Coconut Velvet Cake. Beautifully moist & tender, flavoured with coconut milk & extract, then covered in coconut marshmallow frosting & dried coconut.
I’d been planning to develop a recipe for this coconut velvet cake for a long time and finally got around to it recently.
It had been on my mind ever since the runaway success of my recipe for Lemon Velvet Cake . Actually for the success of my entire collection of Velvet Cake Recipes.
Because of the fat content in the coconut milk some of the fat and liquid ingredients in the cake needed tweaking. That’s so the tender crumb structure would be maintained and I think I got the balance just right.
I chose not to add coconut to the cake batter, instead relying on the rich flavour of coconut milk. That, and the added boost of pure coconut extract for extra flavour.
You can add some dried coconut to the batter if you wanted but use fine cut, unsweetened if you do. 1/4 to 1/3 of a cup should be enough.
Three people always come to mind every time I make a new coconut recipe, my mom, my son and my friend Nancy. All of them are complete coconut lovers and would highly approve of this delicious cake.
Be sure to check out the other flavours in our entire collection of Velvet Cake Recipes!
Originally published Nov 2014.
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Coconut Velvet Cake
Coconut Velvet Cake - A beautifully moist and tender crumbed cake, flavoured with coconut milk and extract, then covered in a coconut marshmallow frosting and covered in a generous garnish of dried coconut.
For the Cake
- 1¼ cups sifted all purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ⅓ cup vegetable oil
- ⅓ cup vegetable shortening at room temperature
- 1 tsp good quality vanilla extract
- 2 tsp pure coconut extract
- 3 large eggs
- 1½ cups coconut milk
- ¼ cup milk
- Approximately ¼ to ⅓ of a cup dried coconut to add to the batter, (optional)
For the Frosting
- 4 egg whites
- ¼ tsp cream of tarter
- 1 tsp vanilla extract
- 1½ tsp pure coconut extract
- 1¼ cups sugar
- ½ cup corn syrup
- ¼ cup water
- Approximately 1 cup dried coconut, (sweetened or unsweetened, your choice)
To make the cake
- Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and coconut extract. Beat well at high speed with whisk attachment until light and fluffy
- Beat the eggs in one at a time.
- Mix together the milk and coconut milk.
- Fold in the dry ingredients alternately with the coconut milk mixture.
- I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
To prepare the Coconut Marshmallow Frosting
- In a small saucepan combine sugar, corn syrup and water.
- Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
- Whip the egg whites, cream of tartar and vanilla and coconut extracts to soft peaks in a large bowl.
- With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
- Continue to whip the frosting until it forms stiff peaks.
- Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
- Immediately cover the top and sides of the cake with the dried coconut. You can use sweetened coconut here if you like. Toasted coconut is good if you use unsweetened dried coconut. The sweetened coconut tends to burn more easily when toasted. To toast unsweetened coconut, preheat the oven to 350 degrees F and spread the coconut on a baking sheet. Bake for about 5 -7 minutes or until the coconut begins to turn golden brown. I like to toss the coconut once or twice during the baking tome to ensure even browning.
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Serving Size1 slice
Amount Per Serving Calories 534Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 10gCholesterol 50mgSodium 354mgCarbohydrates 84gFiber 1gSugar 58gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Thursday 22nd of April 2021
They sell 6% up to 13% fat coconut milk so I would like to know which one I should buy. Thank yku for sharing this recipe
Thursday 22nd of April 2021
What is the fat content of the coconut milk you use? 6%
Wednesday 21st of April 2021
Coconut velvet cake, Instead of shortening could you use another 1\3cup vegetable oil?
Coconut Velvet Cake - All Foods Magazine
Tuesday 20th of April 2021
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Friday 16th of April 2021
Looks delicious! What is the fat contant of the canned coconut milk you use? Because we can get 6% up to 18% and higher fat coconut milk here at the stores. And what brand of pure coconut extract do you use? I would like to buy the same