Coconut Cake with Coconut Meringue Buttercream Frosting
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting – A super moist coconut-packed layer cake and that frosting is a DREAM!
This coconut cake was originally an Easter project four years ago, and it was a big hit. Since originally posting it, some readers have commented that the cake is way too dense, and as time has passed and my memory faded, I began to wonder if maybe it wasn’t as outstanding as I remembered. So, I whipped it up again for Sunday dinner a few weeks ago and asked my family for their most critical reviews (they do a great job giving me their honest opinions).
They all agreed that it was fabulous with loads of coconut flavor and yes, it is denser than a traditional “fluffy” cake, but that it was just different, not in a bad way. The texture is a little crumbly thanks to being packed full of shredded coconut, but again, everyone thought it was a given that with actual coconut in the batter the texture would be different.
SO! There you have it, this coconut cake gets two thumbs up from my crew again!
This recipe hails from the Flour cookbook, which is the origin of the amazing vanilla cream-filled doughnuts that I made ages ago (and are still insanely popular!). I loved the description from the start. Not only is there shredded coconut in the cake as well as on the cake, but there is also coconut milk in the cake itself and in the frosting. Need more evidence that this is quite possibly the best coconut cake, ever? The seeds of an entire vanilla bean are scraped right into the cake batter. That sealed the deal for me. A cake that’s bursting with coconut flavor and vanilla beans? I went all-in and it turned out to be a fabulous decision.
I took particular interest in the fact that the frosting was actually a meringue buttercream. I had only made one once before (see: Strawberry Cupcakes with Strawberry Meringue Buttercream), and while it’s not as quick or easy as your standard butter and powdered sugar frosting, it’s absolutely delicious. Actually, more like phenomenal. This coconut version lived up to the hype, as well. A meringue buttercream almost has the consistency of satin; it’s not nearly as heavy as a powdered sugar-based frosting and it melts in your mouth. I could have easily eaten this frosting by the spoonful (and did, in fact, eat more than my fair share by the finger-ful).
How to Troubleshoot Swiss Meringue Buttercream
While Swiss meringue is an absolutely fabulous frosting, it can give fits at times (this one has done it to me!). Below are the two most common issues people have with Swiss meringue and how to fix them:
- Frosting is Curdling – Ick! When this happens, the frosting will resemble cottage cheese. To fix it, take a quarter of the frosting, transfer to a glass bowl and microwave for 15 seconds. With the mixer running on low, slowly stream it back into the bowl with the remaining frosting. Increase the mixer speed and whip until fluffy and smooth.
- Frosting is Runny – The frosting has the consistency of thick syrup and doesn’t even hold soft peaks. When this happens, transfer the bowl of frosting to the refrigerator for at least 30 minutes. Beat again for about 5 minutes, until thick, fluffy and smooth.
The layering of coconut flavors in this cake is spectacular. While the coconut shines through, it’s not overpowering in the least; instead, it delivers quite a light, fresh-tasting cake. It’s perfect for any holiday, especially Easter or a spring or summer special occasion. You could dress it up with toasted coconut, colorful egg-shaped candies, or leave it as-is. However you choose to decorate it, you’re guaranteed to absolutely devour this cake.
One year ago: Favorite Italian Pasta Salad
Five years ago: Red, White & Blue Firecracker Popsicles
Six years ago: Zucchini Squares
Ten years ago: Blueberry Crisp
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting
Ingredients
For the Cake:
- 2¼ cups (281.25 g) cake flour
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- ¾ cup (170.25 g) unsalted butter, at room temperature, cut into 2-inch pieces
- 6 egg whites
- 1 cup (226 ml) coconut milk
- 1 cup (90 g) sweetened shredded coconut
- 1 vanilla bean, split in half lengthwise
For the Frosting:
- 1½ cups (300 g) granulated sugar
- 6 egg whites
- 1½ cups (340.5 g) unsalted butter, at room temperature, cut into 2-inch pieces
- 1 teaspoon vanilla extract
- ¼ teaspoon (0.25 teaspoon) kosher salt
- ⅔ cup (150.67 ml) coconut milk
For the Garnish:
- 1 cup (90 g) sweetened shredded coconut
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
- In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.
- Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
- Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.
- Make the Frosting: In a small, heatproof bowl, whisk together the sugar and egg whites. Place the bowl on top of a saucepan with about an inch of simmering water (do not let the bottom of the bowl touch the water). Heat the mixture, whisking occasionally, for 6 to 8 minutes, or until the mixture is hot to the touch and the sugar is dissolved.
- Remove the bowl from the heat and transfer the mixture into the bowl of an electric mixer. Using the whisk attachment, whip on medium-high speed for 6 to 8 minutes, or until the mixture becomes a light, white meringue and the mixture is cool to the touch. Reduce the speed to low and add the butter a couple of pieces at a time. Increase the speed to medium and mix for 4 to 5 minutes, or until the butter is thoroughly incorporated and the frosting is smooth and glossy. The frosting may initially look curdled after adding the butter, but continue beating and it will come together, looking smooth and creamy by the end of the mixing time.
- Add the vanilla extract, salt and coconut milk and whip for another few minutes on medium speed, or until the coconut milk is thoroughly incorporated and the frosting is smooth. Again, the buttercream may look thin and separated, but continue mixing until it comes together. It will be more of a satin-like consistency, versus the thick powdered sugar frostings that are often used. Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. You can also store the frosting in an airtight container in the refrigerator for up to 2 weeks, then bring to room temperature and beat with a mixer (using the paddle attachment) for 6 to 8 minutes until smooth before using.
- Assemble the Cake: Remove the cooled cakes from their pans and level the tops, if necessary. Place one cake layer on a cake stand and top with 2 cups of the frosting, using an offset spatula to spread it evenly to the edges.
- Place the second layer on top, top-side down. Spoon 1 cup of the frosting onto the top of the cake and use a large offset spatula to spread the frosting on top and over the sides of the cake, covering it with a very thin layer (this is the crumb coat). Refrigerate for 20 minutes.
- Use a wooden spoon to mix the remaining frosting to lighten it up since it has been sitting. Spoon it onto the cake and spread it evenly over the top and down the sides. Use an offset spatula to create a smooth finish. Press the 1 cup shredded coconut onto the top and sides of the frosted cake. The cake can be stored in an airtight container at room temperature for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on March 28, 2013.
