Coconut Cake Recipe
User Reviews
5
Coconut Cake Recipe
Description
The cake batter blends cake flour with baking powder, baking soda, salt, sugar, butter, and vegetable oil for moisture and lightness. Egg whites provide structure without heaviness. Coconut milk and shredded sweetened coconut are added to reinforce the coconut flavor and add tender texture. The batter is divided evenly into three prepared 9-inch pans and baked until golden and cooked through.
The frosting combines butter and cream cheese flavored with vanilla and coconut extracts, sweetened with confectioners' sugar and mixed with shredded coconut. This frosting is creamy and slightly tangy, providing a balance to the sweetness of the cake. Once assembled, the cake layers are iced generously to create a visually appealing and flavorful dessert.
Notes recommend using cake strips while baking to achieve even layers and checking the coconut milk to ensure thorough mixing of solids and liquids for consistent moisture. Adjusting the amount of coconut extract or omitting it allows for flavor preferences. Avoiding overmixing ensures the cake remains tender rather than tough.
Ingredients
For the Cake:
- 3 cups cake flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar (400g)
- ½ cup butter softened (113g, unsalted
- ½ cup vegetable oil (120mL)
- 4 large egg lightly beaten, white
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk (240ml)
- 1 cup coconut 100g, sweetened shredded
For the Coconut Cream Cheese Frosting:
- 1 cup butter softened (227g, unsalted
- 8 ounces cream cheese room temperature (227g)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners’ sugar (720g)
- 2½ cups coconut 250g, sweetened shredded
Instructions
For the Cake:
- Preheat the oven to 350°F. Butter and flour 3 (9-inch) round cake pans or spray with baking spray. Line the bottom of each pan with a circle of parchment paper.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, combine sugar, butter, and vegetable oil. Beat on medium speed for about 3 minutes, until light and creamy. Add the egg whites, vanilla, and coconut extract and mix until combined, about 1 minute.
- With the mixer on low speed, add about one-third of the flour mixture. Mix until completely combined. Add ½ of the coconut milk and mix until combined. Repeat adding another one-third of the flour mixture, remaining coconut milk mixture, then all of the remaining flour mixture. Stop and scrape down the bowl at least once during mixing, then mix until completely combined.
- Fold in the shredded coconut. Divide the batter evenly among the cake pans and smooth out to the sides with a spatula (the batter will be thick).
- Bake for 30 to 32 minutes, rotating the pans after 20 minutes, or until the center of the cake springs back when gently pressed.
- Let the cakes cool in the pan for 20 minutes. Carefully invert, remove the parchment paper, and continue cooling on a wire rack.
For the Coconut Cream Cheese Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until creamy and fluffy, about 3 minutes. Add the vanilla extract, coconut extract, and salt. Beat until combined. Scrape down the sides and bottom of the bowl.
- Add the sugar 1 cup at a time, mixing on low speed between each addition. Once combined, scrape down the bowl, then mix on medium speed until fluffy, about 1 minute.
For the Assembly:
- Place one cake layer on a cake stand. Spread about 1 cup of frosting evenly over the top. Top with another cake layer and repeat with more frosting. Top with the remaining cake layer. Spread the remaining frosting all over the outside of the cake. Press the coconut to the frosting all over the top and sides of the cake to cover completely. Chill for 30 minutes for easy slicing, or keep refrigerated for up to 3 days or until ready to serve.
Notes
- Use cake strips around pans to bake flat, even cake layers, rotating pans mid-bake for uniform cooking.
- Shake canned coconut milk vigorously before opening to combine solids and liquids; whisk if still separated.
- Adjust coconut extract quantity based on preference; omit if you prefer only a vanilla flavor.
- Check the flour brand since weight may vary; some brands may require slight adjustment to flour amount.
- Avoid overmixing the batter to prevent tough cake layers by stopping mixing as soon as ingredients are combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1003 kcal
% Daily Value*
| Calories | 1003kcal | 50% |
| Carbohydrates | 130g | 43% |
| Protein | 7g | 14% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 513mg | 21% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 104g | 208% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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