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Home › Recipe

Published: Mar 22, 2023 by Sugar Geek Show · This post may contain affiliate links · 112 Comments

Coconut Cake Recipe

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This toasted coconut cake recipe is full of delicious coconut flavor thanks to the toasted coconut and a dash of extract. Use buttermilk for a tang that pairs perfectly with cream cheese frosting!slice of coconut cake on a plate

Butter and coconut oil combine to make a super moist cake, and whipped egg whites keep it light and fluffy. A more traditional mixing method results in a coconut cake recipe that will become a family favorite! 

Table of contents

  • Coconut Cake Ingredients
  • How to Make a Coconut Cake
    • Making the Coconut Cake
    • Making Cream Cheese Frosting
    • Assembling the Coconut Cake
  • FAQ
  • Related Recipes

Coconut Cake Ingredientsbowls of ingredients for coconut cake on a table

Toasted Coconut: Toasting the coconut intensifies the natural nutty coconut flavor. Sweetened coconut shreds are slightly more tender than unsweetened coconut, but either will work great. 

Coconut oil: Coconut oil is great to bake with because it melts at body temperature, but is firm at room temperature. Similar to butter, it gives the cake some nice structure but literally melts in your mouth when you eat this cake. You can also use vegetable oil instead of coconut if you prefer.

Whipped egg whites: This cake has butter, oil, and chunks of coconut, so it could become very heavy. Whipping air into the egg whites adds air bubbles to the cake to keep it fluffy. 

Coconut extract: A little goes a long way with coconut extract. Too much can overpower this cake, but just the right amount intensifies the natural coconut flavor provided by the coconut oil and toasted coconut shreds. 

Cream cheese: Cream cheese frosting is the perfect pairing for this cake, but Swiss meringue buttercream, whipped cream, or ermine frosting would also be yummy.

How to Make a Coconut Cake

Before starting your cake, make sure that all of your wet ingredients (including the butter) are at room temperature or a little warm. Cold ingredients will prevent your cake batter from emulsifying, and your cake may not turn out right. Be sure to also weigh all of your ingredients with a food scale. white coconut cake on a cake platter

Making the Coconut Cake

  1. Adjust an oven rack to the middle position and preheat to 350ºF/176ºC. Prepare three 3 6-inch round cake pans with cake goop, parchment paper, or another preferred pan release. Making sure to coat the bottom and sides of the pan.hands holding a pastry brush preparing a cake pan with pan release
  2. Spread your coconut flakes evenly onto a cookie sheet pan.hand sprinkling coconut flakes on a sheet pan from a bowl
  3. Broil the coconut flakes on high for 2-3 minutes or until they just begin to turn brown around the edges. Stir the coconut and broil for 1-2 minutes more until lightly golden. Watch it closely because it can burn quickly.  Remove it from the oven and let it cool.flipping coconut shavings over on a sheet pan with a spatula
  4. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set the dry ingredients aside. 
  5. Heat the coconut oil in a small bowl in the microwave until it is very soft and beginning to melt, but not hot.
  6. Add the coconut extract and vanilla extract to the room-temperature buttermilk. hand adding a bowl of vanilla to a measuring cup of buttermilk
  7. Add the butter and coconut oil to a stand mixer with the paddle attachment and beat at medium-high speed until smooth and shiny, about 30 seconds. adding a bowl of butter to a glass stand mixer bowl
  8. Gradually sprinkle in the sugar, and beat until the mixture is light and fluffy, about 3-5 minutes.adding a bowl of sugar to a glass stand mixer bowl
  9. Add the egg yolks one at a time to the mixture, combining after each. creamy butter and sugar mixture in a glass stand mixer bowl
  10. With the mixer on low speed, add about a third of the flour mixture to the batter, followed immediately by about a third of the milk, mix until the ingredients are almost incorporated into the batter. adding a bowl of flour to a glass stand mixer bowl
  11. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl.hand adding a measuring cup of liquid to a glass stand mixer bowl
  12. Carefully fold in the toasted coconut until it’s all combined.hands adding a bowl of toasted coconut to cake batter
  13. Place the egg whites in a mixing bowl with the whip attachment. Whip on medium-high speed until it's foamy. hand adding a bowl of egg whites to a clear bowl
  14. Add in the cream of tartar and whip until semi stiff peaks form.beaters in a bowl of egg whites at semi stiff peaks
  15. Fold in the whipped egg whites carefully into the cake batter, and try not to beat out too much of the volume in the egg whites. hand folding meringue into cake batter with a spatula
  16. Divide the cake batter evenly between 3 6-inch cake pans or 2 8-inch pans.pouring coconut cake batter into a cake pan
  17. Bake for 30-35 minutes until a skewer inserted comes out clean.hand placing a cake pan with batter into an oven
  18. Transfer the pans to a wire rack and let them cool in the pans for 10 minutes. hand with an oven mitt taking a cake out of the oven
  19. Invert the cakes onto a  cooling rack and cool completely before frosting. I like to flash freeze them for 30 minutes if I’m using them right away, or wrap them in plastic and freeze them overnight. Pro-Tip: Wrapping your cakes while warm and then freezing them will lock in the moisture.flipping cakes out of their pans and onto a cooling rack

