• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cake Recipes

    Easter Coconut Cake Recipe

    Published: Mar 17, 2022 by Chef Dennis Littley. This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    799 shares
    • Facebook
    4.97 from 66 votes
    Jump to Recipe
    pinterest image for Easter coconut cake

    I love a good Coconut Cake but since it’s not one of my wife’s favorites, I always use Easter as an excuse to make one of my all-time favorite cakes.

    whole decorated Easter cake on a white pedestal with a cake server in the foreground.

    At first glance, it might look like some serious skills to make this cake but trust me this cake was not hard to make. I’m not a baker by trade, I bake because I enjoy it. Baking is therapeutic for me, and I love eating the results!

    slice of coconut cake on a white plate with a fork

    After the first slice of my coconut layer cake, it was a “stop me before I eat too much” moment. The cake layers with a moist crumb and mascarpone frosting was almost too good. I had thought about making a coconut cream cheese frosting, but the mascarpone made a lighter version and didn’t take away from the coconut.

    Table of Contents:
    • What Ingredients do I need to make a Coconut Cake?
    • How do I make a coconut cake?
    • How do I make mascarpone frosting?
    • Can I use cream cheese instead of mascarpone to make the frosting?
    • How do I assemble and decorate a Coconut Cake for Easter?
    • Recipe FAQ’s:
    • More Cake Recipes You’ll Love!
    • Recipe: My Coconut Easter Cake

    What Ingredients do I need to make a Coconut Cake?

    Ingredients to make coconut cake

    Let’s start by gathering the ingredients we need to make my Coconut Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make a coconut cake?

    Let’s start with a disclaimer, I love coconut but I also know some people don’t so I make a compromise with my coconut cake making a yellow cake that includes coconut. You can, of course, make a few adjustments(which I’ve included in the recipe) and have a more coconut flavor in the cake as well as the frosting.

    4 images showing how to start making a vanilla cake
    • add the butter, sugar, salt and baking powder into a large mixing bowl
    • cream the butter mixture until light and fluffy, about 5 minutes
    • add the eggs in one at a time to the butter mixture
    • beat well after each addition (make sure to scrape down the bowl between each step)
    4 images showing how to finish making a yellow cake.
    • add one-third of the flour to the wet ingredients.
    • Mix together just enough to combine.
    • add half the milk, and mix just enough to incorporate.
    • repeat the process until you’ve added the last third of the flour (scrape down the bowl frequently)

    *If you’d like more coconut flavor in the cake, substitute coconut milk for the milk.

    three images showing the process of baking the cake layers
    • pour the batter into greased and floured or parchment lined 9-inch cake pans and smooth out the batter.
    • bake for 25 – 30 minutes in a 350-degree preheated oven on the middle rack (or until the cake begins to pull away from the sides of the pan).
    • allow the layers to cool on wire racks (in the pan) for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.

    How do I make mascarpone frosting?

    6 images showing how to make mascarpone frosting
    • add the mascarpone and butter to a mixing bowl.
    • whip until light and fluffy (about 5 minutes)
    • slowly add the 10 x sugar, one-third at a time, mixing well and scraping down the bowl after each addition.
    • add the vanilla extract and mix until fully blended

    *If you’d like more coconut flavor in the frosting, substitute half of the vanilla (or all the vanilla) with coconut extract.

    Can I use cream cheese instead of mascarpone to make the frosting?

    Yes, you can, and it will be every bit as delicious. I just prefer the lighter flavor of mascarpone. You can even use half cream cheese and half mascarpone.

    How do I assemble and decorate a Coconut Cake for Easter?

    6 images showing how to assemble and decorate a coconut cake
    • place the first layer on a cake stand or plate.
    • spread one cup of frosting on top of the first layer.
    • place the second layer on top of the frosted first layer and spread a small amount of frosting over the entire cake, making a light coating. This is your crumb coat. Refrigerate for 20 minutes, then apply frosting to the entire cake with an even coat.
    • add the remaining frosting into a pastry bag, and using the star tip, make little flour shapes by squeezing out the frosting and pulling up. Go around the top of the cake with large flowers and around the bottom of the cake with smaller flowers
    • Place green coconut on the top of the cake inside the circle of flowers.
    • Place candy robin eggs on top and refrigerate for 30 minutes before serving

    *You could also use this recipe to make a sheet cake and have more room to decorate on top of the cake.

    slice on a cake spatula being lifted out of the whole cake

    This was a delicious cake, and it’s a lot easier to decorate than you think!

    These are the kitchen tools I recommend for making my Easter Cake.

    Chef's Choice
    USA Bakeware 9 inch Nonstick Round Cake Pan
    USA Bakeware 9 inch Nonstick Round Cake Pan

    A good cake pan makes all the difference in making your favorite layer cakes. These are the pans I use in my home kitchen.

