Coconut Cake Recipe
User Reviews
4.6
Coconut Cake Recipe
Description
The Coconut Cake Recipe features a blend of ingredients that create a soft crumb and balanced sweetness. Whisked egg whites mixed with buttermilk introduce moisture and lightness, while the use of cake flour and baking powder contributes to a fine crumb and proper rise. The combination of vanilla and almond extracts adds complexity, and folding in shredded sweetened coconut ensures bursts of chewy texture throughout the cake layers.
Two 9-inch cake pans are filled with batter and baked until set, cooled then frosted with a creamy blend of butter, cream cheese, powdered sugar, and heavy cream. Additional shredded coconut tops the cake, providing visual appeal and extra coconut flavor.
This cake fits well for celebrations or any occasion where a rich, coconut-flavored dessert is desired. The frosting's cream cheese balances the sweetness while adding moisture to the overall eating experience.
Substitutions and tips include making your own buttermilk substitute if unavailable, using cream of coconut for more intense coconut flavor (not coconut milk), and sticking to cake flour for texture. Sweetened shredded coconut is recommended for moisture and flavor, and toasting the coconut for garnish is possible if preferred. Leftover cake can be refrigerated or frozen for longer storage.
Ingredients
FOR THE CAKE:
- 5 egg room temperature, white
- ¾ cup buttermilk
- ¾ cup butter softened to room temperature, unsalted
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded sweetened coconut
FOR THE FROSTING:
- ½ cup butter softened, unsalted
- 1 package cream cheese 8 ounce, softened to room temperature
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups coconut shredded, sweetened
Instructions
FOR THE CAKE:
- Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Notes
- Use buttermilk or a homemade substitute for optimal cake texture and flavor.
- Swap buttermilk for cream of coconut (not coconut milk) to intensify coconut flavor.
- Always use cake flour rather than all-purpose for the correct crumb and rise.
- For garnish, sweetened shredded coconut works best; toasting is optional for added texture.
- Store frosted cake in the refrigerator; freeze leftovers in airtight container up to 3 months.
- Start with room temperature butter and egg whites for best mixing and cake consistency.
- Try coconut cupcakes for a portable alternative dessert with similar flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 231mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
