Martha Stewart Coconut Cake

This Martha Stewart Coconut Cake is a light and fluffy recipe, which uses shredded coconut and coconut milk for rich tropical flavor. It’s a classic, foolproof cake perfect for spring gatherings, dessert, or any coconut lover.

Martha Stewart Coconut Cake Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 1 3/4 cups all-purpose flour, plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened, shredded coconut
• 1 1/3 cups sugar
• 2 large whole eggs
• 2 large egg whites
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup unsweetened coconut milk

How To Make Martha Stewart Coconut Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Butter a 9-inch round cake pan. Line with parchment, butter the parchment, and dust with flour, tapping out excess.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely chopped. Stir coconut into flour mixture.
3. Cream butter and sugar: In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes.
4. Add eggs and vanilla: Add whole eggs, egg whites, and vanilla; beat until well combined.
5. Combine wet and dry: On low speed, add the flour mixture in three additions, alternating with coconut milk, starting and ending with flour. Mix just until combined.
6. Bake the cake: Pour batter into the prepared pan. Smooth top with an offset spatula. Bake for about 55 minutes, rotating halfway, until golden and a tester comes out clean.
7. Cool the cake: Let cool in pan on a wire rack for 30 minutes. Invert cake onto rack, remove parchment, then reinvert and let cool completely top side up.

Recipe Tips

• Can I use canned coconut milk? Yes, unsweetened canned coconut milk works best for this recipe.
• Why pulse the shredded coconut? Finely chopped coconut blends more smoothly into the batter for better texture.
• Can I make this in a bundt pan? This batter is best for a round pan; use bundt-specific recipes for shape and texture.
• How to make it more coconut-forward: Add 1/2 teaspoon coconut extract for extra flavor.
• Best frosting to pair with it: Try cream cheese frosting or whipped coconut buttercream.

What To Serve With Coconut Cake

This soft coconut cake pairs perfectly with:

• Mango compote
• Pineapple whipped cream
• Toasted macadamia nuts
• Hot tea or espresso

How To Store Coconut Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in the fridge for 4–5 days. Let sit at room temp before serving.

Freeze: Wrap slices tightly and freeze for up to 2 months.

Coconut Cake Nutrition Facts

• Calories: 410 per slice
• Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Sugar: 28g
• Protein: 5g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake ahead of time?
Yes, bake and cool the day before. Wrap tightly and frost or serve the next day.

Why is my cake dense?
Overmixing or old baking powder can cause a dense texture.

Can I use sweetened coconut milk instead?
It’s not recommended; it may make the cake overly sweet and affect structure.

How to toast coconut for topping?
Spread on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway.

Try More Recipes:

• Martha Stewart Coconut Bundt Cake
• Martha Stewart Classic Yellow Cake
• Martha Stewart Classic Pound Cake