Making Cream Cheese Frosting

  1. Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
  2. Place softened butter in the bowl of your stand mixer with a whisk attachment and cream on low until smooth. Pro: Tip: Use an electric hand mixer to get extra smooth cream cheese frosting. hands adding a bowl of butter into a stand mixer
  3. Place softened cream cheese in the bowl with the butter in small chunks and blend on low until smooth.creamed butter and cream cheese in a stand mixer bowl
  4. Add in sifted powdered sugar one cup at a time until combined. hand adding a cup of powdered sugar into a stand mixer bowl
  5. Add your vanilla extract and salt, and mix until combined. hand adding a bowl of vanilla into a stand mixer bowl
  6. Cover the frosting with plastic wrap and refrigerate until your cake is chilled and ready to frost. Refrigerate any remaining frosting, or keep in an airtight container and freeze for up to 3 months.

Assembling the Coconut Cake

  1. Trim the top of the cake layers so they are flat. hands trimming the top dome of a cake off with a knife
  2. Place the first cake layer down on a cake board, spread a layer of cream cheese frosting evenly across the top and repeat this process with the remaining 2 layers. spreading cream cheese frosting on top of cake layer with an offset spatula
  3. Spread a thin layer of cream cheese frosting around the entire cake as a crumb coat and then refrigerate it for 15 minutes. Pro-Tip: Cream cheese frosting is stickier than buttercream, and can pull more crumbs off your cake. Working with a cold cake will be easier. hand spreading a thin layer of cream cheese frosting on a cake with an offset spatula
  4. Once the crumb coat has set, apply another thicker layer of the frosting to the entire cake for its final coat. Pro tip: I chose to cover the exterior of this cake with coconut, but cream cheese frosting makes really pretty rustic swirls if you want a different look. hand smoothing the frosting on the side of a cake with a bench scraper
  5. Place the cake on the board or plate you plan to serve on. 
  6. Gently press shredded coconut or large shaved coconut flakes onto the sides of the cake all the way around the exterior, keeping the top free of shreds. hand pressing coconut onto the side of a cake
  7. Use a star piping tip and pastry bag filled with cream cheese frosting to pipe swirls around the top edge of the cake. hand piping swirls of frosting on top of a cake with a piping bag
  8. To save this cake for later, apply plastic wrap around the cake and place it in the refrigerator. Cream cheese frosting can sit out at room temperature for about 4 hours maximum.pulling a slice of cake out of a whole coconut cake

FAQ

Is this recipe good for cupcakes?

This recipe works great for cupcakes and is very light! This recipe makes approximately 24 cupcakes. Bake at 350 degrees for 15-18 minutes until set in the middle. It can be easy to burn these cupcakes because of the sugar content so watch them closely. If they are over-baked they can taste dry.

What if I don't have coconut oil?

Luckily coconut oil is becoming more common in your local grocery store, however, if you do not have any, vegetable oil will work just as well in this cake.

What can I substitute for buttermilk?

In this cake, you can substitute sour cream for buttermilk, or regular milk with a tablespoon of lemon juice. You could also use coconut milk with a tablespoon of lemon juice as well.

What is the best filling for coconut cake?

