Martha Stewart’s Coconut Cake

Martha Stewart’s Coconut Cake is a beautifully soft and tender layer cake packed with rich coconut flavor in every bite. The cake layers are light, buttery, and moist, while the creamy coconut frosting and snowy coconut coating make it feel elegant enough for celebrations yet comforting enough for a weekend bake. This classic coconut cake has a delicate crumb with a sweet tropical finish that pairs perfectly with tea or coffee.

Although it looks impressive, this recipe is surprisingly beginner-friendly and comes together with simple pantry ingredients. From mixing the batter to frosting the layers, every step is easy to follow, making this a reliable homemade cake for birthdays, Easter, holidays, or afternoon gatherings. The total time for this recipe is about 2 hours, including cooling and decorating.

Ingredients for Martha Stewart’s Coconut Cake

For the Coconut Cake Layers

• 340g unsalted butter, softened
• 500g caster sugar
• 5 large eggs
• 360g plain flour
• 1 tbsp baking powder
• ½ tsp salt
• 300ml coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 120g sweetened shredded coconut
• Butter, for greasing tins
• Baking parchment

For the Coconut Frosting

• 340g unsalted butter, softened
• 700g icing sugar
• 4 tbsp coconut milk
• 1 tsp vanilla extract
• ½ tsp coconut extract
• Pinch of salt

For Decorating

• 250g sweetened shredded coconut
• Extra coconut flakes, optional

Preparation and Baking Time

• Prep Time: 30 minutes
• Baking Time: 30 minutes
• Cooling Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12 slices

How to Make Martha Stewart’s Coconut Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line three 8-inch round cake tins with baking parchment so the cakes release easily after baking.
• Mix the dry ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt until evenly combined. Set aside while preparing the cake batter.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together for 3 to 4 minutes until pale, fluffy, and creamy. This creates a lighter sponge texture.
• Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything mixes evenly.
• Add flavorings: Stir in the vanilla extract and coconut extract for a rich coconut aroma throughout the cake.
• Combine the batter: Add the flour mixture in three additions, alternating with the coconut milk. Begin and finish with the flour mixture. Mix gently until just combined, then fold in the shredded coconut.
• Fill the tins: Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula for even baking.
• Bake the cakes: Bake for 28 to 32 minutes until the cakes are golden and a skewer inserted into the centre comes out clean. The tops should spring back lightly when touched.
• Cool completely: Leave the cakes in their tins for 10 minutes before turning them onto a wire rack. Allow them to cool completely before frosting.
• Prepare the frosting: Beat the softened butter until smooth and creamy. Gradually add the icing sugar, then mix in the coconut milk, vanilla extract, coconut extract, and salt. Beat until light and fluffy.
• Assemble the cake: Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers, then cover the top and sides with the remaining frosting.
• Decorate the cake: Press shredded coconut all over the top and sides of the cake until fully coated. Finish with extra coconut flakes if desired.
• Slice and serve: Let the cake sit for 20 minutes before slicing so the frosting sets slightly for cleaner layers.

Helpful Tips for the Best Coconut Cake

How do I keep coconut cake moist?

Use full-fat coconut milk and avoid overbaking the sponge layers. Check the cakes a few minutes before the suggested baking time to prevent dryness.

Can I use desiccated coconut instead of shredded coconut?

Yes, but shredded coconut gives a softer texture and fuller coconut flavor. Desiccated coconut creates a slightly firmer crumb.

Why did my frosting become too thick?

If the frosting feels stiff, add an extra tablespoon of coconut milk and beat again until smooth and spreadable.

How can I make the cake layers even?

Use a kitchen scale to divide the batter equally between the tins. This helps the cakes bake evenly and stack neatly.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day ahead and wrapped tightly once cooled. Frost the cake the next day for the freshest finish.

Serving Suggestions

• Serve with fresh berries for a bright contrast
• Pair with hot coffee or black tea
• Add toasted coconut flakes for extra crunch
• Serve chilled slightly during warm weather
• Enjoy with vanilla ice cream for dessert

Storage Instructions

Room Temperature

Store the cake in an airtight cake container for up to 2 days in a cool kitchen away from direct sunlight.

Refrigerator

Refrigerate the cake for up to 5 days. Bring slices to room temperature before serving for the softest texture and best flavor.

Freezing

The unfrosted cake layers can be frozen for up to 3 months. Wrap each layer tightly in cling film and foil before freezing. Thaw overnight in the refrigerator before assembling.

Nutrition Information

• Calories: 620 kcal
• Carbohydrates: 68g
• Protein: 6g
• Fat: 37g
• Saturated Fat: 24g
• Sodium: 260mg

Nutrition values are approximate and may vary depending on ingredient brands and portion sizes.

FAQs About Martha Stewart’s Coconut Cake

Martha Stewart’s Coconut Cake

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft and moist coconut layer cake with creamy coconut frosting and a sweet shredded coconut finish. Perfect for birthdays, holidays, and special occasions.

Ingredients

• 340g unsalted butter, softened

• 500g caster sugar

• 5 large eggs

• 360g plain flour

• 1 tbsp baking powder

• ½ tsp salt

• 300ml coconut milk

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 120g sweetened shredded coconut

• 700g icing sugar

• 4 tbsp coconut milk

• 250g sweetened shredded coconut for decorating

Directions

• Preheat oven to 180°C (160°C fan). Grease and line three 8-inch cake tins.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat butter and sugar until pale and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla and coconut extracts.
• Alternate adding flour mixture and coconut milk into the batter.
• Fold in shredded coconut and divide batter between tins.
• Bake for 28–32 minutes until golden and fully cooked.
• Cool cakes completely before frosting.
• Prepare frosting by beating butter, icing sugar, coconut milk, and extracts until fluffy.
• Layer cakes with frosting and coat the outside evenly.
• Cover cake with shredded coconut before slicing and serving.

Notes

• Use room temperature ingredients for a smoother batter.
• Do not overmix the cake batter once flour is added.
• The cake layers can be frozen for up to 3 months.