Easter Cake with Coconut is the perfect balance of light and indulgent, bringing together the irresistible sweetness of coconut with the fluffy texture of cake. Imagine a flavor fusion as delightful as Cinnamon Roll Cake or a Chocolate Swiss Roll, with every bite offering a comforting, tropical twist.
This cake is a beautiful marriage of Southern soul and global inspiration. Drawing from the soft, airy qualities of classic European cakes and a sprinkle of tropical flair, it invites both familiarity and newness.
It’s easy to make, whether you’re using local ingredients or exploring international markets for a fresh coconut touch. Perfect for any gathering, this Easter Cake is a treat that will be the talk of the table, showcasing your culinary curiosity while satisfying everyone’s sweet tooth.
Perfect For Family Gatherings!
- The coconut elevates it—imagine that first bite, soft and moist with a hint of tropical goodness. It’s a true crowd-pleaser!
- I first made this cake for an Easter brunch, and it was gone in minutes—everyone loved the coconut twist.
- It’s easy to make, and I’ve even modified the recipe by adding a touch of almond extract for a unique flavor.
- This cake fits perfectly into my Easter celebrations because it’s light, fluffy, and great for a casual dessert that doesn’t feel heavy.
- The cake tastes great with a cup of tea or coffee, making it an ideal dessert for a laid-back family gathering.
Easter Cake With Coconut Recipe
This delightful Easter cake features tender coconut-flavored layers, creamy coconut frosting, and a charming topping of green-tinted coconut “grass” with jelly beans. It’s festive, moist, and perfect for spring celebrations, bringing a beautiful pop of color and sweet coconut flavor to your holiday table.
Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire cooling racks
- Long serrated knife
- Rubber spatula
- Resealable plastic bag
Ingredients
- 2 drops green food coloring
- 6 tbsp heavy whipping cream
- 5 jelly beans in assorted colors, or as desire
- 6 cups confectioners' sugar
- 1 box yellow cake mix
- 2 cups sweetened flaked coconut, or as needed, divided
- ½ tbsp water
- 3½ tbsp coconut extract, divided
- ⅓ cup vegetable oil
- 1 cup unsalted butter at room temperature
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Combine the cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl; beat with an electric mixer on medium for 2 minutes.
- Divide batter evenly into pans and bake until lightly browned and a toothpick comes out clean, about 25 minutes.
- Cool in pans 10 minutes, loosen edges with a knife, then invert onto wire racks and cool at least 30 minutes.
- In a large bowl, beat the butter until creamy, then mix in the remaining 2 1/2 teaspoons coconut extract.
- Gradually beat in 1 cup confectioners' sugar, then 1 tablespoon heavy cream.
- Continue adding sugar, 1 cup at a time, alternating with cream, until smooth and creamy.
- Level cake tops with a serrated knife.
- Place one layer on a platter, frost with about 1/4 of the frosting, and sprinkle with 1/3 cup flaked coconut.
- Place the final layer on top, frost top and sides, and press 1/3 cup coconut onto the sides.
- To tint the remaining 1 cup coconut, place it in a resealable bag with 1/2 teaspoon water and green food coloring; shake and knead until evenly colored, then spread on a paper towel to dry.
- Scatter the green coconut over the cake and nestle jelly beans in the center.
Notes
- To prevent domed cakes, tap the filled pans gently on the counter to release air bubbles before baking.
- Use a bench scraper for extra-smooth frosting on the cake sides.
| Calories | 727kcal |
| Carbohydrates | 104g |
| Fiber | 2g |
| Fat | 34g |
| Protein | 4g |
| Cholesterol | 98g |
Variations To Help You Customize This Dish!
- Flavored Frosting: Add a touch of almond or vanilla extract to the frosting for a different flavor twist. You can even mix in a bit of lime zest for a refreshing citrus vibe.
- Nutty Texture: For added crunch, incorporate shredded toasted coconut or chopped nuts like almonds or pecans into the frosting or sprinkle them over the top of the cake.
- Fruit Garnish: Top the cake with fresh fruit such as strawberries, raspberries, or sliced kiwi for a burst of color and fresh flavor.
- Chocolate Twist: Swap some of the coconut frosting for a rich chocolate ganache or drizzle chocolate syrup over the cake for a chocolate-coconut combo.
- Coconut Layer: Add a layer of coconut cream between the cake layers for an extra coconut boost.
