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A perfect Easter dessert, this coconut cake recipe with three layers of homemade sponge cake is a treat that everyone will love.

This coconut cake recipe features three layers of moist sponge cake with an irresistible coconut buttercream frosting.

If you’ve been searching for a perfect Easter dessert, this coconut cake recipe is one to add to the list of recipes to try out. I’ve tested this recipe multiple times with rave reviews each time. There’s something so beautiful about a light, fluffy sponge cake paired with a decadent coconut-flavored buttercream frosting that makes this a truly perfect spring dessert recipe.

While the cake does require some time for assembly, it’s not too difficult of a recipe to make. I must admit that while I love to make desserts, I am not the best at decorating, as you can see from the photos. What I love about coconut cake is that you can skip the crumb coat because seeing little flecks of cake in the frosting just looks like coconut, so no need to fuss over perfect frosting. That’s a big plus for someone who is not an award-winning cake decorator like me!

How to make this coconut cake recipe

I also love sponge cake because you don’t need many ingredients to make a delicious cake. Unfortunately, you will have to sacrifice a few eggs, but I make an exception for a special occasion!

What you need

You have three main components for the coconut cake: the sponge cakes, the buttercream frosting, and the finishing touches.

Sponge cakes: You’ll need eggs, sugar, cake flour, baking powder, and buttermilk. I’ve made this with whole milk before, as I did in my St. Patrick’s Day trifle, but buttermilk works so nicely.
Buttercream frosting: You’ll need butter, powdered sugar, coconut extract, vanilla extract, and heavy cream or whole milk.
For decorating: You’ll finish the cake with toasted coconut flakes, but you can use regular shredded coconut flakes. I like the depth of flavor that you get from toasted coconut flakes. You can also toast the coconut yourself, too! For a pretty Easter dessert, I finish the cake with edible flowers that I bought from Gourmet Sweet Botanicals. They just add a really pretty touch to this cake!

How to make it

Step 1: Start the sponge cakes. Grease the bottoms of three 9-inch cake pans. Don’t grease the edges of the pans.
Step 2: Make the sponge cake batter. Beat the egg yolks until thick and pale. Add granulated sugar in 2 tablespoon increments, mixing well after each addition. From there, add the buttermilk and mix until smooth. Add the flour and baking powder and mix until just combined. Don’t over-work the flour!

Step 3: Beat the egg whites. Once stiff peaks form, transfer the egg whites to the sponge cake batter and gently fold them in until combined.

Step 4: Bake the sponge cakes. Divide the batter between three cake pans and transfer to the oven for 30 minutes. I recommend checking after 20 minutes and rotating the pans if any of the cakes are darkening faster than the others. Once a toothpick inserted into the center of each cake comes out clean, remove the cakes from the oven.
Step 5: Cool the sponge cakes. Use a butterknife to release the edges of the cakes from the pan. Flip onto a cooling rack and tap the bottom of the pan to release the cake. Let cool for at least 1 hour.

Step 6: Make the frosting. Beat the butter, and then add the powdered sugar, coconut extract, and vanilla extract. Continue mixing until smooth, and then add the heavy cream. Continue beating until a smooth consistency is met.

Step 7: Frost the cake. Place a sponge cake on a cake stand and add two heaping tablespoons of the frosting. Smooth it out and place a second sponge cake on top. Add two heaping tablespoons of frosting. Add the third sponge cake on top. Add two heaping tablespoons of frosting on top and smooth it out with an offset spatula. Sprinkle the top of the cake with toasted coconut flakes.
Step 8: Finish frosting and decorating the cake. Use half of the remaining frosting around the sides of the cake, smoothing it out with an offset spatula. Add the rest of the frosting to a piping bag with a star tip. Decorate the top of the cake with puffs of frosting around the top of the cake and the bottom edge of the cake if you like.

From there, you can decorate the cake with edible flowers, and then you’re ready to serve it up! Slice it into pieces and wait for the rave reviews to flow in.

Coconut Cake Recipe

A perfect Easter dessert, this coconut cake recipe with three layers of homemade sponge cake is a treat that everyone will love.

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Cook Time: 1 15

Inactive time: 1 30

Total Time: 2 45

Servings:

Calories: 532kcal

Equipment

Ingredients

Sponge cakes:

6 eggs (yolks and whites separated)
1½ cup granulated sugar
½ cup buttermilk
1½ cup cake flour
2¼ teaspoons baking powder

Coconut buttercream frosting:

1¼ cup butter (2½ sticks, room temperature)
4 cups powdered sugar (sifted)
2 teaspoons coconut extract
1 teaspoon vanilla extract
3 tablespoons heavy cream (or whole milk)

For serving:

½ cup toasted coconut flakes (see Note 1)
Edible flowers (optional)

Instructions

Make the sponge cakes:

Preheat the oven to 325ºF. Grease the bottoms of three 9-inch cake pans or line the bottoms of the cake pans with parchment paper. Leave the sides of the cake pans ungreased.

Beat the egg yolks:

Add the egg yolks to a large mixing bowl and beat with an electric mixer until pale and thick; they will increase in volume. This takes about 5 minutes of consistent mixing.
Add the sugar, 2 tablespoons at a time, mixing well after each addition. Add the buttermilk and mix until incorporated.
Sift the flour and baking powder into the egg yolks.

Prepare the egg whites:

Beat the egg whites until stiff peaks form.

Finish the batter:

Fold the egg whites into the batter and stir gently until combined.

Bake the sponge cakes:

Divide the batter between the prepared cake pans. Transfer to the oven for 30 minutes or until the sponge cake is firm to the touch and a toothpick inserted into the center of the cake comes out clean.

Cool the sponge cakes:

Remove the sponge cakes from the oven and let cool for 5 minutes. Use a butter knife or a thin spatula to run around the sides and bottom of the pan to separate the cake from the pan. Flip the pan over onto a wire rack and lightly tap the bottom of the pan to release the cake if needed.
Allow the sponge cakes to cool for at least 1 hour. Once cool, you can wrap them in plastic wrap until you’re ready to begin the cake.

Make the frosting:

Beat the butter until smooth. Add half the sifted powdered sugar and mix until combined, about 2 to 3 minutes. Add the rest of the powdered sugar and continue mixing until smooth, about 3 to 5 minutes. Add the coconut extract, vanilla extract, and heavy cream and continue mixing until a creamy consistency is met. Add more milk or cream if needed.

Assemble the cake:

Place a sponge cake on a cake stand and add two heaping tablespoons of the frosting. Smooth it out and place a second sponge cake on top. Add two heaping tablespoons of frosting. Add the third sponge cake on top. Add two heaping tablespoons of frosting on top and smooth it out with an offset spatula. Sprinkle the top of the cake with toasted coconut flakes.
Use half of the remaining frosting around the sides of the cake, smoothing it out with an offset spatula. Add the rest of the frosting to a piping bag with a star tip. Decorate the top of the cake with puffs of frosting around the top of the cake and the bottom edge of the cake if you like.
Finish the cake with edible flowers if you like.

To serve:

Slice the cake into pieces and enjoy!

Notes

Note 1: If you like, you can use more coconut flakes and spread them all over the exterior of the cake. I prefer coconut flakes only on the top of the cake.

Nutrition

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Coconut Cake Recipe