Martha Stewart Coconut Cake​

This delicious Martha Stewart Coconut Cake is a simple yet indulgent treat with a creamy coconut filling and soft, fluffy cake layers. Perfect for any occasion, this cake brings tropical flavors to your table. With easy-to-find ingredients, it’s a versatile dessert that will impress everyone with its rich coconut taste.

Recipe Ingredients:

Coconut Cream Filling

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk
• 1 cup sweetened angel-flake coconut
• 1 1/2 teaspoons vanilla extract
• 1 tbsp unsalted butter, for wrap

Cake

• ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pans
• 2 cups sifted cake flour, not self-rising, plus more for pans
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup superfine sugar
• 4 large egg yolks, lightly beaten
• ⅔ cup sour cream
• 1 teaspoon pure vanilla extract
• 11 ounces (about 3 ¾ cups) sweetened angel-flake coconut
• Seven-Minute Frosting for Coconut Layer Cake

How To Make Coconut Cake​ Recipe?

Make the Coconut Cream Filling:

1. Whisk egg yolks: Place egg yolks in a large bowl and whisk to combine; set aside.
2. Mix sugar, cornstarch, and salt: In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (10-12 minutes). Remove from heat.
3. Temper eggs and add to milk mixture: Gradually whisk 1/2 cup of the hot milk mixture into the egg yolks to temper them. Slowly pour the yolk mixture into the saucepan, stirring constantly. Cook over medium-low heat for 5-6 minutes until the mixture begins to bubble. Remove from heat and stir in coconut and vanilla extract.
4. Transfer and chill: Transfer the filling to a medium bowl, cover with lightly buttered plastic wrap, and chill for at least 1 hour.

Make the Cake:

1. Preheat oven and prep pans: Heat the oven to 350°F (175°C). Butter three 6-inch (15cm) round cake pans and line the bottoms with parchment paper. Dust the pans with flour and tap out any excess.
2. Sift dry ingredients: Sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In the bowl of an electric mixer, cream butter on medium-low speed until fluffy (1-2 minutes). Gradually add sugar, and beat until light and fluffy (about 3 minutes).
4. Add egg yolks: Gradually drizzle in egg yolks, beating between each addition until the batter is smooth. Beat for another 3 minutes until fluffy.
5. Add dry ingredients and sour cream: Alternate adding the dry ingredients and sour cream to the batter, starting and ending with the dry ingredients. Beat in vanilla extract.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-40 minutes, rotating the pans if necessary, until a cake tester inserted into the center comes out clean. Cool in the pans for 15 minutes, then remove the cakes and cool completely on wire racks.

Assemble the Cake:

1. Split layers and add filling: Once the cakes are cool, remove the parchment paper from the bottoms. Split each cake layer in half horizontally using a serrated knife. Set aside the prettiest dome for the top layer. Place the second dome (dome side down) on a serving platter. Sprinkle 2-3 tablespoons of flaked coconut over the cake, then spread a generous ½ cup of the coconut cream filling over the coconut flakes. Repeat with the remaining layers.
2. Refrigerate and frost: Refrigerate the assembled cake for 1 hour to firm up. After chilling, frost the outside with seven-minute frosting. While the frosting is still soft, sprinkle the remaining coconut flakes over the entire cake.

Recipe Tips:

• Chill the filling: Make sure to chill the coconut cream filling for at least 1 hour before assembling the cake. This helps it set properly and prevents it from spilling out when you layer the cake.
• Use room temperature ingredients: For the best texture, ensure the butter, eggs, and sour cream are at room temperature before mixing. This helps the batter come together smoothly.
• Don’t overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can make the cake dense and tough.
• Toast the coconut: For a richer coconut flavor, lightly toast the coconut flakes before adding them to the filling and cake layers.
• Test for doneness: Check the cakes with a toothpick or cake tester. If it comes out clean, the cakes are ready. If not, bake for a few more minutes and check again.

How To Store Leftovers?

• Refrigerate: Let the leftover coconut cake cool to room temperature before refrigerating. Store it in an airtight container for up to 5 days to keep it fresh.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 310
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 150mg
• Potassium: 100mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 3g

Check out More Recipes:

• Martha Stewart Apple Cake​
• Martha Stewart​ Chocolate Mousse
• Martha Stewart Gingerbread Cookies​
• Martha Stewart​ Lemon Squares
• Martha Stewart​ Flourless Chocolate Torte