Coconut Cake With Fluffy Coconut Icing – Thai Special
Coconut Cake With Fluffy Coconut Icing is a tropical dream dessert that brings together a soft, moist coconut-infused cake with a light, cloud-like frosting. It’s perfect for spring gatherings, holidays, or anytime you want to impress with something that looks elegant but tastes even better. The shredded coconut coating adds texture and visual appeal, while the tender crumb and airy icing make every bite irresistible.
- Prep Time30 min
- Cook Time30 min
- Perform Time1 hr
- Total Time2 hr
For the Coconut Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract (or vanilla extract)
- 1 cup canned coconut milk (or whole milk)
- 1 cup sweetened shredded coconut (optional)
For the Fluffy Coconut Icing:
- ¾ cup granulated sugar
- ⅓ cup water
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla or coconut extract
- 2 cups sweetened shredded coconut (for garnish)
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then mix in coconut extract.
Alternately add dry ingredients and coconut milk, beginning and ending with the flour mixture.
Fold in shredded coconut (optional).
Divide batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Fluffy Coconut Icing:
In a double boiler or heatproof bowl over simmering water, combine sugar, water, egg whites, and cream of tartar.
Beat constantly with a hand mixer for 7 minutes or until stiff, glossy peaks form.
Remove from heat and stir in vanilla or coconut extract.
Continue beating for another minute to thicken slightly.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of icing on top.
Add the second cake layer and frost the top and sides of the cake.
Press shredded coconut onto the icing all over the cake for a fluffy, snowy finish.
Recipe Notes :
Icing Texture : The boiled icing sets with a glossy, marshmallow-like finish — perfect for coconut flakes to cling to.
Coconut Variations : You can use toasted coconut for added flavor and color contrast.
Storage : Store in the refrigerator in an airtight container. Best enjoyed within 2–3 days.
Make Ahead : Cake layers can be baked a day ahead and wrapped tightly in plastic wrap. Frost on the day of serving.
Additions : For an extra treat, add a layer of coconut jam or lemon curd between the cakes.