    Check Price On Amazon
    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
    Chef's Choice
    9 Inch Parchment Baking Circles - Set of 100
    9 Inch Parchment Baking Circles - Set of 100

    These parchment baking circles make removing cakes from the pan quick and easy.

    Check Price On Amazon
    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
    Chef's Choice
    11-inch Heat Resistant Silicone Spatulas (4-piece)
    11-inch Heat Resistant Silicone Spatulas (4-piece)

    These are the spatulas I use in my kitchen. They are durable, heat resistant and easy to keep clean.

    Check Price On Amazon
    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
    Chef's Choice
    Fat Daddio's 8 Inch Offset Spatula
    Fat Daddio's 8 Inch Offset Spatula

    This offset spatula is essential for baking and frosting cakes.

    Check Price On Amazon
    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Recipe FAQ’s:

    What does adding extra eggs to a cake do?

    Adding extra eggs or yolks will ensure that your cake comes out extra moist, light, and rich.

    Is yellow cake the same as vanilla cake?

    When someone is talking about a Vanilla Cake, they could be talking about either a white cake or a yellow cake. If the cake batter contains egg yolks, then it’s a yellow cake. If it only contains egg whites, it’s a white cake.

    Can I use coconut milk instead of regular milk in a cake recipe?

    Yes, you can. Coconut milk is a 1:1 substitute as long as you don’t mind the coconut flavor. Cream of coconut is not the same thing and will not work with this recipe.

    More Cake Recipes You’ll Love!

    • slice of chocolate mousse cake being taken out of whole cake
      Best Chocolate Mousse Cake
    • slice of hummingbird cake on a plate with a fork
      Hummingbird Cake Recipe
    • slice of cannoli cake on a spatula being taken out of the whole cake
      Best Cannoli Cake Recipe
    • whole pomegranate mousse cake sliced with slice out on a plate in the foreground
      Ultimate Pomegranate Mousse Cake Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice on a cake spatula being lifted out of the whole cake
    Print Recipe Save Saved!
    4.97 from 66 votes

    My Coconut Easter Cake

    Decorating a cake doesn’t have to be difficult and with a few tips and tricks, you’ll be making cakes for every occasion.
    Prep Time35 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 739kcal
    Author: Chef Dennis Littley

    Ingredients

    Cake

    • 6 oz butter (1 ½ sticks or 12 tablespoons)-room temperature
    • 1 ¾ cups granulated sugar
    • ¾ teaspoon table salt
    • 2 ½ teaspoon baking powder
    • 2 teaspoon vanilla extract
    • 4 large eggs -room temperature
    • 2 large egg yolks -room temperature
    • 2 ¼ cups all-purpose flour
    • 1 ½ cup milk -room temperature

    Mascarpone frosting

    • 12 oz mascarpone -room temperature
    • 6 oz butter (1 ½ sticks) -room temperature
    • 4 teaspoon vanilla -you can replace two teaspoons of vanilla extract with two teaspoons of coconut extract for more coconut flavor.
    • 6 cups powdered sugar

    Coconut

    • 4 ounces flake coconut I used sweetened but unsweeted can be used.
    • 3-4 drops green food coloring -enough to get the color green you want
    • 12 ounces your favorite robin egg candy
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Cake

    • Preheat oven to 350 degrees F
    • In a large mixing bowl, cream together the butter, sugar, salt and baking powder until light and fluffy, about 5 minutes
    • add the eggs in one at a time to the butter mixture, beating well after each addition. (make sure to scrape down the bowl between each step)
    • Add ⅓ of the flour, then half the milk, and repeat the process until you’ve added the last third of the flour. (scrape down the bowl frequently)
    • Pour the batter into greased and floured or parchment lined 9 inch baking pans and smooth out batter.
    • Bake for 25 – 30 minutes or until the cake begins to pull away from the sides of the pan.
    • Allow to cool on wire racks for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.

    Frosting

    • mix together mascarpone and butter and whip until light and fluffy (about 5 minutes)
    • Slowly add the 10 x sugar, one third at a time, mixing well and scraping down the bowl after each addition.
    • Add vanilla and mix until fully blended

    Assembly

    • Place the first layer on a cake stand or plate. Spread one cup of frosting on the first layer. Add the second layer on top of the frosted first layer.
    • Spread a small amount of frosting over the entire cake making a light coating, this is your crumb coat. Refrigerate for 20 minutes then apply frosting to the entire cake with an even coat.
    • Place frosting into a pastry bag, and using the star tip make little flour shapes by squeezing out the frosting and pulling up. Go around the top of the cake with large flowers, and around the bottom of the cake with smaller flowers
    • mix 4 or 5 drops of green food coloring to the coconut (or more if you want it darker) and mix until all the coconut is the same shade of green
    • Place green coconut on the top of the cake inside of the circle of flowers.
    • Place candy robin eggs on top and refrigerate for 30 minutes before serving.

