Home » Recipes » Dessert » Tasty Tuesday ~ Coconut Buttercream Cake

Looking for an Easter or Spring inspired cake? We have just the one! This cake is beautiful and tastes amazing. Your guests will enjoy this yummy dessert!


Baking spray, for pan
3 cups cake flour, spooned and leveled
1 1/2 tsp. baking powder
1/4 cup malted milk powder
1 tsp. Kosher salt
1 cup canola oil
1 cup half-and-half, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
1 tsp. pure coconut extract
1 large egg plus 2 large egg whites, at room temperature
1/8 tsp. brown gel food coloring
Phyllo nest
Robin’s egg candies

For the Coconut Buttercream :

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup cream of coconut
6 cup confectioners’ sugar
1 tsp. pure vanilla extract
pinch of Kosher salt
Blue gel food coloring


Beat butter and cream of coconut with an electric mixture on medium speed until smooth, 1 to 2 minutes.

Gradually beat in sugar.

Beat in pure vanilla extract and a pinch of kosher salt until combined.

Beat in blue gel food coloring, one drop at a time, to desired color.


Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.

Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.

Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.

Place one layer on a cake plate and frost top with 1 cup Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.

Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread Phyllo Nest around the base of the cake, and nestle robin’s egg candies in nest.

Thank you Country Living for this recipe! Click Here to print your copy.

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