I’m not sure what I did wrong with the frosting… the consistency was perfect until I added the coconut milk and it curdled horribly and was not savable. I’m pretty good with frostings and have made a couple of buttercreams in the past. What did I do wrong here?
Hi! I’ve made this cake several times and it is a winner – I do agree, it does make for a denser cake and have wondered how to add a bit more fluff, even with the coconut in the cake. Wondered if it would make sense to add sour cream to this type of recipe?
You are my go to gal for a great recipe Michelle! People do love to complain don’t they?
NEWSFLASH!!!If you don’t like the texture of the coconut in the cake, then just leave it out. There. Was that hard? No, no it wasn’t, whiners.😏
As for the icing, according to Claire Saffitz, instead of adding pieces of butter to the meringue, just dump in all the butter at once and you will never have another curdled meringue buttercream icing. You’re welcome!😉😘
I made this today and it was incredible!! Moist cake, silky frosting. I used a few tsp of vanilla paste instead of scraping a bean, and I made 9” rounds. Your directions are A+++ and very clear! I will make this again and again!
This cake was moist and delicious-my husband loved it. I baked it in a 9×13 pan, and it was perfect and rose beautifully. Since I never made this frosting before, I was intrigued by the recipe. When at the end I watched the runny curdled mess turn into the most beautiful frosting, I was amazed. Thank you for both of these delicious recipes!
When putting sugar and egg whites to heat up, what temperature should it be at before switching it to a stand mixer?
Hi Ginger, They should reach 160 degrees F.
Also – I’ve made this cake several times now and it’s one of my all time favorites, I even ask my best friend to make it for me every year on my birthday.
If you follow the directions exactly it’s perfect every time. Light and moist and perfectly coconutty. The frosting is outrageously delicious!
Can I make the cake part itself a few days ahead and freeze like a normal cake?
Yes, absolutely!
How and when could I incorporate white chocolate into the Swiss buttercream frosting
Cake had wonderful coconut flavor! I feel there may have been an error on the amount of butter in the frosting recipe. Should it have been 1 1/2 sticks instead of 1 1/2 cup? Frosting tasted oily and was not very sweet.
I am sorry this was an horrible cake. The pairing of this wonderful icing did not go well with this heavy, densed, dry cake. I’ve been making cakes for many years and this one I was completely embarrassed at serving. My family and friends told the truth. I will not be making again. It was fun to make icing I’m not new too. Overall thumbs down. Sorry
Hi there.
Wondering if adding food coloring to the icing would affect the consistency?
And would it withstand being outdoors for a few hours for my son’s birthday party?
I have a question:
Will this cake work well with dairy free ‘butter’? I am wondering about whether or not the frosting consistency would be affected?
Hi Carol, I’m not certain, as I’ve never used dairy free butter.
Made today for my mothers birthday (7/4/19). Followed exactly except I did not have a vanilla bean so used 3tsp homemade vanilla … anticipated issues but the frosting turned out picture perfect .. jazzed it up for 4th of July wish I could post a pic
I spent all day working on this cake and frosting. Terrible texture and flavor for a cake and the “frosting” is way more work than implied. Together it is by far the worst coconut cake I have ever made. I will go back to my original recipe going forward.
Just made the frosting and it came out perfect, and very delicious!!!
Just don’t understand why the cakes kinda shrunk in the pans. Could that have been from using cake strips?
I have a question. I just finished making this cake (not the frosting yet, as i’m waiting for the cake to cool), and I use cake strips, but is it normal for the cakes to shrink while cooling?
Hi Gina, I’ve never used cake strips, so I’m not sure if they could cause the cakes to shrink; I know they’re supposed to affect the rise, so it stands to reason they could affect shrinkage too.
Everything sounds n looks delicious !
YUM!! When you write coconut milk, are you talking full fat on the top of the can included? or just the more liquid portion? TIA
Hi Sarah, You use it all; you should shake the can to ensure that the cream has incorporated into the liquid; you may need to stir after opening if it’s still separated.
You wrote the words that will force me to make this cake. I love coconut and meringue, but when you said people wrote that it was too dense!!!!! I’m all in now! It truly is the only way I like cake. It’s why I almost only make bundt cakes, or hummingbird, or Italian cream cakes, they are dense and I feel like I really ate dessert! I can’t wait to have an opportunity to make it now.
We’ve made this as a cake a couple of times and it tastes WONDERFUL! However, I would like to try and make this as cupcakes. How could I do that?
Hi Cynthia, I’ve never tried to modify this as cupcakes, but I do have these coconut cupcakes, which I LOVE, LOVE, LOVE! https://www.browneyedbaker.com/coconut-cupcakes-with-toasted-coconut-frosting/
Great recipe frosting a little tricky.Tasted great.Curious why mine had such a flour taste.Not moist dense.Thanks for the input.
I live in a place that doesn’t sell sweetened shredded coconut, we only get shredded coconut, what can i do to substitute it? Lovely recipe…and photos….
Thank you, Meha! Honestly I’ve found regular unsweetened shredded coconut to be a fine substitute, I think it would work just as well here.
I made a gluten free version of this for my friend’s birthday and she loved it! She’s still talking about it and her birthday was in September! It was my first time making meringue buttercream and it turned out perfectly. I’ll definitely be making this cake again.
Broken buttercream SAVED! I had the same thing happen when I added the coconut milk to the meringue, it broke and looked like cottage cheese. Ice bath didn’t work. Luckily I had some white chocolate. Melted it and added it spoonful by spoonful until it all came together into normal looking buttercream. If not for this this recipe would get five stars.
Can I make the whole thing, assembled and all, a day before? And if so, do I kept it at room-temperature or place it in the fridge?
Hi Fara, Yes, I’ve done this! You can keep it at room temperature. Enjoy! :)
Can unsweetened coconut cream be used in place of coconut milk in the cake batter?
Hi Peter, I would not recommend that, as the coconut milk is much thinner than the coconut cream and it could affect the texture.
I made these last night, they were AWESOME. This website never fails me, thank you. <3
a wonderful cake YUM ,may be my new favorite recipe.
Can the frosting be iced and then frozen?
Hi Crystal, I would not recommend freezing the icing.
