Coconut Cake
User Reviews
5
Coconut Cake
Description
The Coconut Cake blends all-purpose flour with coconut flakes and uses baking powder and salt for leavening and flavor balance. The batter incorporates softened butter and granulated sugar creamed together, then combined with eggs, vanilla extract, and full-fat coconut milk for moisture and coconut flavor. This recipe bakes two 9-inch layers until a toothpick tests clean, then cools them thoroughly before frosting.
The accompanying coconut frosting combines softened butter with powdered sugar, coconut cream, and coconut extract to produce a creamy, aromatic topping that complements the cake's texture. The frosting's richness and coconut flavor enhance the overall coconut theme without overwhelming.
This cake is well suited for dessert tables, celebrations, or occasions that call for a moist layered cake with distinct coconut character. Keeping leftovers covered and refrigerated preserves freshness for up to four days.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup coconut flakes unsweetened
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 3 large egg room temperature
- 2 teaspoons vanilla extract
- 13.7 ounces coconut milk 1 can, unsweetened
Coconut Frosting
- 1 ½ cup butter softened, unsalted
- 6 cups powdered sugar
- 6 tablespoons coconut cream more as needed, unsweetened
- ½ teaspoon coconut extract
- 1 pinch salt or to taste
Instructions
- Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
- In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.
- With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.
- Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.
Coconut Frosting
- With a whisk attachment on a stand mixer or a hand mixer, beat the butter until light and fluffy, 2 to 3 minutes.
- Gradually add sugar and ¼ teaspoon salt beating until incorporated. Whisk in coconut extract.
- Gradually add coconut cream, beating until light and fluffy. Add salt to taste and beat until combined.
To Assemble
- Place one cake layer on a large plate. Spread with ¾ cup coconut frosting right to the edge. Top with the remaining cake layer. Repeat icing right to the edge. Spread the remaining frosting around the sides of the cake. Sprinkle top and sides with shaved coconut if desired.
Notes
- Use unsweetened coconut cream (not cream of coconut) for the frosting to avoid excessive sweetness.
- Full-fat coconut milk ensures the cake's moistness and coconut flavor.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619 | 31% |
| Carbohydrates | 81g | 27% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 168mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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