Easter Coconut Layer Cake Recipe

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 12 to 15
  • Course: Dessert

Make this Easter extra special with a layered coconut cake. Everyone in the family will be impressed and it's easy to bake with the help of Reynolds Bakeware Cake Pans.

Reynolds Kitchens tip

Bake this cake with Bakeware Cake Pans for perfectly-sized cake layers that won't stick to the pan.

Ingredients

  • For the Cake:
  • 3 1/4 cups of flour
  • 1 3/4 cups of sugar
  • 1 tablespoon of baking powder
  • 1 cup of room temperature unsalted butter
  • 1 1/4 cups of canned coconut milk
  • 8 egg whites
  • 1 teaspoon of coconut extract
  • pinch of salt
  • 1 cup of sweetened shredded coconut
  •  
  • For the Frosting:
  • 12 ounces of softened creamed cheese
  • 1 pound of room temperature unsalted butter
  • 1 1/2 teaspoons of coconut extract
  • 1 pound of sifted powdered sugar
  • 4 cups of sweetened shredded coconut
  • green food coloring
  • assorted Easter egg candy and chocolates

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

CREAM together in a standing mixer with the paddle attachment the butter and sugar until light and fluffy.

Step 3

WHISK together the egg whites and shredded coconut in a separate bowl.

Step 4

ADD in the coconut extract and then the egg whites and shredded coconut mixture in 3 batches into the butter-sugar mixture.

Step 5

MIX the flour, baking powder and salt together in a bowl and add into the creamed butter-sugar mixture while alternating with the coconut milk but beginning and ending with the dry ingredients.  Be sure to stop and scrape the sides of the bowl often.

Step 6

DISTRIBUTE the cake batter evenly into 3 Reynolds® Bakeware Cake Pans.

Step 7

BAKE the cake in the oven on 350° for 30 minutes or until golden brown and firm in the center.

Step 8

COOL the cake pans on a cooling rack for 10 to 15 minutes.

Step 9

WHIP the butter and cream cheese in a standing mixer with the paddle attachment until light and fluffy.

Step 10

ADD in the coconut extract and powdered sugar until completely mixed in.

Step 11

TOSS together 1 1/2 cups of the shredded coconut and 4 to 6 drops of green food coloring in a slider bag until the coconut becomes green

Step 12

FROST the cooled coconut cake in layers with a small amount of frosting.  After each layer has been frosted sprinkle on ½ cup of shredded coconut and press into the frosting before adding on the next layer of cake.

Step 13

FROST the entire outside and top of the cake and use the remaining shredded white coconut to coat the outside of the cake.

Step 14

FINISH the top of the layered coconut cake by sprinkling on the green coconut shreds, but take care to not get any of the shreds around the outside.

Step 15

GARNISH the top of the cake with assorted Easter egg candy and chocolate.

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