Easter Coconut Light Fluffy (Printable)
Light fluffy coconut cake layered with creamy frosting and topped with toasted coconut for springtime.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon coconut extract
09 - 1 cup canned coconut milk, shaken
10 - 1 cup sweetened shredded coconut
→ For the Coconut Frosting
11 - 1 cup unsalted butter, softened
12 - 4 cups powdered sugar, sifted
13 - 1/4 cup coconut milk
14 - 1/2 teaspoon vanilla extract
15 - 1/2 teaspoon coconut extract
→ For Assembly & Decoration
16 - 1 1/2 cups sweetened shredded coconut, toasted
17 - Mini chocolate eggs or Easter candies
# Directions:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
05 - Add the flour mixture in three parts, alternating with coconut milk, beginning and ending with flour. Mix until just combined.
06 - Gently fold shredded coconut into the batter. Divide batter evenly between prepared pans.
07 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract. Beat until fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer above and frost the top and sides of the cake.
10 - Press toasted coconut onto the sides and top of the cake. Decorate with mini chocolate eggs or Easter candies if desired.
# Expert Tips:
01 -
- The coconut milk keeps every bite incredibly moist without making the cake heavy
- Toasted coconut on the outside creates this beautiful texture contrast against the creamy frosting
02 -
- Room temperature ingredients make all the difference between a dense and light cake
- Let the cake cool completely before frosting or your frosting will melt right off
03 -
- Brush each cooled cake layer with a little coconut milk before frosting for extra moisture
- Chill the frosted cake for 30 minutes before pressing on toasted coconut