Malted Coconut Cake with Mango Yuzu Curd

You might have been following along on my journey of making my wedding cakes this spring. It was a wild ride, and I started out using other written recipes, until I realized that it was my wedding, and I knew I wouldn’t be fully happy unless I developed all the recipes myself. So it took me a *bit* of time and a *bit* of crazy, but I’m finally rolling out all my wedding cake recipes! Starting with this Malted Coconut Cake with Mango Yuzu Curd. And trust me – she is goooooood.

For my wedding, I did four individual cakes because I couldn’t imagine stacking tiers. I did:

1. Something Old – the Chocolate Bourbon Pecan Pie Cake, which is a mixture of my husband’s 30th birthday cake recipe and the pecan pies we make every holiday.
2. Something New – this coconut cake!
3. Something Borrowed – Hummingbird Cake, which was the cake flavor at my sister’s wedding.
4. And Something Tiramisu – because we love tiramisu.

All of these recipes were for my wedding, but they are suitable any time! If you have a party, a birthday, or a gathering coming up, I would love for one of these cakes to make your list. They are all showstoppers in their own unique way.

But why make THIS malted coconut cake?

Oh god, there are so many reasons to love this cake, I’ll try to break them down.

Tender malted coconut cake layers – I have very high criteria for cake tenderness, and this one nearly melts in your mouth due to the addition of malted milk powder, which is an ingredient that makes everything taste like ice cream.

A salty-sweet coconut crunch layer – Before you tell me a crumble layer in your cake is weird, you have to try this. A crunchy mixture of rice flour and coconut flakes breaks up the tenderness of the cake, giving you a surprise of a mouthfeel that is delightful. More crumbles in cakes, please!

A tangy mango-yuzu curd – We all need a bit of acid to brighten up any sweet cake, and this curd is both tropical but sharp, making it the perfect balance in this coconut cake.

Cream cheese frosting that is NOT too cream-cheesey – You heard it here first, cream cheese frosting can get overwhelming. Not this one! It eats more like a vanilla frosting with the perfect balance of sharpness and salt. Trust me, it’s a cream cheese frosting anyone can love.

The batter of it all

This batter comes together in three steps.

The first step is steeping malted milk powder and coconut flakes together. It is essentially “blooming” the malted milk powder and melting the coconut, making the secret sauce of this recipe.

Tip: Make sure this is done first, so it has time to cool before you add it to the batter.

The next step is reverse creaming, meaning the flour and sugar go together first, and then you add butter a cube at a time, until the batter starts to look like a dough. This makes it so the cake is more tender than if you started with just the butter and sugar first. It’s a popular cake practice, and I love the result.

The third step is whisking together eggs and creme fraiche, which need to whisk together first before going into the batter. These two ingredients give the cake moisture and structure, but you need to introduce them to each other first before going into the recipe!

After that, it all combines into the smoothest batter you’ve ever seen.

How to make the cream cheese frosting

I use the term “cream cheese frosting” loosely, because it really eats more like a tangy vanilla frosting, and it’s the perfect balance for all the flavors in this coconut cake!

To make it, I’ve had to learn a few frosting tricks:

• Make sure the butter is softened, and whip that first. You can’t just chuck the cream cheese and the butter together in the bowl, they both need their separate time to whip. Beat the butter first, then add the cream cheese a piece at a time.
• Whisk the powdered sugar in a bowl to the side. This will make your frosting clump-free without you having to sift it in. It’s a lifesaver for keeping your kitchen mess low!
• Let the sugar and butter whip together for a few minutes to achieve peak fluffiness. It might look combined, but taking that extra time to beat it a bit more after all your sugar is added will make your frosting so much fluffier and easy to spread.

The best way to crumb coat a layer cake

Decorating feels intimidating, but it’s really not. We just have to be able to accept a bit of imperfection, okay? WE WILL SURVIVE.

