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.
Turned out great, thank you. Maybe it’s my browser but the directions are pretty tough to get through. We start with two bowls, wet ingredients in one, dry in the other – then, later on when given further direction, we’re adding this wet ingredient to that dry ingredient randomly. Also, most of the precision directions are given before you list the ingredients. This was a rough one… but thank you.
Hi! Are you referring to the recipe or the headnotes? I apologize if the printable recipe is unclear. Be sure to hit “Jump to Recipe” to get to the actual recipe. I hope those directions are thorough enough.
I love this recipe!! It reminds me of my grandparents. I made it for a potluck for a hunting lease. It was all eaten by about 14 people.
Ridiculously sweet frosting. I should have known with the recipe calling for 5 cups of powdered sugar. Two thumbs way down.
Ive been asked to make a tall coconut cake covered in fondant icing with several fondant toppers. How tall will a 3c 8inch round be? Will this cake hold the fondant? Should i use buttercream icing on the outside and cream cheese on the layers, or is it safe to use cream cheese frosting all over?
Is it safe to double the recipe for 4x 9 inch cakes, height please, or is it better to cook two separate batches?
Hi Leni, we’re unsure of the exact height. You can cover this cake in fondant, but we would recommend a layer of buttercream on the outside, yes. We always recommend making multiple batches instead of doubling cake recipes.
I made this cake a few years ago and it was delicious. I adore all of your recipes. I do have a question- you use sweetened coconut for outside ? Correct Lots of recipes call for unsweetened.
Hi Merke, we do use sweetened coconut for the outside, although you could use unsweetened if you prefer. It’s a bit drier, but the cake will still be plenty sweet.
Hi – I plan to make this for my mom’s birthday but I’m going to use your vanilla buttercream frosting instead of the cream cheese frosting – when I replace the milk in the frosting with coconut milk as suggested – should that be sweetened or unsweetened coconut milk? Thank you!
Hi Kate! You’ll want to use unsweetened cocoanut milk – the kind that comes in a can.
I needed a dessert for a gathering with friends and wanted to make a coconut cake. I had been wondering if there was a better recipe out “there” than the one I had been making. Decided to try this one – what a good decision! One of the ladies said that her birthday was coming up and this was the cake she wanted for it! Even slightly overbaked, it was still moist. Really appreciated the detailed instructions and video. Thank you so much for sharing!! (And all the work that went into it.)
Great recipe, have made several times, especially for friends who have a thing for coconut. I recommend this to all has all the ingredients and approach to making this cake are spot on. Last point is I have to adjust the recipe for high altitude cooking. I reference King Arthur baking site for high altitude adjustments.
Hiya Sally and team. Sorry if it’s been asked before but how can I make this into a chocolate coconut cake? Recipe sounds amazing!
Hi Francesca, we haven’t tested this exact cake with chocolate. You could definitely add sweetened shredded coconut to this chocolate cake batter. Or, this cake would be delicious with our chocolate buttercream, chocolate cream cheese frosting, or even chocolate ganache for a deeper, darker taste. Let us know what you try!
I have made several of your cake recipes and I want to make this one for Christmas. I have a general question about baking that perhaps you can answer. When a recipe calls for sour cream or buttermilk, is the sugar increased to compensate for the sour taste they impart? I know they add richness and moisture to the cake but I prefer a sweet cake so how is that balanced? Thanks in advance for your response.
Hi Aly! The flavor change isn’t usually strong enough to need to change ratios, but we always test our recipes many times, adjusting as we go.
I baked the cake in a 13 x 9 for 40 minutes per the instructions. The cake is so thick and dense that it is difficult to cut. I see on a boxed commercial cake mix the bake time for 13 x 9 is 23-28 minutes. Is 40 minutes a typo??
This recipe is great as is, I followed it almost exactly. The only thing I changed was adding the sour cream and extracts in with the egg whites. The cake was sweet but not too sweet, extremely moist and fluffy. I’ll probably add double the shredded coconut next time but my family are all coconut fiends.
Wow! Everyone loved this cake. I made this for my boss and she brought the leftovers home and her father who is from the south and aays he knows coconut cake, said it was the best he has had! My daughter has requested it for her birthday and I have spent most of her birthdays avoiding cake because she doesn’t care for cake. I wish I would have found this sooner! Thank you!
My husbands favorite cake. It turned out beautifully!
Could i increase this recipe by 50% and then make three 8 inch cake layers? How long should I bake it for? Thank you
Hi Sandi, you can use 3, 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.
How should this be stored in fridge or left out in a container?
Hi Jessica, we recommend storing it (covered) in the fridge. Hope you love the cake!
Made it – LOVED IT!! What if next time I tried it in 6 inch pans? Would I change anything?
Hi Tamsin, we’re so glad you enjoyed this! 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!
Hi there! I’m doing your coconut cupcakes recipe as a 6” 3 layer cake, where you said about the frosting recipe you mentioned halving it, so do I halve the cupcake frosting ingredients?
