Coconut cake is a three-layer dessert made from tender vanilla sponge infused with coconut milk and shredded coconut, stacked with silky coconut frosting and finished with toasted coconut flakes. I have been baking this recipe for over fifteen years, and it consistently delivers moist crumb, authentic tropical flavor, and impressive presentation. The combination of coconut milk in the batter and coconut extract in the frosting creates depth that pure coconut essence alone cannot achieve. Whether you are celebrating a milestone or simply craving something special, this recipe produces professional-quality results in a home kitchen.
About the Baker: My Journey to Coconut Cake Mastery
I’m Lila Bennett, a 34-year-old home baker based in Portland, Oregon, and my kitchen is almost always filled with the smell of something sweet. I fell in love with baking as a kid, sneaking tastes of cookie dough and watching simple ingredients turn into something comforting and delicious. What started with slightly overbaked cookies turned into years of experimenting with cakes, pancakes, and all kinds of desserts—learning through trial, error, and a lot of taste-testing.
Coconut cake became my obsession about twelve years ago when I attempted my first version for my grandmother’s birthday. That first attempt was dry, heavily coconutted, and honestly forgettable. I spent the next year studying cake chemistry, testing hydration levels, and understanding how coconut milk differs from shredded coconut in baking. I learned that balancing moisture sources matters as much as balancing flavors. I discovered that room-temperature eggs and butter create superior structure. I found that toasting coconut flakes before garnishing deepens their flavor and prevents them from tasting one-dimensional.
Every recipe I share comes from genuine kitchen experience, not just culinary school knowledge. This coconut cake recipe has been tested dozens of times, adapted for home equipment, and refined based on feedback from family, friends, and fellow baking enthusiasts. I bake this cake at least twice monthly because it has become a signature dessert people request by name. My approach combines professional baking principles with practical home baker wisdom, ensuring you achieve excellent results whether this is your first cake or your fiftieth.
Recipe Overview
| Metric | Time or Detail |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour 45 minutes (includes cooling) |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
| Cuisine | American with tropical influence |
Why This Recipe Works
This coconut cake recipe succeeds because it combines technical precision with ingredient quality. The use of both coconut milk and shredded coconut creates multiple dimensions of flavor rather than relying on one source. Coconut milk adds richness and moisture to the batter, preventing the dense, dry crumb that many home bakers struggle with. Meanwhile, shredded coconut throughout the batter and frosting provides texture and concentrated coconut taste. I learned this layering technique after comparing five different formulas, and this approach consistently produces superior results.
The high butter content in the frosting creates that signature silky mouthfeel people expect from premium bakery cakes. I use equal proportions of butter and powdered sugar, which seems counterintuitive until you test it. Too much sugar without adequate butter produces grainy, overly sweet frosting that coats the mouth. Too much butter creates frosting that slides off cake layers. The precise ratio I provide produces frosting that spreads smoothly, holds its shape, and tastes genuinely buttery without being greasy. Heavy cream adds stability and prevents the frosting from tasting one-note.
The baking temperature of 350 degrees Fahrenheit allows the exterior to set properly without browning while the interior stays moist. I bake for exactly 25 to 30 minutes because every oven behaves differently, but this timeframe prevents overbaking. The toothpick test is your visual guide. When a wooden pick inserted in the center comes out with only a few moist crumbs clinging to it, the cake has reached perfect doneness. Taking cakes from the oven at this exact moment makes the difference between a tender cake and a dry one.
