Toasted Coconut Cake

This Toasted Coconut Cake has fluffy coconut cake layers sandwiching a toasted coconut pastry cream. The cake gets a generous layer of coconut buttercream before being shrouded in more toasted coconut to make it even nuttier. Coconut lovers will love the cake’s tender crumb and flavor. If you’re in the market for a unique version of the old-fashioned Southern coconut cake, then then this homemade cake recipe is for you.

This is a lengthy post because the recipe consists of 4 different elements. Maybe, I’ll break them up into posts in the future, but I want to give it to you before Easter, so bear with me. 

Where does Coconut Cake come from?

Coconut cake is a Southern dessert staple here in the United States. Many states in the South love to serve old-fashioned coconut cake, especially as an Easter dessert.

A traditional Southern coconut cake is made with white cake, sometimes flavored with almond extract. A 7-minute icing is the most common frosting on coconut cake, along with a generous coating of raw, sweetened coconut flakes.  

What is Toasted Coconut Cake?

This toasted coconut cake is a spin on that classic coconut cake dessert. Instead of limiting the sweetness to a plain white cake with raw coconut flakes stuck to the outside, I amped it up a lot more.

I don’t think anyone loves to eat raw coconut flakes. They have no personality on their own. Crunchy brown coconut flakes give the dessert a caramel-like flavor. And why stick to a boring white cake when there’s so much potential in adding more coconutty flavor to it? The coconut pastry cream is just me being my obnoxious self. When you add it to all of the above, you have a cool, creamy contrast of textures. 

This cake is what coconut cake wants to grow up to be. 

What ingredients go into the Coconut Cake?

You need cake flour, baking powder, butter-flavored shortening, sugar, kosher salt, large eggs, coconut milk, coconut extract, and almond extract for the cake portion.

It is best to use an electric hand or stand mixer to make this cake. You also need two 8-inch or 9-inch cake pans. 

Why almond extract if this is a Toasted Coconut Cake?

Adding almond extract to the recipe might sound odd, but adding a small amount of almond extract to coconut recipes actually brings out more of the coconut flavor. You can omit the almond extract if you don’t have it. 

Before you begin, sift together the cake flour and baking powder 2 times into a medium bowl. Don’t throw the sifter into the sink just yet. You’re going to need it one more time. Set this flour mixture aside.

Combine the unsweetened coconut milk, coconut extract, and almond extract in a separate bowl or pitcher. 

Why do you use shortening instead of butter?

While I usually recommend not storing baked goods in the fridge, this cake is an exception. The toasted coconut pastry cream is perishable, so it must be stored in the fridge. 

That’s the reason I use butter-flavored shortening in this cake. Butter, when it’s is refrigerated, hardens. As a result, when you use butter in cakes that need to be refrigerated, the cake itself becomes hard. Instead, I prefer to use a butter-flavored shortening, which remains pliable even when chilled. You can always swap the shortening in this recipe for butter if you don’t care about the cake being firmer. You can also use plain shortening, though it won’t have the same great flavor. 

Begin by beating together the butter shortening, sugar, and salt in a large bowl with an electric mixer on low speed. Once the mixture is combined, or after 1-2 minutes, increase the mixer to medium-high speed. Beat the fat and sugar together for 4 minutes, or until it is pale yellow. Stop and scrape the sides of the bowl and beaters at least twice during this mixing time. 

Can I use all-purpose flour to make the cake?

Next, add the eggs to the fat-sugar mixture, one at a time. Mix each in at low speed until no longer visible, then stop the mixer and scrape down the bowl and beaters. 

Once all of the eggs are in, increase the mixer’s speed to medium-high and beat the mixture for 3 minutes. Be sure to stop the mixer and scrape down the bowl and beaters twice during this mixing stage. The mixture will look airy and pale yellow. 

Cake flour contains less protein than all-purpose flour, so it should be the only flour you use for cakes like this one. You can use all-purpose flour for this recipe; however, the cake will be much firmer.

