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.
For all the Europeans out there wanting to make this coconut cake: it is decadently, teeth droppingly sweet. To the point I am afraid I will end up with diabetes. But great recipe, great cake worth the work! I would however cut the frosting sugar at least to half, add more cream cheese and coconut milk to balance it out and lead the taste perhaps more into cheese cake taste direction.
I agree 100%. The cake was great, and I followed the recipe exactly, but the icing was too sweet for me. 4 bites and I was just about done (until waiting for a day or so). I decorated with palm trees made using a few piping tips and food coloring with store-bought icing.
I think I enjoy this more after letting it sit in the refrigerator for a few days, but that might just be psychological.
best coconut cake ever!!
I made this cake for Easter and it was such a hit my daughter wanted it for her 22nd Birthday cake. My family loved it. I thought putting the shredded coconut on top of the the cake was a bit messy last time so I processed it a little and added it to the buttercream icing before I did the final layer and it was perfect, less mess and still great flavor. I have baked a lot of coconut cakes and this by far is the best. Sally’s directions are easy to follow and her tips are great. I appreciate the attention to detail with instructions.
I’m a 30 year male and I made this today for my grandma’s 87th birthday. She said it was the best cake she’s ever had, she was very happy. Thanks Sally for the awesome recipe 🙂
This was the first recipe of yours that I have tried. I made it for my brother’s birthday cake back January and I think it’s fair to say that I have fallen head over heals with your recipes. I have since made the pizza dough, best ever carrot cake, triple chocolate cake and cinnamon bun recipes, all of which have turned out beautifully. My husband is man of few words, but what he said about the chocolate cake is quite frankly unprintable! This is not meant to offend, just to reinforce the testament to your hard work and recipes. You are now my ‘go to’ for anything I’m looking for as I have such faith in your methods. I will be trying the oreo cake next in June for another birthday. Thank you for sharing these wonderful recipes with the world for us to be able to create such great bakes. You’ve have been a saviour, especially during this time. Thank you.
Hi Sara
What a wonderful recipe to cheer everyone up while in lockdown.
Would only ever make this recipe with the pecans, made the cake! Guests loved it. I did however learn the hard way, I would not suggest putting in the fridge, it was dry and I feel it was from the fridge. Otherwise it was yimmy
Made with a few alterations:
Reduced sugar to 275g (equal parts flour and sugar by weight); used dried, unsweetened coconut flakes rehydrated in rum (steamed in a lidded pot with a very generous glug until fully absorbed); used full-fat Greek yogurt instead of sour cream; used AP/cornstarch because I had no cake flour.
Made icing of 100% cream cheese, 75% butter, just over 50% powdered sugar, 25% unsweetened coconut by weight, with some vanilla, salt, and squeeze of lime juice (the tang really counterbalances the richness).
Filled middle with lime curd! Baked in 2 9” rounds. Wish I had gotten more lift, but flavor was good and most importantly, it was moist.
It felt strange to use pure egg whites without whipping/folding them into the batter. What is the reasoning behind not whipping the whites? Has anyone tried this?
I just made this cake for my friend’s 50th birthday (as a gift – still in SIP!) and it turned out beautifully!! And it was mouth watering good. My friend actually moaned after the first bite! It was light and fluffy and tender and moist with the most amazing flavor. I followed the recipe for the cake exactly. She had requested it with vanilla buttercream ( your recipe of course) and it was a perfect match. The vanilla and the coconut together was soft and dreamy and soooo delicious. I have baked so many of your recipes Sally, and they all turn out perfectly and are such crowd pleasers. Today I delivered a dozen of the funfetti sugar cookies and a batch of the candy bar blondies to a friend and her family. They LOVED them. As do my own children. You always get it right. So thank you for making ME look like a great baker with all of your amazing recipes!
Quick questions, in a hurry please*****
I’ve just made this cake following everything exactly..but I’m wanting to serve it tomorrow…is it safe to Leave in the refrigerator (it’s frosted with the coconut) until then?
Thanks for all the great recipes…love every single one!!!
Yes. After being in the refrigerator all night, I recommend letting it sit out at room temperature for a bit before serving.
I would give this cake 10 stars if possible. It was so yummy. I’ve been baking in response to utter boredom of being at home during COVID-19 and this was EVERYONE’S favorite to date. I didn’t try the layers and made a sheet. The cake, by itself, was sublime. The icing completely put it over the edge!!
Hi sally! I have LOVED all your recipes and my friends have too! Thank you so much for sharing all of your tricks. Baking has become a new hobby of mine! I’m making this cake today for my brothers birthday and realized we bought cream cheese spread. I saw in the notes to use block. If I use the spread will it be okay? Or, do you have another idea for a coconut icing?! Thank you so much!
Hi Marlow, I’m so happy you have been enjoying my recipes! If you use cream cheese spread in the frosting it will be very thin and have a different texture. You can simply replace the cream cheese with more butter to make a coconut buttercream instead of a cream cheese frosting. I hope your brother has a great birthday!
Thank you! I ended up doing a coconut buttercream after the consistency was way off with the spread. So glad I did what you recommended! We ate it last night and everyone said how delicious it was! I felt like I was eating a cake at a wedding!