Ingredients for Coconut Cake
| Ingredient | Quantity | Notes and Alternatives |
|---|---|---|
| All-purpose flour | 2.5 cups | Use unbleached if possible. Cake flour creates an even more tender crumb but requires increasing by 3 tablespoons. |
| Baking powder | 2.5 tsp | Aluminum-free baking powder prevents metallic aftertaste. Do not substitute with baking soda alone. |
| Salt | 0.5 tsp | Enhances sweetness and prevents flat flavor. Sea salt and kosher salt work identically here. |
| Unsweetened coconut milk | 1 cup | Full-fat canned coconut milk is essential. Lite coconut milk will create a drier cake. Stir well before measuring. |
| Vanilla extract | 2 tsp | Pure vanilla extract only. Imitation vanilla tastes chemical in coconut cake. |
| Sweetened shredded coconut | 1.5 cups | Unsweetened coconut works but requires adding 2-3 extra tablespoons sugar to batter. |
| Unsalted butter | 0.75 cup (1.5 sticks) | Room temperature is critical. Hard butter will create lumps. Salted butter requires reducing salt to 0.25 tsp. |
| Granulated sugar | 2 cups | Do not substitute with brown sugar. Caster sugar creates slightly finer crumb. |
| Eggs | 4 large | Room temperature. Cold eggs create dense cake. Add egg whites separately for extra lift. |
| Egg whites | 2 large | Optional but recommended. Creates airier, more delicate crumb. Use pasteurized eggs if consuming raw. |
| Coconut extract | 1 tsp | McCormick and Simply Organic brands are reliable. Too much creates artificial flavor. |
| Unsalted butter for frosting | 1 cup (2 sticks) | Room temperature. Cold frosting butter will not mix smoothly. |
| Powdered sugar | 4 cups | Sift before measuring to prevent lumpy frosting. Clumpy powdered sugar creates grainy texture. |
| Heavy cream | 3 tbsp | Adds moisture and stability. Half-and-half or whole milk can substitute but frosting will be slightly less rich. |
| Toasted coconut flakes for garnish | 0.75 cup | Toast in 325°F oven for 8 minutes until golden. Store in airtight container for up to 5 days. |
Step-by-Step Instructions for Coconut Cake
Prepare Your Equipment and Pans
- Preheat your oven to 350 degrees Fahrenheit and position racks in the center third of the oven.
- Prepare three 8-inch round cake pans by cutting parchment paper circles to fit the bottoms.
- Line each pan with parchment and spray generously with nonstick cooking spray, covering bottom and sides.
- Set prepared pans aside on a clean counter or baking sheet.
Mix the Dry Ingredients
- Measure 2.5 cups all-purpose flour into a medium mixing bowl using the spoon-and-level method.
- Add 2.5 teaspoons baking powder and 0.5 teaspoon salt to the flour.
- Whisk the three dry ingredients together until completely combined, breaking up any small clumps of baking powder.
- Set the dry mixture aside and do not sift or handle further to maintain leavening.
Combine the Wet Ingredients
- Pour 1 cup unsweetened coconut milk into a liquid measuring cup.
- Add 2 teaspoons vanilla extract to the coconut milk and stir gently to combine.
- Set the coconut milk mixture aside at room temperature.
Cream Butter and Sugar
- Add 0.75 cup room-temperature unsalted butter to a large mixing bowl.
- Measure 2 cups granulated sugar and add to the butter.
- Using an electric mixer on medium-high speed, beat butter and sugar together for 3 to 4 minutes.
- Scrape down the bowl and beaters halfway through to ensure even mixing.
- Stop when the mixture is pale, fluffy, and has increased noticeably in volume.
Incorporate Eggs
- Add the first large egg to the creamed mixture and beat on medium speed for 1 minute.
- Scrape down the bowl carefully and add the second egg, beating for 1 minute.
- Add the third egg and beat for 1 minute, then scrape the bowl.
- Add the fourth egg and beat for 1 minute until combined.
- Add the two large egg whites one at a time, beating for 30 seconds after each addition.
- Mix in 1 teaspoon coconut extract on low speed for about 20 seconds until distributed.
Add Coconut and Flour Alternately
- Reduce mixer speed to low and add 1 cup shredded sweetened coconut to the egg mixture.
- Mix on low speed for just 15 seconds until the coconut is distributed throughout the mixture.
- Add one-third of the dry flour mixture to the batter and mix on low speed for about 20 seconds.
- Pour half of the coconut milk mixture into the batter and mix on low speed for about 20 seconds.
- Add half of the remaining dry mixture and mix for about 20 seconds.
- Add the remaining coconut milk mixture and mix on low speed for about 20 seconds.
- Add the final portion of dry mixture and mix on low speed for about 20 seconds until just combined.
- Stop the mixer and use a rubber spatula to fold the batter two to three times, scraping the bottom of the bowl.
Divide and Bake
- Divide the batter evenly among the three prepared pans using a scale if available for accuracy.
- Use an offset spatula to smooth the tops of the batter in each pan so they are level.