Here’s how to make your own cake flour at home:

1. Measure out 1 cup (130 grams) of all-purpose flour.
2. Remove 2 tablespoons (16 grams) of flour from the bowl and replace them with 2 tablespoons (16 grams) of cornstarch.
3. Sift these together before measuring the amount of cake flour you need for your recipe. 

If you need more than one cup, double or triple this base formula as needed.

Sift in 1/3 of the dry ingredients into the bowl. Blend it in at low speed for 20 seconds or until the flour is no longer distinguishable. Scrape down the bowl and pour in half of the coconut milk mix. Blend, again, at low speed, for 20 seconds. 

Continue this alternating addition of ingredients until the last third of cake flour is added. Once all of the cake flour is mixed in, blend it in for 20 seconds. 

How do I make my Coconut Cake moist?

The ingredients in a cake determine how moist it is. How you mix the batter also determines how moist your final cake will be. Eggs, sugar, and liquids give coconut cake its moisture. The cake will be tough if you overmix the batter after adding the cake flour, making it seem dry. The key is to mix the cake batter until all the flour is completely incorporated. Once it’s incorporated, only mix it for 15-20 seconds and no more. 

Use a rubber spatula to scrape the batter into two 8-inch cake pans lightly greased with non-stick baking spray. Give the cake pans a few quick but gentle raps against the countertop to expel any air pockets. 

How do I know my cake is ready to come out of the oven?

Slide the cake pans onto the middle rack of a 350°F (180°C) oven and bake them for 30-35 minutes. Don’t open and close the door while cakes are baking, or it will cause the fragile center to collapse. Instead, turn on your oven light and look at the tops of the cakes. If the center of the cake tops looks wet, they need to bake longer. The edges of the cake will pull away from the pan when the cake is fully baked. 

Remove the cake pans from the oven after the baking time is finished. Allow them to cool in the pan for 10 minutes. Cooling the cakes in the pan for 10 minutes gives their fragile structure a chance to set up and reduces the chances of the cakes breaking when you remove them from the pan. 

After 10 minutes, you can turn the cakes onto a wire rack. Allow the cakes to cool completely at room temperature. 

Can I freeze the Coconut Cakes after baking them?

You can wrap the cakes in plastic film and freeze them for up to 2 months if you don’t want to finish the recipe now. 

You can also wrap them and store them at room temperature for 24 hours if you want to get a headstart on the recipe. I recommend freezing the cakes if I don’t plan to assemble it within 24 hours. That way, it doesn’t lose its quality. 

What kind of Coconut flakes do I need?

The best coconut flakes to use in coconut cake are sweetened coconut flakes, also known as angel flake coconut. Coconut shreds are thinner and shorter than coconut flakes, which are wider and flat. Avoid desiccated coconut, which is very skinny and usually unsweetened. Always use sweetened coconut flakes, or your toasted coconut cake will be underwhelming in flavor. 

First, spread the coconut flakes into an even layer on a quarter sheet pan. Bake the coconut in a 350°F (180°C) oven for 5 minutes. 

How long does it take to toast coconut flakes?

After 5 minutes, pull the pan from the oven and use a wide spatula to toss the flakes around on the pan. Redistributing the flakes ensures they toast evenly. 

Return the pan to the oven and bake the coconut for another 5 minutes. 

Can I toast the flakes ahead of time?

Repeat the tossing of the flakes, smoothing them out back into an even layer, and baking them for 5 minutes at a time, until they are golden brown. This can take 15-20 minutes, depending on how brown you like your coconut flakes. 

Allow the coconut flakes to cool completely once you’re done toasting them. 

You can toast the coconut flakes up to 2 weeks ahead. Store the cool flakes in an airtight container in the pantry until you’re ready to use them. You can just leave them on the sheetpan for now.

What do I need to make the Toasted Coconut Pastry Cream?

Pastry cream is a mixture of eggs and a starch, mixed together with a liquid and cooked until thick. 