The best thing about coconut cake is that it pairs with so many different flavors. The traditional filling for coconut cake is something light and creamy like this coconut cream cheese frosting.If you’re feeling adventurous you can fill your coconut cake with some coconut custard , lemon curd, or even raspberry filling.

Do I have to use coconut shreds? 

My kids don’t care for the texture of coconut shreds, but still love the flavor. I pulse the coconut in a food processor a few times to chop up the shreds smaller. Once they are added to the cake the texture is almost unnoticeable. 

What type of coconut should I use?

On the baking aisle there will be a few choices for coconut. I am using sweetened coconut shreds because they are the most common to find at the grocery store. You can use unsweetened as well, or even macaroon coconut, which is a much finer shred. I chose to use the large coconut strips for the exterior decor because I think they are pretty, but any will do.

Related Recipes

Coconut Custard

Coconut Mousse

German Chocolate Cake

Carrot Cake with Pineapple and Coconut


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Cups of Batter Needed

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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

slice of coconut cake on a plate

Coconut Cake Recipe

Moist layers of fresh coconut cake filled with cream cheese frosting. This coconut cake has real coconut flavor built right into the cake with toasted coconut flakes, coconut oil, and a touch of coconut extract.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Course: Dessert
Cuisine: American
Servings: 10 cups
Calories: 1300kcal
Author: Elizabeth Marek

Equipment

  • Stand mixer with whisk and paddle attachment
  • Three 6" cake pans or two 8" cake pans

Ingredients

Coconut Cake Ingredients

  • 11 ounces All purpose flour (2 cups)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces unsalted butter (½ cup) room temperature
  • 14 ounces granulated sugar (2 cups)
  • 4 ounces coconut oil (½ cup) or vegetable oil
  • 4 large egg yolks room temperature
  • 4 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 8 ounces buttermilk (1 cup) room temperature
  • 6 ounces sweetened flaked coconut (2 cups) toasted until lightly browned
  • 1 ounce sweetened flaked coconut (½ cup) for garnish

Cream Cheese Frosting

  • 16 ounces cream cheese (2 cups) cut into cubes and softened
  • 8 ounces unsalted butter (1 cup) softened
  • 1 teaspoon coconut extract
  • ½ teaspoon salt
  • 36 ounces powdered sugar (8 cups) sifted
US Customary - Metric

Instructions

Making the Coconut Cake

  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC. Prepare three 3 6-inch round cake pans with cake goop, parchment paper, or another preferred pan release. Making sure to coat the bottom and sides of the pan.
  • Spread your coconut flakes evenly onto a cookie sheet pan.
  • Broil the coconut flakes on high for 2-3 minutes or until they just begin to turn brown around the edges. Stir the coconut and broil for 1-2 minutes more until lightly golden. Watch it closely because it can burn quickly.  Remove it from the oven and let it cool.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set the dry ingredients aside. 
  • Heat the coconut oil in a small bowl in the microwave until it is very soft and beginning to melt, but not hot.
  • Add the coconut extract and vanilla extract to the room-temperature buttermilk. 
  • Add the butter and coconut oil to a stand mixer with the paddle attachment and beat at medium-high speed until smooth and shiny, about 30 seconds. 
  • Gradually sprinkle in the sugar, and beat until the mixture is light and fluffy, about 3-5 minutes.
  • Add the egg yolks one at a time to the mixture, combining after each. 
  • With the mixer on low speed, add about a third of the flour mixture to the batter, followed immediately by about a third of the milk, mix until the ingredients are almost incorporated into the batter. 
  • Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl.
  • Carefully fold in the toasted coconut until it’s all combined.
  • Place the egg whites in a mixing bowl with the whip attachment. Whip on medium-high speed until it's foamy. 
  • Add in the cream of tartar and whip until semi stiff peaks form.
  • Fold in the whipped egg whites carefully into the cake batter, and try not to beat out too much of the volume in the egg whites. 
  • Divide the cake batter evenly between 3 6-inch cake pans or 2 8-inch pans.
  • Bake for 30-35 minutes until a skewer inserted comes out clean.
  • Transfer the pans to a wire rack and let them cool in the pans for 10 minutes. 
  • Invert the cakes onto a  cooling rack and cool completely before frosting. I like to flash freeze them for 30 minutes if I’m using them right away, or wrap them in plastic and freeze them overnight. Pro-Tip: Wrapping your cakes while warm and then freezing them will lock in the moisture.

