Coconut Cake
User Reviews
4.9
Coconut Cake
Description
The Coconut Cake recipe begins with a blend of cake flour, baking powder, and salt to provide a light base structure. Granulated sugar, butter, and vegetable oil are creamed together, then combined with egg yolks and coconut and vanilla extracts to build flavor. Coconut milk adds moisture and a subtle coconut essence, while whipped egg whites stabilized with cream of tartar create volume and a tender crumb. Once baked, the cake layers are cooled and enveloped in a cream cheese frosting that incorporates coconut extract and shredded coconut, adding creaminess and an extra layer of coconut texture.
The baking method, including separating eggs and folding in whipped whites, ensures a delicate texture without heaviness. Coconut extract enhances the coconut flavor without overpowering, while the frosting balances sweet and tangy notes. The shredded coconut topping brings a pleasant chewy bite alongside the creamy frosting.
This cake works well for celebrations or anytime a moist, coconut-flavored cake is needed. It pairs with light beverages and can serve as a centerpiece dessert. Adjusting sugar levels can suit personal sweetness preferences.
If a less sweet version is preferred, reducing granulated sugar and frosting quantity is an option, yielding a thinner frosting layer. This customization allows control over sweetness and frosting thickness according to taste.
Ingredients
- 3 cups (360g) cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup unsalted butter at room temperature
- 1/4 cup vegetable oil or canola oil
- 1 1/3 cups coconut milk well shaken, at room temperature, unsweetened; canned
- 2 large egg at room temperature, yolks
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 6 large egg at room temperature, whites
- 1/8 tsp cream of tartar
Coconut Cream Cheese Frosting
- 12 oz cream cheese nearly at room temperature
- 3/4 cup unsalted butter at room temperature
- 1 tsp coconut extract
- 5 cups (590g) powdered sugar
- 1 1/2 cups coconut shredded
Instructions
- For the cake:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
- Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Scrape down bowl.
- Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down bowl.
- Add 1/3 of the flour mixture, blend just until combined. Add half of the coconut milk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in last 1/3 of the flour mixture.
- In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
- Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites).
- Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
- Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
- Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere.
- I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container in refrigerator (let rest at room temp until no longer cold before serving).
- For the Coconut Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy.
- Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).
Notes
- You can reduce granulated sugar to 1 3/4 cups for a less sweet cake.
- Using two-thirds of the frosting amount will yield a thinner frosting layer but is sufficient for coverage.
User Reviews
Overall Rating
4.9
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