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Easter Coconut Cake

Easter Coconut Cake

Easter Coconut Cake

Something about mounds of shredded coconut reminds me of Spring and Easter egg baskets. This recipe is an old fashioned loaf cake recipe copied from a King Arthur Flour recipe. I highly recommend adding this dessert as a spring baking show stopper! You may want to top with fresh strawberries or even candy shell chocolate eggs, such as Cadbury, to make the cake more seasonal and festive.

Made with Amore,







  • 3/4 cup (12 tablespoons, 170g) unsalted butter, at room temperature, at least 65°F

  • 1 1/4 cups (248g) sugar

  • 5 large eggs, room temperature

  • 1 1/4 teaspoons salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon coconut flavor, optional

  • 1 teaspoon vanilla extract

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour

  • 1/2 cup (113g) heavy cream or whole milk

  • 2/3 cup (57g) sweetened flaked coconut


  • 1/2 cup (8 tablespoons, 113g) unsalted butter, at room temperature, at least 65°F

  • One 8 ounce package (227g) cream cheese, at room temperature

  • 2 cups (227g) confectioners' sugar

  • 1/4 cup coconut milk powder, optional; for enhanced flavor

  • pinch of salt

  • 1/4 teaspoon coconut flavor, optional; for enhanced flavor

  • 3/4 to 1 cup (64g to 85g) sweetened flaked coconut


  • Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

  • To make the cake: Beat the butter at medium speed, using an electric hand mixer or stand mixer, for about 10 seconds. Gradually add the sugar, beating all the while. Beat for 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl midway through, until the mixture has lightened in color and is fluffy.

  • Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined; the mixture will look curdled.

  • Beat in the salt, baking powder, coconut flavor, and vanilla.
Perfect your technique

  • Add the flour to the bowl in three portions, alternating with the cream, and beginning and ending with the flour. Beat at low speed, just to combine, after each addition.

  • Stir in the flaked coconut. Scoop the batter into the pan, smoothing its top surface.

  • Bake the cake for about 60 to 65 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil for the final 15 minutes of baking, if it appears to be getting too brown.

  • Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack to cool completely.

  • To make the frosting: Mix the butter and cream cheese at low speed, until thoroughly combined. Gently beat in the sugar, coconut milk powder, salt, and coconut flavor, until smooth.

  • Place the cake on a large piece of waxed paper or plastic wrap. Spread the frosting all over the cake. Pat the flaked coconut onto the frosting. This will be sticky work; use the paper or wrap to help.

  • Serve the cake in 1/2" to 3/4" slices. Store any leftovers, well-wrapped, in the refrigerator for 24 hours. Freeze for longer storage.

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