Jasmine Coconut Cake
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2 cups sugar
1.5 cups all purpose flour
1 cup cake flour
1.5 tsp kosher salt
1.5 tsp baking powder
1.5 tsp baking soda
2 large eggs
2 cups full fat unsweetened coconut milk
2 Tbs lemon juice or white vinegar
1 tsp vanilla extract or vanilla bean paste
1 tsp coconut extract
1 tsp jasmine extract* 
1/2 cup coconut oil, liquid at room temp


 1 cup unsalted butter
2.5 cups powdered sugar, sifted for lumps
1/2 tsp kosher salt
1 tsp vanilla extract or vanilla bean paste
1 tsp coconut extract
1 tsp jasmine extract
1 Tbs coconut milk, if needed 


Toasted coconut flakes
Flaky sea salt, I used vanilla bean salt by Jacobsensaltco (link to Amazon and Jacobsensaltco website) 

*you should be able to find jasmine “flavoring” “emulsion” or “essence" in any asian store, or online. Don’t waste your money on the pure extract, the cheap stuff will do just fine here.





Preheat your oven to 350 degrees F (175 C).

Grease and flour the bottom of a 13 x 9 tray or line it with parchment, overlapping two of the edges. 

In a large bowl, mix your dry ingredients: the sugar, flour, cake flour, salt, baking powder and soda. Set aside. 

In a medium mixing bowl, whisk the coconut milk and lemon juice or vinegar. Let it sit for just a minute or two and then whisk the eggs in as well as all three extracts: vanilla, coconut, and jasmine. Lastly, whisk in the coconut oil.  

Then add the wet ingredients to the dry and stir to combine without over mixing. 

Pour the batter into the prepared baking pan. 

Bake for 40 mins, rotating the pan halfway through, but begin checking for doneness at 35 mins. 

Let it cool in the pan before transferring to a cooling rack and allow to cool completely before icing. 


In a stand mixer or with electric beaters, cream the butter on medium speed. Reduce to low speed and add the powdered sugar in, 1/2 cup at a time. Add the salt and three extracts and beat again.  Taste and adjust, adding more coconut or jasmine extract to taste.  If the frosting is too thick for your liking, add 1 tbs of coconut milk and blend again.

Frost the cake and top with coconut chips and sea salt. 

Serves anywhere from 15-24 people, depending on how generously you slice it up! 

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