Coconut Cake Recipe
Indulging in a slice of this coconut cake is like taking a tropical getaway with each bite. The rich, creamy texture of the cake, paired with the light and fluffy coconut cream cheese buttercream, creates a decadent experience that’s both satisfying and refreshing. This cake is a true celebration of coconut, where each layer bursts with the natural sweetness and tropical aroma that coconut lovers cherish. Whether it’s for a special occasion or a treat to satisfy your sweet tooth, this coconut cake will leave a lasting impression on your taste buds.
Essential Ingredients for a Perfect Coconut Cake
Creating the perfect coconut cake starts with selecting the right ingredients, each playing a crucial role in achieving the desired texture and flavor. The egg whites provide structure and lift, giving the cake its tender crumb, while the cake flour ensures a light and airy consistency. The combination of unsalted butter and sour cream adds richness and moisture, making every bite melt in your mouth.
The star ingredients, coconut extract and canned coconut milk, infuse the cake with an intense coconut flavor. It’s essential to use high-quality, unsweetened coconut milk to achieve the perfect balance of flavor without overpowering sweetness. The shredded coconut, folded into the batter, adds texture and bursts of flavor, making each slice of cake uniquely delightful.
Step-by-Step Guide to Baking the Coconut Cake
Creating this cake is a step-by-step process that requires attention to detail and a bit of patience, but the results are well worth the effort. Start by ensuring all your ingredients are at room temperature, which allows for better mixing and a smoother batter. As you whisk together the dry ingredients, take care to combine them thoroughly to avoid any lumps or inconsistencies in the cake.
When creaming the butter and sugar, make sure to beat them until they’re light and fluffy, as this step is crucial for incorporating air into the batter. Adding the egg whites gradually and mixing until just combined ensures that the cake retains its lightness without becoming dense. When folding in the shredded coconut, be gentle to maintain the airiness of the batter.
To bake the cake, divide the batter evenly between your prepared pans, smoothing the tops to ensure even baking. The cakes should be baked until a toothpick inserted in the center comes out clean, signaling that they’re perfectly cooked. Allow them to cool completely in the pans before moving on to the next step, as this will prevent any crumbling or breaking when assembling the cake.
Crafting the Perfect Coconut Cream Cheese Buttercream
The coconut cream cheese buttercream is the crowning glory of this cake, offering a luscious, tangy complement to the sweet, tender layers. Begin by creaming the butter and cream cheese together until the mixture is smooth and free of lumps. It’s important to start with softened ingredients to achieve a creamy consistency.
Gradually add the confectioners’ sugar, mixing on low speed to avoid a powdery mess, then increase the speed to fully incorporate the sugar into the butter and cream cheese. The addition of coconut milk and extracts deepens the coconut flavor while adding a silky texture to the frosting. To achieve the perfect consistency, adjust the frosting with more sugar if it’s too thin or a splash of coconut milk if it’s too thick. A pinch of salt helps balance the sweetness and enhances the overall flavor.
Assembling and Decorating Your Coconut Cake
Assembling the cake requires precision and a steady hand, but with a few tips, you can achieve a professional-looking result. Start by leveling the tops of the cakes with a serrated knife to create an even surface for stacking. Spread a generous layer of frosting between each cake layer, ensuring that it’s evenly distributed.
Once the layers are stacked, use a bench scraper and an icing spatula to apply a smooth coat of frosting to the top and sides of the cake. For an elegant finish, press the shredded coconut gently into the frosting, covering the entire cake in a blanket of coconut flakes. This not only adds texture but also enhances the visual appeal of the cake, making it the perfect centerpiece for any celebration.
Recipe Tips: Expert Advice for the Best Results
- Avoiding Common Mistakes:
Measure ingredients carefully, especially the flour, to prevent a dense cake. Ensure the butter is softened but not melted for the best texture. - Making the Cake Ahead of Time:
The cake layers can be baked and stored in the refrigerator or freezer, wrapped tightly in plastic wrap, until you’re ready to frost and assemble. - Substitute Ingredients:
If you don’t have coconut milk, you can use regular whole milk with a teaspoon of coconut extract for a similar flavor. For a lighter frosting, reduce the amount of confectioners’ sugar slightly.
What to Serve With This Coconut Cake
This coconut cake pairs beautifully with a variety of beverages and desserts that complement its tropical flavors. A chilled glass of sparkling wine or a cup of fragrant jasmine tea enhances the cake’s delicate sweetness. For an extra touch of indulgence, serve the cake with a scoop of vanilla bean ice cream or a drizzle of dark chocolate ganache. If you’re hosting a gathering, consider pairing this cake with other tropical-inspired desserts like mango sorbet or passion fruit tarts to create a cohesive and memorable dessert table.
Frequently Asked Questions
- Ingredient Substitutions: Can I use all-purpose flour instead of cake flour? Yes, but the texture may be slightly denser. You can also substitute sour cream with Greek yogurt for a tangier flavor.
- Baking Times: My cake seems undercooked in the center. What should I do? Continue baking in 2-3 minute increments, checking with a toothpick until it comes out clean.
- Storage: How long will the cake stay fresh? When stored in an airtight container in the refrigerator, the cake can stay fresh for up to 5 days.
