Coconut Celebration Cake

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Nothing says ‘let’s celebrate!’ like a towering all white layer cake the same way champagne screams for a ‘pop’ & party. Combine the two and you’ve got something really worth cheering for!


Happy birthday Sheyda!


Not into making a cake, how about cupcakes instead?


Coconut Cake


  • 3 cups pastry or AP flour
  • 2/3 cup coconut milk powder (can be purchased at most large grocery stores)
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 cup butter, room temperature
  • 1 1/2 cup sugar
  • 6 egg whites or about 1 1/4 cups egg white substitute, room temperature
  • 1 1/2 cup milk, room temperature
  • 1 1/1 tsp vanilla
  • 1 tsp coconut flavor

Grease and flour two 9-inch round pans or 8-inch square pans. Preheat oven to 350ºF.

Sift the flour, coconut milk powder, salt and baking powder together, set aside. In a separate bowl, mix the milk, vanilla and coconut flavor, set aside.

In a large mixing bowl, beat the butter until light. Add the sugar and continue to beat until fluffy. Add the eggs and mix through until well combined.

Add half the dry ingredients to the butter mixture and mix through. Carefully incorporate half the milk mixture and mix through. Repeat with remaining dry and wet ingredients.

Divide the batter evenly between pans and bake for 30-35 minutes until an inserted toothpick comes out clean. Remove from oven and cool completely.


  • 1 can unsweetened coconut milk, unshaken
  • 3/4 cup unsalted butter
  • 4 1/2 cups icing sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla or coconut flavor

Carefully open the can of coconut milk. Skim off 5 Tbsp of coconut cream from the surface. It should be thicker than the milk and water at the bottom.

Beat the butter until light. Add half the icing sugar and continue to beat until fluffy. Add the salt, flavorings and coconut cream and mix through until combined. Add the remaining icing sugar and beat on medium high, scrapping down the sides to for an even frosting. Set aside.


  • 1 1/2 cup shredded sweetened coconut


Remove the cakes from the tins and cut each cake in half lengthwise. Place one cake layer on a cake plate and spread 1/3 cup frosting evenly onto the surface. Repeat with the remaining cake layers. Spread the rest of the frosting over and around the cake. Sprinkle the tops and sides with shredded coconut.


Serves 12 or makes about 24 cupcakes

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