Coconut Cake Recipe

This Coconut Cake Recipe is a delightful treat that brings tropical flavors right to your kitchen. With its soft, moist layers and creamy coconut cream cheese frosting, it’s perfect for birthdays, holidays, or any celebration. The combination of sweetened shredded coconut and rich coconut milk elevates this cake to a new level of deliciousness. It’s a crowd-pleaser that will leave everyone wanting more!

Why You’ll Love This Recipe

• Effortless to Prepare: This recipe is simple enough for beginners, yet impressive enough for experienced bakers.
• Rich Coconut Flavor: Each bite is packed with authentic coconut taste thanks to the use of coconut milk and shredded coconut.
• Versatile Occasion Fit: Perfect for celebrations like birthdays, weddings, or just a cozy family gathering.
• Creamy Frosting: The coconut cream cheese frosting adds a rich and creamy texture that complements the cake beautifully.
• Gorgeous Presentation: Topped with shredded coconut, this cake is as visually appealing as it is delicious.

Tools and Preparation

Before you start baking your Coconut Cake, make sure you have all the necessary tools at hand. A few key pieces of equipment will ensure your baking experience goes smoothly!

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pans

Importance of Each Tool

• Electric mixer: Makes creaming butter and sugar easy and ensures a light texture in your cake.
• Mixing bowls: Provides ample space to mix ingredients without spilling.
• Rubber spatula: Perfect for scraping down the sides of the bowl to incorporate all ingredients thoroughly.

Ingredients

This easy Coconut Cake recipe has soft, moist cake layers, creamy coconut cream cheese frosting, and lots of shredded coconut. There is so much coconut flavor in every bite!

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 unsalted butter (softened) (113g)
• ½ cup vegetable oil (120mL)
• 4 large egg whites (lightly beaten)
• 2 teaspoons vanilla extract
• ½ teaspoon coconut extract
• 1 cup coconut milk (240ml)
• 1 cup sweetened shredded coconut (100g)

For the Frosting

• 1 cup unsalted butter (softened) (227g)
• 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 sweetened shredded coconut (250g)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Coconut Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: Prepare Dry Ingredients

In a mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Whisk together until well blended.

Step 3: Cream Butter and Sugar

In another large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.

Step 4: Add Wet Ingredients

Add in the vegetable oil, egg whites, vanilla extract, coconut extract, and coconut milk. Mix until fully incorporated.

Step 5: Combine Mixtures

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Fold in the sweetened shredded coconut.

Step 6: Bake

Divide the batter evenly between the prepared cake pans. Bake for about 30 minutes or until a toothpick inserted comes out clean.

Step 7: Cool

Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.

Step 8: Prepare Frosting

In a large bowl, beat together softened butter and cream cheese until smooth. Add vanilla extract, coconut extract, salt, and gradually mix in confectioners’ sugar until fluffy.

Step 9: Assemble

Once cakes are cool, place one layer on a serving plate. Spread frosting on top then place the second layer on top. Frost the top and sides of the entire cake.

Step 10: Garnish

Sprinkle additional sweetened shredded coconut over the frosted cake for decoration before serving. Enjoy your homemade Coconut Cake!

How to Serve Coconut Cake Recipe

Serving your Coconut Cake can elevate the enjoyment of this delightful dessert. Here are some creative ways to present and enjoy your cake.

Classic Slice

• Serve a classic slice with a dollop of whipped cream for added creaminess. This simple addition enhances the cake’s flavor and texture.

Coconut Flakes Topping

• Top each slice with extra sweetened shredded coconut. This not only adds a decorative touch but also intensifies the coconut experience.

Fresh Fruit Pairing

• Pair your cake with fresh fruits like pineapple or mango. Their natural sweetness complements the coconut flavors beautifully.

Ice Cream Accompaniment

• Serve alongside a scoop of vanilla or coconut ice cream. The cold, creamy texture balances the moistness of the cake perfectly.

Coffee or Tea Service

• Offer with a cup of coffee or tea. The warm beverages enhance the dessert experience and are perfect for an afternoon treat.

How to Perfect Coconut Cake Recipe

To achieve the ultimate Coconut Cake, consider these essential tips that ensure success every time you bake.

