Coconut Cake Recipe
User Reviews
5
Coconut Cake Recipe
Description
The Coconut Cake Recipe combines shredded sweetened coconut into a delicately textured batter of flour, cornstarch, baking agents, and coconut milk, balanced with butter, sugar, and coconut extract to deepen the coconut essence. The eggs are incorporated one white at a time, ensuring a light and fluffy mix that bakes evenly into three 9-inch layers with a soft and moist crumb. The bake time and the clean toothpick test confirm readiness without overbaking.
The accompanying frosting replaces vanilla with coconut extract in cream cheese buttercream, using canned coconut cream for a smooth and slightly tangy topping that complements the cake’s coconut flavors. Toasted coconut on top provides an additional element of crunch and coconut aroma.
This cake is ideal for serving as a festive dessert at gatherings or celebrations where a pronounced coconut flavor is wanted. It pairs well with light beverages and can be sliced and plated with additional toasted coconut for presentation. The layers hold up well for slicing and serving.
Make-ahead works well for this cake, permitting baking a day in advance. It stores at room temperature for a few days or refrigerated up to five days. Freezing is possible for up to three months, with thawing recommended in the refrigerator. Avoid using carton coconut milk and opt for canned full-fat coconut milk to ensure proper texture and flavor. Utilizing leftover egg yolks in other recipes helps reduce waste.
Ingredients
For the Cake:
- 3 1/3 cups all-purpose flour
- 7 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt coarse
- 1 shredded coconut sweetened, packed cup
- 1 ½ cups unsalted butter softened
- 2 cups granulated sugar
- 2 teaspoons coconut extract
- 7 egg white
- ½ cup neutral-flavored oil
- coconut milk full fat, liquid from 15-ounce can
For the Frosting:
- 2 cream cheese for butter cream cheese frosting, using coconut extract instead of vanilla extract
- coconut cream from 15-ounce can full fat coconut milk
- ½ toasted coconut recipe
Instructions
- Whisk together the flour, corn starch, salt, baking powder, baking soda, and coconut shreds until completely combined and set it to the side.
- Next, cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, which takes about 5 to 7 minutes.
- Add in the coconut extract to the mixer and then add in 1 egg white at a time until it is completely mixed in.
- Pour in the oil. Stop and scrape the bowl.
- Alternate adding in the dry ingredients with the 1 cup of liquid only from the canned coconut milk beginning with dry and ending with dry until mixed in on low speed. You should be adding the dry in 3 batches and the wet in 2 batches.
- Distribute the batter evenly between three 9” cake pans with parchment paper that have also been greased with butter. Bake at 350° for 27 to 29 minutes or until lightly browned, firm in the center, and when sticking a toothpick in the center it comes out clean.
- Cool completely on a rack, which takes about 90 minutes to 2 hours.
- With about 15 to 30 minutes left in the cake cooling process, make the buttercream recipe.
- Whip together the softened butter, cream cheese, and coconut cream leftover from the can to a stand mixer with the paddle attachment and whip on high speed for 5 to 7 minutes or until creamy and smooth.
- Pour in the coconut extract then add in 1 cup of powdered sugar at a time on low to medium speed until mixed in and completely smooth.
- Ice the cake in layers until it is completely coated.
- Cover the cake entirely on all sides with toasted coconut.
- Slice and serve.
Notes
- You can prepare the cake up to one day in advance for convenience.
- Store at room temperature for up to three days or in the refrigerator covered for up to five days.
- Freeze the cake well wrapped for up to three months and thaw it in the refrigerator a day before serving.
- Do not substitute canned full-fat coconut milk with carton coconut milk, as the latter will not yield the correct results.
- Sprinkle additional toasted coconut on each slice when serving for added texture and flavor.
- Use leftover egg yolks in other dishes such as pasta carbonara to avoid waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 545mg | 23% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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