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the top view of a cake with buttercream swirls and cookies around the border.

Salted Maple Coconut Cake

  • Author: Katie
  • Total Time: 2 Hrs 25 Mins
  • Yield: 10 Slices 1x


Three fluffy coconut cake layers filled with sweet coconut pastry cream. Covered in a dairy-free whipped salted maple buttercream frosting that is perfectly salty and sweet.




  • ½ cup dairy-free salted butter, room temperature

  • 1 ½ cups sugar

  • ⅓ cup all-vegetable oil

  • ½ cup egg whites (approx 4 egg whites)

  • ⅓ cup dairy-free coconut yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 1 tsp. coconut emulsion

  • 2 ½ cups cake flour, sifted

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. fine sea salt

  • ½ cup coconut milk, canned full-fat


  • 2 cups coconut milk, canned full-fat

  • 2 egg yolks

  • 1 egg

  • ⅛ cup sugar

  • 2 ½ tbsp. cornstarch

  • ½ tsp. vanilla extract

  • ½ tsp. fine sea salt

  • 2 tbsp. dairy-free salted butter, room temperature





  1. Preheat oven to 350 degrees and prepare three 6-inch round cake pans.

  2. In the bowl of a stand mixer cream butter, sugar, and vegetable oil on high for 2 minutes with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add coconut yogurt, vanilla extract, and coconut emulsion and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the coconut milk and mix until combined. Be careful to not overmix the batter.

  7. Divide batter between three 6 inch cake pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. In a medium pot bring coconut milk, sugar, and vanilla extract to a boil over medium heat.

  2. While the coconut milk mixture is warming, mix together the egg yolks, whole egg, cornstarch, and salt in a heat-proof bowl. Whisk together until it is thick but smooth without any lumps. Set aside.

  3. As soon as the coconut milk mixture comes to a boil remove it from the heat and slowly pour half of it into the egg mixture while continually whisking. This is tempering the eggs.

  4. Pour the tempered egg mixture back into the pot while continually whisking and bring it back over medium heat. The mixture should start to thicken in 1-2 minutes.

  5. Allow it to come back to a boil, while still whisking, and boil for another 1-2 minutes.

  6. Remove from the heat and add in the butter. Mix until fully melted and smooth.

  7. Strain the coconut pastry cream into a shallow dish and directly cover the surface with plastic wrap.

  8. Allow to fully cool to room temperature before filling the cake.


  1. In the bowl of a stand mixer beat the butter, shortening, and maple butter on high speed with the paddle attachment until light and fluffy, approximately 5 minutes.

  2. Add the icing sugar, salt, vanilla extract, and maple emulsion and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.


  1. Place one leveled layer of coconut cake on a cake board or plate. Top with approximately 1 cup of buttercream.

  2. Pipe a buttercream border along the edges and fill with 1/2 cup of coconut pastry cream filling.

  3. Repeat with remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with another layer of buttercream and smooth sides.

  5. Decorate as you please. I smoothed the sides of the cake and then, with my Ateco cake comb, I ran it around the bottom half of the cake to create some texture. The top is decorated with Wilton 1M piped buttercream swirls and Dare Maple Cream Cookies between each swirl. Enjoy.

  • Prep Time: 2 Hrs
  • Cook Time: 25 Mins
  • Category: Cakes
  • Cuisine: American

Keywords: baking, dairy-free cake, coconut cake recipe, dairy-free coconut cake recipe, salted maple coconut cake recipe, dairy-free coconut cake