Where you have advice for curdled Swiss Meringue frosting you say to remove 1/4 of the frosting and microwave for 15 minutes. Can this be correct? Wouldnt the sugar burn? Love your recipes and your blog!
I noticed this 15 minutes also – but when I went to the online recipe, it is 15 seconds.
So sorry, yes that was a typo – it’s 15 seconds!
I have made this cake many time and it is always superb!!! I am our family’s baker and it is my most-requested cake! Making it again as one of three sweets for a family 4th party…thanks so much for all of your fabulous recipes – especially this one!
It is only 9am where I live, but my mouth is watering for this cake!
Hi, Michelle! I don’t have 8′ cake forms, and majority of stores don’t carry them anymore. Is it OK to use 9″ round springforms? Thank you!
Hi Yelena, These are the 8″ pans I have: http://amzn.to/2sgPdVi. You could use 9-inch pans (reduce the baking time a bit), but I don’t know that springfrom pans would work?
Is there any way of substituting the Vanilla bean with something else? I want to make this for my girlfriend today but can’t get a hold of any vanilla bean. Thanks!
You could use vanilla bean paste or regular vanilla extract (2.5 teaspoons of either equals 1 vanilla bean).
Starting to make this cake in 3,2,1!
I like your recipes
In the ‘South’ we use the frozen Tropicana grated coconut…it is just as if you had gone to all of the trouble to crack open a fresh coconut & hand grated the coconut…very tasty…it makes a truly beautiful cake…try it you will love it…also, put a dab of icing on your cake plate before you put the first layer down…it will keep the layer in place…Love you recipes
I love this cake and I ask for it on my birthday every year. The cake is so delicious and the frosting is just heavenly. It’s definitely one of my favorite cake recipes ever.
i agree its fab
This looks so delicious that I decided to try it. However I needed to make it with stevia. I don’t know if it was old ingredients or wrong ratio of things or if this recipe just isn’t the kind to be tweaked. my cake after 3 batches came out decent but with issues. it didn’t rise for one thing. what am I doing wrong?
I followed the recipe and I had an epic fail ! My cake did not rise. What cake flour should I have used or could have the baking powder fail me. I don’t know what I did wrong? The “flat cake” as everyone jokingly called it still loved the taste. I ended up having to order a cake from the bakery for my mom’s 80th birthday. Please help!
Hi Rosalie, I’m so sorry that the cake didn’t turn out for you. I use Softasilk brand cake flour. If your baking powder was relatively fresh, that shouldn’t be an issue.
I just made the Swiss Meringue Buttercream. I should have known beforehand but all that butter in combination with the coconut milk produced a very greasy and off-putting icing. Still trying to decide whether to “fix” it by diluting a second batch of smb without the coconut milk into it or just starting over. A complete waste of my time and ingredients.
I’m making this cake for the second time now and am extremely frustrated by the FROSTING!!! This frosting recipe simply DOES NOT WORK!! Both times I have followed the recipe to the T and each time the frosting is beautiful glossy and thick until I add the butter and the coconut milk where is turns very liquid and not at all the thick buttercream that is shown in the picture. It hardly thickens in the fridge and I really think the recipe should be reviewed so other readers are not as frustrated as I have been. The flavour is wonderful but it doesnt help if I cant put it on the cake!!
I agree with those who tried this frosting and failed. I actually did exactly as described and it came out grainy and ‘broken’ after i added the coconut milk. Then it was too runny to use at all. There is something wrong with adding so much coconut milk in an already fluffy frosting. I’ll need to try another recipe.
I’m seriously losing my mind over this frosting. I’ve successfully made this cake & frosting at least 3 times in the past. This time the frosting just won’t come together. It’s not curdled looking, it’s just thin like soup. I have wasted 2 batches of ingredients and a ton of time. I think the problem is that the coconut milk is very thin compared to the can I got last time I made this. Last time the coconut milk was very thick, this time it’s thin like milk. I shook every brand they had in the store, and they were all thin. I’m about ready to throw in the towel and use canned frosting. :(
I’m thinking of putting sliced strawberries between the layers with the frosting and then arranging more slices on the top after it is finished. Has anyone tried this? It seems like it would be good.
Hi Michelle,
This Coconut Meringue Buttercream is sooo tasty. I am eating it just by its own. I used it in a recipe and added the link – http://www.thebakingskillet.com/chocolate-chiffon-cake-with-coconut-swiss-meringue-buttercream/
Hi there, I have just a quick question. When heating the egg white/sugar mixture over the sauce pan (for the frosting), what should the heat be set on? Thanks so much. Looks delicious, can’t wait to try it.
Hi Tiffany, Just high enough so the water is simmering, but not boiling, on most stoves that would be low or medium-low, but adjust as necessary.
Could you split each layer in half making a four layer cake? Or are the layers to moist?
Hi Laura, Yes, you can do that!
Wow. I want to use this for my 3 year old sons bday cake this week but it’s summer and soooo hot here in NZ. How do the meringue buttercreams survive in heat? Normal buttercream was a bad idea 2 yrs ago!
Hi Hollie, Unfortunately, I wouldn’t recommend meringue buttercream if it’s going to be out in summer heat :(
Hi Michelle!
This cake is absolutely fantastic! I made it today and the whole family loved it. The frosting is pure heaven. But I wanted to ask you. something: the cake did not rise properly and I suspect it might have been the cake flour/baking powder combo and maybe the US cake flour is different from the one we have here. I’d like to try the cake again but how much baking powder/baking soda shall I use with all-purpose flour? Thanks in advance! :)
Hi Remszi, You would use the same amount of baking powder (there is no baking soda in this recipe).
I couldn’t find vanilla bean at the store… how much vanilla extract should I use to substitute? Thanks!
Hi Olivia, 2.5 teaspoons of vanilla extract for 1 vanilla bean. Enjoy!
The cake looks delicious! I want to attempt to make this however, I have a quick question about the frosting. If I omit the frosting, would it get rid of the overall coconut flavor, or would the cake itself be perfectly coconut-y? I was thinking of swapping the coconut frosting to a buttercream or should I use a frosting that is coconut flavored?
Hi Katherine, The cake does have a coconut flavor, but you definitely get the biggest punch of flavor from the frosting.
I made this today. Triple checked ingredients anger measurements, etc. It was flat and dense. Icing was amazing, cake was tough as nails. It didn’t fall – that would entail RIDING at some point. What could haves caused this? Frustrated amateur.
