This Coconut Snack Cake recipe yields a moist, coconut-flavored white cake topped with a coconut ermine frosting and toasted coconut flakes. This easy snack cake is decorated simply with toasted coconut and dollops of coconut frosting. It is perfect for an at-home treat or a casual birthday.
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The inspiration for this coconut snack cake came from many of my fellow baking bloggers who have popularized the concept of the easy, no-fuss snack cake recently, in opposition to fiddly layer cakes for special occasions. Snack cakes are to be enjoyed in the home or among a casual group of friends. Specifically, I have been excited to try Buttermilk By Sam’s Everyday Butter Cake.
This moist coconut cake is for coconut lovers. The entire cake is coconut, head to toe. If you are into that, you might enjoy my Coconut Frangipane Tart. I stole the frosting recipe from my Black Sesame Cake with Coconut Frosting, which is a great ermine-type buttercream.
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Why you’ll love this recipe
- This recipe uses real coconut and coconut extract for the coconut flavor.
- The cake stays moist for days.
- Snack cakes are easier than celebration layer-type cakes.
Ingredients
- Granulated sugar and powdered sugar add sweetness.
- All-purpose flour gives structure to the buttercream.
- Cake flour gives a gentle, fine crumb to the cake.
- Egg whites provide structure and the absence of yolks give the cake a white color.
- Baking powder gives rise to the cake.
- Coconut milk flavors the frosting.
- Vanilla bean paste, coconut extract and kosher salt balance the overall flavor profile.
- Coconut greek yogurt adds moistness and flavor to the cake.
- Coconut flakes are toasted and give a little crunch to the top of the cake.
- Unsalted butter provides richness to the frosting.
- Vegetable oil adds moistness and richness to the cake.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this cake to your liking:
- No powdered sugar — substitute for granulated sugar
- No cake flour — substitute for all-purpose flour, but use 2 tablespoons less all-purpose flour
- Vegan frosting — substitute for vegan butter
- No coconut yogurt — use regular greek yogurt or sour cream
- Another frosting — Make a traditional American buttercream and flavor with vanilla extract, or make the chocolate ganache frosting from this recipe and add coconut extract with the heavy cream
- No coconut flakes — omit or substitute coconut chips
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make coconut cake
Step 1: In a large bowl, combine the vegetable oil and sugar and whisk until incorporated. Add the salt, vanilla and coconut extract, and whisk until combined. Add the egg whites one by one, mixing to fully incorporate before adding another then whisk for a full minute, until it’s light and creamy. Add the coconut-flavored yogurt and whisk again.
Step 2: In a separate bowl, whisk together the cake flour, powdered sugar and baking powder.
Step 3: Add the dry ingredients and fold the batter until it’s smooth. Pour into the prepared pan. Bake for 30-45 minutes, until a cake tester comes out clean and the top is golden brown.
Step 4: Spread the prepared frosting on the cooled cake with an offset spatula, reserving some for additional decorating, if desired. Sprinkle the cooled toasted coconut on top of the frosting. Garnish with piped dollops of the frosting, if desired.
Hot tips
- Use a metal cake tester or toothpick to determine if the cake is done. If there are no crumbs attached to the tester after inserting it, then it is done.
- Use little magnets or metal clips to keep the parchment overhang from flapping into the batter during baking.
- Help eggs from the fridge come to room temperature quickly by placing them in warm water as you prep the other ingredients.
Recipe FAQs
Store a snack cake in an airtight container at room temperature for 3-4 days.
Yes, use 2 tablespoons less all-purpose flour than cake flour.
This is not recommended. Use plain greek yogurt or sour cream in its place if you cannot find coconut-flavored Greek yogurt.
More recipes you’ll love
Lastly, if you make this Coconut Snack Cake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Coconut Snack Cake
Equipment
- 9×9 square baking dish
- Hand beaters
- Large bowl
Ingredients
Coconut cake
- 1 cup vegetable oil (216g)
- 1 cup granulated sugar (205g)
- 1 teaspoon kosher salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoon coconut extract
- 3 large egg whites (90g) room temperature
- ¾ cup coconut-flavored greek yogurt* (150g)
- 2 cups cake flour (250g)
- ¼ cup powdered sugar** (32g)
- 2 teaspoons baking powder
Coconut ermine buttercream + garnish
- 6.75 oz coconut milk (192g, ½ of a 13 oz can) full fat
- ¾ cup granulated sugar (150g)
- ¼ cup all-purpose flour (33g)
- ¾ cup unsalted butter (6 oz, 1 ½ sticks) room temperature
- ¾ teaspoon vanilla
- ½ teaspoon coconut extract
- ½ teaspoon salt
- ⅓ cup coconut flakes unsweetened, shredded or desiccated
Instructions
Do ahead
- Grease and line a 9×9 baking dish with parchment paper with overhang (if you plan to remove the cake from the tin for serving).
- The frosting and/or the frosting’s pudding mixture can be made a day ahead, if desired. If making the frosting's pudding mixture ahead, refrigerate until needed. Let come to room temperature before proceeding with mixing it into the butter.
Make the cake
- Preheat the oven to 350°F. Grease and flour a 9” square or round cake pan.
- In a large bowl, combine the vegetable oil and sugar and whisk until incorporated.
- Add the salt, vanilla and coconut extract, and whisk until combined.
- Add the egg whites one by one, mixing with beaters (or by hand) to fully incorporate before adding another then whisk for a full minute, until it’s light and creamy. Add the coconut-flavored yogurt and whisk again.
- In a separate bowl, whisk together the cake flour, powdered sugar and baking powder.
- Add the dry ingredients and fold the batter until it’s smooth. Pour into the prepared pan.
- Bake for 30-45 minutes, until a cake tester comes out clean and the top is golden brown.
Make the frosting
- Shake the can of coconut milk before opening. Pour into a microwave-safe container. If you see lumps, microwave until melted and smooth. Then measure out the amount you need (½ the can, 6.75 oz, 192g).
- Combine flour and sugar in a medium saucepan over medium heat. Whisk and cook for about 2 minutes to toast the flour.
- Slowly add the coconut milk, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.
- Spread the mixture onto a sheet pan lined with plastic or a silicone baking mat and cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool completely to room temperature. Ensure the mixture is completely cool, otherwise it will melt the butter.
- Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment and mix on high until very light and fluffy, about 3 minutes. Alternatively, beat with hand beaters.
- Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.
- Add vanilla extract, coconut extract and salt, and mix until fully incorporated.
Toast the coconut
- Preheat the oven to 325°F. Spread the coconut on a parchment or foil-lined sheet pan in an even layer.
- Bake for 5-10 minutes, stirring after a few minutes to evenly toast the coconut. Remove and let cool completely.
Assemble
- Spread the frosting on the cooled cake with an offset spatula, reserving some for additional decorating, if desired.
- Sprinkle the cooled toasted coconut on top of the frosting. Garnish with piped dollops of the frosting, if desired.