You need coconut milk, sugar, egg yolks, a whole egg, cornstarch, butter, coconut extract, almond extract, and toasted coconut flakes. You can use coconut milk from a can or fresh coconut milk for both the pastry cream and the cake. 

The cooking takes place in a saucepot, and you need a whisk and ladle (or measuring cup). 

Why do I need to temper the eggs?

Stir together the coconut milk and sugar in a 3-quart saucepot. Bring the mixture up to steaming over medium heat. 

Whisk together the egg yolks, the whole egg, and the cornstarch while waiting for the milk to steam. Once the milk begins steaming, reduce the heat to low, scoop up a 1/2-cupful and slowly drizzle it into the egg mixture, whisking constantly. This tempers the eggs. 

If you don’t temper eggs before adding them to hot liquid in the pot, the eggs will curdle and ruin your pastry cream. Once you add 1 full cup of the hot liquid slowly into the eggs, return the tempered eggs to the liquid in the pot in the same slow, steady way. Don’t forget to whisk the mixture constantly while pouring it in. 

If you accidentally curdled the eggs, don’t worry. Pour it through a strainer to remove any small chunks of egg. 

What does the butter do in a custard?

After stirring in the eggs, heat the pastry cream, constantly stirring, until it thickens. Don’t allow the mixture to boil, or you can break it and cause it to curdle. 

Remove the pot from the stove and add the butter to the pastry cream. Whisk the butter in quickly to emulsify it into the pastry cream. The pastry cream will continue to thicken as you whisk. It will hold the marks from the whisk when it’s done cooking. Whisking butter into the pastry cream creates a silkier texture in it. Without it, the pastry cream will be clumpy and firm instead of velvety-smooth.

How far ahead can I make the Toasted Coconut Custard?

Using a rubber spatula, fold in 3/4-cup of the toasted coconut flakes. Scrape the pastry cream into a container, allow it to cool to room temperature, and refrigerate it until chilly.

You can also do a quick chill, which I normally do when I make this recipe at the last minute. Set the pot of pastry cream inside a bowl of ice water. Stir the pastry cream every 5 minutes to help it chill evenly. After 30 minutes, the cream will be pretty chilled, if not completely cold. 

You can make the toasted coconut custard two days ahead. Allow it to cool to room temperature, then press a piece of plastic film or wax paper directly on the surface to keep a skin from forming. Cover the container and refrigerate until you’re ready to fill your cake. 

Be sure to stir the pastry cream before using it to smooth it out. 

Can I use boxed pudding for this?

You can use your favorite box pudding mix that’s found in the baking aisle instead of the pastry cream. Though the flavors don’t compare, it is less labor-intensive. 

You need 3 3.4-ounce boxes to fill this cake. Just prepare it according to the instructions on the box. 

What ingredients do I need for the Coconut Buttercream Frosting?

Seven-minute frosting is the most common frosting on coconut cakes. I hate it because it tastes like straight marshmallows. Instead, I prefer to use a fluffy coconut buttercream to frost my toasted coconut cake. You can also use this Cream Cheese Frosting recipe or whipped cream for a non-coconut flavor. 

This is an American or Simple Buttercream where shortening steps in to help stabilize the frosting. When you make buttercream with only butter, it tends to melt faster. Adding shortening to the butter in your buttercream will help prevent it from breaking as you whip it and allows it to stand up to warmer temperatures longer. To make the coconut buttercream, you need the butter, shortening, powdered sugar, kosher salt, lemon juice, coconut extract, almond extract (or vanilla extract), and pasteurized egg whites or whole milk. 

Do I have to use raw egg whites?

Whipping egg whites into buttercream gives it a lighter, fluffier texture. 

You don’t have to add egg whites to the buttercream. Replace the egg whites in a buttercream recipe with 1/3 cup of whole milk to achieve the same fluffy texture. 

Is it safe to use raw egg whites?

