If you are a coconut lover looking for a dessert that truly celebrates the tropical flavor in every bite, then this Triple Coconut Cake Recipe is a dream come true. This cake brings together the creamy richness of coconut milk, the tropical texture of shredded coconut, and the subtle nuttiness of coconut oil, all wrapped up in a moist, fluffy cake that feels like a warm hug from the tropics. Whether you’re baking for a special occasion or just craving a slice of paradise, this cake layers lusciousness with simplicity and delivers a wonderfully balanced sweetness that will leave you wanting more.
Ingredients You’ll Need
Just a handful of key ingredients make this cake so special. Each one plays a vital role—from the soft butter and coconut oil that create a tender crumb, to the shredded coconut that adds delightful texture and flavor. Simple and straightforward, these ingredients come together to make something extravagant yet approachable.
- Unsalted butter (3/4 cup): Softened butter adds richness and moisture, helping to achieve a tender crumb texture.
- Coconut oil (1/3 cup): Solid at room temperature, it enhances the cake’s coconut flavor and adds a subtle nuttiness.
- Sugar (1 cup): Sweetens the cake while contributing to its golden color.
- Large eggs (4): Provide structure and help bind the ingredients together.
- All-purpose flour (3 1/3 cups): The base of the cake, giving it body and structure.
- Baking powder (2 tsp): Ensures the cake rises nicely and stays light.
- Baking soda (1/2 tsp): Works alongside baking powder to give a perfect rise and softness.
- Sour cream (1/2 cup): Adds moisture and a slight tang, balancing the sweetness and enriching the crumb.
- Coconut milk (1/2 cup): Infuses the batter with creamy coconut flavor and keeps the cake moist.
- Vanilla paste (1 tbsp): Adds depth and a warm vanilla aroma; vanilla extract works as a substitute perfectly.
- Unsweetened shredded coconut (1 cup + 2 tbsp for topping): Incorporates chewy bursts of coconut throughout and a beautiful toasted finish on top.
How to Make Triple Coconut Cake Recipe
Step 1: Prepare and Preheat
Start by setting your oven to 350°F (175°C). Line two 8″x3″ loaf pans with parchment paper to ensure your cakes release easily and come out perfectly shaped. This step preps your baking equipment so your cake has the best environment to rise and bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together your flour, baking powder, and baking soda. This sifting step is crucial to eliminate lumps and evenly distribute the leavening agents, which will help create that light, fluffy texture you want in your triple coconut cake.
Step 3: Mix Liquids
In a large measuring cup, whisk together the sour cream, coconut milk, and vanilla paste. These wet ingredients bring moisture and flavor depth, giving your batter a lovely tropical creaminess that shines throughout the baking process.
Step 4: Cream Butter, Coconut Oil, and Sugar
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat softened butter, solid coconut oil, and sugar on medium speed until the mixture becomes light, fluffy, and pale. This step usually takes about 4-5 minutes and is essential for incorporating air for a delicate crumb.
Step 5: Add Eggs Slowly
Reduce mixer speed to low and add eggs one at a time, mixing slowly after each addition. This method ensures proper incorporation without breaking the batter’s structure. Don’t forget to scrape down the sides of the bowl here and there so every bit of flavor gets mixed in evenly.
Step 6: Alternate Dry and Wet Ingredients
With your mixer on low-medium, add the dry ingredients in three parts, alternating with the wet mixture in two parts—starting and finishing with the flour. This technique ensures your batter stays smooth and avoids overmixing, which can toughen the cake.
Step 7: Fold in Shredded Coconut
Turn off your mixer and, using a rubber spatula, gently fold in the shredded coconut and any remaining dry flour scraps. This step adds bursts of tropical texture without deflating the batter’s airiness.
Step 8: Bake and Test
Divide the batter evenly between your prepared pans. Sprinkle the tops with an extra 2 tablespoons of shredded coconut for a beautiful golden finish. Place the pans on the middle rack and bake for 45-55 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
How to Serve Triple Coconut Cake Recipe
Garnishes
This cake shines when kept simple but you can absolutely dress it up. A light dusting of powdered sugar or a drizzle of caramel sauce can elevate the look. For a tropical flair, serve with toasted coconut flakes or a dollop of whipped cream infused with a splash of coconut rum or vanilla extract.
Side Dishes
Pair this cake with fresh fruit like ripe mango slices, pineapple chunks, or tangy berries to balance the sweetness. A cold scoop of vanilla bean ice cream or coconut sorbet complements the warm cake perfectly, making every bite an indulgent party.
Creative Ways to Present
Try serving slices of your triple coconut cake on decorative plates with edible flowers or sprinkle with toasted coconut and a sprinkle of lime zest for a zingy contrast. You might even cut small cubes and skewer them on toothpicks with fresh fruit for a fun party treat or cocktail accompaniment.