    Notes

    *If you’d like more coconut flavor in the cake, substitute coconut milk for the milk.
    *If you’d like more coconut flavor in the frosting, substitute half of the vanilla (or all the vanilla) with coconut extract.

    Nutrition

    Calories: 739kcal | Carbohydrates: 103g | Protein: 7g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 212mg | Potassium: 183mg | Fiber: 2g | Sugar: 85g | Vitamin A: 964IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Restaurant-Style Cakes

    • Slice of Gateau Basque being taken out of whole cake.
      Gateau Basque {Basque Cake Recipe}
    • slice of peach cobbler pound cake being taken out of the whole cake.
      Peach Cobbler Pound Cake
    • Slices of cranberry orange loaf on a wire rack next to slices on a red plate.
      Easy Cranberry Orange Bread
    • slice of chocolate mud cake being taken out of whole cake.
      Ultimate Chocolate Mud Cake

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kolay Yemek Tarifleri

      May 01, 2013 at 7:42 am

      5 stars
      Thank you Dennis. Your recipe shows that decoration of a cake is, at least, as important as taste of it. I am happy to say the cake turned out well and was delicious.

      Reply
    2. Allie

      April 11, 2013 at 5:53 am

      I think you did great— it’s not easy making cake, and that’s coming from a pastry chef! butter and eggs need to be at room temp for sure, but I also find that if the butter is still slightly cold and you begin creaming it, and you do too much by accident (which happens!) then it’s not such a tragedy. And man how awesome is it that you got all these awesome KAF goodies? Jealous! Btw, it’s been a while since I’ve been immersed into the food blogosphere, and I’m so glad yours was the first blog I wanted to get reacquainted with. Thanks for being great!

      Reply
      • Chef Dennis

        April 11, 2013 at 6:26 am

        hi Allie

        I’m glad you liked the cake, and at least now I have an idea why they have problems when they do thanks to the video they sent me!

        Reply
    3. Katrina @ In Katrina's Kitchen

      April 01, 2013 at 9:17 am

      You have outdone yourself!

      Reply
      • Chef Dennis

        April 01, 2013 at 11:09 am

        Thanks Katrina, I had fun trying to use some of the techniques I used from the DVD

        Reply
    4. Dionne Baldwin

      March 31, 2013 at 6:33 pm

      5 stars
      They have pre-cut parchment paper?! Where have I been???

      Gorgeous cake, friend. And I bet that DVD was very educational. Cakes seem so easy when we find some recipes on the web, but when something vital is altered it can be such a disaster. (sigh)

      I love sweets. I could limit the first courses for dessert!

      Reply
    5. Yasmeen @ Wandering Spice

      March 30, 2013 at 10:33 pm

      Looks like just the right amount of icing in the center! I prefer cakes to be subtly frosted so yours fits my bill. Well done with your cake decorating – it’s no easy feat but yours looks lovely and very seasonal. How thoughtful of KAF to include some handy tips!

      Reply
      • Chef Dennis

        March 31, 2013 at 5:59 am

        Thank you Yasmeen! It was a wonderful cake for the season, and the video did provide a lot of insight to things that have gone wrong when I bake.

        Reply
    6. Foodiewife

      March 30, 2013 at 9:23 pm

      I am a HUGE fan of KAF. My pantry is loaded with the baking tools and ingredients. LOVE their parchment circles, and I don’t know what I’d do without my offset spatulas. I think you made a very nice cake, thank you very much. I just received the same DVD and am looking forward to watching it. By the way, baking because you enjoy it is what counts. I’ve seen your pumpkin crunch cake. It’s beautiful!

      Reply
      • Chef Dennis

        March 30, 2013 at 10:14 pm

        Thank you Debby! I do love to bake and King Arthur has always been the flour I turn to. You’re going to love the DVD, especially the blooper reel!

        Reply
    7. hani@hanielas

      March 29, 2013 at 8:37 pm

      HELLO!
      I found you via King Arthur Flour and raced as soon as I spotted mascarpone..I love. What delicious flavor combo and I love how festive your cake is for Easter.

      Reply
      • Chef Dennis

        March 29, 2013 at 9:16 pm

        Thanks so much for stopping by, I Love KAF, and they motivated me to make my first real decorated cake, I’m glad you liked it!

        Reply
    8. Swathi

      March 29, 2013 at 7:55 pm

      Delicious coconut cake, I love anything with coconut, I am debating whether to make cookie or cake, Looks like I will go for this cake, Very beautiful cake Chef. By the way love that parchment circles.

      Reply
      • Chef Dennis

        March 29, 2013 at 9:17 pm

        Thanks Swathi! It did turn out pretty good, and it was delicious!

