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Toasted Caramel Coconut Cake Recipe. | thesugarcoatedcottage.com #cake #coconutcake #cakedecorating #buttercream #layercake #caramel

Toasted Caramel Coconut Cake Recipe

Stacey - The Sugar Coated Cottage
Toasted Caramel Coconut Cake.
5 from 6 votes
Prep Time 45 mins
Cook Time 34 mins
Total Time 1 hr 19 mins
Course Cake
Cuisine American
Servings 7 inch cake


  • CAKE: all ingredients room temp
  • 1 1/3 cups butter
  • 2 1/2 cups sugar
  • 5 eggs
  • 5 cups cake flour
  • 1 1/3 Tablespoons Baking Powder
  • 1 1/3 cup of buttermilk
  • 2 1/2 teaspoons vanilla
  • 1/2 tsp coconut extract if using
  • BUTTERCREAM: recipe below is for one batch, you will need 2 batches for this cake recipe and decorating. I make one batch to fill and crumb coat and the second batch for the final coat and decoratE. For the second batch I omitted the coconut and caramel so I would have a smooth finish and white buttercream.
  • 5 egg whites
  • 1 1/4 cups sugar
  • 1 lb butter room temp
  • 2/3 cup caramel sauce
  • 1 1/2 cups toasted coconut additional for garnish at bottom of cake
  • 2 tsp vanilla extract


  • Preheat oven to 350°.
  • Grease and flour 4 (7-inch) round cake pans. Line bottoms with parchment.
  • In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, stir together dry ingredients.
  • Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  • Add in the vanilla and coconut extract.
  • Mix well to combine.
  • Pour batter into prepared pans.
  • Bake until a wooden pick inserted in center comes out clean, 30 to 34 minutes.
  • Let cool completely.
  • In medium sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time.
  • Increase mixer to medium/high speed and mix until buttercream forms.
  • Add in the vanilla, continue mixing until completely mixed in.
  • With mixer on low speed pour in the caramel sauce and add in the toasted coconut. (I used Bob Redmill Fine Coconut)
  • Mix until completely combined.
  • Cut tops of cakes if hump formed while baking.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
  • Repeat with the next two cake layers.
  • Add the top cake layer and crumb coat the cake with buttercream.
  • Refrigerate at least 30 minutes.
  • Put final coating of buttercream on cake. Refrigerate 30 minutes minimum.
  • Decorate as desired.


Tip for swirls - Wilton tip 1M
Sprinkles - by ChocoMaker (available at Meijers and Krogers)
Wilton "purple" food coloring
Keyword buttercream, cake, coconut
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