Make Ahead and Storage
Storing Leftovers
Store any leftover triple coconut cake in an airtight container at room temperature for up to three days to maintain freshness. For longer storage, keep it in the fridge—but be sure to bring it back to room temperature before serving to enjoy that tender texture.
Freezing
This cake freezes beautifully. Wrap cooled slices tightly in plastic wrap and place them in a freezer bag or container. They can be frozen for up to two months. When ready to eat, thaw overnight in the fridge or at room temperature for a couple of hours.
Reheating
To restore the cake’s softness and warmth, gently reheat slices in the microwave for 15-20 seconds. If you prefer, you can warm it in a low oven (around 300°F or 150°C) for 10 minutes wrapped loosely in foil—just keep an eye so it doesn’t dry out.
FAQs
Can I substitute the coconut milk with regular milk?
You can, but using coconut milk is key to getting that lush coconut flavor. Regular milk will work if needed, but your cake will lose some of its rich tropical character.
Is this Triple Coconut Cake Recipe gluten-free?
As written, no. The recipe uses all-purpose flour, which contains gluten. However, you can try swapping with a gluten-free flour blend made for baking, though texture and rise may vary slightly.
Do I have to use both butter and coconut oil?
The combination gives this cake its unique texture and flavor. Butter adds richness while coconut oil enhances the coconut taste. You could experiment, but using both is recommended for the best results.
Can I make this cake in one loaf pan instead?
Yes! Just use a larger loaf pan and adjust the baking time accordingly—expect it to take a bit longer to bake through. Keep an eye on it and perform the toothpick test to know when it’s done.
Is the shredded coconut toasted before using?
No need to toast the shredded coconut beforehand for the batter—it bakes beautifully as is. However, sprinkling toasted coconut on top adds a nice crunch and toasty flavor, which is totally optional but highly recommended.
Final Thoughts
There is something truly magical about the Triple Coconut Cake Recipe that will quickly make it one of your go-to cakes. The layers of coconut flavor, combined with the tender crumb and easy preparation, create a dessert that feels both indulgent and welcoming. Whether for a family gathering or a cozy afternoon treat, this cake will bring smiles and requests for seconds. So go ahead, treat yourself and your loved ones to a slice of coconut heaven—you won’t regret it!
Print
Triple Coconut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 loaves from two 8-inch x 3-inch loaf pans
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Triple Coconut Cake that combines the richness of butter, coconut oil, and shredded coconut with the creamy texture of sour cream and coconut milk. This cake is perfect for coconut lovers looking for a tender, dense loaf cake baked in 8-inch pans, offering a delightful balance of sweetness and tropical coconut aroma.
Ingredients
Dry Ingredients
- 3 1/3 Cups All-Purpose Flour (400 g / 14 oz)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Cup Unsweetened Shredded Coconut + 2 Tbsp to sprinkle (60 g / 2 oz)
Wet Ingredients
- 3/4 cup Unsalted Butter, softened (180 g / 6 oz)
- 1/3 Cup Coconut Oil, solid at room temperature (85 g / 3 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 4 Large Eggs
- 1/2 Cup Sour Cream, full fat (120 ml)
- 1/2 Cup Coconut Milk, full fat (120 ml)
- 1 Tbsp Vanilla Paste (or vanilla extract)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 8″ x 3″ loaf pans with parchment paper. Set aside to be ready for the batter.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Stir them to combine evenly and set aside.
- Combine Wet Ingredients: In a large measuring cup or bowl, mix the sour cream, coconut milk, and vanilla paste until smooth and set aside for later use.
- Cream Butter, Coconut Oil, and Sugar: Using a stand mixer fitted with the paddle attachment, place the softened butter, solid coconut oil, and sugar in the bowl. Beat on medium speed for 4-5 minutes until the mixture is fluffy and light.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Occasionally scrape down the sides and bottom of the bowl to ensure even mixing.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low-medium speed, add the dry ingredients in three additions, alternating with the wet mixture in two additions. Start and finish with the dry ingredients for best texture.
- Fold in Shredded Coconut: After adding the final portion of the flour, turn off the mixer. Using a rubber spatula, gently fold in the shredded coconut and any residual flour to fully incorporate it without overmixing.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans. Sprinkle the tops with the reserved shredded coconut for added texture and visual appeal. Bake on the middle rack in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Ensure coconut oil is solid at room temperature before mixing to achieve the right cake texture.
- You can substitute vanilla paste with high-quality vanilla extract if unavailable.
- Use full-fat sour cream and coconut milk to maintain the cake’s moistness and richness.
- Check cake doneness by inserting a toothpick; if it comes out clean, the cake is fully baked.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
