Go Back
Coconut Vanilla Bean Cake

Coconut Vanilla Bean Cake

Luna
The Coconut Vanilla Bean Cake is a tropical delight, featuring a moist, fluffy texture infused with rich vanilla and coconut flavors. Topped with creamy coconut frosting and adorned with toasted coconut flakes, this cake is perfect for celebrations, bringing a touch of paradise to every slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Tropical
Servings 10 People
Calories 350 kcal

Equipment

  • 2 8-inch round cake pans
  • Mixing bowls
  • Electric mixer (handheld or stand)
  • Rubber spatula
  • Sifter (optional)
  • Cake stand or serving platter
  • parchment paper,

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened shredded coconut
  • 1 cup coconut milk canned or carton
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
  • 1 tablespoon baking powder
  • ½ teaspoon salt

For the Vanilla Bean Frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2-3 tablespoons coconut milk
  • 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
  • A pinch of salt

Instructions
 

For the Cake:

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the two 8-inch round cake pans, and line the bottoms with parchment paper for easy release.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, shredded coconut, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
  • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla bean paste until fully incorporated.
  • Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing until just combined. Do not overmix.
  • Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  • Beat the Butter: In a mixing bowl, beat the softened butter until creamy.
  • Add Sugar and Vanilla: Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla bean paste and a pinch of salt.
  • Adjust Consistency: If the frosting is too thick, add coconut milk one tablespoon at a time until you reach your desired consistency.
Keyword Coconut Vanilla Bean Cake