cake was dense, crumbly and didn't cook at all. I made a load and I doubled the baking time but still, because of the dry and oily nature of coconut flour, the cake didn't "bake" as such, and slacked in the middle. Google how to substitute coconut flour for other flours if you must. I personally will never do that again. It's texture lends to dry stuffs like biscuits and bars. Excellent recipe, and I look forward to attempting it again

This is hands down the BEST Coconut Cake recipe you&#039;ll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist!

The Best Coconut Cake You'll Ever Make

White cake mix (15.25 oz each)

Sour cream

Vegetable oil

Eggs

Cream of coconut (such

Coconut extract (optional)

Cream cheese (use a block NOT whipped)

Milk (See note 1 below)

Powdered sugar

Vanilla extract or coconut extract

coconut ((about 24 oz))

Heat oven to 350&#176;F

Prepare three 9 inch cake pans by lightly greasing and then dusting with flour. Cut a piece of parchment paper to fit the bottom of each pan.

Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. For a little extra boost of coconut flavor you can add 2 tablespoons of coconut extract (optional).

Divide cake batter evenly between the three prepared 9” pans. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes. You may have extra batter.

Place pans in the oven and bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.

Remove the pans from the oven and let the cakes cool in the pan for 5-10 minutes. Then remove the cakes from the pan and let them cool on a wire rack until room temperature.

Cake

Whisk powdered sugar and cream cheese together in the bowl of your mixer.&nbsp;

Add vanilla or coconut extract and keep whisking.

Test the consistency. The frosting should be thick but spreadable. If it is too firm add a small amount of milk and whisk again. See note #1.

Remove the parchment paper from each layer of cake.

Place one cooled cake layer on a cake board (this will make it easier to move cake to the freezer. If you are not freezing it you can skip this step). Frost the top of the layer and place the second layer on top. Frost the top of that layer and place the third and final layer on top. 

Frost the top and sides of the cake.

Press coconut into sides and onto top of cake.

Once cake is frosted wrap it in a layer of plastic wrap and then a layer of aluminum foil and place in the freezer. Take it out to thaw at least 4 hours before you are ready to serve.

Assemble Cake

https://content.jwplatform.com/videos/OsdIgSDi.mp4

This is hands down the BEST Coconut Cake recipe you’ll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist!

This Perfect Coconut Sheet Cake is a light fluffy coconutty cake, paired with a equally fluffy coconut buttercream and topped with toasted coconut.

Perfect Coconut Sheet Cake

unsweetened coconut flakes, divided

buttermilk

cake flour*

unsalted butter, softened

coconut extract

butter, softened

milk or coconut milk**

confectioners’ sugar

For the cake: Preheat oven to 350-degrees F....

For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan.

Toast coconut flakes until slightly golden.

Stir 1/4 cup toasted coconut flakes into buttermilk;...

Stir 1/4 cup toasted coconut flakes into buttermilk; set aside.

Whisk together cake flour, baking powder and salt....

Whisk together cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat together the softened butter and sugar for 2 minutes on medium speed, scraping down bowl at least once. Add eggs and beat for another 2 minutes, scraping down bowl at least once. Beat in vanilla and coconut extract until smooth.

Alternate adding flour mixture and buttermilk/coconut flake mixture...

Alternate adding flour mixture and buttermilk/coconut flake mixture into the butter/sugar mixture, stopping to scrape down bowl as needed; mix until just combined.

Spread batter evenly into prepared 9x13-inch baking pan....

Spread batter evenly into prepared 9x13-inch baking pan. Bake until wood toothpick or cake tester comes out clean, about 30 minutes. Allow cake to cool.

For the frosting: Beat all frosting ingredients until smooth....

For the frosting: Beat all frosting ingredients until smooth. Add more milk/coconut milk or confectioners’ sugar as needed to achieve desired consistency.

Frost cake and top with remaining toasted coconut...

Frost cake and top with remaining toasted coconut flakes.

This delicious made-from-scratch coconut cake is infused with natural coconut flavor, and topped with a sweet-tangy cream cheese frosting.

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