This light and spongy coconut cake uses a tropical trifecta to achieve its full flavor - coconut milk, coconut oil and our versatile Organic Coconut Flour. Frost with a flavorful Cream Cheese Coconut Icing to top it all off.

Prep time: 20 min

Cook time: 25 min

Total time: 45 min

Coconut Cake
Copyright Recipe © 201 Woodland Foods5



  1. Preheat oven to 350°F, and grease 3 8-inch round pans with coconut oil or cooking spray.

  2. Bring water to a simmer and whisk in coconut milk powder. Set aside to cool.

  3. Mix Coconut Flour, baking powder and salt in small bowl and set aside.

  4. Beat 8 eggs with coconut oil and honey until combined, then whisk in coconut milk. Continue whisking until thoroughly blended, then add dry ingredients and whisk until smooth.

  5. Beat 6 egg whites in separate bowl until foamy. Fold into batter.

  6. Spread batter gently into prepared pan and bake until top is lightly browned, about 25 minutes.

  7. Allow cake to cool completely in pan on rack before turning out onto serving platter.

  8. While cake is baking, with a paddle attachment, cream the 2 lbs cream cheese until fluffy but not too soupy. Add the sifted powdered sugar a cup at a time, then the milk.

  9. Chop the toasted unsweetened coconut chips to a medium coarse crumb. Take one third of the cream cheese icing, and add one third of the crushed coconut.

  10. Using half the crushed coconut icing, frost the first cooled cake layer, place second on top and frost the second layer. Place third layer on top.

  11. Using the plain cream cheese icing, frost the sides and top of cake. Press the remaining 2/3 of the crushed coconut around the outside of the cake.