Pasteurized egg whites are not unsafe. They are eggs whites that are gently heated to reduce the risk of bacteria. In addition to using the pasteurized eggs, I add lemon juice and extracts, both of which have high acidity or alcohol, to make the egg whites even safer. 

Combine the egg whites, lemon juice, coconut, and almond extracts and set them to the side.

Do I have to sift the confectioner’s sugar before adding it to my buttercream?

In a mixing bowl or the bowl of your stand mixer, blend the butter, shortening, and kosher salt together on low speed. Once they’re smooth, use a rubber spatula to scrape down the bowl and beaters.

With the mixer on low speed, gradually add the sifted confectioners sugar to the bowl, a cup at a time. Increase the mixer’s speed to medium-high once all of the sugar is added.

You should always sift your powdered sugar when making buttercream. Sifting the powdered sugar eliminates potential lumps in your buttercream and makes it lighter and fluffier.

How far ahead can I make the buttercream frosting?

Beat the butter and sugar mixture together on medium-high for 3 minutes. Stop and scrape down the bowl and beaters twice during mixing. 

Switch from the paddle (or beaters) to the whip attachment to achieve extra-fluffy coconut buttercream. Add the egg white mixture to the bowl and blend them in on low speed. The mixture will look broken for the first 45 to 60 seconds. Once the mixture comes back together, scrape down the bowl and beaters. 

Now increase the speed to medium-high and whip it for 2 minutes or until very light and fluffy. You can do this step with the paddle attachment, but it won’t be as light and fluffy as with the whip. 

The coconut buttercream is ready to use. You will have the exact amount of buttercream you need to pipe the inner borders and generously frost the cake. If you want to pipe borders on the outside of the finished cake, I recommend doubling this recipe. 

You can also store buttercream (made without eggs) at room temperature for 2 days, in the fridge for 2 weeks, or frozen for up to 3 months. You’ll need to give the buttercream about 30 minutes at room temperature to warm up if you do refrigerate it. 

How do I cut the cake in layers evenly?

Use a ruler to mark 3/4-inch up the side of the cake with a toothpick. Put 4 toothpicks in quadrants on the side of the cake at the same points. 

Next, use a long, serrated knife to cut the cake across the width using the toothpicks as a guide (stay just above them). Repeat this with the second cake. 

This is the easiest way to cut even layers in cakes if you don’t have a torting knife. 

Save one of the bottom pieces, with a really flat side, to use as the top cake. You’re going to flip it upside down, so your coconut cake is super flat on top. 

How do I keep the custard from oozing out of the sides?

Fill a piping bag with 3 cups of coconut buttercream. Cut 1/2-inch off the tip of the piping bag, then pipe a 1-inch border on the inside edge of the first layer of the cooled cake. This border acts as a dam to keep the toasted coconut pastry cream from oozing out from between the layers.

Spoon 1/3 of the coconut pastry cream into the center of the buttercream circle. Use an offset spatula to smooth the pastry cream into an even layer. 

Place the second layer onto the first and repeat the border/filling process. Finish with that reserved bottom layer. Flip it over so the cut part touches the frosting and pastry cream, and the flat bottom is facing up. 

How do you put the Toasted Coconut flakes on the cake?

Use the remaining coconut buttercream to generously frost the outside of the entire cake. Smooth it using an icing spatula. 

Next, lift the cake plate up in one hand and grab a handful of the toasted coconut flakes. Press coconut flakes onto the side of the cake using the frosting as glue. Don’t press too hard, or the coconut flakes will sink into the frosting. Continue pressing the coconut into the sides of the cake as you turn the plate. Shake or brush off the excess flakes back onto the sheetpan, grabbing more as needed. Finally, sprinkle a generous amount of coconut flakes onto the cake. You can also leave the top bare if you like a sleeker look. 

Can I turn this into Toasted Coconut Cupcakes?

