Coconut Cake with 7-Minute Frosting

Total Time:
1 hr 40 min
1 hr
40 min

1 cake

  • 1 coconut, see Cook's Note
  • For the cake:
  • Vegetable oil, for cake pan
  • 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup fresh coconut milk
  • 1/2 cup fresh coconut cream
  • 8 ounces unsalted butter, room temperature
  • 16 ounces sugar, approximately 2 1/4 cups
  • 1 teaspoon coconut extract
  • 4 egg whites
  • 1/3 cup coconut water
  • For the 7-Minute Frosting:
  • 3 large egg whites
  • 12 ounces sugar, approximately 1 3/4 cups
  • 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
  • Grated coconut from 1 coconut, approximately 8 to 10 ounces
Watch how to make this recipe. For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

  • Combine the coconut milk and coconut cream in small bowl and set aside.

  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

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4.5 190
Cake wasn't as airy as I had hoped. The 7 minute icing took me an hour and still didn't come out.  I've made Paula Deen's 7 minute icing before and it was perfect. This one wasn't as good. item not reviewed by moderator and published
<span>I was looking for a coconut cake recipe to make for my hubby's birthday. I followed the instructions step by step but I did substitute fresh coconut milk and cream with canned coconut milk and cream; perhaps that was one area where I went wrong. The cake came out tasting great but it wasn't as fluffy and airy as I had hoped. </span><span><br /><span>The frosting on the other hand was too sweet for us plus we used packaged shredded coconut which probably added more sweetness to an already sweet frosting (another area where I went wrong). My kids who love candy thought it was too sweet.</span><br /><span>Overall,I would definitely make the cake again which is 5 stars - maybe try it with a real coconut next time but will pass on the frosting and look for a lighter and less sweet version. I should have taken notice of earlier reviews which described the frosting as too sweet and a creamy marshmallow consistency and yes, that is exactly how it came out which made it 3 stars overall. Had that registered with me, I would have substituted the frosting for a lighter whipped cream/buttercream frosting.</span><br /><br /></span> item not reviewed by moderator and published
This isn't a hard cake to make, but it isn't a fast cake to make either. There are a lot of small steps to follow, so make sure to read the entire process before starting.<div><br /></div><div>The longest steps involve breaking down the coconuts and making the coconut cream and coconut milk, but don't skip this part. The flavor of the fresh coconut and the inclusion of the coconut water is what puts this recipe over the top, and is what makes this a COCONUT cake and not a layer cake with coconut on top. The coconut flavor is much brighter and doesn't overwhelm the cake with unneeded sweetness (there's plenty of sweetness as is), and the texture of the real shredded coconut is more like the texture of a raw Apple, compared to the texture of the bagged stuff, which has the texture of cardboard.</div><div><br /></div><div>Kudos as usual to Alton, who will generally take you down the scenic route through a recipe, but this is one where the drive is worth it.</div> item not reviewed by moderator and published
This is the perfect cake. I have zero bad things to say about it. Love it. Love everything about it. I use the frosting recipe for any other cake that I make, substituting out the flavourings with things like anise for biscotti, lemon for bundts... Can we have a sixth star? (PS... Always use cake flour, or your cake will dry out. Also, plenty of people below should note that dry and wet ounces are different. 14 oz in a measuring cup is, indeed, less than 3 cups. Alton's recipes almost always mean weighing out dry ingredients on a scale which, I assure you, is closer to 3 cups. item not reviewed by moderator and published
Truly is one of the best, but I get stumped because these measurements are shady. 14 1/4 oz is approximately 3 cups? (So they say!?) 14 1/4 is not even 2 cups. item not reviewed by moderator and published
I have made this cake several times in the last five years and it has only failed me once - when I had a bad coconut and didn't realize it. This cake is amazing and SO delicous. It is a labor of love, especially the first time you make it, but worth every minute. It has become our family's special occasion cake and was even our main cake at our rehearsal dinner when we got married. AMAZING!!! item not reviewed by moderator and published
The best coconut cake I have EVER made!! My favorite cake and this recipe is my go to Coconut cake recipe! item not reviewed by moderator and published
This was a great recipe..First time making all of this from scratch and it was excellent. The frosting (a first time for me) was very good and smooth, did taste like a marshmallow but I like that. All said and done 5 stars and I'll be making this again for sure. item not reviewed by moderator and published
I was looking for a seven-minute frosting recipe, and this one has been foolproof. Works every time, has a great marshmallow-like flavor, and holds up without weeping. item not reviewed by moderator and published
This has to be the best cake I've ever had! I did not change ANYTHING and it came out perfect. I will say for those who failed at making this cake, don't blame Alton Brown. If something is missing from the recipe on this website, it is not his fault. I would recommend in the future you just watch his episodes of "Good Eats". He tells you how to make all his recipes step-by-step. None of his recipes have failed me... I'll miss you Alton! item not reviewed by moderator and published
