Classic Coconut Cake
User Reviews
5
Classic Coconut Cake
Description
The Classic Coconut Cake recipe includes creaming butter and sugar until fluffy, then gradually adding egg yolks with vanilla and coconut milk before folding in sifted cake flour, baking powder, and salt. Stiffly beaten egg whites folded into the batter give the cake a light, airy texture despite the richness of the butter and coconut milk. Baking in buttered and floured pans results in evenly risen layers.
After cooling, the layers are frosted with buttercream mixed with coconut extract to enhance the coconut flavor. Toasted shredded coconut is pressed into the frosting, adding a crunchy, toasted contrast to the soft cake. The combination of vanilla, coconut, and buttercream creates a balanced sweetness and moist crumb.
This classic cake is suitable for birthdays, holidays, or any occasion where a cozy, layered cake is appreciated. Its tender crumb and coconut topping provide both flavor and texture complement, while the frosting holds the toasted coconut in place for a neat presentation.
Ingredients
- 3/4 cup butter unsalted
- 1 1/3 cups sugar
- 2 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large egg white
- 1/8 teaspoon cream of tartar
Coconut Frosting
- 1 teaspoon coconut extract
- buttercream frosting
- 2 cups coconut toasted, shredded
Instructions
- Preheat the oven to 350 degrees and butter and flour two 9 inch cake pans.
- To your stand mixer with a paddle attachment add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the egg yolks one at a time 15 seconds apart along with the vanilla then lower the speed to low and add the coconut milk until smooth.
- Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low speed until just combined then pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry.
- Beat the egg whites and cream of tartar on high speed until they form stiff peaks then fold them carefully into the batter and pour into the baking pans.
- Pour into the cake pans evenly and baked for 30-35 minutes until a toothpick comes out clean.
- Once cakes are cooled frost them with your buttercream frosting, which you will mix with the coconut extract first, then press the toasted coconut against the sides of the cake and sprinkle on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 61mg | 20% |
| Sodium | 131mg | 5% |
| Potassium | 179mg | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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