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Coconut Vanilla Cake Featuring Simply Organic® Vanilla Bean Paste

Our coconut vanilla cake is an elegant Southern classic that’s sure to elevate your table for any occasion. Toasted coconut pressed into the frosting makes it look as sumptuous as it tastes, while homegrown Florida Crystals® Organic Raw Cane Sugar and Organic Powdered Raw Cane Sugar add just the right touches of sweetness.

Prep Time
60 minutes
Cook Time
50 minutes
buttercream cake
buttercream cake
buttercream cake

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For the Cake

  • 2 cups (4 sticks) unsalted butter, at room temperature 2 cups (4 sticks) unsalted butter, at room temperature
  • Florida Crystals® Organic Raw Cane Sugar 3 cups 3 cups Florida Crystals® Organic Raw Cane Sugar
  • 6 large eggs, at room temperature 6 large eggs, at room temperature
  • 2 teaspoons Simply Organic® Vanilla Bean Paste 2 teaspoons Simply Organic® Vanilla Bean Paste
  • 2 teaspoons coconut extract 2 teaspoons coconut extract
  • 4 ½ cups all-purpose flour 4 ½ cups all-purpose flour
  • 1 ½ tablespoons baking powder 1 ½ tablespoons baking powder
  • ½ teaspoon salt ½ teaspoon salt
  • 1 ½ cups heavy cream 1 ½ cups heavy cream

For the Simple Syrup

  • Florida Crystals® Organic Raw Cane Sugar ½ cup ½ cup Florida Crystals® Organic Raw Cane Sugar
  • ½ cup water ½ cup water

For the Filling

  • 2 ½ cups heavy cream 2 ½ cups heavy cream
  • Florida Crystals® Organic Raw Cane Sugar 1 ½ cups 1 ½ cups Florida Crystals® Organic Raw Cane Sugar
  • 1 cup (2 sticks) unsalted butter 1 cup (2 sticks) unsalted butter
  • 2 tablespoons cornstarch 2 tablespoons cornstarch
  • 2 tablespoons water 2 tablespoons water
  • 1 teaspoon coconut extract 1 teaspoon coconut extract
  • Pinch salt Pinch salt
  • 4 cups unsweetened shredded coconut 4 cups unsweetened shredded coconut

For Decoration and Frosting

  • 2 cups unsweetened shredded coconut 2 cups unsweetened shredded coconut
  • 1 cup (2 sticks) unsalted butter, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature 8 ounces cream cheese, at room temperature
  • Florida Crystals® Organic Powdered Raw Cane Sugar 5 cups 5 cups Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1 teaspoon Simply Organic® Vanilla Bean Paste 1 teaspoon Simply Organic® Vanilla Bean Paste
  • ½ teaspoon coconut extract ½ teaspoon coconut extract

Instructions

Step 1

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, at medium speed, beat the butter and sugar together until light and fluffy, about 4-5 minutes. Add eggs, one at a time, and mix until well incorporated. Add vanilla bean paste and coconut extract. Scrape the sides of the bowl as needed.

Step 3

In a large bowl, whisk together the flour, baking powder, and salt.

Step 4

Starting with the cream, alternately add cream and flour mixture until incorporated. Scrape the sides of the bowl as needed.

Step 5

Evenly divide the batter into the prepared pans. Bake for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cakes from the oven and allow cooling for 10 minutes. Remove the cakes from the pans and place on a cooling rack until completely cool.

Step 6

Prepare the simple syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil, stirring occasionally. Remove from heat and allow the mixture to cool.

Step 7

Prepare the filling. In a medium saucepan, combine the cream, sugar, and butter. Bring the mixture to a simmer. In a small bowl, combine the cornstarch and water. Bring the cream mixture to a boil. Remove from heat. Stir in the cornstarch mixture and heat until boil. Remove from heat. Add coconut extract and salt.

Step 8

Strain the mixture into a large bowl and combine with the shredded coconut. Place the mixture in the refrigerator for at least 8 hours or overnight.

Step 9

Line one baking sheet with parchment paper. Spread 2 cups of shredded coconut and bake at 350°F for 8 minutes or until golden brown. Set aside to decorate the cake.

Step 10

Prepare the frosting. In a large bowl, beat together all the ingredients for the frosting until smooth and fluffy.

Step 11

Place the cold filling mixture in a large bowl and beat at medium-high speed until light and creamy. About 3-4 minutes.

Step 12

Assemble the cake. Evenly cut the browned tops of the cakes off. Carefully cut each cake into three horizontal layers. Place one layer of cake on a cake platter. Drizzle with simple syrup and spread the coconut filling over the cake. Top with a second layer of cake. Repeat the process with the remaining syrup, filling, and cake layers. Cover the cake with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and apply the frosting to the top and sides of the cake. Press the toasted coconut onto the sides of the cake. Serve.

Additional Tips:

1. This recipe requires 8 hours of chill time for the filling before assembling the cake, so be sure to plan accordingly as you create your masterpiece!