Excellent recipe, though I made some changes. I found that regular whole milk works in place of coconut, and I used whole eggs and separated the yolks and whites – I beat the yolks in with the butter and sugar, then later beat the whites to soft peaks in a separate bowl, then folded gently into the mix at the very end. Also, I did not use coconut extract as I didn’t have any. After the cake had cooled, I layered and topped with sweetened whipped cream and coated in fine shredded coconut. Next time I’ll try your frosting, but this time I wanted something really simple. Anyway, thanks so much Sally! I use your recipes often, and they are always fantastic 🙂
I’ve had coconut cake once in my life at a wedding over a decade ago and I have dreamed about it ever since!! So, when my son asked for a coconut cake for his birthday I was so excited until I realized that I couldn’t just go out and order a cake with Covid-19. I had to get over my fear of making a 3 layer cake from scratch!!!!
Thankfully, I found this cake recipe!! The cake was absolute perfection, moist, perfectly balanced coconut flavor, with a cloud like texture. My family gave it rave reviews. I dropped off a slice to all the family members that could celebrate my son’s 14th birthday due to quarantine. My son said it was the best cake he had ever had and my daughter Agreed. She requested that I make her the exact same cake for her birthday. I have always loved cooking but, this has made me fall in love with baking. This cake is praise worth of any celebration and better than any cake I’ve ever had. It’s made it to my favorite pins and will be at every birthday celebration for a while. Hopefully I will do the recipe justice with my next attempt since I kind of mangled stacking the layers and tore the middle layer during assembly. I’m determined to get my cake to look like your cake next time.
Thank you Sally!!
I made this cake last week. It was amazing! This recipe is a keeper.
I loved this recipe, Sally. Thanks so much. It’s become my husband’s new favorite. Bonus, as now I don’t have to make just half!
Amazing! My daughter who doesn’t usually like coconut, loved this delicious, fluffy and delightful cake. I adapted it to be gluten free with King Arthur 1:1 gluten free flour and corn startch to make a gluten free cake flour.
So good!! My family loved it.
Sally, great recipe! I made the sheet cake version and actually messed up the coconut milk amount LOL (mixed up the 2 tablespoons for icing for the cake batter part ♀️). AND on top of that I didn’t shake up the can before opening and just had to improvise — despite these blunders the cake STILL came out decently moist/fluffy. I will say I am an expert creamer tho … maybe that’s what saved it haha. Will get it right next time
Would the finished cake need to be stored in the refrigerator if I did not use cream cheese in the frosting?
That’s completely up to you. I usually keep frosted cakes out for up to 1 day, but refrigerate them after that. I store them in cake carriers. (The best for storing! See my 10 Baking Tips for Perfect Cakes post.)
Made this as a semi naked cake for my daughters first bday. I personally don’t love a lot of frosting. This is the first cake I have ever made that’s not from a box! Was so easy and soooo worth it!
Any suggestions for how (or if we need to adjust) to use fresh coconut for the shreds? We got a small one as a mistake in a grocery order and I saw this recipe and decided we needed to make a cake with it. We’ll supplement with some canned coconut milk (not enough in the coconut itself) but I’d love to shred our coconut and use it instead of buying sweetened flakes. Not sure if I’d need to dry/cook them first or how we’d adjust if we were not using sweetened ones? Thanks – looks so yummy!
Hi Sarah! I haven’t tested this coconut cake with fresh coconut. You may want to shred the coconut meat and dry it out in the oven (slightly) before using in the batter. Let me know how it goes!
Perfect! I followed the instructions to a T with the exception of coconut extract which I didn’t have. The cake was delicious- the best coconut cake recipe I have ever made!! Thank you for the great instructions. Next I’m deciding between making the chocolate mousse cake and the chocolate cake with buttercream frosting. How would u describe the differences? Thank you so much
This cake is amazing! I had to make a few edits that worked out perfectly. I used Greek yogurt instead of sour cream, and I omitted the coconut extract completely (it was still plenty coconut flavored). I was worried about it being too rich/sweet so I used sweetened shredded coconut in the cake only, and unsweetened shredded for the outside. I also cut the butter in half for the frosting and added a little more coconut milk instead, then just added confectionary sugar until it reached a good consistency (not sure if I used the full 5 cups). It came out perfect! Very moist cake but not sickly sweet.
When I made this my cake was still jiggly in the middle at 21 minutes and I checked on it every 3 minutes with a toothpick and after around 10 additional minutes it came out clean but now there is a hard crust all over the cake:/
Awesome cake!
But i dont like cream cheese frosting!
So i used a coconut buttercream recipe. Perfection!
I didnt have coconut milk so i used unsweetened coconut cream.
I also used UNSWEETENED shredded organic coconut.
Still a little too sweet, but still the best coconut cake ive ever had.
Yes, the cake has a really nice texture!
My daughter made this for Easter. This is a great recipe and she will definitely make it again! Thank you!
Made this exactly as the recipe called, minus the roses for Easter & it is SO SO delicious & super moist!!!! I appreciate the extra tips @ the end. My Mom’s bday is in May, I am already planning on making her one.
Dear Sally: Not sure what went wrong for me but my cake was very heavy and kind of doughy. The only thing I didn’t have was the coconut extract. I did a coconut milk cream cheese whipped cream frosting with icing sugar and it was fantastic (shredded coconut too). I can’t figure out why my cake was so dense. Would it help to beat egg whites separately? I had everything at room temp for quite some time too.
Thanks – love your site!! Best chocolate cake recipe I’ve every tried was the triple (light & fluffy & rich chocolate flavor).
I made this cake for Easter this year. I don’t have a cake flour so I used a substitute. The cake is so moist and not too overly sweet.. My kids gave me a thumbs up on this cake. This recipe is a keeper.