Hi Tim, I’m so sorry to hear this didn’t work out for you! If you’re saying that the cakes didn’t rise at all, I would make sure that your baking powder is still fresh. This isn’t a fluffy cake, but they should definitely raise.
I bought a fresh can of baking powder but I question the type of cake flour. Is there a particular cake flour to buy? Or is there a self rising cake flour? What brand coconut milk.? I just don’t get why my cake was flat, dense and dry. It was also tough to cut. But because it still had good flavor I want to try it again. Please help
Delicious, I added lemon curd filling to mine and it was a hit. Thanks for another fantastic recipe!
I don’t have vanilla beans and can’t find them anywhere! Can I just use vanilla extract instead?
Hi Serafina, Yes, you can substitute vanilla extract.
Would substituting coconut cream for the coconut milk be acceptable, or would it change the structure of the cake too much? I’m sort of curious to see if it will give it a thick, moist texture but I still want the cake to rise!
I am so making this into the Bunny Butt cake…
Can you use cake flour? Would a lemon or raspberry curd be nice w/ this cake? Would leaving out shredded coconut from batter ruin the cake?
Hi Jill, I would not recommend changing the type of flour, as it will have an impact on the final texture. Yes, lemon or raspberry would pair nicely with this. Yes, omitting the coconut from the batter would also affect the final texture of the cake.
An amazing recipe, the best coconut cake I have made and the frosting is to die for!
This is the third recipe from the Brown Eyed Baker I have made now, I will be trying more! All have worked out perfectly! I Live in England though and did struggle getting the shredded sweetened coconut, had to order it online, but was worth it though Thank you!
Oh wow, one of my favorites. Yummy. Thanks for sharing this recipe.
Simon
Can you please tell me the weight of the butter needEd for the fosting, it is hard to be accurate with butter in a cup unless it is melted, im thinking of making this for my wedding cake, going to have a 10, 8, 4 inch cakes how much/ batches of frosting do you think will be needEd????
Hi Kelly, The amount of butter for the frosting is 12 ounces. I haven’t tried to make a cake larger than this two-layer one with this particular recipe, so I couldn’t say for sure how much frosting you would need.
I’ve made this cake twice, and it’s amazing. The 2nd time I left the shredded coconut out of the cake and I like that better, just a texture preference for me.
Hi
I made this recipe, sounded great! But it came out very hard
Not light and fluffy…. Where did I go wrong??
Any help would be great!
I have a question. Like many of us that visit your site, I am an obsessive baker that may spend a couple weeks/months “conquering” a certain recipe. Right now, I am working on the perfect coconut cake. I usually draw from certain trusted sources…your blog being one of them. So I ask you, Brown Eyed Baker…..when making a Buttercream, do you think a particular butter is better than another. Before I go on some tangent and spend way too much money ordering fancy butters from places I can’t pronounce, have you tested butters with different butterfat content? If you did, did you taste any difference? Thank you.
Hi Ellen, I’ve used everything from Plugra to Land o Lakes. I honestly don’t notice the difference. I just wouldn’t use a store brand, as I’ve found the flavor significantly less pleasant than other brands.
Thank you Michelle. That’s what I would think, too.
Is this cake & frosting stable to use under FONDANT? Have you or anyone here tried it? Or use this cake to carve simple shapes & covered with fondant?
Hi Wilma, I do not think that this frosting is stiff enough to use under fondant, it’s very soft.
Thank you for your response.
How about the cake? Can it hold when covered with fondant?
Hi Wilma, The cake is pretty sturdy, so I think it would be okay.
Hello Michelle thought of letting you know that i tried your cake recipe & used Sweetapolita’s SMBC recipe. I carved cake into 2D animal shape & covered w/ fondant. I didn’t have any issues. I received rave reviews for the taste. On my 2nd attempt i used your frosting recipe & tried to achieved the same look in your photos. Proud to say it was a huge success! I thank you so much. The cake melts in your mouth …oh so
Good!
Wow, this cake looks heavenly! 2 questions: 1) will coconut milk from a carton work as well as the milk from a can? and 2) I’ve used smart balance butter spread in countless cookie and brownie recipes and they’ve come out just as good as if not better than when I used real butter, but will smart balance be ok to use in this cake and frosting? What would be the effects of using it? Thanks!
Hi Cindy, As long as it’s pure coconut milk, it shouldn’t matter what the packaging is. As for the Smart Balance, I never recommend using anything other than butter unless a recipe specifically calls for it. Things like margarine and other spreads have higher water content than butter, which can affect the outcome of a recipe.
I made this a couple months ago and it was AMAZING… I’m making it again tonight…
This cake was a little time consuming but worth every minute! My family loved it!! Delicious!!!
I just made this coconut cake with the frosting. I could not really taste the coconut flavor in the cake (I think it was because of the coconut milk I used and also I may have used unsweetened shredded coconut….shop keepers fault) but the frosting, oh dear God, was absolutely glorious <3 :-) I halved the entire recipe (cake & frosting) and added half a teaspoon of coconut essence to the frosting. I could not stop licking it. It is the yummiest thing I have had in a long time.
I do need some advice though. I was lucky enough to get vanilla pods from a friend who traveled to the UK and brought it as a gift but they do not sell them in my country. It is also extremely difficult to find vanilla extract. What is readily available is vanilla essence. How do I substitute the vanilla pods for vanilla essence?
Hi Jelilat, I am not familiar with vanilla essence, but from what I’ve read, it seems that it’s extremely concentrated (more so than vanilla extract) and that only a drop or two should be used in recipes. If this is the case, then I would follow those instructions. If you typically would use it in teaspoons like vanilla extract, then I would substitute 2 teaspoons of essence for 1 vanilla bean.
Great. Thanks a lot Michelle :-)
Hi Michelle:)
I wondered what temperature I should bake at if my oven is not fan forced?
Can’t wait to start thank you for the amazing reciepe!
HI Kalieha, All of the temperatures listed for baking are for conventional ovens, so you should be fine.
I made this cake for my cousin’s birthday a couple of weeks ago, and it was heavenly. So moist and the vanilla beans really gave it a different flavoring. I have no patience for actual vanilla bean pods, so I just used vanilla bean paste. For the frosting, I just whipped up the cream from the coconut milk and added some powdered sugar and coconut extract to taste. We all really enjoyed the clean light taste of the frosting that way.