To make these Toasted Coconut Cupcakes:

1. Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed. 
2. Scoop the batter into a muffin tin lined with cupcake liners. 
3. Bake the cupcakes in a 350°F (180°C) oven for 18-20 minutes. Remove the pan from the oven and allow the cupcakes to cool completely. 
4. Use an apple corer to create the hole in the middle of each cupcake. Spoon or pipe the pastry cream into the center of each cupcake. 
5. Spread or pipe a generous layer of coconut buttercream on each cupcake. Make a small valley in the center of the icing and spoon a small amount of the remaining pastry cream inside it. 
6. Press the coconut flakes onto the sides of the icing on each cupcake. 

This recipe will make 1 dozen cupcakes. 

Can I make this into a sheet cake?

To make a Toasted Coconut Sheet Cake:

1. Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed.
2. Bake the cake batter in a greased 9×13-inch cake pan. Bake the cake in a 350°F (180°C) oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Once done, allow the cake to cool completely. 
3. Spoon the entire batch of pastry cream over the surface of the cake. Use an offset spatula to smooth the pastry cream into an even layer. 
4. Pipe the coconut buttercream on the pastry cream or carefully smooth it. 

This recipe serves 24 people. 

How do I serve this cake?

All you need to do now is slice the cake and serve. 

Toasted coconut cake is best enjoyed cold. 

How do I store leftover cake?

To store leftover Toasted coconut cake, press a piece of parchment or wax paper against any exposed interior of the cake. This keeps the cake from drying out too much. 

Store the cake in the fridge for up to 3 days after assembling it. 

Can I freeze the Toasted Coconut Cake?

You can freeze all of the components except the pastry cream. I wouldn’t freeze the toasted coconut flakes either. 

Don’t freeze the pastry cream, or it could curdle on you when you try to thaw it. I don’t like to freeze the assembled cake because the pastry cream gets chunky when you thaw it out. 

What other swaps can I make?

You can forgo topping the cake with the toasted coconut or use raw coconut flakes instead. You can also drizzle this toasted coconut cake in caramel sauce or my cajeta. 

Congratulations on making it to the end! Now get into the kitchen and bake up this this amazing coconut cake. If you make this Toasted Coconut Cake, tag me in your posts: @senseandedibility. I’d love to know how it turned out for you. And don’t forget to pin and share this post, too!

Toasted Coconut Cake

Marta Rivera at Sense & Edibility

5 from 40 votes

Begin this cake early in the day.

Servings: 14

Print Pin Recipe SaveSaved!

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Equipment

• electric hand or stand mixer
• serrated cake knife
• 2 8-inch cake pans

Ingredients

  

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For the Toasted Coconut Flakes

• 1 3/4 cups (150 grams) sweetened coconut flakes divided later in the recipe

For the Coconut Cake

• 2 1/2 cups (310 grams) cake flour sifted twice
• 1 tablespoon (12 grams) baking powder
• 1 1/2 cups (13.4-ounce can or 400 milliliters full-fat coconut milk
• 1 tablespoon (15 milliliters) coconut extract
• 1 teaspoon (5 milliliters) almond extract
• 1 3/4 cups (400 grams) granulated sugar
• 1 cup (190 grams) butter shortening (or unsalted butter at room temperature)
• 1 teaspoon (6 grams) kosher salt
• 3 large eggs at room temperature

For the Toasted Coconut Pastry Cream

• 1 1/2 cups (13.4-ounce can or 400 milliliters) full-fat coconut milk
• 1/4 cup (60 milliliters) water
• 3/4 cup (175 grams) granulated sugar
• 1/8 teaspoon kosher salt
• 3 large egg yolks
• 1 large egg
• 3 tablespoons (30 grams) cornstarch
• 2 tablespoons (30 grams) unsalted butter at room temperature
• 1 teaspoon (5 milliliters) coconut extract
• 1/2 teaspoon almond extract
• 3/4 cup (75 grams) toasted coconut flakes