On the whole I liked it. I had to bake the cake longer than called for to have it set properly (oven calibration?, I think I let it go an extra 4 minutes, my issue is that I felt the icing was too sweet, it overpowered the rest of the flavors. I may try it again with another type of frosting. It did make quite the impression though. item not reviewed by moderator and published
Delicious! When I first saw this episode, I laughed and said who would go through all of these homemade steps? Well, then we decided to take the challenge and the results are amazing. This cake is a whole lot of work, but you can spread the tasks out and then pat yourself on the back afterwards. Coconutty goodness! item not reviewed by moderator and published
I made this to take to my girlfriend as her mothers day present.her favorite cake is coconut.spent all afternoon in the kitchen.followed this recipe to the letter.was totally embarrassed when she served the cake after our barbeque.she could hardly get a knife through was so very dry.DO NOT MAKE THIS CAKE.there are five stars for rating this does not deserve even 1. item not reviewed by moderator and published
I LOVE this recipe. This cake is yummy, and like many other people have said, it's just like what Grandma used to make. I found it helpful to watch the episode for this recipe. Sure, it takes a full day to make it, but when I want to show my friends and family how much I love and appreciate them this is the cake I make. This cake also freezes well. item not reviewed by moderator and published
My mom is originally from the South &amp; has been on a quest to find a coconut cake that tastes just like her grandma's. Most recipes/bakeries only use coconut in the frosting or coconut extract in the cake &amp; weren't quite right. This recipe was spot-on. My mom LOVED the cake &amp; is now requesting it for all future birthdays. Here's the thing: I definitely cheated when making this. No way I was going to bake a coconut &amp; make homemade coconut cream. I would have been in the kitchen for days! I used store bought coconut milk (whole fat, coconut cream (trader joes makes a great one, &amp; coconut water (100% coconut water. I also used a blend of unsweetened &amp; sweetened coconut flakes. It still took a while but I think that's because I am not a baker by nature &amp; was nervous about messing up. If you take the shortcuts I did, I think it would be easy after a couple times. The frosting is amazing. The cake is super-rich so a small piece is all you need! item not reviewed by moderator and published
i have tried many coconut cake recipes and NONE compare to this. yes, it is time consuming, but i would not call it hard. i am not a baker, and it turned out perfect. i've dealt with coconuts before, in my quest for the perfect cake, so i know a good one from a bad one, that is helpful! i've cooked with bad ones, and dense, odd texture, etc... is what you get. made this for about 3 Christmases, and everyone can't wait for it, a big hit!! now, the icing. well it didn't turn out well, and didn't hold up over time, i think that is probably me and not the recipe. i have tried for 3 years, and stuggle every year. i need one that will hold on for about 4 days at least, we cannot finish this cake in one sitting. i am thinking of trying another receipe. does anyone have any ideas? i want the one to be similar in that it uses the coconut flavors IN the icing, not just on top! item not reviewed by moderator and published
i love this recipe , the flavor its just awesome , and the cake is sooo moist i really recomend this cake its a lil hard to make but its worth all of it item not reviewed by moderator and published
I made this cake for my dad who is the ultimate coconut fanatic. He made the comment that he missed his grandmother's coconut cake. I found this recipe, made it, and he swears it tastes identical to hers. Now, it's demanded I make it at every family get together. Thanks Alton for this recipe! Everyone in our family, especially my dad, loves it! item not reviewed by moderator and published
The most awesomest cake ever~! Thanks Alton. After reading the reviews I cut out 25% of the sugar from the cake and frosting and it was still plenty sweet. Light, fluffy and now .... gone. item not reviewed by moderator and published
I have made this Great Cake for special occasions, always a hit. I'm known for making the best Coconut Cake! Every time I make it, it gets better and better. It does take extra time to make it, but so worth it..Your instructions are excellent! Thanks for the recipe item not reviewed by moderator and published
I love sweets and Alton Brown, but this cake and frosting are too sweet! Do yourself a favor and think about using 1/2 the sugar listed, particularly in the frosting. Also, if you cant find any cream of tartar, you can skip it. However you will have to whip the egg whites seperatly (not over heat while melting the suggar in the coconut water (use less coconut water accordingly if you are using less suggar. Then beat the melted suggar into the beaten egg whites, else you will end up with a goop less solid than Fluffernutter. item not reviewed by moderator and published
It's tough to get this cake to cook all the way through without falling in the middle. The icing is really sweet, but makes a beautiful finish. A solid cake. item not reviewed by moderator and published
Thank you Alton! I made this for my Mom's 60th Birthday because she loves coconut cake. This was my second time making a cake from "scratch". This cake was very good. It does take some time to make, so make sure you have it planned out! Moist, delicious, and sweet! Just like a cake should be! item not reviewed by moderator and published
