Pink Coconut Ice Cake
Moist, fluffy coconut cake with pink buttercream and coconut flakes
Servings
16-inch cake (serves 6)
Servings
16-inch cake (serves 6)
Ingredients
Coconut Cake
Pink Coconut Buttercream
Pink Coconut Flakes
Instructions
Coconut Cake
  1. Preheat oven to 350┬║ F. Grease three 6-inch cake pans.
  2. In a large bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2-3 minutes.
  4. Beat in coconut extract. Gradually beat in egg whites until mixture is well combined, stopping to scrape the sides of the bowl.
  5. Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.
  6. Pour batter into prepared pans, evenly distributing batter between the pans. Bake for 28-32 minutes, until a toothpick inserted into the center of pans comes out clean.
  7. Place pans on wire rack to cool for 10 minutes. Remove cakes from pans and place on rack to cool completely.
Pink Coconut Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.
  2. Add salt. Beat until combined.
  3. Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.
  4. Add coconut milk a little at a time, until desired consistency is reached. Add coconut extract and beat at medium speed until buttercream is smooth.
  5. Add gel food color with a toothpick, a little at a time, until desired consistency is reached. Beat at low speed until well blended.
  6. Fill and frost cake with Pink Coconut Buttercream.
Pink Coconut Flakes
  1. Place powdered sugar in a small bowl. Add a small amount of petal dust. Whisk together with a small whisk. Add additional petal dust until desired color is reached.
  2. Spread coconut flakes out onto a large shallow dish. Sprinkle powdered sugar mixture over coconut with a small sieve. Toss gently with gloved hands.
  3. Place cake on a baking sheet to catch excess coconut. Press colored coconut onto sides and top of cake.
Recipe Notes

*Do not substitute all-purpose flour. For best results weigh your dry ingredients.

**For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor.

***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify before using.

To find my favorite 6-inch cake pans, click here.

To find the gel food color I used, click here.

To find unsweetened coconut flakes, click here.

To find the edible pearl dust I used, click here.