Hi.
Is this dried coconut? We dont have shredded coconut like this in Denmark. Only dried, can that be used as well?
Hi Sarah, Yes, shredded coconut is dried coconut that has been shredded into flakes.
What do you think about substituting Coconut oil for the butter?
Hi Erin, I think it would alter the consistency and texture of the cake; having said that, I haven’t tried it. If you do, definitely let me know how it goes!
Amazing recipe! I made this cake but didn’t separate into two layers. The cake was so moist and delicious – a huge crowd pleaser! Possibly the best cake i’ve ever made. Thanks!
I was just reading the comments to see if anybody else got flat cakes too. I guess I am not the only one- I saw several comments mentioning that. My cakes did not rise at all. I followed the directions precisely and the oven temperature was as accurate as possible when factoring in that you have to open the door to put the cakes in. It wasn’t opened again until the cakes came out. Oh well. Hopefully it will taste good. It is a non-traditional Thanksgiving dessert. :) Thanks for the awesome recipes- you are my go to site for desserts.
Mine came out flat, dense and dry. I’m wondering if the cake flour was not self rising, or maybe the baking powder failed me or maybe I used the wrong kind of coconut milk???? The don’t know. My flat cake tasted good with coffee. LOL!
I’m making the frosting and it’s taking forever to come together, what is the longest time I can mix it? Please help.
Hi Yulanda, There isn’t a set time, but I found that the frosting didn’t look like traditional powdered sugar frosting, it looked a little “slippier”, for lack of a better word. It might be done, but just not look like it.
Hi Michelle
Thanks for responding, but I’m finished with the cake and it was delicious. I think what happened was that I didn’t shake the coconut milk together so regardless of how long I mixed it there was still liquid in the bowl, so I just took out the solid part and used the syrup to add flavor to the cake. Anyway very good I will definitely be using it again. :-)
I want to thank you for this wonderful cake and frosting recipe, it’s delicious! It’s my Dad’s 65th birthday in December and he loves a coconut and raisin cake with cranberry sauce between each layer. I just made this cake and frosting recipe combination to test it out and it’s perfect! The cake is wonderfully tasty and fluffy, it baked flawlessly. I love a swiss meringue buttercream frosting, I never thought to add coconut milk but the flavor is so beautiful and it pipes like a dream! I can’t wait to make this for him in another month, he’s going to be tickled pink! (well, blue ;)
I just made this beautiful frosting for a chocolate cake and OMG is it good! It pairs so well with the chocolate-I put coconut milk in the cake too. Yum!
I took pictures and everything if you want to check it out. :)
http://loveandduckfat.com/chocolate-coconut-cake-coconut-meringue-buttercream-frosting/
Thanks!
Would this recipe work for cupcakes?? If so, any cooking tips for temp and time?
I have not tried making this recipe as cupcakes, but if you give it a go, keep the temperature the same, but reduce the baking time (how long, I’m not sure, since I haven’t done it).
I’m going to use this frosting for a chocolate cake and take pictures! It sounds divine and I love that there’s coconut milk in it!
I made this as cupcakes today for the second time. It made about 20 cupcakes. I did a half recipe for the frosting and it was more than enough. These are super yummy!!
This cake looks amazing ! I will have to bake this for my grandpa’s birthday, which is coming up soon. Just a quick question, I couldn’t really buy sweetened shredded coconut in Thailand, we only have the unsweetened type here. Will the unsweetened coconut do for this recipe?
Hi Mai, Yes, unsweetened coconut should be just fine.
I don’t have 2 8-inch pans so I made this in a 12×9 pan..my cake didn’t rise at all though, any idea what I did wrong?
Hi Rida, I’m not sure how switching pans may have affected the cake; it’s possible that this was the cause, but I’m not certain.
Everyone of your recipes I try is phenomenal!! Thank you for your site. It’s the only place I go for recipes now.
Hi there! I’m making this cake tomorrow and I wanted to know if its okay to leave out at room temperature on the covered cake plate until the family eats it all? It normally takes us 3-4 days to finish a cake.
Thanks for the recipe!
My nephews cannot eat dairy… Would it be possible to replace the butter and coconut milk with coconut cream? The fat content in the cream is close to that of butter while providing a bit less liquid to the frosting’s consistency than what the milk would.
Hi Laura, I have never tried to substitute coconut cream for coconut milk and/or butter. Unfortunately, I can’t give you a definitive answer on how well that substitution would work. If you try it, please be sure to share your feedback!
This comment is a little late but I just wanted to mention you could likely replace the butter with coconut oil and then use the coconut milk as directed.
Thank you! the recipe worked perfect, just followed your instructions and had the most delicious and fluffy frosting ever! I used it to fill & cover a vanilla sponge and put some mango slices inside and worked divine!!!!
Just wanted to say that this meringue buttercream is the most heavenly thing I’ve ever tasted! It tastes like fluffy coconut marshmallow, and since I haven’t had marshmallow in years this went like WOW in my mouth. Thanks so much for the recipe!
1. DONT REPLACE CAKE FLOUR WITH NORMAL FLOUR ( Australians, don’t even bother with this recipe. Won’t be making again )
2. Don’t try replacing butter with margarine, it ruins the frosting.
3. Attempt frosting one day in advance, it is tricky
I am going to try to make cupcakes with this. Yum! My FILs birthday is tomorrow and coconut cake is his favorite.
This cake is just amazing. I dont care if you like coconut or not, this cake is fantastic. the vanilla bean looks gorgeous, it has a nice suttle vanilla flavor and the coconut shred in the cake give it a nice contrast in texture. the frosting is super smooth and light. its a great summer cake. ive made this a few times now and every single person thats had it loves it. seriosuly, go make this. you will not regret it.
I made this last night to bring to work for our monthly “birthdays” celebration, and everyone loved it. My cakes came out flat, but I realized after that I have 9″ cake pans, so that probably has something to do with it. Because of the reviews, I was conscious of it being tough, so I started checking it after 30 minutes, and it was done. I was really wondering if my $5 vanilla bean (yes, I had to pay $9.99 for two beans) was really worth it, but when we were eating it, one of my co-workers asked me if there was vanilla bean in it! I was happy someone noticed :-) It was a lot of work, and the ingredients were on the expensive side for a cake, but I’d make this again.