I've wanted to make this for a long time - ever since I watched that episode. It is daunting and not for the weak to attempt this recipe, but the result is so worth it. I will make this again. item not reviewed by moderator and published
WOW! Loved it, definitely helped to watch the show while I was doing it. Took it to work for a birthday party &amp; everyone raved item not reviewed by moderator and published
I used coconut sugar (palm sugar it's dry and less sweet, I think next time I try this recipe I will do half palm sugar and half raw honey and see how that turns out. For the commentors who said this recipe was too sweet, I definitly recommend giving this a try : Since I didn't follow the recipe I don't want to rate it but i guess I have to... item not reviewed by moderator and published
I have made is recipe many times. This is one of my hubby's all time favorites. It is very sweet, but very good. It is very time consuming, but if you break it up into a few days, it makes it much easier and more enjoyable to make. If you are new to baking, this may not be the cake to start out with. If you are a seasoned baker, this cake is no sweat and very well worth the work! item not reviewed by moderator and published
After reading numerous reviews on the cake not rising enough, I added one egg white. I took care with each step of the recipe. I did not overwork the gluten in the batter, and gingerly folded in the egg whites (in two batches. The cakes were perfect in every way EXCEPT (even with the extra egg white they did not rise as high as the MANY cakes I have baked from scratch. The frosting, extract, coconut milk/cream, were good, but reviewers are not kidding when they say the frosting is cloyingly sweet. It performed as promised but is like a very sweet marshmallow fluff. Since I am not from the South, perhaps I cannot truly appreciate this cake so I will chalk this up to my expectations being out of whack. I expected a lighter cake and got a dense moist cake. I will use the great tips on working with fresh coconut to tweak my recipes to create a coconut cake that is more in line with what I had hoped for. I will not be making this specific cake again. But I still love Alton. item not reviewed by moderator and published
Love Alton, but this cake is not my favorite! It is extremely extremely sweet and absolutely not easy to bake. item not reviewed by moderator and published
This cake tastes amazing! It is well worth the effort! I will say it does take some skill to make it! item not reviewed by moderator and published
After reading everyone's reviews, I was quite disappointed with this cake. I had to make a different icing because when I attempted the 7-minute frosting, it never got thick enough to put on the cake. It was very runny. The layers were OK but I have had much better. Very disappointed with result. item not reviewed by moderator and published
Best coconut cake ever! I took this cake to the office and everyone raved about it. There wasn't a crumb left. I did not use fresh coconut but instead used canned coconut milk, coconut water, coconut cream, and coconut extract. And instead of spritzing the cake with coconut water, I used coconut milk. The cake was very moist although it did have a very dense texture as other reviewers noted. I cooked my cake exactly 40 minutes, which was just right. The outside of the cake formed a hard crust that was wonderfully crunchy. The icing was superb, too. It was glossy, shiny, just the right density and was the perfect complement to the cake. This is going to be my go-to cake recipe for special occasions. item not reviewed by moderator and published
I've made this recipe a couple of times and I have the same results each time~~total happiness all around. I takes a while if you are doing this from scratch but it is unbelievably worth it! item not reviewed by moderator and published
This was just wonderful. I bought coconuts (for the first time made the coconut cream and the coconut milk and used the 7 minute frosting. All I can say is WOW. the cake did take me two days to make but it was well worth the effort. I did not beat the egg white to soft peaks I just dumped the in (I forgot and my 10 year old was helping at the time.She like to seperate eggs. It still turned out great. item not reviewed by moderator and published
Holy Coconut...this is so worth the it's truly that delicious. Made it for a wedding shower and got 4 more requests....thanks Alton!! item not reviewed by moderator and published
This coconut cake is the best coconut cake I've ever had. The textures are really awesome. When I read the ingredients for the frosting, I knew I wouldn't like it because of the egg whites. So I made a simple whipped cream with 8 oz of mascarpone cheese, 1/2 cup sugar, 1 tsp vanilla extract, ad 2 cups of heavycream and then just whisk on high speed. This is a much better. No need to add coconut extract to the whipped cream! You already get a lot f freh coconut taste from the cake and shredded coconut! But this cake recipe is truly the best! item not reviewed by moderator and published
FANTASTIC!! One of the best cakes I have ever had! Made this for a birthday, and everyone loved it! Would recommend to everyone, definently not too sweet; just right! Definently go the extra mile to make the homemade extract, cream, and milk; it is certainly worth the time! item not reviewed by moderator and published
Made this cake for my co-workers quite a while back, but I am still hearing about. They all said it was the best cake I've ever made (and I've made a lot. It was a bit time consuming peeling the coconut, though. item not reviewed by moderator and published
This cake is fantastic! It is time consuming, &amp; not inexpensive, but it's truly delicious. Dense &amp; sweet, coconut flavored heaven! I followed the cake recipe as listed, but opted for a coconut cream frosting recipe found elsewhere. Some complained it was too sweet, but it's a sweet cake people, that's what it is!! item not reviewed by moderator and published
