Easter Coconut Cake
Prep time
Cook time
Total time
A coconut custard cake all dressed for Easter. I purchased the cute Easter sprinkles at a local cake decorating shop.

I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. This was a mistake since just white chocolate or candy melts on their own do not make a pretty drip. The prettiest drips are made with a ganache that is cooled to room temperature to make the perfect drip.

The bunnies around the cake are piped with a #22 tip. The 8 bunny tails on top are rounds of frosting covered with coconut. I used 3 drops of sky-blue food color for the outside of the cake.
Recipe type: Dessert | Butter Layer Cake
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Coconut Custard:
  • 2 cups granulated sugar
  • ¼ cup all-purpose flour
  • 2 cups milk (preferably whole milk) Tip: use leftover coconut milk from cake batter for part of the measurement.
  • 4 large eggs
  • 2 cups shredded or flaked sweetened coconut
  • 2 teaspoon pure vanilla extract
American Buttercream:
  • See American Buttercream recipe. Tip: I made 2½ recipes of buttercream to ensure there was enough frosting for the cake and decorations.
  • Blue food Coloring. Tip: I used sky blue
  • Easter Sprinkles
White Chocolate Ganache Drip: (optional)
  • 1 cup white chocolate chips, or white chocolate bar chopped into small pieces, or white candy melts
  • ⅓ cup whipping (heavy) cream
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans; lightly grease the pans with shortening and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk, vanilla extract and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale-yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Remove bowl from the mixer and gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 28 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coconut Custard:
  1. In a medium size heavy saucepan over medium heat, combine sugar, flour, milk, and eggs. Cook, whisking constantly with a wire whisk until mixture is bubbly and thick, about 15 minutes. Remove pan from heat; stir in coconut and vanilla. Set aside to cool to room temperature. Tip: Coconut custard can be made the day before and refrigerated until ready to use.
American Buttercream:
  1. Prepare American Buttercream. Place about 3 cups of buttercream in a separate bowl and tint blue. Tip: I used 3 drops of sky-blue food coloring. Leave the remaining buttercream white.
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place about 2 cups of white American Buttercream into a pastry bag fitted with a coupler. Tip: you won’t need a decorating tip. If using a disposable pastry bag, you could also just cut a small tip off the end instead of using a coupler.
White Chocolate Ganache Drip:
  1. Prepare the ganache topping while the cake is refrigerating.
  2. Place the white chocolate chips or white chocolate bar pieces, or candy melts in a medium-sized bowl. Set aside.
  3. In a small heavy-bottomed saucepan over medium low heat, heat the cream until it is hot and just beginning to steam and bubble around the edges. Remove from heat and pour over the chocolate. Let mixture stand 5 to 10 minutes then gently stir with a rubber spatula or whisk until the chocolate is completely melted, the chocolate and cream is completely combined, and the mixture is smooth. Let sit until cooled to room temperature, 20 to 30 minutes. Stir gently occasionally while cooling. Tip: Stirring helps cool the ganache evenly, but you want to stir slowly and gently to avoid adding air bubbles. The ganache needs to be thick and just barely fluid to create drips.
  4. Use a kitchen spoon to place small spoonful’s of ganache around the top edge of the chilled cake and let the ganache drip down the sides of the cake. Tip: if the ganache isn’t dripping, then briefly warm the ganache so it is more fluid. If the ganache is just dripping off to the bottom of the cake, then the ganache is too warm and needs to be cooled before using.
  5. When the drips are completed, spoon additional ganache in the center of the cake to fill-in the top, smooth and spread evenly with a small offset spatula.
  6. Place one of the bottom halves of the cake layers on a cake plate.
  7. Using the buttercream in the pastry bag pipe a border of buttercream around the outside top edge of the layer to hold the filling in. Then spread ¾ cup of coconut custard filling inside the buttercream border. Repeat with the next four layers.
  8. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top.
  9. Crumb coat the cake by covering the sides with a thin layer of blue or white buttercream; smooth with an offset spatula, removing excess buttercream.
  10. Refrigerate the cake until the crumb coat is firm, about 30 minutes.
  11. Frost the sides of the cake with blue buttercream, and spreading a thick layer of blue buttercream, about ¼ inch thick over the top of the cake, and smooth the top. This top layer of buttercream will give the ganache topping a nice flat surface to drip from.
  12. Gently press sprinkles into the bottom sides of the cake.
  13. Refrigerate the cake until the buttercream is firm, at least 30 minutes. Tip: A chilled cake helps control the ganache drips from going all the way down to the bottom of the cake.
Decoration (optional):
  1. If desired, use leftover white buttercream to pipe bunny ears and head around the sides of the cake. Tip: I used a #22 decorating tip.
  2. Spoon mounds of buttercream on top for bunny tails, and sprinkle the mounds with shredded coconut. Tip: you can make the bunny tails in advance, place mounds of buttercream on parchment paper and refrigerate or freeze until ready to use.
  3. Easter Coconut Cake
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips
Recipe by at https://thebakingpan.com/recipes/cakes/easter-coconut-cake/