Coconut Buttercream

• 1/3 cup (80 milliliters) pasteurized egg whites or room temperature whole milk)
• 1 teaspoon (5 milliliters) lemon juice
• 1 teaspoon (5 milliliters) coconut extract
• 1/2 teaspoon almond extract
• 1 cup (2 sticks or 226 grams) unsalted butter softened
• 1/2 cup (90 grams) shortening
• 1/2 teaspoon (3 grams) kosher salt
• 4 cups (530 grams) confectioners sugar sifted

To Garnish

• 1 1/2 cups (125 grams) toasted coconut flakes

Instructions 

Toast the Coconut Flakes (may be done up to 2 weeks ahead)

• Preheat your oven to 350°F (180°C).
• Spread the coconut flakes into an even layer on a quarter sheet pan. Be sure to break up any chunks of coconut flakes.

  Bake the coconut in a 350°F (180°C) oven for 5 minutes. 
• After 5 minutes, pull the pan from the oven and use a wide spatula to toss the flakes around on the pan. Redistributing the flakes to ensure they toast evenly. 

  Return the pan to the oven and bake the coconut for another 5 minutes. 
• Repeat the tossing of the flakes, smoothing them out back into an even layer, and baking them for 5 minutes at a time, until they are golden brown.

  This can take 15-20 minutes, depending on how brown you like your coconut flakes. 

  Allow the coconut flakes to cool completely once you're done toasting them. 
• If you are continuing with the rest of the recipe, leave the oven on.

  If not, you can turn it off.

Prepare the Coconut Cake Batter

• Generously spray two 8-inch cake pans with non-stick baking spray. Or grease them with shortening and dust them with all-purpose flour. Set the pans aside.
• Sift together the cake flour and baking powder 2 times. Put the dry ingredients (and the sifter) aside for now.

  Combine the coconut milk, coconut extract, and almond extract in a separate bowl or pitcher.  
• In a mixing bowl or the bowl of your stand mixer, beat together the butter shortening, sugar, and salt on low speed. Once the mixture is combined, or after 1 minute, increase the mixer to medium-high speed.

  Beat the fat and sugar together for 4 minutes, or until it is pale yellow. Stop and scrape down the bowl and beaters at least twice during this mixing time. 
• Next, add the eggs to the fat-sugar mixture, one at a time.

  Mix each in at low speed until no longer visible, then stop the mixer and scrape down the bowl and beaters. 

  Once all of the eggs are in, increase the mixer's speed to medium-high and beat the mixture for 3 minutes. Be sure to stop the mixer and scrape down the bowl and beaters twice during this mixing stage.

  When finished, the mixture will look airy and pale yellow. 
• Sift in 1/3 of the cake flour mixture into the bowl. Blend it in at low speed for 20 seconds or until the flour is no longer distinguishable.

  Scrape down the bowl and pour in half of the coconut milk mix. Blend, again, at low speed, for 20 seconds. 

  Continue this alternating addition of ingredients until the last third of cake flour is added. Once all of the cake flour is mixed in, blend it in for 20 seconds. 

  Once it's incorporated, only mix it for 15-20 seconds and no more. 

Bake, then Cool the Coconut Cake

• Use a rubber spatula to scrape the batter into the greased cake pans, then give the cake pans a few quick but gentle raps against the countertop to expel any air pockets. 

  Slide the cake pans onto the middle rack of a 350°F (180°C) oven and bake them for 30-35 minutes.

  When fully baked, the edges of the cake will pull away from the pan.
• Remove the cake pans from the oven after the baking time is finished.

  Allow the cakes to cool in the pan for 10 minutes.

  After 10 minutes, you can turn the cakes onto a cooling rack. Allow the cakes to cool completely at room temperature. 

Prepare the Toasted Coconut Pastry Cream (can be prepared 2 days ahead)

• Stir together the coconut milk, water, sugar, and kosher salt in a 3-quart saucepot, then bring the mixture up to steaming over medium heat. 
• Whisk together the egg yolks, the whole egg, and the cornstarch while waiting for the milk to steam.

