Soft and tender cake loaded with coconut flavor. The cake is filled with a toasted coconut cream filling and frosted with a silky coconut buttercream. If you love coconut, you need to make this cake!
Triple Toasted Coconut Cake is a soft and tender cake made with coconut oil, coconut milk, coconut extract and shredded coconut to ensure it is full of coconut flavor. The cake is filled with a custard-like coconut cream filling and frosted with a simple coconut buttercream.
This cake does not require whipping up egg whites in a separate bowl or vegetable oil, yet it yields the most soft and tender crumb. It couldn’t be easier to make and it’s a coconut lover’s dream!
Triple Toasted Coconut Cake would be perfect for a birthday, baby shower, Mother’s Day, or even a wedding! Keep reading to make sure you get all the right ingredients and that you’re prepared to bake.
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What you need to make Triple Toasted Coconut Cake
As far as equipment, you will need: 2 (8-inch) round cake pans, mixing bowls, stand or hand mixer, cooling rack, cake plate and an offset spatula.
For the cake, you will need:
Butter – I prefer unsalted, but salted will work just fine! This ingredient needs to be room temperature.
Coconut oil – I used refined coconut oil, but unrefined will work as well. This ingredient needs to be at room temperature.
Coconut extract – this will bring out the coconut flavor in the cake. I’ve linked my favorite coconut extract here.
Sugar – granulated cane sugar.
Eggs – this ingredient needs to be room temperature.
Greek yogurt – this will add moisture to the cake and keep it nice and soft. Sour cream can be substituted. This ingredient needs to be room temperature.
Cake flour – cake flour is a super fine flour that will ensure your cake is soft and tender. I do not recommend any substitutes. I’ve linked an unbleached cake flour here.
Baking powder – baking powder is used to leaven the cake as well as add to the fluffy texture of this cake. I’ve linked an aluminum free baking powder that I love here.
Salt – a little salt is used to enhance the flavors.
Coconut milk – make sure it’s the full fat, canned coconut milk. Stir it together to combine the cream that settles on top and liquid before measuring. If you store this ingredient in the fridge, make sure to let it come to room temperature before baking.
For the coconut cream filling, you will need:
Coconut milk – same as in the cake, full fat and canned.
Whole milk – I always use whole milk, but I’m sure any other type of milk will work here.
Cornstarch – cornstarch is used to thicken the cream so it doesn’t run off the cake!
Egg yolk – 1 egg yolk from a large egg.
Sugar – granulated or cane sugar
Vanilla extract – you can substitute with a little coconut extract if you’d like, but I think the cream has enough coconut flavor without.
Shredded sweetened coconut flakes – we will be toasting the coconut before adding to the coconut cream. You will also need some to cover the entire cake.
For the frosting, you will need:
Butter – unsalted is preferred. This ingredient should be softened so it whips up easily.
Coconut extract – of course, we need to add coconut flavor to the frosting.
Powdered sugar – also known as confectioners sugar and icing sugar.
Coconut milk – thins out the frosting a bit while adding more coconut flavor.
How to avoid a dry/tough cake
First things first, make sure you are using the correct ingredients that are listed above!
Make sure all of the refrigerated ingredients are at room temperature before baking. Cold ingredients will affect the texture of the cake and not in a good way.
Do not over mix! It is crucial that you don’t over mix the cake batter or mix on a high speed. As soon as the batter is combined, stop mixing.
Do not over bake the cakes! This recipe is especially soft, so even if the cake does not bounce back when you touch it, that’s ok! As long as a toothpick inserted into the center comes out clean, it’s done. Keep in mind that cakes continue to bake in the pan once they are removed from the oven.
If you make this soft and fluffy Triple Toasted Coconut Cake, please rate and comment to support my blog.
Triple Toasted Coconut Cake
Ingredients
For the cake
- ½ cup butter room temperature
- ⅓ cup + 1 tbsp coconut oil room temperature
- 2 tsp coconut extract
- 1 and ½ cups granulated cane sugar
- 3 large eggs room temperature
- ⅓ cup Greek yogurt room temperature
- 2 and ¼ cups cake flour spoon into the measuring cup and level off
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut milk canned
- 1 cup sweetened shredded coconut
For the filling
- 1 large egg yolk
- 3 tbsp granulated cane sugar
- 1 and ½ tbsp cornstarch
- pinch of salt
- ½ cup coconut milk
- ½ cup whole milk
- ¼ cup sweetened shredded coconut
For the frosting
- 1 and ¼ cups unsalted butter (2 and ½ sticks) softened
- 2 tsp coconut extract
- 2 and ¼ cups powdered sugar
- 2-3 tbsp coconut milk depending on desired consistency
For the coating
- 1 heaping cup sweetened shredded coconut
Instructions
To make the cake
- Preheat oven to 350 ℉. Grease and flour 2 (8-inch) cake pans. Set aside. In a large bowl, cream together the butter, coconut oil and coconut extract. Add the sugar and beat until light and fluffy (about 2 minutes). Add all the eggs and Greek yogurt and beat until well combined. In a separate medium bowl, stir together the cake flour, baking powder and salt.
- Add half the flour mixture and half the coconut milk to the wet ingredients and mix just until combined. Scrape down the sides of the bowl and add the remaining flour mixture and milk. Beat again just until combined. Fold in the coconut. Pour the batter into prepared cake pans and bake for about 25-30.
- A toothpick inserted into the cake should come out clean. Remove the cakes from the oven and let cool for about 15 minutes on a cooling rack. Loosen the cake around the edges with a butter knife to ensure its not sticking to the sides of the pan.
- Gently turn the pans upside down to release the cake. Let cool (see notes if making the cake ahead of time). These cakes bake up flat so there is no need to level them off before stacking and frosting.
To make the filling
- In a small bowl, whisk together the egg yolk and sugar until its lighter in color and ribbony. Set aside. In a small saucepan over medium heat, whisk together the cornstarch and salt. Add the coconut milk and whole milk and whisk frequently. Once the mixture starts to thicken, whisk constantly and bring to a boil.
- Let boil for about 30 seconds. Pour half the mixture into the whipped egg, whisking constantly (this is to temper the egg without scrambling it). Pour this mixture back into the saucepan and cook for about 1 minute, whisking constantly. Remove from heat and whisk in the vanilla. Let the filling cool completely before filling the cake.
- Whisk the filling once or twice while it's cooling. Meanwhile, line a baking sheet with foil. Spread out the coconut for the filling and the coating onto the baking sheet and toast at 350℉ for about 7 minutes. Stir it around and let cool. Add ¼ cup of the toasted coconut to the filling and reserve the rest for coating the cake.
To make the coconut buttercream
- In a large bowl, beat the butter and extract until lighter in color and fluffy. Add the powdered sugar and beat until smooth. Add the milk, 1 tablespoon at a time until your desired consistency is reached.
To assemble the cake
- Place one of the cakes onto a cake plate and pipe a ring of buttercream around the edge of the top of the cake. Fill inside of the ring with the coconut cream filling. Place the second cake layer on top. Frost the sides and top of the cake with an offset spatula. Tilt the cake plate gently and press the toasted coconut all around the sides of the cake.
- Once the sides are covered, press toasted coconut into the top of the cake. Use a large sharp knife to cut slices of cake. This cake is best served at room temperature. Store cake covered at room temperature or in the fridge for up to 5 days.
