This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.
I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: By following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, or chocolate buttercream. Add raspberry cake filling between the layers or drizzle salted caramel on top! With so many ways to customize, this coconut cake is always a crowd-favorite when looking for Easter dessert ideas.
Coconut Cake Video Tutorial
This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite and is sure to be one of your favorite spring dessert recipes and Easter brunch recipes. Talk about a show stopper!
How to Make Coconut Cake
I adapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, espresso cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.
Your coconut cake journey begins with two mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and sweetened shredded/flaked coconut. That’s it! Your coconut cake batter is ready to bake.
Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter, and remember that room temperature is cooler than you think.
Another tip: Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
Use These 6 Power Ingredients
Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.
- Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. We use whole eggs in my coconut Easter cake which is much more dense, like a pound cake. To keep this coconut cake light and fluffy, use only egg whites. We’ll add the moisture back in with sour cream.
- Sour Cream: The moist maker! This cake melts in your mouth.
- Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use the refrigerated coconut milk beverage that comes in a carton, because the two are very different.
- Sweetened Shredded Coconut: I recommend using sweetened shredded coconut, also called sweetened flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.
Coconut Cream Cheese Buttercream Frosting
What do you love about vanilla buttercream? It’s buttery, sweet, and smooth.
And what about cream cheese frosting? It’s creamy, silky, and tangy.
Let’s combine the two, then add coconut milk and coconut extract. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)
If you prefer a non-cream cheese option, use my vanilla buttercream instead—use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
How to Frost a Layer Cake
Alright, let’s do this.
- Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!
- If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.
- Choose a serving plate, cake turntable, or cake stand. Here is the cake stand I use in these pictures!
- Place the bottom layer on the cake stand. Using an icing spatula, spread 1 and 1/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.
- Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.
- Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
- Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.
- Divide the remaining frosting in half. (Just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.
- Wipe any excess frosting off of the cake stand.
You can watch me decorate this coconut cake in the video tutorial above. Don’t stress; if you take your time and make sure the cake layers are totally straight, you’re all set.
But I Don’t Want to
Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.
What About the Buttercream Roses?
Let’s give my assistant, Stephanie, a round of applause. This was her first time making “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream and add 1 extra cup of confectioners’ sugar. You need very stiff buttercream for these roses. You also need small squares of parchment paper and:
Loosely cover the roses, then freeze or refrigerate them until ready to decorate, up to 1 week. No need to thaw prior to decorating the cake. Peel off parchment square and place the buttercream rose on the cake. If you’re traveling with the cake, I recommend securing the roses with a tiny dollop of cream cheese buttercream underneath.
Looking for something easier? Use Wilton 1M piping tip for these easy two-toned frosting buttercream roses.
More Classic Cake Recipes
Flavor is the name, moist is the game. These are some of my favorite classic cake recipes!
- Pound Cake
- Vanilla Cake
- Carrot Cake
- Red Velvet Cake
- Strawberry Cake (made from real strawberries)
- Lemon Blueberry Cake
- Chocolate Cake
Coconut Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Ingredients
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21–23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with second cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial. See blog post above about buttercream rose decoration.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for about 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 9-inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. For best success, I recommend using fresh eggs instead of carton egg whites. (Using an egg separator is really handy!) Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found in the grocery store near the Thai food products. Do not use refrigerated carton coconut milk beverage. You need 1 cup for the cake, not the entire can. You use 2 more Tablespoons in the frosting.
- Sweetened Shredded Coconut: I recommend using sweetened shredded/flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
- Cream Cheese: Use brick cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
- 9×13-Inch Sheet Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 2-Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour); use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 2–3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
Keywords: cake, coconut cake, coconut
Unbelievably amazing! My daughter in law said they would be happy to take half of the cake home, and that never happens, thanks for making me the hero this Easter!
★★★★★
Third time I made this and for some reason my batter wasn’t curdled and wasn’t as thick as it was previously…was my butter too soft? It still tasted amazing!! I also ran low on frosting and make this into a naked cake with the coconut only on top—it was beautiful!
★★★★★
Making this again for Easter this year. So delicious and always a hit. If you’re making scalloped potatoes to go with ham at Easter – consider adding the yolks to that recipe!
My cake did not rise!! Don’t know why. I followed instructions. 🙁
Should I refrigerate the batter in between cupcake bakes? I only have one pan for 12 cupcakes..
Hi Elizabeth, you don’t have to!
I have loved this recipe and I’m making it for a gathering this weekend. I accidentally added 2 cups of coconut to the cake batter as I was reading the instructions and scrolling back up to the ingredients to double check measurements (I got 2 cups from the icing recipe). Anyway, what do you think it will do to the recipe? Should I plan to start over?
Hi Alissa, you can certainly reduce the coconut on the outside of the cake if you’d like. The texture of the cake might be a bit off with the added coconut in the batter, but we hope you still enjoy this cake!