Making Cream Cheese Frosting

  • Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
  • Place softened butter in the bowl of your stand mixer with a whisk attachment and cream on low until smooth. Pro: Tip: Use an electric hand mixer to get extra smooth cream cheese frosting. 
  • Place softened cream cheese in the bowl with the butter in small chunks and blend on low until smooth.
  • Add sifted powdered sugar one cup at a time until combined. 
  • Add your vanilla extract and salt, and mix until combined. 
  • Cover the frosting with plastic wrap and refrigerate until your cake is chilled and ready to frost. Refrigerate any remaining frosting, or keep in an airtight container and freeze for up to 3 months.

Assembling the Coconut Cake

  • Trim the top of the cake layers so they are flat. 
  • Place the first cake layer down on a cake board, spread a layer of cream cheese frosting evenly across the top and repeat this process with the remaining 2 layers. 
  • Spread a thin layer of cream cheese frosting around the entire cake as a crumb coat and then refrigerate it for 15 minutes. Pro-Tip: Cream cheese frosting is stickier than buttercream, and can pull more crumbs off your cake. Working with a cold cake will be easier. 
  • Once the crumb coat has set, apply another thicker layer of the frosting to the entire cake for its final coat. Pro tip: I chose to cover the exterior of this cake with coconut, but cream cheese frosting makes really pretty rustic swirls if you want a different look. 
  • Place the cake on the board or plate you plan to serve on. 
  • Gently press shredded coconut or large shaved coconut flakes onto the sides of the cake all the way around the exterior, keeping the top free of shreds. 
  • Use a star piping tip and pastry bag filled with cream cheese frosting to pipe swirls around the top edge of the cake. 
  • To save this cake for later, apply plastic wrap around the cake and place it in the refrigerator. Cream cheese frosting can sit out at room temperature for about 4 hours maximum.

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
 

Nutrition

Serving: 1serving | Calories: 1300kcal | Carbohydrates: 180g | Protein: 10g | Fat: 63g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 543mg | Potassium: 291mg | Fiber: 3g | Sugar: 150g | Vitamin A: 1595IU | Calcium: 114mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Lyz says

    November 27, 2019 at 9:33 pm

    O.M.G this recipe is AMAZING!!!!! Thank you Liz for sharing all of your wonderful recipes with us! This one tho is my absolute favorite!!!

    Reply
    • The Sugar Geek Show says

      November 29, 2019 at 11:06 am

      You're welcome Lyz! I'm so happy you loved it

      Reply
  2. Michelle Leslie says

    December 11, 2019 at 4:41 pm

    Can you use toasted coconut in the filling of a cake or will it get too soggy?

    Reply
    • The Sugar Geek Show says

      December 11, 2019 at 8:34 pm

      You definitely can, check out my german chocolate cake filling https://sugargeekshow.com/recipe/german-chocolate-cake/

      Reply
  3. Tina says

    March 11, 2020 at 7:31 am

    When I go to click the recipe, it goes to the Speckled Easter Cake and the icing is buttercream not cream cheese. Is this the same recipe as the Southern Coconut Cake recipe? Can you please share the cream cheese icing recipe? Thank you.

    Reply
    • The Sugar Geek Show says

      March 11, 2020 at 12:49 pm

      Hey Tina, we recently updated our website and it looks like there was a glitch. It should be fixed now 🙂

      Reply
  4. Latasha Payne says

    March 20, 2020 at 2:40 pm

    I would love to make this cake but all I have at the moment is almond ext,would that be fine instead of coconut?

    Reply
    • The Sugar Geek Show says

      March 20, 2020 at 2:54 pm

      The coconut extract is to give the coconut cake a coconut flavor. You can use almond but then your coconut cake will taste like almond 🙂

      Reply
  5. Katie Wright says

    March 26, 2020 at 10:57 am

    Can you share a link for a coconut extract you recommend? So many taste artificial or bake out. Thank you!!!