        Reply
    9. Joan / My Cookie Clinic

      March 29, 2013 at 4:36 pm

      5 stars
      Chef Dennis: I think you’re too hard on yourself. I would love to have a taste. It is beautifully decorated and would look stunning on any Easter table. Have a lovely holiday. P.S. The Au Gratin Potatoes seem to have turned out fine. Thanks again for the advise.

      Reply
      • Chef Dennis

        March 29, 2013 at 4:54 pm

        Thanks Joan, I think after watching the video I expected more from my cake. It does taste really good and that’s the important thing!

        Reply
    10. Laura Dembowski

      March 29, 2013 at 2:06 pm

      Nothing says Easter better than coconut cake! This one looks so yummy! it would be a huge hit at Easter dinner with the pretty decorations on top!

      Reply
      • Chef Dennis

        March 29, 2013 at 3:48 pm

        Thank you Laura, not being a professional baker, I’ve always hid imperfections with decorations, the coconut did a great job of hiding my not real even top!

        Reply
    11. Jane

      March 29, 2013 at 1:33 pm

      What a beautiful cake for Easter, Chef Dennis! I am not at all surprised that King Arthur contacted you, because you are one of the most down to earth, appealing, and entertaining professional chefs in the blogosphere. Hope you have a lovely Easter weekend!

      Reply
      • Chef Dennis

        March 29, 2013 at 3:47 pm

        Thank You Jane, what a nice thing to say. Happy Easter to you and your family!

        Reply
    12. Laura (Tutti Dolci)

      March 29, 2013 at 1:01 pm

      Beautifully done, I love the mascarpone frosting!

      Reply
      • Chef Dennis

        March 29, 2013 at 3:47 pm

        Mascarpone really gave took that frosting to the next level, so creamy! thank Laura

        Reply
    13. Abbe@This is How I Cook

      March 29, 2013 at 12:27 pm

      You may not think it perfect but I sure do! And very easy on the eyes!

      Reply
      • Chef Dennis

        March 29, 2013 at 3:46 pm

        Thank you Abbe, after watching the cake video, I was probably overly critical of myself, it was very tasty!

        Reply
    14. Chef Dennis

      March 29, 2013 at 9:07 am

      Thank you Betty Ann! Happy Easter to you and your family!

      Reply
    15. Betty Ann @Mango_Queen

      March 29, 2013 at 9:02 am

      5 stars
      Oh my gosh, what a divine Easter cake. I wish you lived closer ~ I’d buy this for you right now! Thanks for sharing such a festive and beautiful cake. Have a great Easter weekend, Chef Dennis!

      Reply
    16. Barbara

      March 29, 2013 at 8:47 am

      Mascarpone icing? I gotta try that. Supreme decadence.

      Reply
      • Chef Dennis

        March 29, 2013 at 9:09 am

        It really does make a richer frosting, and so creamy! It’s basically a cream cheese frosting just switching to Mascarpone. Thanks for stopping by!

        Reply
    17. Georgia @ The Comfort of Cooking

      March 29, 2013 at 8:24 am

      This is such a gorgeous, festive cake Dennis! You did a beautiful job!

      Reply
      • Chef Dennis

        March 29, 2013 at 9:07 am

        Thank you Georgia, I really need to start working on my decorating skills, those simple flowers really added a lot to the cake!

        Reply
    18. RavieNomNoms

      March 29, 2013 at 7:34 am

      Chef!! This looks phenomenal!!! So good! I just love Easter, it is always the start of new things!

      Reply
      • Chef Dennis

        March 29, 2013 at 9:06 am

        Thank you Raven, and I feel the same way. Easter signals the end of winter and the beginning of better days!

        Reply
    19. anne

      March 29, 2013 at 7:28 am

      how fun and i think it looks beautiful! happy easter, anne

      Reply
      • Chef Dennis

        March 29, 2013 at 9:04 am

        Thank you Anne, and Happy Easter to you!

        Reply
    20. Vicki Sinclair

      March 29, 2013 at 6:25 am

      5 stars
      Nice! That cake was so soft and fluffy. It turned out so well I will be using the recipe for Easter cupcakes next year, Thanks for sharing!

      Reply
      • Chef Dennis

        March 29, 2013 at 8:55 am

        Thank you Vicki, even though I didn’t get the batter exactly right, it still came out really well, with excellent flavor and a good crumb. It should make outstanding cupcakes! You probably won’t need that much frosting though.

        Reply
    Newer Comments »

    Primary Sidebar

    pinterest image for Easter coconut cake


    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • cut of rare prime rib next to roast on white platter
      Best Prime Rib Roast {Standing Rib Roast}
    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Jumbo Lump Maryland Crab Cakes
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs

    Featured In

    Collage showing where Ask Chef Dennis has been featured.

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Classic Meatloaf Recipe with Zesty Glaze

    Footer

    pinterest image for Easter coconut cake

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    799 shares