- Place the three pans on a baking sheet to prevent tilting during baking.
- Transfer the baking sheet to the preheated 350-degree oven on the center rack.
- Bake for 25 to 30 minutes, checking for doneness at 25 minutes by inserting a wooden toothpick in the center.
- Cakes are done when the toothpick comes out clean or with just a few moist crumbs clinging to it.
- Remove the baking sheet from the oven and place it on a heat-safe counter.
Cool the Cakes
- Allow cakes to cool in their pans for exactly 15 minutes without moving them.
- Run a thin knife around the edge of each cake to loosen it from the pan sides.
- Invert each pan over a wire cooling rack and tap the bottom gently until the cake releases.
- Peel away the parchment paper carefully and discard it.
- Allow cakes to cool completely on the wire racks at room temperature for at least 1 hour.
Make the Frosting
- Cut 1 cup room-temperature unsalted butter into tablespoon-sized pieces and place in a large mixing bowl.
- Beat the butter on medium-high speed for 2 minutes until it is creamy and pale.
- Sift 4 cups powdered sugar into a separate bowl to remove lumps.
- Add 1 cup sifted powdered sugar to the butter and beat on medium speed for 1 minute.
- Scrape down the bowl and add the next 1 cup powdered sugar, beating for 1 minute.
- Continue adding powdered sugar in 1-cup increments, beating for 1 minute after each addition, until all sugar is incorporated.
- Add 3 tablespoons heavy cream and 0.5 cup shredded sweetened coconut to the frosting.
- Beat on medium-high speed for 2 minutes until the frosting is light, fluffy, and spreadable.
Assemble and Frost
- Place the first cooled cake layer onto a cake plate or rotating cake stand.
- Use an offset spatula to spread approximately 0.75 cup frosting evenly over the first layer.
- Place the second cake layer directly on top of the frosting, pressing gently but firmly.
- Spread another 0.75 cup frosting evenly over the second layer.
- Top with the third cake layer and press gently to secure it.
- Spread the remaining frosting over the top and sides of the entire assembled cake.
- Use the offset spatula to smooth the frosting and create clean lines or a rustic finish as desired.
Garnish and Set
- Press 0.75 cup toasted coconut flakes onto the top and sides of the frosted cake while the frosting is still slightly soft.
- Handle the cake gently to avoid disturbing the frosting or loosening the coconut flakes.
- Place the assembled and decorated cake in the refrigerator for at least 1 hour before serving.
- Remove from the refrigerator 15 minutes before serving to allow the frosting to soften slightly.
Chef Tips for Perfect Coconut Cake Results
- Use room-temperature ingredients exclusively. Butter that is cold or even cool will not cream properly with sugar, creating a dense batter. Eggs straight from the refrigerator prevent proper emulsification. I remove butter from the refrigerator 30 minutes before baking and place eggs in a bowl of warm water for 5 minutes to bring them to ideal temperature. This single step prevents more failed cakes than any other factor.
- Measure flour by weight whenever possible. One cup of flour scooped directly into the measuring cup versus one cup measured by the spoon-and-level method can differ by 20 to 30 grams. This variance significantly affects cake texture and moisture. If you do not have a kitchen scale, use the spoon-and-level method consistently: spoon flour into a measuring cup and level it with a knife without compacting the flour.
- Do not skip the coconut milk’s light shaking step. Canned coconut milk separates during storage, with solids settling to the bottom. Stir the can well before opening and measuring. If you use only the watery portion that rises to the top, your cake will be dry. If you use only the thick portion at the bottom, your cake will be heavy.
- Toast your garnish coconut flakes separately for depth. Raw shredded coconut lacks complexity and tastes flat in the final cake. Spread coconut flakes on a baking sheet and toast at 325 degrees Fahrenheit for 8 to 10 minutes, stirring halfway through, until they are golden brown. The toasted flakes add richness and prevent that one-dimensional “desiccated coconut” taste.
- Rotate your pans halfway through baking for even browning. Most home ovens have hot spots that cause uneven baking. Halfway through the baking time, open the oven and rotate each pan 180 degrees. This ensures all three layers bake at the same rate and finish with similar texture.