- Special Occasions: Can this cake be made for weddings or birthdays? Absolutely! This cake is perfect for any celebration, and you can decorate it with fresh flowers or edible pearls for a more festive look.
Ingredients
- 5 large egg whites, at room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 2 and 1/2 cups (285g) cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
- 1/2 cup (120g) sour cream, at room temperature
- 1 teaspoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) canned coconut milk, unsweetened, at room temperature
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened
- 8 ounces (226g) full-fat brick cream cheese, softened
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Instructions
Begin by preheating your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them thoroughly, then line each with a round of parchment paper. For ease in removing the cakes later, grease the parchment paper as well.
To make the cake, first, whisk together the cake flour, baking powder, baking soda, and salt in a mixing bowl, setting this dry mixture aside for later.
In the bowl of a stand mixer fitted with either a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture is creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
Next, incorporate the egg whites, beating until just combined. Follow this by adding the sour cream, vanilla extract, and coconut extract. The mixture may appear slightly curdled due to the varying textures, but this is normal. After ensuring everything is well-mixed, gradually add the dry ingredients while the mixer is on low speed. Slowly pour in the coconut milk, continuing to mix until everything is combined. Stir in the shredded coconut by hand, ensuring the batter is smooth and without lumps.
Divide the batter evenly among the prepared pans, smoothing the tops if necessary. Bake for 21 to 23 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely in their pans on a wire rack before proceeding with the frosting.
For the frosting, in a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Start on low speed to prevent a sugar cloud, then increase to high and beat for an additional 3 minutes. Adjust the consistency with more confectioners’ sugar if the frosting is too thin, or more coconut milk if it’s too thick. A pinch of salt can be added if the frosting is overly sweet.
To assemble the cake, first level the tops of the cakes using a serrated knife. Place one layer on your chosen serving plate or cake stand, and spread about 1 and 1/2 cups of frosting evenly over the top. Add the second cake layer and repeat. Place the final layer on top, and use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using an icing spatula and a bench scraper. Finally, press the shredded coconut into the frosting on the top and sides of the cake for decoration.
For best results, refrigerate the cake for at least 20 minutes before slicing to help it hold its shape. Leftovers should be covered tightly and stored in the refrigerator, where they will keep for up to 5 days.
Coconut Cake Recipe
Ingredients
- 5 large egg whites at room temperature
- 1 and 2/3 cups 330g granulated sugar
- 2 and 1/2 cups 285g cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, softened
- 1/2 cup 120g sour cream, at room temperature
- 1 teaspoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup 240ml canned coconut milk, unsweetened, at room temperature
- 1 cup 80g sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup 16 Tbsp; 226g unsalted butter, softened
- 8 ounces 226g full-fat brick cream cheese, softened
- 5 cups 600g confectioners’ sugar
- 2 Tablespoons 30ml canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups 160g sweetened shredded coconut
Instructions
- Begin by preheating your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them thoroughly, then line each with a round of parchment paper. For ease in removing the cakes later, grease the parchment paper as well.
- To make the cake, first, whisk together the cake flour, baking powder, baking soda, and salt in a mixing bowl, setting this dry mixture aside for later.
- In the bowl of a stand mixer fitted with either a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture is creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
- Next, incorporate the egg whites, beating until just combined. Follow this by adding the sour cream, vanilla extract, and coconut extract. The mixture may appear slightly curdled due to the varying textures, but this is normal. After ensuring everything is well-mixed, gradually add the dry ingredients while the mixer is on low speed. Slowly pour in the coconut milk, continuing to mix until everything is combined. Stir in the shredded coconut by hand, ensuring the batter is smooth and without lumps.
- Divide the batter evenly among the prepared pans, smoothing the tops if necessary. Bake for 21 to 23 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely in their pans on a wire rack before proceeding with the frosting.
- For the frosting, in a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Start on low speed to prevent a sugar cloud, then increase to high and beat for an additional 3 minutes. Adjust the consistency with more confectioners’ sugar if the frosting is too thin, or more coconut milk if it’s too thick. A pinch of salt can be added if the frosting is overly sweet.
- To assemble the cake, first level the tops of the cakes using a serrated knife. Place one layer on your chosen serving plate or cake stand, and spread about 1 and 1/2 cups of frosting evenly over the top. Add the second cake layer and repeat. Place the final layer on top, and use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using an icing spatula and a bench scraper. Finally, press the shredded coconut into the frosting on the top and sides of the cake for decoration.
- For best results, refrigerate the cake for at least 20 minutes before slicing to help it hold its shape. Leftovers should be covered tightly and stored in the refrigerator, where they will keep for up to 5 days.
Notes
- 9×13-Inch Sheet Cake: Grease and lightly flour a 9×13-inch pan, bake for 40 minutes.
- 2-Layer Cake: Use two 9-inch pans, bake for 24–26 minutes.
- Bundt Cake: Use a 10-cup Bundt pan, bake for about an hour. Test with a toothpick for doneness.
- Cupcakes: Fill liners 2/3 full, bake at 350°F (177°C) for 19–21 minutes, yielding 2–3 dozen.