I just made this cake and I substituted the butter for extra virgin coconut oil in cake and frosting. Holy WOW! Great recipe.
I was thinking of doing the same thing! Did you sub out all the butter for coconut oil in the frosting and it turned out fine?
I just made this! Only I…made cupcakes, turned them upside down, cut them in half and dyed the frosting and filled and frosted them in a mint and coral ombré effect. I also replaced the butter in the cake with coconut oil, but I do not recommend replacing any of the butter in the frosting, as it makes it less stable in my opinion. These were amazingly moist and so so flavorful!! Thanks so much for the recipe!
I saw this cake and thought ‘wow this is something I would love to make’. Well today I made it. It was the first and last time. Well no it won’t be the last time because it is BY FAR one of the BEST cakes I have ever had! My cakes weren’t high and fluffy but I think they were as they were meant to be. The frosting is oh my goodness the best! I honestly have eaten three pieces of it already. I shouldn’t ever make it again as I will just eat it but it is definitely going to be my birthday cake yearly and mothers day cake. Too bad the two days are within weeks of each other! Thanks for posting this – it is beyond dreamy and fabulous! I wonder if the cake can be made without the coconut? I would love a nice vanilla bean white cake just like this one for bday cakes for the kids!!!!
This is perfect for almost-summer! I’m baking this for my school’s graduation party for the seniors…hope they’ll love it! I’m adding some lemon to one layer, do you think that would work? Cause I read that coconut+lemon=heaven and this will be my first time baking anything with coconut in it so wish me luck!
Hi Angelina, The lemon/coconut combination sounds great!
This cake was delicious! It could use a little more coconut umph…so I think I might try sub coconut extract for the vanilla…anyways, some people posted trouble with the frosting…it took 30 minutes after adding the coconut milk to the frosting to whip into frosting texture. I was worried, because it took so long to get from the curdled state to the frosting state, but turned out beautifully! My mom loved this cake and she is the ultimate test when it comes to cooking and baking! Thanks Michelle!
If the cake is refrigerated, will it last longer? Or should we not refrigerate at all? Any tips on making sure this cake comes out moist and not dry like some of the previous posts?
Hi Suzanne, I would not refrigerate this cake. I rarely, if ever, refrigerate cake because it will usually dry out. I would place it in an airtight cake keeper to stay moist if you need to store it for a couple of days.
I know most bakers disagree, but I prefer cold cakes and feel it enhances the flavor when a baked good has been chilled. I just store cakes in an airtight container in the fridge, and have never had an issue with things drying out after only a couple of days. I stored the leftovers for this cake in the fridge, but it only lasted about 2 days because everyone in my family kept sneaking bites LOL
Not sure what happened…very flat, dry and dense. As there are numerous posts with the same issue, wonder if there is something missing from the cake?
I had the same outcome…flat, dense and dry but still was tasty. I’m waiting for a response
Hello, wondering if I would just use regular milk and make this just a vanilla cake? Just substitute an equal amount of milk for the coconut milk?
Hi Jami, I think you could probably do that without an issue, although coconut milk is a little thicker than regular milk. Be sure to use whole milk.
What measure of other sugar may I use instead the granulated sugar?
Hi Jennifer, I’m not sure what you mean. What other type of sugar would you want to use in place of granulated, and why? There really are no other types of sugar that you can substitute.
Maybe with brown or powdered sugar? Where I live is hard to find granulated sugar and I hoped to measure other type of sugar to get the sweetness or flavor that the granulated leaves.
Hi Jennifer, Unfortunately both brown sugar and powdered sugar would really alter both the flavor and texture of this cake. I would not recommend substituting either one.
I made these into cupcakes. The recipe made about 18 cupcakes and they turned out amazing. So moist and delicious. Hands down the best cupcake I’ve ever made. Thanks for the recipe. My whole family enjoys your Site.
I have to say first that I have loved every recipe of yours that I have made.
That said, I don’t know what I did wrong, but this cake came out very dry.
So I made this cake tonight (with just a few modifications) for a girls night and it was fabulous! I thought the frosting sounded temperamental, but your directions were great and it turned out beautifully! Everyone enjoyed the cake and I had fun making it! :)
Hi! I made your cake for my syster in law b-day last weekend. Cake as super delicious but the frosting really made me sweat! It was sooo liquid (more like a glase) no matter how much I mixed it. I had to put it on a tray and then in the freezer, when it came out it was solid, so used the mixer again and it became watery :o( I was able to save some to frost the cake (because it tasted delicious), toasted the coconut to cover the whole thing. The best part is that everyone LOVED the cake and no one realized what happened with the frosting and that made me a SUPER HERO!!! LOL thanks for sharing!
i wonder if i can make this cake into cupcakes? has anyone tried yet?? also will the frosting melt at room temp??
Hi Karen, I made the cake this weekend. Made cake and cupcake and they were both wonderful. The frosting, despite the issues I had with it, didn´t melt at room temp.
Hi Karen, I haven’t made these into cupcakes, so I can’t speak to that (thank you, Maria, for sharing your feedback!), but the frosting will not melt at room temperature.
What a delicious cake. I made it for Easter for my boyfriend’s family. Lucky for my parents, his family would rather dive into a store bought cheesecake rather than a homemade confection so I took the leftover cake home to my parents for second dessert! My dad, who doesn’t have a particularly well developed palate, said it was unbelievable and asked me to bake another for his mom’s (my grandma’s) 88th birthday tomorrow. Absolutely! I’m the go-to-girl in my family for cakes and this one is at the top of my list now. It was so amazing!
I made this for Easter dinner. The frosting was stellar. Just follow the directions, and you’ll be fine. The cake was less appealing. Others have mentioned that it turned out flat, which mine didn’t, but it was quite tough and dense…to the extent that it was difficult to cut (with a recently-sharpened knife).
I would say that if you’re planning to make this, find a different coconut cake recipe and add a vanilla bean to it. (The KAF coconut cake uses powdered coconut milk, which is intriguing.) But do make the frosting and assemble as written. Oh, and definitely toast the coconut for the garnish. Keep an eye on it so it doesn’t get totally brown and brittle but it will make a world of difference to the flavor.