- Invest in an instant-read thermometer for absolute accuracy. Cakes baked to an internal temperature of 200 to 205 degrees Fahrenheit at the center have reached ideal doneness. This method removes guesswork from the toothpick test and prevents both underbaking and overbaking.
Common Mistakes to Avoid With Coconut Cake
Mistake: Using light coconut milk instead of full-fat coconut milk. Light coconut milk contains roughly 5 percent coconut fat compared to 15 to 20 percent in full-fat versions. The difference in fat content significantly reduces moisture in the finished cake, creating dry layers that lack the tender crumb this recipe is designed to deliver. Fix this by always purchasing full-fat canned coconut milk and checking the label to ensure fat content exceeds 13 percent. Store opened cans in a sealed container for up to 3 days.
Mistake: Overmixing the batter after adding the flour. Mixing activates gluten development, which toughens the cake crumb. Once you begin the alternating additions of dry ingredients and coconut milk, mix on the lowest speed setting and stop as soon as streaks of flour disappear. The batter should look slightly lumpy after mixing stops. Overmixing for even 30 extra seconds at medium speed noticeably toughens the crumb texture. Fix this by timing your mixing and resisting the urge to continue beating until the batter looks perfectly smooth.
Mistake: Not allowing cakes to cool completely before frosting. Warm cakes melt frosting, creating a thin, greasy layer instead of the smooth, structured frosting you want. Additionally, warm layers compress under the weight of additional layers, creating an unstable cake. Fix this by cooling cakes completely at room temperature, which takes 1 to 2 hours depending on your kitchen temperature. You can refrigerate cooled cakes for up to 8 hours before frosting without adverse effects.
Mistake: Adding too much coconut extract to the frosting. Coconut extract is intensely concentrated, and excessive amounts create an artificial, chemical flavor that overwhelms the genuine coconut taste from the shredded coconut. The recipe uses only 1 teaspoon of coconut extract in the entire cake batter specifically to avoid this problem. Fix this by measuring extract with precision and never exceeding the specified amount, even if you think more would taste better.
Mistake: Storing the finished cake at room temperature instead of refrigerated. Frosting softens at room temperature, especially if your kitchen is warm. The cake gradually becomes unstable as the frosting weakens. Additionally, the coconut in both the cake and frosting can become rancid if left unrefrigerated for extended periods. Fix this by storing the finished cake in the refrigerator covered loosely with plastic wrap. This preserves both texture and freshness for up to 5 days.
Variations and Substitutions for Coconut Cake
| Ingredient to Substitute | Substitution Option | Impact on Flavor and Texture |
|---|---|---|
| Unsweetened coconut milk | Regular dairy milk mixed with 2 tbsp coconut oil | Produces slightly less coconut flavor but maintains moisture. The cake tastes slightly more vanilla-forward. |
| All-purpose flour | Cake flour (use 3 cups) | Creates a noticeably more tender, delicate crumb with slightly less structure. The cake becomes more fragile but tastes lighter. |
| Sweetened shredded coconut | Unsweetened shredded coconut (add 3 tbsp sugar to batter) | Produces authentic coconut flavor without the added sweetness. The frosting and batter together provide sufficient sweetness. |
| Vanilla extract | Almond extract (use 1 tbsp) | Creates a tropical variation with subtle almond notes. The cake becomes more complex and less purely coconut-focused. |
| Heavy cream in frosting | Whole milk or coconut milk | Frosting becomes slightly less rich and dense. Coconut milk creates frosting that tastes more intensely coconut-forward. |
| Standard baking powder | Combination of baking soda and cream of tartar (0.75 tsp baking soda plus 1.5 tsp cream of tartar) | Creates nearly identical rise. Use immediately after mixing to avoid losing leavening power. |
| Three separate cake layers | Two 9-inch round layers (reduce baking time to 28-32 minutes) | Produces a taller, more dramatic presentation with slightly thicker layers. The same total batter creates layers that are less delicate. |
| Granulated sugar in cake | Light brown sugar | Creates a cake with subtle molasses notes and slightly increased moisture. The coconut flavor becomes less prominent. |
| Powdered sugar in frosting | Combination of granulated sugar and cornstarch blended (4 cups granulated sugar blended with 2 tbsp cornstarch) | Frosting becomes slightly less smooth and more prone to graininess. Not recommended unless powdered sugar is unavailable. |
| Frosting topping | Whipped cream frosting (heavy cream with sugar instead of butter-based frosting) | Creates a lighter, airier frosting that tastes less rich. The cake becomes more delicate and must be served within a few hours. |
Serving Suggestions and Pairing Ideas
Coconut cake pairs exceptionally well with tropical beverages and light accompaniments that do not overwhelm its delicate flavor. Serve this cake with iced coconut water, lightly sweetened iced tea with lime, or sparkling pineapple juice for a cohesive tropical experience. Cold brew coffee with a splash of coconut milk complements the cake’s sweetness while cutting through the richness of the frosting.