My son is highly allergic to dairy and every time I try to substitute non-dairy butter in recipes that look amazing, they turn out awful. The non-dairy butter turns liquidy when beat with a mixer and the cakes or cookies end up dense, flat and chewy. Does anyone have any idea what I could use please??? I am tired of cake mixes and would like to avoid the anaphylactic shock as well : (
Hi Bess, unfortunately we do not have much experience baking with dairy-free butters, but perhaps another reader who has done so can chime in. And if you’re interested, here are all of our dairy-free recipes. Hope you can find one for your family to enjoy!
Maybe try crisco? (Shortening) you won’t get the rich flavor, but texture should be similar. Crisco now sell blocks that can be easily cut up for baking measurements.
Hi Bessie! I struggle with dairy issues as well and have found that Country Crock’s Plant Based Butter with Olive Oil Sticks are the closest thing to regular butter whether I’m baking with it or making buttercream. It does soften faster than regular dairy butter, so keep that in mind when bringing it to room temp. If it’s too soft I’ve noticed my buttercream gets a little soft. I’ve also had success with Earth Balance Vegan Butter Sticks when I can’t find Country Crock. You might also try popping your unbaked cookies in the fridge for 5-10 minutes before baking them – that little bit of chill can help keep the butter from getting too warm too quick. I hope this helps! Happy baking!
Sally I am asking a dumb question I feel but here goes just so I don’t mess this up after all the effort. Can I assemble the cake and leave out in airtight container overnight or does the frosting have to be refrigerated? Last time I made cakes and didn’t frost until the next day I dried out the cakes. I am traveling with the cake and am not sure if the fridge at my mothers will have room for my cake.
Hi Blair, normally there isn’t an issue leaving traditional buttercream at room temperature overnight, but since there is cream cheese in this frosting, it’s best to keep it in the refrigerator. Hope this helps!
Yes thanks so much for the quick response!
Can you send a recipe on how to make a one layer coconut cake out of this recipe?
Hi Lisa, you could halve the recipe and place the batter in one 9-inch round pan. Bake for about 24–26 minutes or until a toothpick inserted in the center comes out clean.
Wonderful! This cake was a big hit and I will definitely be making it again – and again! Just a funny side note… if you are using it for a birthday cake and you put candles on it and then blow them out be prepared for a coconut explosion! It was funny and just a bit of a mess which means we will be talking about it forever! Thank you!!!
★★★★★
Hi Sally, I like to
measure my ingredients when possible as you have in your recipe. However is 285 gms equal 2 1/2 cups of cake flour? Can you check this over? I was planning on baking this cake for Easter
The measurements are correct – happy baking!
Love this cake so very much! Sweetened shredded coconut is very expensive and only available imported/online in the UK (I paid the equivalent of $15 for a 7oz bag of Bakers last time I splurged for it)—any advice for adapting to use the unsweetened coconut we find on our shelves here to get a similar result?
★★★★★
Hi Josh, Unsweetened coconut will work just fine in this cake. It will still be plenty sweet!
I cheated and used egg whites from a carton and it did make a difference – a thinner cake, not nearly as fluffy. Taste was still good. Nothing fantastic but I’m not a coconut fan, others loved it, and I didn’t make it for myself, so there’s that! Definitely fun coating it with coconut and decorated it with jelly beans and very cute.
★★★★
I’m excited to try this recipe but haven’t asked to make this in the shape of a bunny…will the rounds hold up if I have to cut them and then ice the sides?
Hi Megan, This is a very delicate cake so we are unsure if it would hold up to being carved. If you wish to try it, make sure the layers are just baked through and not over baked at all, as over baking (even just a minute or two!) can dry out the cake and make them a bit more crumbly and delicate. Let us know if you give it a try.
I used this recipe for a bunny cake last year! I had to come back to it because everyone loved it so much haha
It is pretty delicate, but I didn’t have any significant trouble. I think I used a piping bag to get the frosting on the sides, since it was going to get smooshed down with the dried coconut anyway.
★★★★★
I made the coconut cake in a 9 x 13 pan. That worked great. I will say that the frosting is likely double the amount needed for the cake prepared this way. Luckily, my Mom also made a sheet cake and the frosting recipe was enough for both cakes plus+++. I also find that I’m not a huge fan of buttercream and buttercream/cream cheese frosting – – – very, very rich. So, maybe my next try will be a sheet cake with a simple frosting and coconut. The cake was delicious. I love your recipes and bake for a farmer’s market. Specialties are scones, pies, and jam with occasional bar cookies. Always loved by customers. Thanks for all the recipes and creative ideas.