My wife likes to call this the “two day cake” as it seems to take me two days to make. I’m certainly not a baker and that is probably why it takes me so long but I just love this cake. I have made it over and over again with great results and kudos to Alton. Wife, kids, mother, father, brother, sister, cousins can’t get enough. I can’t stand cakes that are “light and fluffy” and retain all of their flavor in the frosting. What’s the point of that? This certainly isn’t the problem here! This is a dense cake with plenty of sweet coconut flavor. If you are afraid of sweet and flavorful cakes then you might want to stray away from the receipt. I will say that I cannot get the frosting to “turn out right”. So, I use the frosting listed as the layering component. I then use a separate fluffy white frosting receipt (here on Food Network to actually frost the cake. Thanks Alton for another out-o-the-park receipt! item not reviewed by moderator and published
Disgustingly sweet! I love to eat cake but never made a layered one before. Everything seemed to work fine and the texture was great too, but all my dinner guests agreed it was inedible sweet! Gonna retry with less sugar although I'm afraid it might change the texture. item not reviewed by moderator and published
This recipe should be checked, there is NO WAY that it calls for 16 oz. of sugar and only 8 oz. of butter. I made the cake according to these measurements, even weighing the ingredients, which is how bakers measure and it came out very, very sweet. My husband liked it anyway but I couldn't eat more than a couple of bites. item not reviewed by moderator and published
The cake had amazing coconut flavor..but was really really dense. Read over the ingredients for the icing and opted instead for going with a coconut cream mousse. The frosting would have been way to rich and sweet for how dense and sweet this cake was on its own, which is good if someone likes very very sweet desserts. I'm more of a cream and hint of sweet kind a girl :) Not hard to make..but time consuming. item not reviewed by moderator and published
Very tasty coconut cake! item not reviewed by moderator and published
Amazing, followed the cake recipe exactly and it turned out perfect. Tender, moist and very flavorful. Not a fan of seven minute icing but Italian buttercream with Rum works very well also. item not reviewed by moderator and published
This cake was wonderful the first time I made it but the cake was a little firm, I was in California at the time, and it was dry, I am in texas now and it is humid, I am making this cake again over the next week, I will let everyone no how it turns out. Oh also white rum works the best for the coconut extract, and skip the vanilla just add more of your homemade coconut rum extract. Cooking is a form of chemistry, and in chemistry one cannot ignore even the slightest changes in temperature, atmospheric pressure and measurements. 4 Continued item not reviewed by moderator and published
This is the best coconut cake ever!! Thanks Alton. I love coconut cake and I've had many but this one is truly the best. Followed the receipe exactly and it is outstanding. NOT too sweet just right! item not reviewed by moderator and published
The flavor was spot on! The cake consistency was hard, dense and chewy. The frosting hardened up over time and was not creamy smooth. The sugar granules do not dissolve in the frosting. I bake on a regular basis and followed this recipe exactly. I did not overbeat the batter but the cake did not rise. Due to the thinness if the cake I could not cut each round in half. I baked it slightly less than 40 minutes and it still came out dry and hard. The frosting flavor was good but it also dried and hardened up after putting it in the refrigerator. I will take the flavorings from this recipe and make into my own lighter, fluffier more traditional cake like coconut cake. I may try to make the frosting with confectioners / powdered sugar next time as well to eliminate the “crunchy” sugar. Overall, a great flavor but less than desired cake (too dense and dry) and frosting consistency (crunchy sugar in the frosting). item not reviewed by moderator and published
I made this cake last Easter and when it was served, I blinked and it was gone. I'm gong to hit it with a little rum next time. item not reviewed by moderator and published
So incredible. item not reviewed by moderator and published
Love this recipe! This is the second time i am making this cake - as far as being dry DO NOT OVERMIX! that will certainly make your cake to dry. I had no problems at all with the cake being dry - especially when you spritz with coconut water. Best coconut cake ever! item not reviewed by moderator and published
Ooo also I didnt cut the cake into four parts, or spray coconut water on it. What was the cocnut cream for again?? Some people said that it was really sweet but i think that it was perfect : item not reviewed by moderator and published
This cake was really good. I dont realy like coconut cake but i made it for my grandmothers bday. The only bad thing was the frosting was really thin when i put it on the cake, my cake had sank in the oven and when i took it out of the pans. Besides that the cake was really good and moist. To make it even more moist add a pan off water to the bottom of the oven item not reviewed by moderator and published
I think I should have read the reviews before I baked this cake. The flavor was delicious but my cake came out a little dry. I think it is because I baked it for the whole 40 min. item not reviewed by moderator and published
