The Ultimate Coconut Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans (or two 9-inch pans) with parchment paper and lightly dust with flour. Bring butter, eggs, buttermilk and coconut milk to room temperature.

Whisk together dry ingredients: in a medium bowl, sift or whisk 3 cups all-purpose flour, 2 tsp baking powder and 1 tsp fine sea salt. Set aside.

Cream butter and sugar: In a stand mixer fitted with the paddle (or with a large bowl and hand mixer), beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium-high until pale and fluffy, about 3–4 minutes.

Add eggs and extracts: Reduce speed to medium and add the 5 large eggs one at a time, beating 20–30 seconds after each addition. Scrape bowl as needed. Add 2 tsp vanilla extract and 1 tsp coconut extract and mix until combined.

Alternate dry and wet: With mixer on low, add the dry flour mixture in three additions alternating with 1 1/4 cups buttermilk and 3/4 cup canned coconut milk, beginning and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.

Fold in shredded coconut: Gently fold in 1 cup sweetened shredded coconut with a spatula until evenly distributed.

Bake: Divide batter evenly among prepared pans (use a scale for accuracy if desired). Smooth tops. Bake at 350°F (175°C) for 22–28 minutes for 8-inch pans (25–35 minutes for 9-inch), or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back lightly.

Cool: Let layers cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment and cool completely before filling and frosting.

Prepare ingredients: In a medium saucepan combine 1 cup whole milk and 1 cup full-fat canned coconut milk. Split and scrape seeds from 1 vanilla bean into the milk (or add 1 tsp vanilla extract). Warm over medium heat until just below simmering — small bubbles around edge — do not boil.

Whisk yolks and sugar: In a heatproof bowl, whisk together 5 large egg yolks, 1/2 cup granulated sugar and 1/4 tsp fine sea salt until pale and slightly thickened.

Temper and thicken: Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Pour tempered yolk mixture back into the saucepan with the remaining milk. Return to low-medium heat and stir constantly with a wooden spoon or spatula, scraping the bottom, until mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil to avoid curdling.

Strain and cool: Immediately pour the anglaise through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod. If desired, chill until cool and refrigerate until assembly. You will have a pourable, custard-like sauce to brush into cake layers or serve alongside slices.

Soften and combine: In a large bowl or stand mixer beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and homogenous, about 2 minutes.

Add sugar and vanilla: On low speed, gradually add 4 cups sifted powdered sugar until incorporated, then add 2 tsp pure vanilla extract. Increase speed to medium and beat until smooth and spreadable, about 1–2 minutes. If frosting is too stiff, add 1–2 tablespoons heavy cream to reach desired consistency.

Fold in toasted coconut (optional for filling): Reserve about 1/2 cup toasted shredded coconut for decoration. Fold remaining toasted coconut into 1/2 cup of the frosting if you want a coconut-studded filling layer.

Macerate strawberries: In a bowl combine 2 cups hulled and quartered fresh strawberries with 2 tbs granulated sugar and 1 tbs fresh lemon juice. Toss gently and let sit at room temperature for 15–20 minutes to release juices. Reserve juices for brushing between layers or drizzle at plating.

Prepare simple syrup (if using): If you prefer a quick simple syrup rather than using anglaise, combine equal parts granulated sugar and water (1/4 cup sugar + 1/4 cup water), bring to a simmer until sugar dissolves, cool. Alternatively use up to 1/2 cup reserved coconut anglaise warmed slightly for brushing.

Level and layer: If cake tops domed, level them with a serrated knife so layers stack evenly. Place first layer on a cake board or serving plate. Brush lightly with 2–3 tablespoons simple syrup or 2–3 tbsp coconut anglaise to moisten. Spread about 3/4 cup frosting (or coconut-studded filling) over the layer. Spoon a few tablespoons of macerated strawberry juices and a handful of quartered strawberries across the filling.

Repeat: Place second cake layer, brush with syrup or anglaise, add another 3/4 cup frosting and more macerated strawberries. Top with final cake layer and press gently to level the cake.

Crumb coat and chill: Apply a thin crumb coat of frosting over the entire cake to trap crumbs. Chill 20–30 minutes to set.

Final coat and decorate: Apply remaining frosting smoothly over top and sides. Press toasted coconut flakes onto the sides and sprinkle on top. Arrange additional macerated strawberry quarters on top as garnish, and spoon any remaining anglaise into a small pitcher to serve alongside slices.

Chill before serving: For best texture and sliceability, chill the cake 1–2 hours before serving to let flavors meld. Bring to room temperature about 20 minutes before slicing for optimal flavor.