Introduction to Coconut Cake
Coconut cake is a sweet and delicious dessert that is perfect for any occasion. This classic cake is made with a moist and tender cake layer, a rich and creamy coconut filling, and a light and fluffy frosting.
Ingredients for Coconut Cake
The ingredients typically used in a coconut cake recipe include all-purpose flour, sugar, eggs, coconut milk, coconut flakes and butter. The cake is then topped with a delicious frosting made with butter, powdered sugar and more coconut flakes.
Serving and Enjoying Coconut Cake
Coconut cake is typically served as a sweet and satisfying dessert. It can be enjoyed on its own or paired with a cup of tea or coffee. Whether you’re hosting a special event or simply craving a sweet treat, coconut cake is sure to be a hit. Give it a try and enjoy a slice (or two!) of this delicious and flavorful cake.
- 2 and 1/2 cups (285g) cake flour, leveled with a spoon
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup (1.5 sticks; 170g) unsalted butter, at room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) canned coconut milk, at room temperature
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream:
- 1 cup (230g) unsalted butter, at room temperature
- 1 block (224g) full-fat cream cheese, at room temperature
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Preheat your oven to 350°F (177°C) and prepare three 9-inch cake pans by greasing them and lining with parchment paper rounds This will make sure the cakes come out of the pans easily.
To make the cake whisk together the cake flour baking powder baking soda and salt. Set aside. Then using a stand mixer or handheld mixer with a paddle or whisk attachment cream the butter and sugar together until smooth and creamy about 2 minutes. Next beat in the egg whites followed by the sour cream vanilla extract and coconut extract. The mixture may look curdled but that’s okay.
Add the dry ingredients and coconut milk to the mixture with the mixer on low speed. Then add the shredded coconut. Stir everything together with a whisk to ensure there are no lumps of butter at the bottom of the bowl. The batter should be slightly thick.
Pour the batter evenly into the prepared cake pans and bake for 21-23 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
To make the frosting beat together the butter and cream cheese in a large bowl with a handheld mixer or stand mixer until creamy and smooth about 2 minutes. Then add the confectioners’ sugar coconut milk vanilla extract coconut extract and salt with the mixer on low speed. Increase the speed to high and beat for another 3 minutes. If the frosting is too thin add more confectioners’ sugar. If it’s too thick add more coconut milk. If it’s too sweet add a pinch of salt.
To assemble and decorate the cake use a serrated knife to slice off a thin layer from the tops of the cakes to create a flat surface. Place the first cake layer on a cake stand turntable or serving plate and spread about 1 and 1/2 cups of frosting over it. Repeat with the second layer and then add the third layer on top. Spread the remaining frosting over the top and sides of the cake. Sprinkle coconut on top and on the sides of the cake. Refrigerate the cake for at least 20 minutes before slicing.
Store the leftover cake in the refrigerator covered tightly for up to 5 days.
Make-Ahead & Freezing Instructions:
The cake layers can be baked cooled and covered tightly at room temperature overnight. The frosting can be prepared the night before and refrigerated. Let it sit at room temperature for 15 minutes before frosting the cake. Both frosted and unfrosted cake layers can be frozen for 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
For best results use cake flour instead of all-purpose flour. Only use egg whites for the fluffiest texture. Use canned coconut milk (not refrigerated carton coconut milk) for cooking. You will need 1 cup for the cake and 2 more tablespoons for the frosting. Use sweetened shredded coconut for a moister cake. Chop the shreds in a food processor for shorter pieces inside and outside the cake (optional). Use block cream cheese not cream cheese spread. If desired use a 9×13 inch pan instead of three 9-inch pans and bake for 40 minutes. If you want a 2-layer cake divide the batter between two 9-inch pans and bake for 24-26 minutes.
Cant wait to make your coconut cake!