I am not a big review writer but I had to say this recipe is not just delicious, but flexible…I was in a hurry and before I knew it had dumped in the whole can of coconut milk. I was kind of staring at it wondering if I would have to start over, but I just didn’t have time, so I threw in a few more handfuls of shredded coconut and hoped for the best and it was still amazingly delicious with a wonderful soft texture. I have made it before but can’t quite tell if it was better before or not. Though I can say in the past I remembered to put the coconut in the food processor but didn’t have time this time and you could tell the difference -it really helps to put it in the food processor! Thanks Sally for all your amazing recipes!
Sooo delish! I made it at Christmas and did 2 layers with a cranberry filling. It was incredibly yummy. For Easter I am going to use lemon curd for the filling. I can’t wait!
I hadn’t made a coconut cake before but this one was amazing! Coconut was subtle and delicious! Didn’t want to mess around with tiers so did the 9×13 pan. Crumb was great and I used toasted coconut to decorate the top. So tasty! Thanks so much!
★★★★★
So happy to read this, Brook!
Can’t wait to make this for Easter. Can I use canned cream of coconut instead of canned coconut milk?
Hi Kathy! You really need canned coconut milk for this recipe. Hope you love it!
This recipe is a disaster in the making. Do NOT follow this person’s recipe. I followed it to a T and wound up with a broken mess of a cake. Please do your own experimentation.
★
I dream about this cake!!! I’ve made it twice, so yummy and moist. My family loved it too.
★★★★★
I’m obsessed with this cake! I make a passion fruit custard between the layers, but use the cream cheese frosting on top, I find that 5 cups is too sweet for me. I stopped at 4, but still found it too sweet. Is it possible to fix this and temper the sweetness without starting over on the frosting?
Hi Vee, so glad you love it. A pinch of salt in the frosting can work wonders!
Having problems finding can coconut milk
Hi Sandy, canned coconut milk is imperative for this recipe. You can typically find it in the Asian food aisle of grocery stores. Online is another option!
Hi! In the printed recipe it references 3 layers in “assemble and decorate” but gives instructions for making a 2-layer cake in 9in pans. Can this recipe make a 3 layer cake or just 2? Excited to try this for my daughters birthday. Thanks!
Hi Sarah! This recipe above is for a three layer cake. In the recipe notes, we give alternate instructions if you wish to make a two layer cake instead. Happy baking!
Hi I have asked this question previously but had no response as I live in the UK I can’t get cake flour can I use self raising instead
Hi Linda, no, do not use self raising in this cake. Instead, you can try this cake flour substitute.
I love this recipe it tastes amazing and it so moist; thank you. I’m even using it for one tier of my wedding cake. However, I’m having problems with the cake sticking to the sides of the pan. The cake does come out of the pan fine, but the sides are moist-crumbly. I’ve done a few trials with lining the pan with cake spray/ parchment/ butter and flour. Also tried leaving the pan in different times to allow to cool. Tried sliding around edges with a palette knife as well. I think the mix is maybe just very moist? Any ideas as I want to get it perfect! 🙂
★★★★★
Hi Chantal, It is a very delicate cake, so you’ll certainly want to be very careful when inverting and stacking the layers. Make sure the layers are just baked through and not over baked at all, as over baking (even just a minute or two!) can dry out the cake and make them a bit more crumbly and delicate, especially along the edges. Using parchment paper rounds and plenty of non-stick spray, as you mention, is helpful, too. We hope it’s a big hit at your wedding!
Another Winning Recipe!
I made this in a 9×13 pan and halved the frosting recipe, which generously covered the cake. Thank you!
★★★★★
Hello! My husband has requested a coconut cake for his birthday, but isn’t a fan of cream cheese icing. Any other suggestions besides that and the vanilla buttercream with coconut milk and extract suggested here? Thanks so much!
Hi Lauren, you can see all of Sally’s frosting recipes here.
I don’t have three 9 inch pans, but I have three 8 inch pans. Can you tell me what the baking time difference would be?
Hi Stephanie, You can use 8 inch pans with no changes to the recipe. The bake time will about the same for 8 inch pans, but use a toothpick to test for doneness.
If I wanted to make this as a 6” layer cake would it work if I cut the recipe in half?
Hi Lauri, you can actually use this coconut cupcakes batter for three 6 inch cake pans. (Skip the caramel filling and chocolate frosting.) Follow the baking instructions for 6 Inch Cakes and you can halve this frosting recipe instead. Happy baking!
This recipe is amazing! I made it twice. The first time I followed the recipe exactly. The second time I use three whole eggs because I didn’t want to waste the yolks and I don’t know what to do with 5 yolks.. anyway, it came out great. I also topped it with toasted coconut the second time because it matched with the yellow cake vibe. And I doubled the coconut extract, but that’s because I’m cuckoo for coconuts. Thank you!!
★★★★★
Just made this as cupcakes for Easter and it’s so good! I cut the recipe in half to make it as a tester & it turned out great! I even added cocoa powder to the frosting & I loved it! Will definitely be making this again!
★★★★★