  Once the milk begins to steam, reduce the heat to low and scoop up a 1/2-cupful of the milk mixture. Slowly drizzle it into the egg mixture, whisking constantly to temper the eggs. Repeat.
• Once you add 1 full cup of the hot liquid slowly into the eggs, return the tempered eggs to the liquid in the pot in the same slow, steady way; whisking the mixture constantly while pouring it in. 

  After stirring in the eggs, heat the pastry cream, constantly stirring, until it thickens. Don't allow the mixture to boil, or you can break it and cause it to curdle. 
• Remove the pot from the stove and add the butter to the pastry cream. Whisk the butter in quickly to emulsify it into the pastry cream. The pastry cream will continue to thicken as you whisk. It will hold the marks from the whisk when it's done cooking. 

  Using a rubber spatula, fold in 3/4-cup of the toasted coconut flakes. Scrape the pastry cream into a container, allow it to cool to room temperature, and refrigerate it until chilly.
• You can also do a quick chill: set the pot of pastry cream inside a bowl of ice water. Stir the pastry cream every 5 minutes to help it chill evenly. After 30 minutes, the cream will be pretty chilled, if not completely cold. 

  Be sure to stir the pastry cream before using it to smooth it out. 

Make the Coconut Buttercream (may be prepared 2 weeks ahead)

• In a bowl or pitcher, combine the egg whites, lemon juice, coconut, and almond extracts, then set this mixture to the side.
• In a mixing bowl or the bowl of your stand mixer, blend the butter, shortening, and kosher salt together on low speed. Once they're smooth, use a rubber spatula to scrape down the bowl and beaters.

  With the mixer on low speed, gradually add the sifted confectioners sugar to the bowl, a cup at a time. Increase the mixer's speed to medium-high once all of the sugar is added.

  Beat the butter and sugar mixture together on medium-high for 3 minutes. Stop and scrape down the bowl and beaters twice during mixing. 
• Switch from the paddle (or beaters) to the whip attachment.

  Add the egg white mixture to the bowl and blend them in on low speed. The mixture will look broken for the first 45 to 60 seconds. Once the mixture comes back together, scrape down the bowl and beaters. 

  Increase the speed to medium-high and whip it for 2 minutes or until very light and fluffy.

Assemble the Toasted Coconut Cake

• Use a ruler to mark 3/4-inch up the side of the cake with a toothpick. Put 4 toothpicks in quadrants on the side of the cake at the same points. 

  Next, use a long, serrated knife to cut the cake across the width using the toothpicks as a guide (stay just above them). Repeat this with the second cake. 
• Save one of the bottom pieces, with a really flat side, to use as the top cake. You're going to flip it upside down, so your coconut cake is super flat on top. 

  Fill a piping bag with 3 cups of coconut buttercream. Cut 1/2-inch off the tip of the piping bag, then pipe a 1-inch border on the inside edge of the first layer of cake.
• Spoon 1/3 of the coconut pastry cream into the center of the buttercream circle. Use an offset spatula to smooth the pastry cream into an even layer. 

  Place the second cake layer onto the first and repeat the border/filling process. Finish with that reserved bottom layer. Flip it over so the cut part touches the frosting and pastry cream, and the flat bottom is facing up. 
• Use the remaining coconut buttercream to generously frost the outside of the cake. Smooth it using an icing spatula. 

  Next, lift the cake plate up in one hand and grab a handful of the toasted coconut flakes.

  Press the coconut flakes onto the side of the cake using the frosting as glue. Continue pressing the coconut into the sides of the cake as you turn the plate.

  Shake or brush off the excess flakes back onto the sheetpan, grabbing more as needed. Finally, sprinkle a generous amount of coconut flakes onto the cake.
• Slice and serve the Toasted Coconut Cake cold.

