Tiny New York Kitchen: Easter Coconut Cake

coconut cake

By Victoria Hart Glavin of Tiny New York Kitchen

If you’re starting to plan your Easter menu then think about adding this luscious Easter Coconut Cake as a fitting conclusion.



2 Cups Unsalted Butter (Softened)

2 Cups Sugar

6 Large Eggs (Room Temperature)

3 Teaspoons Vanilla Extract

3 Teaspoons Coconut Extract

4 Cups Unbleached Flour

1 1/2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

13.6 Ounces Coconut Milk (Whisked Until Smooth)


6 Egg Whites

1 1/2 Cups Sugar

1/8 Teaspoon Kosher Salt

2 Cups Unsalted Butter (Cut Into Tablespoons And Softened)

1 Cup Powdered Sugar (Sifted)

1 Tablespoon Coconut Extract

2 Teaspoons Vanilla Extract

1/2 Teaspoon Almond Extract

1/2 Cup Sweetened Coconut Flakes

Preheat your oven to 350 degrees. Grease 2 large-size round cake pans (12 or 14 inch) and line bottoms of pans with parchment paper. Grease parchment paper. Set aside.

In large-size bowl beat butter and sugar on high speed for 4 minutes until light and creamy. Add eggs, one at a time, beating well after each addition.

Add vanilla and coconut extract. Beat to combine. In large-size bowl, combine flour, baking powder, baking soda, and kosher salt.

Reduce mixer to low speed. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture. Divide batter among cake pans and spread evenly. Place in oven for 30 minutes. Remember each oven heats differently. Remove from oven and transfer to wire racks. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely.

Spread frosting between layers and on top and sides of cake. Sprinkle  top with coconut flakes. Cake can be stored, covered, in refrigerator for up to 3 days.

To make frosting:

In heatproof bow, set over pan of simmering water. Combine egg whites, sugar, and kosher salt. Cook, whisking constantly, until mixture reaches 140 degrees on an instant read candy thermometer. You have to babysit this procedure and cannot go check your email or make a phone call.  Remove and with whisk attachment beat mixture at medium-high speed for 3 minutes. Increase mixer speed to high, and continue to beat for about 10 to 12 minutes, or until stiff, glossy peaks form and bowl is cool to the touch.

Reduce mixer speed to low. Add butter, 2 tablespoons at a time, beating well after each addition. Add powdered sugar, coconut extract, vanilla extract, and almond extract. Mix to combine. Switch to paddle attachment, and beat on medium speed for 3 minutes to eliminate any air pockets, pausing as necessary to scrape down sides and bottom of bowl. Beat for 1 minute or until smooth. Frosting may be used immediately or kept covered, at room temperature to use the same day. Frosting may be stored, refrigerated, in an airtight container for up to 5 days. If refrigerated, let frosting come to room temperature, and beat until smooth before using. Makes 1 cake.

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 75 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.