• Use fresh ingredients: Always opt for fresh eggs, butter, and coconut milk for the best flavor.
• Sift your flour: Sifting helps aerate the flour, contributing to a lighter cake texture.
• Don’t overmix: Mix just until combined to avoid toughening the cake. Overmixing can lead to dense layers.
• Check for doneness: Use a toothpick inserted in the center; it should come out clean when the cake is done baking.
• Cool completely before frosting: Allow your cake layers to cool fully before adding frosting. This prevents melting and sliding.
• Store properly: Keep any leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Coconut Cake Recipe

Pairing side dishes with your Coconut Cake can enhance its delightful flavors. Here are some excellent options to consider:

1. Coconut Sorbet: A refreshing frozen treat that echoes the coconut flavor in the cake.
2. Tropical Fruit Salad: A mix of seasonal fruits like kiwi, mango, and papaya adds brightness and acidity.
3. Chocolate Mousse: The rich creaminess of chocolate mousse pairs well with light coconut layers.
4. Lemon Curd Parfait: The tartness of lemon curd contrasts deliciously with sweet coconut cake.
5. Pineapple Upside-Down Cake: Another tropical delight that complements the flavors nicely while offering a different texture.
6. Chia Seed Pudding: A light and healthy option that provides a nutty taste and creamy texture alongside your dessert.

Common Mistakes to Avoid

Making a Coconut Cake can be a delightful experience, but it’s easy to make mistakes that affect the final result. Here are some common pitfalls to watch out for:

• Using cold ingredients: Always ensure your butter, eggs, and cream cheese are at room temperature. This helps create a smooth batter and fluffy texture.
• Overmixing the batter: Mixing too much can lead to a dense cake. Combine ingredients just until they are incorporated for a light, airy Coconut Cake.
• Skipping the coconut extract: Coconut extract adds depth of flavor. Don’t omit it; instead, be generous for an extra coconut punch.
• Incorrect oven temperature: Always preheat your oven. An oven that’s too cool will lead to uneven baking while one that’s too hot can cause burning.
• Not measuring flour correctly: Spoon flour into measuring cups and level off with a knife. This prevents using too much flour, which can make your cake heavy.

Storage & Reheating Instructions

Refrigerator Storage

• Store Coconut Cake in an airtight container.
• It can last in the refrigerator for up to 5 days.
• If the frosting is creamy, ensure it’s well covered to prevent it from drying out.

Freezing Coconut Cake Recipe

• Wrap the cake tightly in plastic wrap before placing it in a freezer-safe container.
• The cake can be frozen for up to 3 months.
• For best results, freeze the layers separately before frosting.

Reheating Coconut Cake Recipe

• Oven: Preheat to 350°F (175°C) and warm the cake for about 10-15 minutes.
• Microwave: Heat individual slices on low power for about 15-20 seconds.
• Stovetop: Use a pan over low heat with a lid for about 5 minutes. This method keeps the cake moist without drying it out.

Frequently Asked Questions

How do I make a Coconut Cake Recipe from scratch?

To make this Coconut Cake from scratch, follow the detailed ingredient list and instructions provided in our recipe section above. Ensure you measure accurately and combine ingredients gently.

Can I use unsweetened shredded coconut in my Coconut Cake Recipe?

Yes, you can use unsweetened shredded coconut if you prefer less sweetness. However, it may alter the overall flavor profile of your cake slightly.

How long does this Coconut Cake Recipe last?

The Coconut Cake will last up to 5 days when stored properly in the refrigerator. For longer storage, consider freezing it.

What is the best way to decorate my Coconut Cake?

A simple yet elegant way is to use extra shredded coconut on top of the frosting or add fresh fruit like pineapple or cherries as garnish.

Final Thoughts

This easy Coconut Cake recipe is not only soft and moist but also packed with rich coconut flavor that delights every bite. Its versatility allows you to customize flavors and decorations according to your preferences. Whether for birthdays or casual gatherings, this cake is sure to impress! Try making it today and enjoy its deliciousness!

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Coconut Cake

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• Author: Vanessa
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the tropical delight of our Coconut Cake, a soft and moist dessert that captures the essence of paradise in every bite. This cake features layers infused with rich coconut milk and sweetened shredded coconut, beautifully complemented by a luscious coconut cream cheese frosting. Whether you’re celebrating a special birthday, holiday, or simply craving a sweet treat, this Coconut Cake is sure to impress your guests and leave them asking for seconds. Its stunning presentation topped with shredded coconut adds an extra touch of elegance, making it perfect for any occasion. Easy enough for beginners yet impressive enough for seasoned bakers, this recipe will elevate your baking game while bringing joy to your kitchen.

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Ingredients

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• 3 cups cake flour
• 2 cups granulated sugar
• ½ cup unsalted butter
• 1 cup coconut milk
• 4 large egg whites
• 1 cup sweetened shredded coconut
• 8 oz cream cheese (for frosting)
• Additional shredded coconut for garnish

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Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add oil, egg whites, vanilla extract, coconut extract, and coconut milk; mix well.
4. Gradually combine dry ingredients with wet mixture. Fold in shredded coconut.
5. Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool before frosting with the prepared cream cheese mixture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 35g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg