{"id":212524,"date":"2024-03-12T15:18:13","date_gmt":"2024-03-12T15:18:13","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2024\/03\/12\/ultra-moist-coconut-cake-recipe\/"},"modified":"2025-06-25T17:20:47","modified_gmt":"2025-06-25T17:20:47","slug":"ultra-moist-coconut-cake-recipe","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2024\/03\/12\/ultra-moist-coconut-cake-recipe\/","title":{"rendered":"Ultra Moist Coconut Cake Recipe"},"content":{"rendered":"

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Sometimes our family eats eggs for breakfast, and sometimes we have (healthy) cake.<\/a> This coconut cake recipe is a little more decadent than our breakfast cake go-to so it\u2019s perfect for company, birthdays, and even Easter. It has a rich, golden color and it\u2019s absolutely packed with coconut flavor!<\/p>\n

Coconut Cake Recipe With Swiss Meringue Buttercream<\/h2>\n

Coconut cake has become a springtime dessert staple for many families. Most of these recipes call for ingredients like powdered sugar, all-purpose flour, vegetable oil, and lots of refined sugar. Or they start off with a box mix. This recipe though uses a blend of coconut and almond flour instead of cake flour for a gluten and grain-free version. And instead of regular milk or heavy cream, we\u2019re using coconut milk.<\/p>\n

The cake itself is naturally dairy-free, but the frosting isn\u2019t. If you need a completely dairy-free version then just use your favorite frosting and add coconut extract. I like using Swiss meringue buttercream here for a rich flavor and there\u2019s some protein thanks to the egg whites. Cream cheese frosting is also delicious. Here\u2019s a dairy-free, naturally sweetened frosting option<\/a> (just use it for the top and middle of the coconut cake).<\/p>\n

Coconut and More Coconut<\/h3>\n

Unlike all those super-white coconut cakes out there, this one has a lovely golden hue due to the coconut sugar<\/a> used in both the cake and the frosting. I also use toasted coconut to decorate the outside, but you can use untoasted if preferred. Coconut extract yields an even more intense coconutty flavor in this cake.<\/p>\n

While sweetened coconut flakes are a little more moist, I prefer to use unsweetened. They taste just as good once they\u2019re in the cake and it doesn\u2019t add a ton of refined sugar. Coconut shreds or flakes are long and make the cake a little awkward to eat. An easy fix is to run them through the food processor first to chop them up.<\/p>\n

Another tip is to use room-temperature ingredients in the recipe. They mix together better than cold ones for a better crumb.<\/p>\n

Coconut Cupcakes<\/h3>\n

If you don\u2019t want to deal with cake layers you could also make this into cupcakes. Simply pour the batter into a lined or greased cupcake pan and bake for about 22-25 minutes. The exact time will depend on your oven and how full your cupcake wells are. Cool and frost, adding some coconut shreds to the top for decoration<\/p>\n

Another even easier option is to make a sheet cake. Line the bottom of your sheet pan with parchment paper (or grease it) and bake just until done in the center. The exact bake time will depend on what size pan you use but should be between 15 and 25 minutes. Once it\u2019s cooled frost it and add your coconut shreds.<\/p>\n

This gorgeous looking cake makes an elegant dessert that I feel good about serving to my family (and guests!).<\/p>\n

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Coconut Cake Recipe<\/h2>\n

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This golden brown cake has a delicious coconut flavor. It’s made with coconut sugar, coconut milk, coconut shreds, and coconut extract!<\/span><\/p>\n<\/div>\n

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To Make the Cake:<\/h4>\n