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Triple Coconut Cake

This Triple Coconut Cake is a soft, ultra moist sheet cake layered with coconut flavor from coconut milk, syrup, and toasted coconut frosting. Perfect for spring and all celebrations.
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Course: Dessert
Cuisine: American
Keyword: coconut cake, coconut lovers cake, coconut syrup soaked cake, easy coconut cake recipe, moist coconut cake, single layer coconut cake, toasted coconut frosted cake, triple coconut sheet cake
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 servings

Ingredients

Cake Batter

  • ½ cup unsalted butter, room temperature
  • ⅓ cup canola oil
  • 1¼ cups granulated sugar
  • 3 large eggs room temperature
  • 3 tsp vanilla bean paste
  • ¾ tsp coconut extract
  • ½ tsp almond extract
  • ¾ cup coconut milk room temperature
  • ¼ cup sour cream room temperature
  • 2 cups cake flour
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • ¼ cup toasted coconut

Coconut Syrup

  • ½ cup granulated sugar
  • ⅓ cup water
  • ⅓ cup coconut milk
  • 1 tsp coconut extract
  • ½ tsp vanilla extract
  • Pinch of salt

Toasted Coconut Frosting

  • 1 cup unsalted butter softened
  • 2½ cups powdered sugar
  • ½ tsp coconut extract
  • 2 tsp vanilla extract
  • 3 –4 tbsp coconut cream milk, or heavy cream
  • ½ tsp salt
  • 2 cups toasted coconut ½ cup for frosting, rest for topping

Instructions

Make the Cake

  • Preheat oven to 350°F. Grease or line a 9x13-inch pan with parchment paper.
  • Beat the butter and sugar for the batter together until light and fluffy.
  • Then mix in eggs one at a time until combined well. Add in the oil, sour cream, coconut milk, vanilla, coconut extract, and almond extract.
  • Whisk together the flour, baking powder, baking soda, salt, and toasted coconut in a medium bowl. Then gently fold them into the wet ingredients until just combined.
  • Pour the batter into the pan and bake 25–30 minutes, or until a toothpick comes out clean.

Make Syrup

  • While the cake is baking, heat all of the syrup ingredients together in a small sauce pan over low-medium heat until the sugar dissolves. Set aside to cool a little.
  • As soon as the cake comes out of the oven, brush the syrup over the warm cake. Let it cool completely.

Make the Frosting

  • Beat butter until smooth. The add the powdered sugar 1/2 cup at a time until combined well. Next beat in the extracts and salt.
  • Add the coconut cream 1 tbsp at a time until desired consistency.
  • Fold in ½ cup of the toasted coconut.

Frost and Finish

  • Spread frosting over cooled cake and top with the remaining toasted coconut.