Coconut Cake
User Reviews
4.8
Coconut Cake
Description
The Coconut Cake recipe uses all-purpose flour combined with baking powder, baking soda, and salt for leavening and structure. The wet ingredients—softened butter, vegetable oil, granulated sugar, eggs, egg whites, buttermilk, and vanilla extract—are mixed to create a light and fluffy batter. Desiccated coconut is folded in for texture and a coconut note throughout the cake layers. This batter is baked in parchment-lined round pans at a moderate temperature to ensure even baking and a soft crumb.
The accompanying coconut cream cheese frosting merges softened butter and room-temperature cream cheese with a large quantity of powdered sugar, vanilla, and coconut extracts. This frosting is applied to cooled cake layers, adding sweetness and a creamy, slightly tangy finish that complements the coconut flavor. The cake can be finished with extra shredded coconut for decoration.
This cake works well for layered presentations or as cupcakes, adjusting baking times accordingly. Use lighter-colored pans to prevent overly browned edges, maintaining a tender texture consistent with coconut cakes. It is suitable for celebratory occasions or as a dessert when coconut flavor is desired.
Ingredients
For the Coconut Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk
- 1 tablespoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large egg
- 2 large egg white
- 1 cup desiccated coconut plus more for decoration, sweetened; shredded
For the Coconut Cream Cheese Frosting
- 1 cup butter very soft but not melted (I used salted butter)
- 16 oz cream cheese at room temperature
- 2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
Instructions
for the cake
- Preheat oven to 325° F. Line two 8-9" round baking pans* with parchment paper and spray well with nonstick cooking spray. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
- In a liquid measuring cup, stir buttermilk and vanilla extract together. Set aside.
- In a separate large bowl, using an electric hand mixer or a stand mixer, mix butter, oil, and sugar together until combined.
- Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. This process should take at least 3 minutes. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold in coconut by hand.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower two thirds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
for the frosting-
- In a large mixing bowl, using an electric hand mixer or stand mixer, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.
- Add in powdered sugar with vanilla extract and coconut extract and mix very slowly until it starts to come together.
- Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute.
- Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.
assembly-
- Using a serrated bread knife, slice each completely cooled cake in half lengthwise to get four even layers.
- Place one layer down on a cake stand and top with 3/4-1 cup of frosting. Spread evenly, pushing the frosting out towards the edges.
- Continue stacking the layers of cake with frosting together until all four layers are stacked up together with frosting in between.
- With remaining frosting, complete frosting the cake. I like to add large dollops of frosting to the top and spread across to cover and then push excess down the sides. It's easier to pull frosting off with an offset spatula...less crumbs that way!
- Once the cake is frosted, using the palms of your hands, coat the cake entirely with coconut, about 2 cups.
- Refrigerate until ready to slice and serve.
Notes
- Use lighter-colored baking pans or glass to avoid overly dark edges that affect texture.
- Bake 1-9x13 cake for 30-45 minutes, or two 8-9 inch rounds for 30-40 minutes.
- For cupcakes, bake in standard tins for 18-20 minutes at 325° F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Calories | 873kcal | 44% |
| Carbohydrates | 115g | 38% |
| Protein | 7g | 14% |
| Fat | 44g | 68% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 466mg | 19% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 95g | 190% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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