Alton Brown Coconut Cake Recipe

This Alton Brown Coconut Cake Recipe is a moist and fluffy layered dessert, which uses fresh coconut milk and a light 7-minute frosting. It’s a classic, foolproof recipe, ready in about 1 hour and 35 minutes.

Alton Brown Coconut Cake Recipe Ingredients

For the Cake:

• 3 cups cake flour, plus extra for pans
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup fresh coconut milk
• 1/2 cup fresh coconut cream
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 2 1/4 cups sugar
• 1 teaspoon coconut extract
• 4 large egg whites
• 1/3 cup coconut water

For the 7-Minute Frosting:

• 3 large egg whites
• 1 3/4 cups sugar
• 1/3 cup coconut water
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 8 to 10 ounces grated coconut

How To Make Alton Brown Coconut Cake

1. Prep the pans and oven: Preheat oven to 350ºF. Spray two 9-inch round cake pans with nonstick spray. Line with parchment and spray again. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
3. Combine coconut liquids: Mix coconut milk and coconut cream in a small bowl.
4. Cream the butter and sugar: In a stand mixer with paddle attachment, beat butter on medium speed until fluffy, about 1 minute. Slowly add sugar. Scrape down the bowl and continue creaming for 2–3 minutes until light and airy. Stir in coconut extract.
5. Add flour and coconut mixtures: With the mixer on low, alternate adding flour mixture and coconut milk mixture in 3 additions, ending with milk mixture. Do not overmix.
6. Whip and fold in egg whites: In a separate bowl, beat egg whites to stiff peaks. Gently fold into the batter until just combined.
7. Bake the cake: Divide batter between prepared pans. Bang the pans gently on the counter. Bake for 40 minutes, until golden and internal temp reaches 200ºF. Cool in pans 10 minutes, then turn out and cool completely.
8. Slice and hydrate the layers: Once cooled, cut each cake in half horizontally to make 4 layers. Spritz or brush with coconut water and let sit.
9. Make the frosting: Bring 1 quart water to a simmer in a saucepan. Place egg whites, sugar, coconut water, cream of tartar, and salt in a mixing bowl. Beat over the simmering water with an electric hand mixer on low for 1 minute, then on high for 5 minutes. Remove from heat and beat in coconut and vanilla extracts for 1 minute. Let sit 5 minutes.
10. Assemble the cake: Spread 3/4 cup frosting on each layer, sprinkle with 1/2 cup grated coconut, and stack. Frost top and sides, then cover with remaining coconut. Refrigerate 30 minutes before serving.

Recipe Tips

• What’s the difference between coconut milk and coconut cream?
  Coconut cream is thicker and richer. Both are essential for flavor and texture in this recipe.
• Can I use boxed egg whites?
  Fresh egg whites are best for making stable 7-minute frosting.
• How do I avoid dry cake layers?
  Brushing or spritzing with coconut water keeps the layers moist and flavorful.
• Can I make the cake ahead of time?
  Yes, you can bake and cool the cakes a day ahead. Frost the next day for best texture.

What To Serve With Coconut Cake

This decadent cake pairs beautifully with tropical or light flavors:

• Fresh pineapple slices
• Mango sorbet
• Vanilla ice cream
• Coconut whipped cream
• Lightly brewed tea or sparkling water

How To Store Coconut Cake

Refrigerate: Store covered in the fridge for up to 4 days. Let sit at room temperature for 15–20 minutes before serving.

Freeze: Freeze unfrosted layers wrapped tightly for up to 1 month. Thaw before assembling and frosting.

Coconut Cake Nutrition Facts

• Calories: 520
• Fat: 26g
• Carbohydrates: 68g
• Protein: 6g
• Sugar: 48g
• Sodium: 290mg

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

FAQs

Can I use sweetened shredded coconut instead of fresh grated?
Yes, but reduce added sugar slightly if using sweetened coconut.

Why is my frosting runny?
It may not have reached the correct temperature or wasn’t whipped long enough. Aim for stiff, glossy peaks.

Can I make cupcakes with this batter?
Yes, bake in cupcake liners at 350ºF for about 20–22 minutes.

Do I need a stand mixer for this recipe?
You can use a hand mixer, but a stand mixer makes creaming and folding easier.

Try More Recipes:

• Alton Brown Chocolate Mousse Recipe
• Alton Brown Salmon Recipe
• Alton Brown Lemon Meringue Pie Recipe