I love coconut in all sorts of ways. This cake was like heaven on a fork! SO much work, but SO worth every minute. I had to cut it and deliver pieces to friends so they could enjoy as well. Alton Brown - you are amazing. item not reviewed by moderator and published
100% Wondeful. I made this for my Birthday. It's hands down the best cake I have ever had. Worth the work! item not reviewed by moderator and published
it took a while to make but well werth it. Yum item not reviewed by moderator and published
I am a huge Alton brown fan, and really have never gotten a bad recipie, but this cake is just freaking amazing!! I know some reviews have complained about the sweetness, but the folks that had the cake and I did not feel it was overly sweet at all. The cake itself is dense and moist. Just deliciously rich and intense! I had no difficulties with the homemade coconut milk &amp; cream, or the coconut extract... Definitely making this again!!!! item not reviewed by moderator and published
Hey, where is the recipe for fresh coconut milk, cream, extract or am I missing it somewhere? item not reviewed by moderator and published
Love the Cake Recipe! I haven't had a bad recipe of Alton's. We need more Alton on Food Network! THE GREATEST! item not reviewed by moderator and published
This was the first coconut cake I have ever made and it was fabulous. I did not use fresh coconut milk, nor did I split it. It took about 35 minutes in my oven, even though the recipe called for 40 minutes. It was dense, but also moist. After reading the reviews of the 7-minute frosting, I decided to search for another, using the icing from the Barefoot Contessa coconut cake. It took some work to prepare the cake, but it was definately worth, as people were hugging me all day and going back for 2nds and 3rds. item not reviewed by moderator and published
While I haven't tried this cake yet, I have been reading through the reviews. I have noticed several saying the cake was too dense and dry. I just want to put in my thoughts on this. You MUST watch the show where he makes this cake. AB gives tips that are not listed in the recipe on this site. I really wouldn't substitute anything in this recipe for store bought. The coconut milk in the can is not the same as the coconut milk used in the recipe. The recipe really uses coconut infused milk and cream. Google it once and you'll see what I mean. Cake flour and all-purpose flour are not the same things. I also think he uses different amounts of sugar in the show. Use a scale when he lists the ounces used. Flour and sugar can settle, so using a measuring cup can give you a different weight value. In the show he does state that it takes just about a whole day to make the cake and seven days to make the extract. But he gives you a little hint if you want to spread it out. The shredded coconut, milk and cream can be frozen for a month. So if your like me and cannot spend a whole day making a cake, break it up into sections. I really want to try this cake, but as I have a 18 month old I am really going to have to break it down into sections. I can't wait to try! item not reviewed by moderator and published
This cake sounds really great, but....and I know a lot of you are going to balk at this, but my mom was famous for her coconut cakes. Everywhere she took them, people would get their cake first, because they were afraid it would be gone before they got their piece. And, it was always gone before everything else. And, I'm expected to follow in her steps, and I try because I know a few of her secrets. But, I guess it's just my imagination, but I don't ever think mine quite live up to hers even though I get rave reviews and the same reactions. AND, she used a yellow cake mix (preferably Betty Crocker's) and she added vanilla, coconut, almond, lemon, and rum flavoring (1 tsp. each). Yummy. She didn't split her layers and cooked according to directions on the box. She did use the 7 Minute Frosting though. The cake can also be made in a 9X13 pan for taking to the office easily. Wonderful cake, much less trouble and cake mixes have improved a lot since she started making this. You won't be sorry you tried this easier way. item not reviewed by moderator and published
This cake is my second favorite coconut cake. It really felt and tasted like something your grandma would make. I have been putting off making it for a long time because it looked like a pain in the butt and it was, but it was well worth it ! Had a little trouble with the seven minuet frosting, some of the sugar did not dissolve, but still for all the work and slight problem, I will be making this again, thank you Elton Brown ! item not reviewed by moderator and published
This cake is the very very best. All the WOW factors, very moist and pretty!! Every one wanted to know where I bought it from. I loved thier faces when I told them I made it! item not reviewed by moderator and published
The coconut cake itself was simply delicious. However, the frosting did not come out as nicely. It was just TOO sweet, even after reducing the amount of sugar( i brought 1 3/4 down to about 1 cups) WHY ALTON BROWN! WHYYYYYYYYYYYY!!!!!! item not reviewed by moderator and published
i was disappointed in the outcome. this recipe is poundcake. its firm, very heavy and crusty. i bake on a regular basis and followed the recipe to a tee. the middle was so sunken in that i had to cut the top edges off to make it level, also this cake does not really rise. only around the edges leaving the center sunken in. the flavor was ok though, but not for a traditional coconut cake. i think more like a pound cake, serve with coffee, no frosting. the 7 minute frosting tastes good, but it got kind of runny awhile after i spread it on, like melted marshmallow cream and puddled a bit around the bottom. and not because i didnt let the cake cool, it was completely cooled first. all in all, the flavors were pretty good. but i would not make this again. item not reviewed by moderator and published