A crumb coat is the thin, base layer of frosting that locks in loose crumbs so your final cake is easy to decorate. Here’s how I learned to crumb coat my cakes, and it was a lifesaver at the wedding.

1. Start with a chilled cake:
   I suggest assembling your cake and then letting it chill for several hours (ideally overnight). Cold layers are sturdier and won’t shift around as you frost. Plus it gives the cake time to set.
2. Use a turntable (if you have one):
   A rotating cake stand makes the process easier, or you can use a surface you feel comfortable rotating on your counter.
3. Seal the edges first:
   After stacking and layering your cake, start by “sealing” the outer edges. Use a small offset spatula to press frosting into any gaps between layers to trap the filling inside.
4. Start from the top, and go down to the edges:
   Apply a large scoop of frosting to the top of the cake and ease it out to the edges. Then gently press over a very thin layer of frosting and swoop it all over the cake — just enough to catch the crumbs. Don’t worry if it looks messy! You’re not aiming for perfection here, just coverage.
5. Hot water to finish:
   For a super smooth finish, dip your angled spatula in hot water, shake off any drips but leave it damp, and then glide it over the frosting. Do this only at the very end for a very clean-line finish.
6. Chill again:
   Pop your crumb-coated cake into the fridge for at least 30 minutes, or until the frosting is firm to the touch. This step ensures the final layer of frosting goes on easily.

Tip: If you want ultra-clean edges, especially for wedding-style cakes, go slow and switch between an angled spatula and a bench scraper for the sides while rotating the cake.

My suggested timeline for this malted coconut cake

I suggest this cake as a three-day project, but ONLY to make it less stressful on you. If you are comfortable dedicating a bit of time on Day 1, you can easily make this a two-day endeavor. Here is my suggested timeline for making this cake:

For a three-day process:

 Day 1 (or whenever): Make the coconut crumble and mango yuzu curd. Store in the fridge for up to 5 days before you need to use them. 

Day 2: Bake the coconut cake layers and let them cool while you prepare the frosting. Assemble the cake then move it to the fridge to chill.

Day 3: Do the crumb coat in the morning, then the final decoration at night. 

To make this a two-day process:

Day 1: Make the coconut crumble and mango yuzu curd, chill while you bake the cake layers. Let the cake layers cool while you prep the frosting. Assemble the cake that night and put it in the fridge to chill.

Day 2: Do the crumb coat in the morning, then the final decoration at night. Serve that night at a party, if you’d like!

Storage suggestions for this coconut cake (both sliced and whole!)

Let’s talk leftovers—because this cake deserves to stick around a little longer.

If the cake is still whole:

Wrap the cake loosely in plastic wrap or a cake dome and store it in the fridge. For extra security, I sometimes put it in a cardboard box. It’ll keep beautifully for up to 5 days. The frosting helps lock in moisture, so it stays tender and rich. If you want the cleanest slices, slice it straight from the fridge. It tastes delicious cooled or at room temperature.

Tip: If you made this ahead of time and haven’t decorated it yet, you can keep the crumb-coated cake in the fridge for up to 2 days before finishing the frosting and coconut. I suggest 24 hours for peak freshness, but there is wiggle room!

If the cake is sliced:

Store slices in an airtight container in the fridge for up to 5 days. I like to place a piece of parchment or wax paper between slices if stacking, just to protect the layers and the frosting. Plus, it makes it easy to pop in and just grab a slice!

And yes—you can freeze it:
Wrap individual slices tightly in plastic wrap, then a layer of foil, and freeze for up to 4 months. To thaw, just pop a slice in the fridge overnight or let it sit at room temp for about 30–45 minutes. It’s a surprisingly fantastic treat to find in the freezer on a random Tuesday.

Why is this recipe in grams?

Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and miss-matched results.

I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.

Watch the full recipe here

Looking for other wedding cake ideas?

And that’s it for this Malted Coconut Cake!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3