Thanks for the recipe!
I can only get coconut cream – would that be ok? I’ll be experimenting wildly anyway, since I’ll use Vitalite, not butter, and gluten-free flour. Fingers crossed!
It worked BRILLIANTLY! I ended up making a different frosting, since margarine was such a disaster. But otherwise, this cake is back at the top of my list – yay!! :)
I made the chocolate cake for a family birthday on Tuesday–it was amazing! I even made my own marshmallows and fluff, which had everyone convinced I was crazy.
I made this cake twice for Easter, once for my own family and again for a friend’s family. Both times the cake came out flat and dry. I also thought that it was missing something. I used high quality, very moist vanilla beans, I used a new package of excellent coconut, and a new box of cake flour. I might try a vanilla Kodak simple syrup poured over the cake layers next time, or ??? I dunno, this cake just lacked perfection.
However, I slopped all those leftover egg yolks into David Lebovitz’s chocolate ice cream recipe (doubled) and watched all 16 Easter guests fall to the floor with bliss, so all was not lost!
That should say vodka, not Kodak :)
I made this yesterday for Easter. It turned out perfectly! Great recipe. My husband said it was one of the best cakes I have ever made! Thank you Thank you!
I made your beautiful cake for Easter. It turned out very well. Thank you for creating your variation on the Flour version and sharing it with us all. A few comments:
1. I had no trouble with the frosting curdling. It whipped up beautifully and I was happy to learn a new approach to frosting. All the same, I think I would prefer a straight butter cream the next time. I found the taste/texture of my attempt a little “slick.” Perhaps I used too much butter?
2. The cake itself was amazing. Everyone loved the flavour and texture. My only quibble is that the cake formed a bit of a dense outer layer which was noticeable on serving. I found it a bit resistant to the knife. Perhaps there is a technique to avoid the creation of a “crispy” outer layer on the cake next time?
Thanks again!
I do find that meringue buttercreams, on the whole, have a bit of a “slick” texture, but they’re so silky smooth – just love them! As for the outer “crust” – I find this can happen for a few reasons – if you use non-stick pans, they can sometimes cause the outside to overbake a tad. Also, when you grease and flour, if too much flour is left inside, it can create a bit of a “crust” around the edges of the cake.
Made this cake for Easter dinner. My entire family loved it. I’ve never made anything with a vanilla bean before and never attempted meringue buttercream frosting before this but I’m so glad I tried it I’m also very thankful for all the tips/hints in making the frosting, I may have given up halfway if not for them, I never would have thought it would come out smooth after adding the butter and then the coconut milk. We took your advice and paired it with homemade vanilla bean icecream (Atlton Brown’s recipe) and the match was heavenly! My dad just texted me and said “don’t lose that recipe”.
Hi Melanie, So thrilled to hear your feedback! I’m glad your entire family enjoyed the cake!
even though I don’t really like the coconut shred… but I still love the nice white of your cake…perfect.
This looks totally divine! Sounds so delicious too :)
Despite all the mistakes I made (put the cake in the oven and realized i forgot to add the coconut milk which was sitting on the counter right of front of me in a measuring cup). I grabbed the cakes out of the oven, scraped the batter back in the mixing bowl, added the coconut milk and mixed. The cakes turned out beautifully and the frosting is to die for. I used powdered meringue and I was a little cautious about the egg white, worked perfectly. Great cake and I will make it again!
Hi Michelle;
I made this cake yesterday and it’s is great! Now was your cake dense? Mine turned out dense but it was still good. Love the flavors in it. Hubby said that next time I should add some Kahlua in it to step it up a bit more. Thanks for the recipe. Your site ROCKS!!!
Hi Deborah, So happy you enjoyed the cake! It was a tad bit on the denser side when it comes to cake (versus “fluffy”), but still very moist.
Help!! I am making this for Easter dinner today and the frosting looks like cottage cheese. I followed EVERY step to a T. It looked beautiful until I (very slowly) added the coconut milk. I have been beating it for almost 10 minutes and it still hasn’t changed texture. Any tips for saving it???
Hi Beth,
I made a Swiss meringue for some cupcakes I was frosting, and it fell apart. I had no time and no more ingredients, so I googled it, and found this: http://www.jasonandshawnda.com/foodiebride/archives/7640
It totally fixed my meringue, and I now have confidence to fix it no matter what happens!
Happy Easter!! I made this cake tonight and can’t wait to try it!! My only question is, my two cakes are VERY flat. Did I do something wrong? Thanks!!
Funny you should say that. I just finished baking mine ,waited for them to cool and the don’t look like the picture,flat. I made the frosting it looks and tastes great, lets hope the flat cake does too.
Hi Kelly, My cakes definitely weren’t flat, I’m not sure what would have caused them to be so, as long as you followed the directions and didn’t make any substitutions. Be sure your oven temperature is correct.
I was just wondering if I could substitute the vanilla bean for some vanilla extract? If so, how much extract would you suggest? I would love to use the real bean, but since I’m a “starving college student” I can’t afford those haha. Thanks :)
Hi Kaitlyn, I have the vanilla bean to vanilla extract substitution on this page: https://www.browneyedbaker.com/substitutions/
Just made this, and it turned out beautifully! Thanks for the helpful coaching re merinque buttercream – it came together just as you described. Haven’t tied into it yet, but tastes along the way were very promising…
Should I use sweetened or unswetened coconut milk. This is the best coconut cake I’ve ever seen!!! Can’t wait to try this.
unsweetened. I baked the cake last night. unbelievable!
Unsweetened.
This looks perfect! I love coconut cake and I love the addition of vanilla beans. Beautiful pictures!
Anything coconut im in. This looks so freaking goooooooooooood!!!
http://www.3girls1apple.com
Funny, your cake is so different from my snowflake cake and still looks so much like it. :-) I will definetly try this one, too.
I love your blog, even though i haven’t written any comments so far.
Greeting from Berlin, Germany
Ines
Here is a link to mine: http://www.kleineloeffelhase.de/backen/schneeflockentorte-mi-sahne-und-kokos/
I want to dive right into this cake. Looks delicious!
Coconut cake is my all time favorite dessert. I’ve been thinking about making one for Easter, as I haven’t shared it on my blog yet. This looks perfect with that light fluffy cake and meringue frosting – the best! Lovely cake!
