Homemade Coconut Cake
User Reviews
4.6
Homemade Coconut Cake
Description
This coconut cake starts with a batter of butter, sugar, eggs, vanilla, milk, and a combination of all-purpose or cake flour, baking powder, and salt. The mixing method involves creaming butter and sugar, adding eggs, then alternating flour mixture with milk and vanilla, ensuring a light, soft batter. Baking around 350°F for 30-35 minutes produces golden layers that test done with a toothpick.
The frosting blends butter and cream cheese until creamy, then gradually incorporates powdered sugar, salt, vanilla, and whipping cream to reach a fluffy consistency. Frosting is spread between layers and over the entire cake, then generously topped with shredded coconut flakes for texture and flavor contrast.
This cake suits any occasion needing a sweet, tropical-flavored dessert with creamy texture and soft crumb. Its vanilla base with coconut garnish balances sweetness with mild flavor, pleasing coconut enthusiasts.
Room temperature ingredients blend better, so removing items from the refrigerator 30 minutes before starting is recommended to achieve smooth batter and frosting.
Ingredients
FOR THE CAKE
- 1/2 cup butter 100 grams, salted, room temperature
- 2 cups all-purpose flour 260 grams, or cake/pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar (300 grams)
- 3 egg large, room temperature
- 1 cup milk 240 grams, room temperature
- 1 teaspoon vanilla
FOR THE FROSTING
- 1/2 cup butter 100 grams, room temperature
- 5 ounces cream cheese 150 grams, whole fat, room temperature
- 5 cups powdered sugar (625 grams)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup whipping cream 60 grams, or whole cream
- Topping
- 1-2 cups coconut flakes (75-150 grams)
Instructions
- Pre-heat oven to 350°(180° celsius), lightly grease with butter and flour two 8 or 9 inch (20 - 22 cm) cake pans.
FOR THE CAKE
- In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
- In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
- Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.
FOR THE FROSTING
- In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
- To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
- Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!
Notes
- Remove all ingredients from the fridge 30 minutes before baking to ensure they are at room temperature for better mixing.
- Use salted butter in the cake for balanced flavor; adjust salt in frosting accordingly.
- Ensure cakes are cooled completely before frosting to prevent melting and sliding layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 77mg | 26% |
| Sodium | 226mg | 9% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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