Coconut Cake Recipe
User Reviews
5
Coconut Cake Recipe
Description
The Coconut Cake Recipe involves baking two 9-inch cake layers using a batter made from all-purpose flour, baking powder, baking soda, salt, butter, coconut oil, sugar, cream of coconut, egg yolks, vanilla, buttermilk, and stiffly beaten egg whites folded in at the end. Toasted shredded coconut prepared separately adds a golden, nutty touch. The resulting cake layers are tender with a slight lift from the folded egg whites. The frosting combines softened cream cheese and butter whipped smooth with coconut extract, powdered sugar, and cream of coconut, creating a sweet, silky coating with a coconut flavor that complements the cake well. This cake balances the soft crumb of the batter with the creamy frosting and the texture of toasted coconut. It is suitable for occasions where a coconut-flavored dessert is desired.
The recipe advises careful watching when toasting the coconut flakes to achieve a golden brown without burning. Proper incorporation of the egg whites preserves the cake’s light texture, and the use of cream of coconut rather than coconut milk adds sweetness and moisture. Following the baking time and checking doneness with a toothpick ensure the cake is fully baked without drying out.
Inspired by Broma Bakery, this recipe delivers a rich and flavorful coconut cake with layers of moisture and softness, complemented by a luscious cream cheese frosting infused with coconut flavor.
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room temperature egg white
- ½ cup butter softened
- ½ cup coconut oil
- 1¾ cups sugar
- 1 cup cream of coconut sweetened, not coconut milk
- 4 egg yolk
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut sweetened
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy.
- Beat in cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
- Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 88mg | 29% |
| Sodium | 265mg | 11% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 505IU | 10% |
| Calcium | 53mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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