For an extra moist cake, brush the cooled cake layers with a simple syrup infused with coconut extract before frosting. To toast the coconut flakes, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until lightly golden brown, watching carefully to prevent burning. If you don't have coconut milk, you can substitute with regular milk with a tablespoon of coconut extract. Make sure your butter and eggs are at room temperature for the best possible crumb structure. For a stronger coconut flavor, add shredded coconut to the cake batter.
Cathy's Version of Brooklyn Diner Coconut Cake
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS54
Experience a taste of Brooklyn with this divinely moist coconut cake! Layers of tender white cake embrace a luscious coconut filling, crowned with a cloud of fluffy 7-minute icing and a generous shower of sweet coconut flakes. This cake is pure tropical indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate93 g
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Cholesterol154 mg
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Fiber1 g
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Protein8 g
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Saturated Fat21 g
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Sodium501 mg
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Sugar50 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Prepare three 9-inch cake pans by greasing and lightly flouring them. This prevents sticking and ensures easy release. (5 minutes)
02 Step
Recipe View 3 mins In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures even distribution of the leavening agents. (3 minutes)
03 Step
Recipe View 7 mins In a large bowl, using an electric mixer on medium speed, beat the softened butter until light and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is pale and creamy. (7 minutes)
04 Step
Recipe View 3 mins Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. (3 minutes)
05 Step
Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients in several additions, alternating with the coconut milk. Begin and end with the dry ingredients. Stir in the almond and vanilla extracts. Mix until just combined; avoid overmixing, which can result in a tough cake. (5 minutes)
06 Step
Recipe View 2 mins Divide the batter evenly between the three prepared cake pans. (2 minutes)
07 Step
Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until the cakes are lightly golden brown and a wooden toothpick inserted into the center of each cake comes out clean. (25 minutes)
08 Step
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)
09 Step
Recipe View Once the cakes are completely cool, assemble the cake with your favorite coconut filling and 7-minute icing. Sprinkle generously with coconut flakes.
10 Step
Recipe View Enjoy!
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Please Rate
Brandi Abbott
Apr 30, 2025My cake layers came out a little dry. Any tips?
Tristin Stanton
Apr 23, 2025My family devours this cake every time I make it. A definite keeper!
Vance Crooks
Feb 26, 2025This cake was a huge hit at my party! Everyone loved the coconut flavor.
Matt Schroeder
Feb 11, 2025I love how easy this recipe is to follow!
Darron Hettinger
Jan 30, 2025I added some lime zest to the batter for a tropical twist – delicious!
Eloy Kub
Jan 26, 2025I used canned coconut milk and it worked perfectly.
Cecelia Veum
Jan 4, 2025This is the best coconut cake recipe I have ever tried! Thank you for sharing!
Brayan Ward
Dec 3, 2024The 7-minute icing is a bit tricky, but the effort is totally worth it!