Pink Coconut Iced Latte Cake

A tropical twist on the classic iced latte, this Pink Coconut Iced Latte Cake combines the rich flavors of espresso and creamy coconut with a subtle hint of vanilla and a delicate rosy hue. Light, moist cake layers are soaked in a sweet coconut-coffee syrup and frosted with a velvety coconut-latte buttercream tinted pink. Perfect for brunch, afternoon tea, or as a show-stopping dessert at any gathering.

Why You’ll Love This Recipe

• Unique Flavor Fusion: Merges the bold intensity of espresso with the sweetness of coconut and a hint of vanilla.

• Striking Presentation: Soft pink frosting creates an elegant, eye-catching centerpiece.

• Moist & Tender Crumb: Coconut milk and sour cream keep the cake incredibly soft and flavorful.

• Make-Ahead Friendly: Cake layers can be baked a day in advance; assembly and decoration are quick.

• Customizable Variations: Easily adapt for dietary preferences (see Variations below).

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• granulated sugar

• baking powder

• fine sea salt

• instant espresso powder

• unsweetened shredded coconut

• large eggs, room temperature

• full-fat coconut milk

• sour cream

• pure vanilla extract

• coconut oil, melted

• strong brewed espresso or coffee, cooled

• powdered sugar

• unsalted butter, room temperature

• pink gel food coloring

directions

1. Preheat & Prepare Pans. Preheat the oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans; line bottoms with parchment circles.

2. Combine Dry Ingredients. In a large bowl, whisk together flour, sugar, baking powder, salt, instant espresso powder, and shredded coconut until evenly distributed.

3. Whisk Wet Ingredients. In a separate bowl, beat eggs, coconut milk, sour cream, vanilla extract, and melted coconut oil until smooth.

4. Incorporate Mixtures. Gradually add the wet ingredients to the dry, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.

5. Bake. Divide batter evenly between prepared pans and smooth tops. Bake on the center rack for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool. Allow cakes to rest in pans for 10 minutes, then invert onto wire racks and cool completely.

7. Prepare Coffee-Coconut Syrup. Combine cooled espresso and ¼ cup coconut milk with 2 tablespoons sugar in a small saucepan. Bring to a simmer until sugar dissolves; cool.

8. Soak Cake Layers. Using a skewer, poke holes in each cake layer. Brush or spoon syrup evenly over the warm layers, allowing it to absorb.

9. Make Buttercream. In a stand mixer, beat butter until pale and fluffy. Gradually add powdered sugar and remaining coconut milk, alternating, on low speed. Add a pinch of salt, vanilla extract, and a drop or two of pink gel color; beat on medium until smooth and evenly tinted.

10. Assemble. Place one cake layer on a serving plate, spread a layer of buttercream, top with second cake layer, and frost the top and sides.

11. Decorate & Chill. Optional: sprinkle extra shredded coconut or espresso beans on top. Chill in the refrigerator for at least 30 minutes before slicing for clean cuts.

Servings and timing

• Yield: 12 servings

• Prep time: 25 minutes

• Bake time: 22–25 minutes

• Assembly & chilling: 45 minutes

• Total time: Approximately 1 hour 35 minutes

Variations

• Vegan Version: Substitute flax “eggs” (1 Tbsp ground flaxseed + 3 Tbsp water per egg), use dairy-free sour cream, and a vegan butter.

• Gluten-Free Adaptation: Replace all-purpose flour with a 1:1 gluten-free baking blend; ensure xanthan gum is included.

• Iced Mocha Twist: Fold 2 Tbsp unsweetened cocoa powder into the batter for a chocolate-coffee version.

• Tropical Fruit Addition: Layer fresh strawberries or raspberries between the cake layers for added brightness.

storage/reheating

• Refrigerator: Store covered for up to 4 days. Bring to room temperature before serving.

• Freezer: Wrap individual slices tightly in plastic and foil; freeze up to 1 month. Thaw in the refrigerator overnight.

• Reheating: Warm a slice in the microwave for 10–15 seconds to restore softness (avoid melting the frosting).

FAQs

What is a Pink Coconut Iced Latte Cake?

A Pink Coconut Iced Latte Cake is a layered sponge infused with espresso and coconut flavors, iced with a pink-tinted coconut-latte buttercream. It captures the essence of an iced coconut latte in cake form.

Can I use regular milk instead of coconut milk?

Yes, you can substitute regular whole milk, but the cake will have a milder coconut flavor and slightly less moisture.

How do I prevent the cake from drying out?

Soaking the layers with the coffee-coconut syrup right after baking helps retain moisture. Also, do not overbake; remove from the oven as soon as a toothpick comes out clean.

Can I make this cake ahead of time?

Absolutely. You can bake the layers a day in advance, wrap tightly, and refrigerate. Prepare the buttercream and assemble on the day you plan to serve.

Is it possible to omit the food coloring?

Yes. The cake will still taste the same, though it will lack the signature pink hue.

What kind of espresso works best?

Instant espresso powder is convenient in the batter, and freshly brewed strong espresso gives the best flavor for the syrup.

How do I achieve a smooth buttercream finish?

Chill the assembled cake for 20 minutes after a thin crumb coat, then apply the final layer of frosting with a chilled spatula for clean edges.

Can I use a different pan size?

You may bake in three 6-inch pans, adjusting baking time to about 18–20 minutes, or in a 9×13 inch pan for a single-layer cake; reduce bake time by 5 minutes.

What causes buttercream to be grainy?

Graininess often results from adding liquid too quickly or using cold coconut milk. Always add liquids slowly and use full-fat room temperature ingredients.

How long does the coffee-coconut syrup keep?

Store any leftover syrup in an airtight container in the refrigerator for up to 3 days; stir before use as separation may occur.

Conclusion

This Pink Coconut Iced Latte Cake is a delightful and visually stunning dessert that brings together the bold aroma of espresso, the tropical sweetness of coconut, and the elegance of a rosy pink finish. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging your coffee cravings, this cake is sure to impress both in taste and appearance. Enjoy the perfect harmony of flavors and the simple pleasure of a slice of summer in every bite.