This cake was very good. It had a nice crust, a delicious flavor, and was moist. Plus it was not hard to make once the coconut was open. Unfortunately I do not have access to fresh coconut milk or cream and had to use canned, but it did not hurt the flavor. My problem was the frosting. I made 2 batches and neither one would whip up. I ended up having to make a standard confectioners sugar frosting and used some of the frosting syrup this recipe yielded as the liquid. item not reviewed by moderator and published
This is by far the best cake I have ever had in my life (and I'm a chocolate person so that's pretty big). I decided to make this for my mom for mother's day as coconut is her favorite cake and she always complains that she can never find a good one. It was my first time baking, and this cake is not easy to make so it was a big undertaking. I opted to buy the coconut milk, cream, and shredded coconut to save some time (still the whole process took over 2.5 hrs!). I made the cake a day in advance and by the next day some of the frosting had absorbed into the cake making it not as pretty, but super super tasty. A few things: this cake DOES NOT take 40 minutes to bake. Mine was done in 25 and I almost burnt it, so definitely keep an eye on it. Also, the frosting is very runny, has the consistency of melted marshmallow fluff so it was a bit hard to frost the cake. It did harden over night and was fine the next day. All in all, worth the effort for sure. I will absolutely be making this cake again, way to go Alton! item not reviewed by moderator and published
This is a delicious cake. However, it will take most of the day to prepare which is not a problem if you have the time. The only other caveat I would offer is that it is too sweet. I know my southern friends love sweet things and drink sweet tea by the gallons. But a cake that is so rich in the essence of coconut should not be over powered with sugar. I wonder whether the sugar can be cut back by say 25% and still get a great result. Does anyone know? item not reviewed by moderator and published
This was a very moist cake, has tons of fun making. My AP English comp. class is having a Victorian Tea Party , and having this would be a great delicacy! Made it with y Mother and it was a blast! the aroma of the kitchen was very tropical. IO encourage you to try this recipe! item not reviewed by moderator and published
I'm 17 and i am making this cake in my culinary class for my birthday. When i first started the recipe i was amazed by the aromas and taste of the batter it was awesome. All i have to do is frost and it'll be all done! I love this recipe already! Thanks Alton your my favorite Foodnetwork chef and star :] item not reviewed by moderator and published
This is the most wonderful recipe! item not reviewed by moderator and published
I made this cake for the third time today. My first two attempts were very tasty- but the cake was dense, and the middle fell prior to the end of cooking time. It was more like a pound cake with a slightly crusty top... All the comments here were really useful- Because this was the third time- and I didn't want to go back to the store in the rain, I used canned coconut milk. The solid part in the can I used as the cream, and the liquid was used as the 'milk'. This time I DIDN'T OVERBEAT THE BATTER and I folded in the egg whites in three batches and was very careful here also. The other thing I changed after reading the reviews was to increase my oven temp slightly (365) and decrease my cooking time to 30 min. I also watched that cake like a hawk. the cake was ready at 27 minutes. The result was a light cake with a domed center. Yes, I did go to the trouble of the freash grated coconut- but had used all the freah made milk and cream hense the canned. What kept me going was I have never know a recipe of Altons not to work. I love that the recipes are tested and I hate being bested by a recipe! So...Alton, you were correct...again...and the cake is really good!! item not reviewed by moderator and published
Alton Brown's Coconut Cake is simply GENIUS, GENIUS, GENIUS! I have made this cake 3 times. These cakes were amazing! The first time I made this cake it was gone in less than a day. People who do not even like coconut or sweets fell in love with this cake. This cake is extremely moist and refreshing, its not overwhelming with sweetness. This Easter, I made the other 2 cakes. I made 1 whole cake and then made another batter for cupcakes. I filled the cupcakes with the frosting and frosted the top. I also put the coconut shreds on top of the frosting. The only negative about this cake is it took a lot of time to make. But, other than the time this was the best. The time it took was definitely worth it! This cake is only for special occations because its such a delicacy. Thank You Alton Brown for introducing me to this wonderous recipe! item not reviewed by moderator and published
This is cake perfection! It took me all day to make it ( I would suggest doing the coconut milk and cream a day or two in advance). I made it for my own birthday and I CAN'T STOP EATING IT!!!! Alton hit it out of the park with this one, and he really made his point - the best cakes are home made and made from scratch. The cake itself is the perfect combination of moisture and texture. I could gush all day about this - just try it!! Alton Brown you rock!!! item not reviewed by moderator and published