Notes

Swaps and Substitutions:

• You can omit the almond extract if you don't have it. 
• Swap the butter shortening in this recipe for room temperature unsalted butter if you don't care about the cake being firmer. You can also use plain shortening, though it won't have the same great flavor.
• You can use fresh or canned coconut milk for both the pastry cream and the cake. 
• Replace the toasted coconut pastry cream with 3 3.4-ounce boxes to fill this cake. Just prepare it according to the instructions on the box. 
• Leave the cake without the toasted coconut or use raw coconut flakes instead.
• Drizzle this toasted coconut cake in caramel or cajeta over the finished cake. 

Tips and Techniques:

• If you accidentally curdled the eggs, don't worry. Pour it through a strainer to remove any small chunks of egg. 
• You don't have to add egg whites to the buttercream. Replace the egg whites in a buttercream recipe with 1/3 cup of whole milk to achieve the same fluffy texture. 
• Sifting the powdered sugar eliminates potential lumps in your buttercream and makes it lighter and fluffier.
• You will have the exact amount of buttercream you need to pipe the inner borders and generously frost the cake. If you want to pipe borders on the outside of the finished cake, I recommend doubling this recipe. 
• You'll need to give the buttercream about 30 minutes at room temperature to warm up if you refrigerate it. 
• The buttercream border acts as a dam to keep the toasted coconut pastry cream from oozing out from between the layers.
• If the kitchen is too warm, after filling and stacking the cake, chill it in the fridge for 30 minutes before icing it. 
• Don't freeze the pastry cream, or it could curdle on you when you try to thaw it.

Storage Instructions:

• Toast the coconut flakes up to 2 weeks ahead. Store the cool flakes in an airtight container in the pantry until you're ready to use them. 
• You can wrap the cakes in plastic film and freeze them for up to 2 months if you don't want to finish the recipe now. 
  You can also wrap them and store them at room temperature for 24 hours if you want to get a headstart on the recipe. I recommend freezing the cakes if I don't plan to assemble it within 24 hours. That way, it doesn't lose its quality.
• You can make the toasted coconut custard two days ahead. Allow it to cool to room temperature, then press a piece of plastic film or wax paper directly on the surface to keep a skin from forming. Cover the container and refrigerate until you're ready to fill your cake. 
• You can store buttercream (made without eggs) at room temperature for 2 days, in the fridge for 2 weeks, or frozen for up to 3 months.
• To store leftover Toasted coconut cake, press a piece of parchment or wax paper against any exposed interior of the cake. This keeps the cake from drying out too much. 
• Store the cake in the fridge for up to 3 days after assembling it. 

Toasted Coconut Cupcakes:

1. Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed. 
2. Scoop the batter into a muffin tin lined with cupcake liners. Bake the cupcakes in a 350°F (180°C) oven for 18-20 minutes. Remove the pan from the oven and allow the cupcakes to cool completely. 
3. Use an apple corer to create the hole in the middle of each cupcake. Spoon or pipe the pastry cream into the center of each cupcake. 
4. Spread or pipe a generous layer of coconut buttercream on each cupcake. Make a small valley in the center of the icing and spoon a small amount of the remaining pastry cream inside it. 
5. Press the coconut flakes onto the sides of the icing on each cupcake. 

Serves 12

Toasted Coconut Sheet Cake:

1. Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed.
2. Bake the cake batter in a greased 9x13-inch cake pan at 350°F (180°C) oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Once done, allow the cake to cool completely.
3. Spoon the entire batch of pastry cream over the surface of the cake. Use an offset spatula to smooth the pastry cream into an even layer.
4. Pipe the coconut buttercream on the pastry cream or carefully smooth it. 

Serves 24

Nutrition

Calories: 1228kcalCarbohydrates: 161gProtein: 10gFat: 63gSaturated Fat: 34gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 4gCholesterol: 133mgSodium: 466mgPotassium: 304mgFiber: 4gSugar: 120gVitamin A: 606IUVitamin C: 1mgCalcium: 100mgIron: 3mg

Course Dessert

Cuisine Soul Food, Southern

Keyword buttercream, cake, coconut, pastry cream

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