Coconut Cake with Coconut Syrup

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“For major coconut addicts.”

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Grease and flour 2 9-inch layer pans.
  3. To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
  4. Add the eggs and the egg yolks, one at a time, beating well after each addition.
  5. Combine the flour, baking powder and salt in a separate bowl.
  6. Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
  7. Add 1/2 of the coconut milk, beat well.
  8. Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
  9. Add the remaining 1/2 cup of coconut milk and the vanilla.
  10. Beat well.
  11. Add the final 1/3 of the flour mixture and beat well.
  12. Add the shredded coconut and mix to combine.
  13. Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
  14. Bake until lightly golden and springy on top, about 35 minutes.
  15. To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
  16. Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
  17. Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
  18. Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
  19. While the cakes are cooling, make (or open) your icing.
  20. Spread the frosting on each layer.
  21. Re-assemble the cake and frost the outside.
  22. Sprinkle all over with the shredded coconut you saved for the garnish.

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