I saw this episode of Good Eats and decided this cake would be a challenge and a special treat. Started a week before the dinner party preparing the coconut flakes, milk, cream, and extract. (All the recipes are on the web site.) The day of the dinner party I made the cake and frosting. Several previous comments talked about a very heavy cake. I was very careful to add the whipped egg whites in thirds as Alton has demonstrated in several shows. The cake itself came out light with an excellent crumb. Splitting the layers was a bit of a challenge since I didn't have a really long bread knife, but I worked around the cake until it split. I used two large turners to lift the layers--they really are fragile. Followed the 7 Minute Frosting recipe exactly, using a whisk attachment on my hand mixer made a beautiful marshmallow like frosting. Used lemon curd between the top two layers instead of frosting and toasted coconut between all layers. When completed it looked like a giant snowball. My guests were in awe. Several complimented that the lemon curd added a nice tart taste which lightened the sweetness. Yes, it was a lot of work, but spread out over a week made it better than all in one day. The compliments from my dinner guests was worth it. I will make it again for a special occasion. Thanks, Alton, for the most very excellent Good Eats! item not reviewed by moderator and published
Since I had none, and no time to make some, I switched the coconut extract in both the cake and frosting with half vanilla and half rose water. It was quite nice. While the recipe took me all day (shredding the coconut and making the coconut milk, etc.) it was a huge success. item not reviewed by moderator and published
This cake is delicious. Not very complicated. I added coconut to chunks to the cake batter and it was superb. my frosting was a bit like "FLUFF" though I don't want people to thin that that's all i had to do, lol because it defiantly wasn't. I believe i put too much on as well it was a little to sweet for even me. next time i will use less frosting. Thanks A.B. best chef i know. Keep up the amazing work. item not reviewed by moderator and published
Went totally organic with the ingredients. Used half butter and half coconut oil for the cake and cut the sugar by 1/4 cup. It came out incredibly moist and delicious. The icing was dreamy. Well worth the time and effort. I have to make another for my daughter and my son-in-law because one cake wasn't enough for everyone to have seconds and a "piece to take home!" Thanks for showing us how to actually purchase a real coconut, crack it and grate it instead of using that old plastic bag of sweetened coconut from the bakers aisle. Made from scratch is the BEST ever! The accolades keep coming! item not reviewed by moderator and published
Cake was dense and very moist, but too sweet. I could only find imitation coconut extract which added an odd flavor that was overwhelming and too strong, along with the sweetness it was hard to finish even a small slice. The frosting was good, but still had tiny sugar granules throughout even though I followed the recipe exactly, is this supposed to be the case? Next time, I might cut the sugar and leave out the extract. item not reviewed by moderator and published
My mom made this cake a few times and its quite delicious! Has anyone turned these into cupcakes...I'm planning on trying it this weekend. I plan to fill them, and frost them, rather than layering. Any thoughts? I'll post the results next week! item not reviewed by moderator and published
This cake was to die for!! I don't even like coconuts! I made this for company that came over and they said it was THE best cake they have ever eaten!! One problem...I am allergic to raw eggs and had a reaction to the frosting. Is there another frosting I could use without the eggs that would go just as well with this cake?? I hope so b/c I would love to be able to eat this again!! Thanks Alton for being so awesome!!! item not reviewed by moderator and published
I have made this cake twice with the 7 minute frosting. It is a lot of work but this cake is light and has a great coconut flavor. item not reviewed by moderator and published
Alot of work but it's worth every bit. item not reviewed by moderator and published
Delicious natural coconut flavor. Using fresh coconut makes all the difference. Indeed the cake tastes better the next day, as the frosting seeps into the cake. Wish the frosting were a bit thicker, but overall excellent tasting cake. Will definitely impress your family and friends! item not reviewed by moderator and published
This is by far the very best coconut cake that I have ever tasted! Once the coconut is cracked and shredded and the extract is made, it's pretty easy. I did substitute organic virgin coconut oil for half the butter and I also greased my pans with coconut oil. It was scrumptious! I also used 1 cup of the fresh unsweetened coconut milk (found in the dairy case) in place of the "made from scratch" coconut milk and coconut cream. I can't imagine a more coconut-ty flavor in a cake. Great job Alton! item not reviewed by moderator and published
Followed directions from start to finish! It was the best cake i've made from scratch! I do however have to work on that 7 minute frosting! item not reviewed by moderator and published
This frosting is perfect. Unlike others which require skill and lots of luck, this one rocks time after time. item not reviewed by moderator and published
I swear, this is as close to her recipe as I have seen!! She always had a coconut sitting on her counter for this cake at Christmas, but I never witnessed the process. I am truly impressed by how much work she went in to making that cake - I will definitely try this recipe! I can review the finished product: best coconut cake you will ever eat. item not reviewed by moderator and published
