The Best Easter Coconut Cake

This recipe will make you fluffy, moist, packed with coconut flavours and simply The Best Easter Coconut Cake ever. This coconut cake is infused with the right subtle amount of coconut flavour.

About The Best Coconut Cake

• This recipe comes together quickly and makes 2 X 8 inch or 3 X 6 cake layers.
•  The ingredients are simple, and no fancy ingredients are on this list. All we need to make the cake is; Eggs, Sugar, Butter, Oil,Sour Cream, All-purpose Flour, Baking Powder and Soda, Salt, Shredded Coconut, Buttermilk, Vanilla and Coconut Extract. 
• For the frosting, we need a handful of ingredients: Butter, Cream Cheese, Powdered Sugar, Milk, Vanilla, and Coconut Extract.
• As you can see, this cake uses some cream cheese in the frosting, which offsets the sweetness in the icing and also makes the application easy.
• One important fact about this recipe is that it uses a sponge cake method, meaning the egg whites are whipped separately until stiff picks form, and yolks are added to the batter separately, then the whites are added at the end. This method guaranties a fluffy and super moist texture and The Best Easter Coconut Cake.

• We use a small amount of coconut extract to enhance the coconut flavour. This extract is very strong, so be sure to use a small amount. 
• This recipe calls for both oil and butter. Butter adds flavour and oil keeps the cake moist longer.
• I prefer to use unsweetened shredded coconut in my The Best Coconut Cake. Also, I use the fine-grade shreds in the batter and the larger shreds to cover the cake. 
• Let's talk about the top of this beauty 🙂 Cover the top with colourful and fun Mini Easter Eggs. These mini eggs come in all different colours, with or without filling. Feel free to use what your heart desires 🙂

How To Make The Best Easter Coconut Cake

• Separate the egg whites from the yolks.
• Using the paddle attachment beat the butter, oil, and sugar until you have a smooth and creamy mixture.
• Add the sour cream
• Next, add in the yolks one at a time, ad beat after each addition.
• Add both exracts and mix well.
• Sift all dry ingredients, add the shredded coconut to the dry ingredients.
• Add ⅓ of the dry ingredients to the mixture, alternating with the buttermilk. Repeat adding dry ingredients and buttermilk, starting and finishing with dry ingredients.
•  Whip the egg whites until stiff picks form. Add ⅓ of the whites to the batter and gently mix. Try to be as gentle as possible.
•  Add the rest of the whites to the batter and gently mix. Do not overmix or deflate the mixture.
•  Pour the batter into the lined pans and bake the cakes for 25 to 30 minutes or until an insert comes out clean. Let them cool down in the pan for ten minutes, then flip them on the cooling rack. Let the cakes cool down fully before frosting.

How To Make The Frosting

• Leave the butter out of the fridge to come to room temperature. beat the butter until it is light in colour and creamy.
• Add the cream cheese and beat well.
• Add the powdered sugar in ¼ cup at a time and beat well after each addition.
• Add in both extracts and mix.
• If the frosting is too stiff add 2 to 3 tablespoons of milk to make it smooth and easily spreadable.
• Frost the cool cakes with the frosting and top it with Mini Easter Eggs.

See more related recipes here;

Milk Bar White Sheet Cake,

Ultimate German Chocolate Cake,

Easy Moist Chocolate Fudge Cake Recipe

📖 Recipe