Hi Laura, you can halve the frosting ingredients for this cake if use on a smaller 6-inch cake. Or you can use the cupcakes frosting recipe as written. Hope this helps!
Could I use coconut cream?
I actually found your wonderful website while looking for this very recipe! I made this cake for a recent family dinner and everyone loved it including my stepbrother, who is something of a cake aficionado raved about how deliciously moist it was and that it was the best coconut cake he’d ever had. I also found your general tips for better baking very useful for the success of this cake and will incorporate them into all my future baking projects. Thanks for an incredible recipe and I look forward to trying the other tempting treats on your site!
Tim, what a compliment! So glad this cake was loved by so many, and that the success tips and instructions were extra helpful. Thank you!
Mind BLOWN. I doubt I’ll ever use another coconut cake recipe again. And everything about the cake is so much better than the crumb that you get from a Duncan Hines box mix. Infinitely better!!
Hello, I want to make this for my Birthday this weekend. Can I make this using two 9 inch instead of three pans? I know the baking time would be a little longer but I would like to know if there is a reason for the 3 layers : ) Thanks! o
Hi Sara, happy almost birthday! See recipe Notes for details on making a 2 layer cake.
Hello! I made this cake twice and both times the outside was perfectly baked but inside was totally uncooked. What could I be doing wrong? Thanks a ton!
Hi Katie, it sounds like the cake needs some additional time in the oven to finish baking through. If you find the outside edges are starting to brown, you can gently tent the pan with aluminum foil. That will prevent them from over browning while allowing the middle of the cake to continue baking through. Hope this helps for next time!
nevermind! Please delete my comment. I figured out what was wrong – I was using a 9″ ROUND cake pan. Not a 9×13. Rookie move here. Worked by keeping the *third* cake in the oven for 60 mins. 🙂
This is the best
Trying this recipe for Thanksgiving this year.
I use your recipes a lot, and thanks. I live at almost 7000 ft, and sure would appreciate it if you could (esp on a cake recipe) mention changes needed for altitude. I’m aware of the generalities but sometimes it needs a nudge.
Hi Mary, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Made this recipe twice. And it was a big hit! Got so many compliments! It was moist and very flavorful. Even saw a family member eating left over crumbs. I’ve used a few of you recipes. And they always turned out phenomenal. I do set my oven timer 5 minutes less. Because I think it runs hotter. As soon as I start to smell them I check on them to make sure they do not over cook.
If I make this in a 9×13 pan, would I cut the icing recipe in half? Thank you!
You absolutely could; there’s plenty of frosting.
My frosting was too way to soft, even after having used 2 lbs of powdered sugar. I don’t know what I did wrong…but it sure tasted good 🙂 Any suggestions?
Hi Shelia, did you use the block-style cream cheese, not the spreadable kind in a tub? It’s also possible the butter and cream cheese were a bit too warm when you mixed the frosting together. Room-temperature butter is actually still cool to the touch. I hope the next batch turns out better!
Made this last night for a farewell party at work. It looked very pretty and everyone was impressed that it didn’t come from a bakery, but sadly I had trouble slicing it because it was too dense, tasted good but was disappointing to me.
The cake tasted wonderful, and I used only four cups of frosting so it wasn’t too sweet. However, the cakes barely rose in the oven, even though I tested the baking powder and baking soda before using. There’s no way I was able to get three layers. How much are the cakes supposed to rise in the oven?
Hi HBW, we’re so glad you enjoyed the cake! These layers don’t have a ton of rise, but if your baking powder and baking soda were fresh and they we’re still quite squat, it’s possible the batter was over mixed. To yield the 3 layers as shown in the pictures, equally distribute the batter among three baking pans. You don’t want them to be completely full. Hope this helps for next time!
I followed instructions but when I plated the cooled cakes and frosted it, it cracked. At first I saw a little gorge forming, then it cracked in 3 pieces. Not sure if it was too much weight on either side or it was too moist? Hopefully it tastes great!
Hi Leslie, 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. Cake dowels can help, too, if the cake seems like it would benefit from a little extra support. Hope you enjoyed the cake!
After “wrapping” sides with waxed paper to hold it together while it chilled in the fridge, it turned out to be a solid piece. I cut slices along the cracks and it was beautiful and everyone loved it so much, they keep asking me to make it again. I am not sure what happened the 1st time, but it is in the oven right now. Thanks for the tips!
Looks great but you dont say how much shredded coconut you need for the top & sides
Hi Kat, about 2 cups.
I love all the recipes I’ve made from your site. I’m looking to add a bit more depth of flavor, how would this recipe hold if I substituted brown sugar and vanilla bean paste?
Hi Jordan, the vanilla bean paste would be fine. I would be careful subbing in brown sugar, though… the cake may become a little too heavy. I’m sure subbing in half would be fine though!