Wow. This looks absolutely dreamy! So flaming white, it’s gorgeous :)
What I want to know is what did you do with all those egg yolks or do you use the cartoned egg whites?
I don’t use egg whites from the carton. You can use leftover egg yolks for a number of things – pastry cream, ice cream, a custard-based dessert, etc.
I baked a coconut cream birthday cake for the Husband just a few days ago. It’s up on the blog too. Your’s looks magnificent!
I am so glad you got the Flour cookbook! It is fabulous! I made this cake over the summer and it was a huge hit! People still ask me about it!
Also after you post those Flour donuts I really wanted them….and seeing as I was in Boston last weekend…I woke up early on Sunday and practically ran to Flour to get them! I hear they run out fast! I got one and it was AMAZING! I hope you get a chance to visit the actual bakery sometime! She also has another really good restaurant for dinner!
xoxo M
My 13 year old daughter asked if I would do “that Julia and Julie thing” with the Brown Eyed Baker…..you know, make every one of your recipes!
Aw, I love it!
I made this into cupcakes and they are delicious! The coconut flavor is just right and the frosting is amazing!
Quick questions:
1–Do you wait until the icing is set before you put the coconut flakes on it? If so for how long does it need to set?
2-How do you get the coconut flakes evenly onto the cake and around it without jacking up the icing?
3-Where can you buy vanilla beans?
Thank you! :)
This butter cream doesn’t set. If you refrigerate it it becomes hard, so definitely press the coconut on it before you put it in the ‘fridge. Don’t worry about jacking the frosting up, just don’t press really hard. Pressing the coconut into the sides will make a mess, just do it! I bought my vanilla beans at the grocery store. In the spice section.
Thanks Kate, this was very helpful!!! But how to you press the coconut onto the cake, with your hands? I saw online before a lady (older lady) used some sort of paper thingamabob and it placed it beautifully on there.
You don’t want to wait for the icing to set, or the coconut won’t stick. I just used my hands with a light touch. I buy vanilla beans at the grocery store, where the spices are located.
This sounds amazing! Truly takes me aback, because it reminds me of my birthday cakes. My grandma always always always made coconut cake with coconut frosting for all of our birthdays. The cake was coconut, the frosting was a 7min frosting, and tons of coconut pressed into it. Layers upon layers. It is still perfection to me. Now, I totally want to make this cake!!
You’re killing me with all these perfectly delectable looking cakes this week!! I want them all!
This cake and photo are beautiful! Gotta try this one soon! :)
Coconut…vanilla beans…you’ve got my attention….beautiful photos of your cake. Definitely will try it.
Happy Easter!
~Carmen
Baking is my Zen
Such a great lookin cake!!
My goodness. Your cake is absolutely GORGEOUS!!! Incredible. I think I have cake envy :)
This looks so lovely! What a gorgeous cake for spring :)
Not sure if I have ever seen a more beautiful cake! Coconut cake is the BEST!
What a beautiful cake! This is perfect for Easter!
This is one heavenly looking cake! Coconut cake is right up there with my favorite cakes. I love that this one includes coconut milk and a lighter than air frosting!
I made this recipe as cupcakes last year and they still rank up there as one of my favorites! The frosting especially, it’s out of this world good! You’re right, this is perfect for Easter – so pretty as a layer cake too :)
The icing scares my because I had complete failure with the strawberry meringue buttercream last fall. It was going great and then completely broke apart. Suggestions??
All I can say is, try, try again! Meringue buttercreams are a nightmare for some people, and this one did break a couple of times as I mentioned above, but I kept mixing and it all came together. Once it’s finished mixing it still seems like it might not be thick enough, but like magic, it’s beautiful and works great.
The cake looks awesome so I might just have to try again! We were in the middle of a late fall heat wave and the house was very warm so that may have played a big part in the last failure!
I never make anything but meringue buttercream and I’ve never had an issue, even my very first time, although, I did make one with raspberry puree to flavor it, you have to be careful, adding too much moisture to the finished product will eventually ruin it….little by little. Also, there are three types of meringue buttercream: Swiss, Italian and French. This recipe is the Swiss method, I prefer the Italian method. They’re almost identical, the difference is in how the egg whites are heated. Look it up on youtube or google, I think it’s foolproof.
Take about 1/4 cup of the clumpy buttercream and microwave it for about 5-6 seconds, you don’t want to melt it, just heat it ever so slightly. Put the mildly heated buttercream back into the mixing bowl, turn the mixer on and it should come together beautifully right before your eyes!
Fantastic, where’d that missing slice go to? Huhhh ;) it should have came to me!
This cake is amazing! Two amazing cakes in one week! I would not expect anything less from you!
Oh my gosh, this cake is so beautiful. As soon as I saw it I had to stop scrolling through my reader and had to review the recipe. Absolutely perfect for Spring!
This looks fabulous!! I just want to make sure the coconut milk is the canned type, and not the kind that comes in a carton?
Yes, I used canned coconut milk.
Thank you!! I’m making this for Easter! Can’t wait!
I love the addition of the vanilla beans. I also think the Flour cookbook is great…I need to stop by the bakery next time I visit Boston!
I was just looking for a coconut frosting recipe yesterday, thank you! And I adore Flour (if you’re ever in Boston you should absolutely go).
Going to put this on a lemon cake & put jelly beans & peeps on top to make a nest (Easter dessert and centerpiece done!)
This looks uh-mazing!
My husband will be in heaven, if i make this on Easter. Thanks for helping me score some serious “good wife” points!
HAPPY EASTER!!!… beautiful cake!
it’s a white-out! and in the very best way. :)
This looks stunning – can’t decide between this one or the amazing looking chocolate one you posted this week…..guess I will need to make both for Easter Dinner! ;-)
Me ha encantado la idea de hacer una tarta absolutamente blanca…!!!
The Flour baking book is just awesome. You gotta try her famous banana bread and cinnamon rolls. Will definitely try this cake.
Looks amazing! So clean and pure, weird to say – I know! But it does. What a nice cake for Easter!
You are the queen of amazing looking cakes this week. The 6 layer one and now this one…and it’s beautiful! The layers of flavor, how coconut is worked in in so many ways, the coconut meringue buttercream!!! <— wow. And a fresh vanilla bean to boot. Beautiful!