For formal celebrations, arrange slices on white china with a quenelle of whipped cream flavored with a hint of coconut extract and a small fresh mint leaf for garnish. This presentation honors the cake’s elegance while adding a fresh visual element. For casual gatherings, serve coconut cake with fresh pineapple wedges, sliced papaya, or fresh raspberries to provide tartness that balances the sweetness and richness.
This cake is ideal for Easter celebrations, tropical-themed weddings, baby showers with pastel decorations, and milestone birthdays when someone requests their favorite dessert. The cake also succeeds at summer picnics and garden parties, though you must keep it refrigerated in warm weather and cover it loosely with plastic wrap to prevent it from drying.
For a more casual presentation, serve individual slices with a small scoop of vanilla bean ice cream that has been infused with subtle coconut flavor. The cold ice cream melts into the warm frosting, creating an elegant contrast of temperatures that enhances both components. Alternatively, crumble leftover cake and layer it with whipped cream and fresh fruit to create a trifle that serves 8 to 10 people.
Storage and Reheating Instructions
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator Storage | 5 days | Cover cake loosely with plastic wrap after frosting has fully set. Store on a shelf away from strong-smelling foods. Remove from refrigerator 15 minutes before serving to allow frosting to soften slightly and flavors to warm back to prominence. |
| Freezer Storage (Unfrosted Layers) | 3 months | Allow cooled cake layers to sit unwrapped in the freezer for 2 hours until completely firm. Wrap each layer individually in plastic wrap, then aluminum foil. Stack layers carefully with parchment between them. Thaw overnight in the refrigerator before frosting. Thaw frosting separately at room temperature for 2 hours before use. |
| Freezer Storage (Frosted Cake) | 2 months | Freeze the fully assembled and frosted cake uncovered for 4 hours until frosting hardens. Wrap in plastic wrap then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Do not attempt to slice while partially frozen as the layers may crack. |
| Room Temperature Storage | 8 hours maximum | Cover with a cake dome or large bowl to prevent drying. Keep away from direct sunlight and heat sources. In warm weather above 75 degrees Fahrenheit, do not store at room temperature longer than 4 hours. Frosting will soften and cake will become unstable. |
| Reheating Refrigerated Slices | N/A | Remove slice from refrigerator 20 minutes before serving to bring frosting back to creamy consistency. Microwaving is not recommended as it hardens the frosting. If serving warmly, gently warm individual slices in a 275-degree Fahrenheit oven for 8-10 minutes covered with aluminum foil. |
| Individual Slice Portioning | 3 days | Wrap individual slices tightly in plastic wrap, then place in an airtight container. This allows you to thaw and serve single portions without exposing the entire cake to temperature fluctuations. |
Nutritional Information Per Serving
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Total Fat | 22g |
| Saturated Fat | 16g |
| Unsaturated Fat | 6g |
| Cholesterol | 95mg |
| Sodium | 215mg |
| Total Carbohydrates | 68g |
| Dietary Fiber | 1.5g |
| Sugars | 55g |
| Protein | 5g |
Approximate values based on USDA database and standard ingredient references. Values calculated for one slice of a 12-slice cake.
Frequently Asked Questions About Coconut Cake
Can I make coconut cake without eggs?
You can substitute eggs with commercial egg replacer like Bob’s Red Mill, using 3 tablespoons of replacer mixed with 9 tablespoons of water for every 2 large eggs. However, the resulting cake will have a slightly denser texture and less tender crumb because eggs provide essential structure, moisture, and lift. If avoiding eggs for allergies, this substitution produces acceptable results, but if avoiding eggs by choice, traditional egg-based coconut cake tastes superior.