    Reply
    • The Sugar Geek Show says

      March 26, 2020 at 12:02 pm

      I got mine from new seasons. 🙂

      Reply
  6. Bonnie says

    April 05, 2020 at 5:46 am

    5 stars
    I just recently realized what was causing such bad stomach pain is that I am Gluten Intolerant. Would you happen to know if I order some Gluten Free Flour such as from King Arthurs Flour, do you know if it makes a difference in cakes and cookies? Thank you, I appreciate your assistance!

    Reply
    • The Sugar Geek Show says

      April 05, 2020 at 9:21 am

      Try using a gluten free flour mix like cup for cup. You can replace the flour from most recipes with it and keep everything else the same to make the recipe gluten free

      Reply
  7. Janine says

    April 08, 2020 at 9:30 am

    Can I skip the cream of tartar? We are quarantined and can't go to the store.
    I have everything else for the recipe.

    Reply
    • The Sugar Geek Show says

      April 08, 2020 at 10:18 am

      Yes you can, the cream of tartar is just to help the egg whites whip up

      Reply
  8. Veronica says

    April 11, 2020 at 6:22 am

    If I double the recipe could I use an 8x11.5x2 pan and if so, how much longer do I bake for?

    Reply
    • The Sugar Geek Show says

      April 11, 2020 at 3:43 pm

      You don't need to double it for that size pan. Just use a single recipe

      Reply
  9. kelly says

    April 11, 2020 at 5:22 pm

    What if I only have salted butter? Will that be ok?

    Reply
    • The Sugar Geek Show says

      April 11, 2020 at 6:38 pm

      If you use salted butter your cake could end up tasting very salty

      Reply
  10. SOPHIA says

    April 16, 2020 at 12:24 am

    5 stars
    It looks and smells delicious as I made it a day before my MIL's vday. I have a question though, I had looked and over the recipe once I was finished and realized I didn't put any creme of tartar in there. Where does it say in the recipe to include? Will it taste much different without it? Thank you!

    Reply
    • The Sugar Geek Show says

      April 16, 2020 at 9:26 am

      The cream of tartar goes in with the egg whites. If you leave it out, it will be ok. It's just to strengthen the egg whites

      Reply
  11. Gloria says

    April 16, 2020 at 1:26 am

    5 stars
    Wow!! I love coconut cakes. This really looks yummy, I will try the recipe. Please what can I substitute cream of tartar with cos I don't have at home and there is total lockdown?

    Reply
    • The Sugar Geek Show says

      April 16, 2020 at 9:25 am

      You can leave it out 🙂

      Reply
  12. Yasmine says

    April 17, 2020 at 12:46 pm

    I grew up in Germantown, and cannot wait to make this cake!! I currently live in Dubai, and can’t find coconut extract anywhere! Are there any good substitutes??

    Reply
    • The Sugar Geek Show says

      April 17, 2020 at 1:03 pm

      Coconut emulsion is great too if you can find it

      Reply
  13. Shenaz says

    April 19, 2020 at 1:35 am

    Hi Liz,

    Love this recipe and can’t wait to try it. Can I just ask, how long does this cake keep once made.

    Kindest regards

    Reply
    • The Sugar Geek Show says

      April 19, 2020 at 6:39 pm

      Fresh cake tastes best but you can keep it wrapped in the fridge for a couple of days. Let it warm to room temperature before serving

      Reply
  14. Shannon says

    April 20, 2020 at 5:21 am

    5 stars
    I made this cake for my daughter's 14th birthday yesterday and it's the BEST coconut cake I think I've ever had! Super moist and flavorful

    Followed the recipe to a "T" and it looks exactly like the photo.

    Will definitely be making again. Thanks for sharing!

    Reply
  15. Debbie says

    April 24, 2020 at 8:48 am

    I would like to make a smaller cake using 6” cakes pans. Any advise as to how to adjust the recipe to accommodate the smaller pans?

    Reply
    • The Sugar Geek Show says

      April 24, 2020 at 9:37 am

      Reduce the servings on recipe card to change the size of the recipe

      Reply
  16. Michelle says

    May 08, 2020 at 10:40 am

    The layers have baked up beautifully, but there is a discrepancy between the video instructions and the print instructions. In the video, the instructions show to mix the oil in with the creamed butter. In the written instructions, the oil is added to the buttermilk and other wet ingredients.

