Nigella Coconut Cake

Let me tell you something straight off: this is not a shy little cake.

This is the cake you bring out when you want people to gasp. The one you serve after a roast when everyone claims they’re “too full for dessert” — then they have a slice, go quiet, and immediately ask for seconds.

Nigella’s Coconut Cake is sweet, fluffy, a bit over the top, and I mean that in the best possible way. It’s layered with buttery, coconut-speckled sponge and slathered in dreamy cream cheese frosting. Then (because why not?) the whole thing gets blanketed in snowy shredded coconut.

It’s coconut on coconut on coconut. And it’s glorious.

Ingredients List

For the Cake:

• 5 egg whites — room temp, so they whip up light and glossy.
• ¾ cup buttermilk, divided — ¼ cup goes with the egg whites, ½ cup goes in the batter.
• ¾ cup unsalted butter — soft and ready to cream.
• 1¾ cups granulated sugar
• 1 tsp vanilla extract
• ½ tsp almond extract — don’t skip it, it gives that subtle bakery magic.
• 2½ cups cake flour — spooned and levelled, not packed in.
• 1 tbsp baking powder
• ½ tsp kosher salt
• 1 cup sweetened shredded coconut

For the Frosting:

• ½ cup unsalted butter, soft
• 1 block (8 oz) cream cheese, soft
• 5 cups powdered sugar
• ¼ cup heavy cream
• 2 cups sweetened shredded coconut, for the outside

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3. How to Make It

First, the cake:

1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake tins and line the bottoms with baking paper if you want to be extra safe. (I always do.)
2. In a small bowl, whisk the egg whites with ¼ cup of buttermilk. Set it aside and let them get friendly.
3. In a big bowl, beat the butter, sugar, vanilla, and almond extract for 2 minutes until fluffy and creamy. You want it light — like whipped cream, but yellow.
4. Add the flour, baking powder, and salt. Mix just enough to bring it together.
5. Slowly add in the egg white mix, then the remaining ½ cup of buttermilk. Beat for 3 to 4 minutes — the batter should be pale and smooth.
6. Fold in the shredded coconut. Gently. No need to attack it — we’re baking, not making cement.
7. Divide the batter evenly into the tins and bake for 26 to 28 minutes, or until the tops are lightly golden and a toothpick comes out clean.
8. Let them cool for 10 minutes in the tins, then carefully turn out onto a wire rack to cool completely. (I usually sneak a little corner at this point. Just to check, of course.)

Now, the frosting:

1. Beat the softened butter and cream cheese together until fluffy — about 3 minutes.
2. Add the powdered sugar and cream. Beat again, 4 to 5 minutes, until smooth and dreamy.

To assemble:

1. Chill the cake in the fridge for at least an hour before slicing. It sets the frosting and makes cutting easier (and prettier).
2. Place one cake layer on your serving plate. Slather with frosting — not too tidy, this cake likes a bit of drama.
3. Add the second layer. Frost the top and sides until fully covered.
4. Stand the cake on a baking sheet or large plate, then press shredded coconut all over it — top, sides, everywhere. It’s messy and fun, like rolling a snowball.

Common Mistakes

Why is my cake dry?
It could be overbaked or too much flour. Spoon the flour into your cup — don’t scoop — and check your cake at 25 minutes.

Why is my cake dense?
Probably overmixing or cold ingredients. Be gentle and make sure everything’s at room temp.

Why does my frosting look lumpy?
Your butter or cream cheese was too cold. Let them soften before you start — it makes all the difference.

Can I use unsweetened coconut?
Technically, yes. But the sweetened kind gives the cake its chewy, classic texture — and it sticks better to the frosting.

Storage & Reheating

Room Temp:
Covered on the counter, it’ll last 1–2 days. But if it’s warm out, pop it in the fridge.

Fridge:
Wrapped well, it keeps for 4 days. Let it sit out for 15–20 mins before serving.

Freezer:
Freeze slices individually for up to 4 months. Wrap in cling film and foil. Thaw overnight in the fridge.

Reheating:
This cake doesn’t need to be warm, but if you must:

• Microwave a slice for 10–15 seconds.
• Oven at 300°F for 10 mins.
• Just enough to soften — not melt.

What to Serve With It

• Raspberries or mango — bright, fresh, and cuts the sweetness.
• A scoop of coconut or vanilla ice cream — go big.
• Strong black coffee — balances out the sugar. Or makes you feel justified in having a second slice.

FREQUENTLY ASKED QUESTIONS

Can I make the cake ahead?
Yes — bake the cake layers a day ahead and frost the next day. Or freeze the layers and frost straight from thaw.

Can I make it gluten-free?
Use a good 1:1 gluten-free flour blend. Add a teaspoon of xanthan gum if it’s not already in there.

Can I make cupcakes with this batter?
Yes! Bake at 350°F for 18–20 minutes. You’ll get about 24 cupcakes.

Can I skip the almond extract?
Sure — but you’ll lose that subtle bakery flavour. Add a touch more vanilla if you do.

Try More Nigella Recipes:

• Nigella Coconut And Raspberry Cake
• Nigella Lime And Coconut Cake
• Nigella Madeira Cake
• Nigella Apple Sponge Cake

Nutrition Facts

Amount Per Serving

• Calories 399
• Total Fat 12g
• Saturated Fat 4.4g
• Cholesterol 1.1mg
• Sodium 318mg
• Potassium 110.9mg
• Total Carbohydrates 71g
• Dietary Fiber 1.1g
• Sugars 64g
• Protein 4.9g
• Vitamin D 1%
• Calcium 8%
• Iron 7%