What is the best way to check if my coconut cake is done baking?
The most reliable method is inserting a wooden toothpick into the center of the cake at the 25-minute mark. If the toothpick comes out clean or with just a few moist crumbs clinging to it, the cake has reached perfect doneness. The cake should not appear wet with raw batter. Additionally, the cake should spring back when lightly touched in the center, and it should smell fragrant and sweet without any raw flour aroma.
Can I substitute coconut milk with something else?
Full-fat cow’s milk mixed with 2 tablespoons of coconut oil can replace coconut milk, though the cake will taste less intensely coconut-flavored. Using regular milk alone will produce a drier cake because coconut milk contains more fat than dairy milk. Do not use lite or reduced-fat coconut milk as it lacks sufficient fat to hydrate the batter properly.
Why is my coconut frosting grainy?
Grainy frosting results from either insufficiently sifted powdered sugar or butter that was too cold when mixing began. Always sift powdered sugar before measuring and bring butter to room temperature by leaving it on the counter for 30 to 45 minutes. If your frosting becomes grainy during mixing, gently warm the mixing bowl from underneath with a warm (not hot) damp cloth while beating on low speed for 1 to 2 minutes.
How far in advance can I bake this coconut cake?
You can bake unfrosted cake layers up to 3 months in advance by freezing them individually wrapped in plastic wrap and aluminum foil. For a 3-day advance, store unfrosted layers in an airtight container at room temperature, then frost on the day you plan to serve the cake. Once frosted, the cake keeps for 5 days in the refrigerator or 2 months in the freezer.
Can I make this cake in advance for a wedding?
Yes, this cake is excellent for advance preparation. Bake unfrosted layers 1 week ahead and freeze them, then thaw overnight in the refrigerator before frosting. Prepare the frosting 2 to 3 days ahead and store it in an airtight container in the refrigerator. Assemble and frost the cake 1 day before serving, then refrigerate covered loosely with plastic wrap. Alternatively, frost the cake 3 to 4 days in advance if you store it properly in the refrigerator.
Conclusion: Master Your Coconut Cake Baking
This coconut cake recipe delivers professional bakery results using tested techniques and straightforward instructions. The combination of coconut milk and shredded coconut creates authentic tropical flavor that resonates with anyone who loves genuine coconut taste. The recipe balances technicality with accessibility, allowing experienced bakers to succeed while providing novices with clear guidance. Whether you are celebrating a milestone or simply craving something special and luxurious, this tender, moist coconut cake with silky frosting satisfies completely.
Coconut Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups coconut milk
- 2 cups grated coconut (unsweetened or sweetened to taste)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons coconut extract
- 2-4 tablespoons milk to thin
- 1/2 cup flaked coconut, toasted
- Pillowy fondant for optional topper decoration
Instructions
- Preheat oven to 350°F (175°C)
- Line three 8-inch round cake pans with parchment paper and grease edges
- In a medium bowl, whisk together 3 cups flour, baking powder, and salt until blended
- In a large bowl, cream butter and granulated sugar with a hand mixer on medium speed until light and fluffy
- Add eggs, one at a time, beating well after each addition
- Gradually add dry ingredients and alternate with coconut milk, mixing just to combine
- Fold in 2 cups grated coconut until evenly incorporated
- Divide batter evenly among prepared pans and smooth surfaces
- Bake for 25-30 minutes or until toothpick inserted into the center comes out clean
- Cool layers in pans for 10 minutes before inverting onto wire racks to cool completely
- In a separate bowl, beat 1 cup softened butter with coconut extract and powdered sugar until peak. Add milk as needed to achieve desired spreading consistency
- Stack cake layers with 1/2-3/4 inch padding of frosting between each层面. Refrigerate for 10 minutes to set layers
- Fill remaining 8-inch ring pan with flour. Place inverted first layer inside ring, pour frosting over remaining desserts to create perfect shape
Notes
Toast flaked coconut on low heat until golden for enhanced flavor
Frosting can be prepared in advance and stored in the refrigerator
Adjust sweetness by using sweetened vs. unsweetened coconut in batter
For a vegan version, substitute butter with coconut oil and eggs with flax eggs