    Haven’t tried it yet, but it does appear to have worked anyway.

    Reply
    • Elizabeth Marek says

      May 08, 2020 at 10:42 am

      Recipes are always evolving and changing 🙂 You can follow either way but the written recipe reflects the way that I make this recipe now

      Reply
  17. Fara says

    May 08, 2020 at 9:50 pm

    5 stars
    Hi Liz,
    I love your cakes and so happy that I found you and your amazing recipes! I made a coconut custard and did add to this cake I baked. Custard wasn’t runny and sponge came out so good! But when I was assembling my cake, it start sliding and I had to use toothpicks to keep it together. I did put a ring of cream, and “inside” that ring i put the custard. It taste delicious, but can you please tell me what did I do wrong?

    Reply
    • Elizabeth Marek says

      May 09, 2020 at 9:34 am

      You probably just used too much custard or your ring of "cream" was also soft. Did you use whipped cream? Try using a more stable frosting like easy buttercream.

      Reply
  18. Pallavi says

    May 12, 2020 at 7:06 am

    Liz,

    I love your recipes. Your recipes are blessing for new bakers like me. Every recipe always comes out perfect. I wanted to try this coconut cake recipe with passion fruit curd filling and vanilla Italian meringue buttercream. My question is, a) what do you think about that combination? b) Is this cake sturdy for layers? I was thinking to do two layered topsy turvy cake. You suggestion would be helpful.

    Thank you again

    Reply
    • Elizabeth Marek says

      May 12, 2020 at 9:09 am

      This cake is pretty light and fluffy, almost like a sponge cake and not great for carving 🙂

      Reply
  19. Pallavi says

    May 13, 2020 at 10:20 am

    Liz,

    Thank you. Can I use it in basic 2 layered cake as top layer with some fondant figurines at the top? Will it stay?

    Pallavi

    Reply
    • Elizabeth Marek says

      May 14, 2020 at 9:04 am

      This cake is pretty fluffy so it might not be able to support fondant

      Reply
  20. Janice says

    May 20, 2020 at 5:20 pm

    5 stars
    Best cake I have ever had!! It was a lot of steps and took awhile but so worth it!

    Reply
  21. Amaris says

    May 27, 2020 at 10:59 am

    Hi Liz! Do you think I could adapt your “Easy Buttercream” into a coconut flavor. Making a coconut “Samoa” flavored cake. I love how it’s an easy go-to Swiss meringue frosting, but I’m wondering if it could be converted into a coconut flavor and if it would taste good? Love your recipes <33

    Reply
    • Elizabeth Marek says

      May 31, 2020 at 1:54 pm

      Absolutely, just add some coconut extract or emulsion

      Reply
  22. Julie S. says

    May 29, 2020 at 3:58 pm

    Our granddaughter made this for our daughter's birthday. She is new to baking and she was SO proud of this cake. It has to be one of the most delicious cakes I have EVER had! It was a definite "WOW!

    Reply
  23. Ashley says

    June 03, 2020 at 4:36 pm

    5 stars
    Hi Liz !

    I want to make this cake for my dads birthday next weekend. But since i'm still working full time i wanted to try and get it finished early. I jusy wanted to know if i get this cake done early.. let's say by wednesday night , are the coconut flakes on the cake ok in the fridge for 2/ 3 days ? or would you suggest to just keep it out. I will be filling it with a vanilla swiss meringue.

    Reply
    • Elizabeth Marek says

      June 04, 2020 at 10:17 pm

      As long as it's not cut it will be ok for two days in the fridge. It might start to dry out after 3 days.

      Reply
  24. Magida says

    June 04, 2020 at 9:51 am

    I am making a two tier fondant covered cake. 6 inch and 9 inch, can I use this recipe for the 6 inch tier? (3 layers)

    Reply
    • Elizabeth Marek says

      June 04, 2020 at 10:15 pm

      Yes you can, just make sure it is well-chilled before frosting and covering in fondant

      Reply
  25. Yurani says

    June 05, 2020 at 2:22 pm

    5 stars
    I made this cake using the printed instructions. It was delicious, everyone loved it. It was gone quickly. Thank you!

    Reply
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Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

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