All the other's fall short when placed next to this amazing cake. This is what I call REAL coconut cake.! item not reviewed by moderator and published
best cake ever item not reviewed by moderator and published
This cake was FANTASTIC. Moist, delicious, flavorful... BUT A WHOLE HECK OF A LOT OF WORK! I followed the recipe (and tv show) exactly, right down to making my own coconut milk, coconut cream, and coconut extract (which I didn't use because it has to sit SEVEN days!) and frosting. The flavor of fresh coconut was amazing. And as wonderful as the end result is, the process of making the cake is an even better story and will impress your guests to no end. That said, I will never do all that work again! Making this cake was an ALL DAY EVENT! I am going to stick with high quality, but STORE BOUGHT coconut flakes and other products. The cake is so wonderful, I think it will carry it off. item not reviewed by moderator and published
Recently I saw Alton's "Good Eats", a repeat that showcased the Coconut Cake. I had to give it a try. I made this cake exactly per the instructions and it came out WONDERFUL!! I'm a member of Good Sams Club, and I made the cake for our potluck. Making it in your RV is even an added challenge, at least in my case, I had to bake it in a Sharp Convection/Microwave oven. Following Sharps recommendations for "your recipe" I used Convection baking only, with the temperature lowered 25 degrees. It was PERFECT!! The best review is that this club is still talking about the Coconut Cake, and requesting even more. BRAVO ALTON!!! item not reviewed by moderator and published
Wow, this is an awesome cake! It did take a lot of work, but for me it was worth it since I think half the fun of it is the process of baking and then of course enjoying your baked good!! Let me tell you, I had such a hard time with the coconuts though! I followed Altons instructions about baking them but all 3 of mine didn't crack in the oven so after awhile trying to crack it, I ended up going to the driveway and dropping it on the concrete to get it to crack! It worked! This was my first attempt at a made from scratch cake and it turned out wonderfully! My cakes were a little crumbly so I wasn't able to turn it into 4 layers, but I think just the 2 layers was nice enough! Thats how I'll do it next time!! Will make again and again!! Thanks Alton! item not reviewed by moderator and published
Made this cake last week and i have to say its one of my all time favorite cakes. I did have to make the cake twice due to my error in not beating the eggwhites in the standing mixer (used a hand and didn't get the volume needed) The second time I added some baking soda in addition to the powder. Froze the first denser cake for home use only. When I make it again I will cut the sugar in the cake by about a 1/2 cup add the soda and bake at 350. I will also just use the canned coconut milk. I used more than a third cup of the coconut water to moisten the cake. The frosting was easy but I did find the next day the cake had absorbed the frosting inbetween the layers. Not sure why that happened. All in all really a fantastic cake we all loved it item not reviewed by moderator and published
I have to say that this is my second time ever baking a cake from scratch and if the second one is as good as the first one I will settle for that. For the people that talk about the cake being "dense" I think the trick is on the cake flour you just can't substitute and you have to actually use a scale to make sure the measurements are correct; that I know, for baking you have to be very exact. Also on my first try I got a bad coconut and I made the mistake of pouring all the coconut water in the same container so this ruined all my coconut water, so make sure you taste the coconut to make sure it's fresh. I did everything according to the directions and it was just delicious, the frosting compliments the cake so yes the frosting is very sweet but it just goes perfect with the cake, when I started on the frosting I never thought it was going to work but then I saw this beautiful creamy marshmallow consistency frosting developing right before my eyes. Other than that my sister in law that per her own words "HATES COCONUT" had to pieces and she just loved it, people actually asked me to make it and sell it! item not reviewed by moderator and published
Wow, not only was this cake fun to make -- but it's one of the most fun I've ever eaten as well! Very coconut-y and delicious. The frosting amazed me. Very simple concept, yet the creamy fluffy texture -- outstanding. My only problem is for some reason I could not get the leavening to puff the cake out as much as it probably should have, so I was unable to cut into four cakes -- but otherwise, just a fun, tasty and great cake to make. Thanks Alton!!! item not reviewed by moderator and published
Unbelievable! It has a mild coconut flavor, not your usual coconut cake with a ton of coconut in it. Just a nice mild, light cake with that homemade flair. Something truely special and not to be missed. I cannot even eat box cake anymore, I have become spoiled on scratch, homemade cakes and will never, ever go back. My kids will take a bite out of a processed cake, but then hand it to me. "I'm done Mom." Real cake does take time, but sooo worth it. Thanks Alton!! item not reviewed by moderator and published
Dry measure is different than wet measure. One cup of liquid is eight liquid ounces. In this recipe, 14.5 oz will fill almost three dry cups. Experiment foe yourself with different ingredients such as flour, nuts, dried fruit, peanut butter. First fill the measuring cup with the product, then weigh it. White sugar will weigh less than brown sugar. Every kitchen should have a scale ready to use. item not reviewed by moderator and published

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