Behind The Flour

Cakes
A Simple Coconut Cake

07.26.2021

11 layers of fresh, fluffy coconut cake layered generously with a light coconut cream cheese buttercream. My girls love coconut. Two of the most special women in my life were married yesterday. They are the epitome of honest, real love. It meant the world to me to show them my love by creating their wedding cake. Love really does conquer all.

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A Simple Coconut Cake

A Simple Coconut Cake + Whipped Vanilla Bean Coconut Cream Cheese Buttercream + Unsweetened Coconut Shavings

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes

Ingredients

Coconut Cake:

  • 5 cups organic cake flour sifted
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp Himalayan sea salt
  • 1-1/2 cups Myokos oat butter
  • 2-1/4 cups coconut sugar or white sugar
  • 10 egg whites
  • 1 cup Greek yogurt or sour cream
  • 2 tsp pure vanilla extract
  • 1 tsp vanilla bean paste
  • 2 tsp coconut extract
  • 2 cups coconut milk full fat
  • 2 cups shredded coconut sweetened

Whipped Vanilla Bean Coconut Cream Cheese Buttercream:

  • 2 cups Myokos oat butter unsalted
  • 24 oz vegan cream cheese 3 blocks
  • 10 cups powdered sugar organic
  • 4 tbsp coconut yogurt full fat
  • 1 tsp vanilla bean paste
  • 2 tsp coconut extract
  • 1/2 tsp Himalayan sea salt
  • 3 cups unsweetened coconut shavings to decorate

Instructions

  • 6 layer, 8-inch cake
    Preheat Oven to 350 degrees.
    Grease cake pans with nonstick coconut oil.

Coconut Cake:

  • Combine the cake flour, baking powder, baking soda, and sea salt.
    With a standing mixer, beat the butter and coconut sugar together on medium-high speed until smooth and creamy.
    Beat in the egg whites until combined.
    Add the Greek yogurt, vanilla bean paste, vanilla extract, and coconut extract and beat until just combined.
    With the mixer on low, carefully add the coconut milk and dry ingredients. Beat until combined, then stir in the shredded coconut.
    Pour batter into the cake pans. Bake for around 20-25 minutes, depending on oven, or until the cakes are baked through.

Whipped Vanilla Bean Coconut Cream Cheese Buttercream:

  • On medium speed, beat the butter and cream cheese together until creamy and smooth, around 3 minutes. Slowly add the powdered sugar, coconut yogurt, vanilla bean paste, coconut extract, and sea salt. If the frosting seems runny, add more powdered sugar.
    Once the cakes are cooled, cut off the tops with a serrated knife to create a smooth, even surface. Frost each layer with buttercream and decorate the sides with unsweetened coconut shavings. Top the cake with any flowers you love!

Notes

This recipe is the same wedding cake recipe but I cut it in half. If you want to make the full 11 layers, double the recipe! If you want to make a smaller cake with three layers, cut the recipe in half. 
To decorate the sides of the cake with coconut shavings, take handfuls of coconut and pat it on the sides of the cake until evenly covered. They will stick to the frosting. It will take a few try’s to get it fully covered. This can get a little messy!

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