Coconut Cake Recipe

Perfect Coconut Cake: A Masterpiece of Moisture and Flavor

Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 4 hours
Yield: 12 servings

There’s something truly magical about a well-made coconut cake. Its soft, fluffy crumb and intense coconut flavor make it a standout dessert for any occasion. This recipe sets the bar high for homemade cakes, ensuring a moist, flavorful experience with every bite. To achieve perfection, it’s crucial to follow the recipe precisely, using key ingredients like cake flour, egg whites, sour cream, and canned coconut milk.

Ingredients:

For the Cake:

• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) unsweetened canned coconut milk, at room temperature
• 1 cup (80g) sweetened shredded coconut

For the Coconut Cream Cheese Buttercream:

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 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:

1. Preparation: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, and then grease the parchment paper. This step ensures that the cakes release seamlessly from the pans.
2. Mixing the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Creaming the Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Adding Wet Ingredients: Add the egg whites to the butter mixture and beat until combined. Then, add the sour cream, vanilla extract, and coconut extract, mixing until fully incorporated. The mixture may look curdled due to the varying textures, but this is normal.
5. Combining Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Beat until just combined, then fold in the shredded coconut by hand to ensure no lumps of butter remain at the bottom of the bowl. The batter will be slightly thick.
6. Baking the Cake: Divide the batter evenly among the prepared cake pans. Bake for 21–23 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack before removing and frosting.
7. Preparing the Frosting: In a large bowl, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Increase the mixer speed to high and beat for 3 minutes until the frosting is light and fluffy. Adjust the consistency with additional confectioners’ sugar if too thin or coconut milk if too thick.
8. Assembling the Cake: Once the cakes are completely cool, use a large serrated knife to level the tops if necessary. Place the first layer on your serving plate or cake stand and evenly spread about 1 and 1/2 cups of frosting on top. Repeat with the second layer and another 1 and 1/2 cups of frosting. Place the third layer on top and spread the remaining frosting over the top and sides of the cake. Use an icing spatula and bench scraper for smooth edges. Finally, press the shredded coconut onto the sides and top of the cake for a beautiful finish.
9. Chilling and Serving: Refrigerate the cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Tips for Success:

• Cake Flour: This type of flour is crucial for achieving a light and tender crumb. If you can’t find cake flour, make your own by mixing 2 and 1/2 cups of all-purpose flour with 1/4 cup cornstarch.
• Egg Whites: Using only egg whites ensures a fluffy texture. Separate eggs while cold for easier handling.
• Canned Coconut Milk: Ensure you use unsweetened canned coconut milk, not the beverage kind. It adds a rich coconut flavor and moisture to the cake.
• Room Temperature Ingredients: Having all refrigerated items at room temperature helps the batter mix together smoothly and evenly.

Variations:

• 9×13-Inch Sheet Cake: Pour the batter into a greased and lightly floured 9×13-inch pan and bake for about 40 minutes.
• 2-Layer Cake: Divide the batter between two 9-inch cake pans and bake for 24-26 minutes.
• Bundt Cake: Use a greased 10-cup or larger Bundt pan and bake for around an hour, checking doneness with a toothpick.
• Cupcakes: Fill cupcake liners 2/3 full and bake for 19-21 minutes, yielding about 2-3 dozen cupcakes.

Make-Ahead and Storage:

The cake layers can be baked and stored tightly wrapped at room temperature overnight. The frosting can also be made ahead and refrigerated. Before using, let it sit at room temperature for about 15 minutes, then re-whip for a minute. Frosted or unfrosted cake layers can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before decorating or serving.

This coconut cake is a delightful treat that promises to impress with its moist, flavorful layers and rich coconut frosting. Whether for a special occasion or simply to satisfy a sweet craving, this cake is sure to become a favorite in your baking repertoire. Enjoy every bite of this tropical delight!

The Art of Coconut Cake: Techniques and Tips

Making a coconut cake from scratch may seem daunting, but with the right techniques and a little patience, you can achieve bakery-quality results at home. Here are some additional tips and tricks to ensure your coconut cake turns out perfectly every time.

Achieving the Perfect Texture

1. Creaming Butter and Sugar: The creaming process is essential for incorporating air into the batter, which helps the cake rise and results in a light, fluffy texture. Ensure your butter is softened but not melted, and beat it with the sugar until the mixture is pale and fluffy. This usually takes about 2 minutes on medium-high speed.
2. Incorporating Egg Whites: Egg whites should be at room temperature for better volume. When adding them to the batter, do so one at a time and beat just until combined. Overbeating can cause the cake to be dense.
3. Sifting Dry Ingredients: Sifting the cake flour, baking powder, baking soda, and salt together ensures they are evenly distributed and helps prevent lumps in the batter. This step is crucial for a smooth, even texture.
4. Alternating Wet and Dry Ingredients: When combining the dry ingredients with the wet ingredients, do so in stages. Start and end with the dry ingredients, and alternate with the coconut milk. This method helps to maintain the airiness of the batter.

Mastering the Frosting

1. Cream Cheese and Butter: For a smooth and creamy frosting, ensure both the cream cheese and butter are softened to room temperature. Beat them together until fully incorporated and free of lumps before adding the sugar and other ingredients.
2. Adjusting Consistency: Frosting consistency can vary based on humidity and ingredient temperatures. If your frosting is too thin, add more confectioners’ sugar a little at a time. If it’s too thick, add a small amount of coconut milk. A pinch of salt can balance the sweetness if needed.
3. Even Frosting Application: Use an icing spatula to spread the frosting evenly over the cake layers. A bench scraper helps achieve smooth sides. Chill the cake briefly if the frosting becomes too soft during the decorating process.

Decorating and Presentation

1. Leveling the Cake Layers: To ensure a stable and professional-looking cake, level each cake layer by slicing off any domed tops. This creates a flat surface for stacking and frosting.
2. Applying Shredded Coconut: Press shredded coconut onto the sides and top of the frosted cake for a classic coconut cake look. To make the coconut easier to handle, pulse it briefly in a food processor to create smaller pieces.
3. Refrigeration: Chilling the assembled cake before slicing helps the layers firm up and makes for cleaner cuts. Store the cake in the refrigerator, covered, to keep it fresh.

Exploring Variations

Coconut cake is versatile and can be adapted to different formats and flavors. Here are some variations to consider:

• Coconut-Lime Cake: Add the zest of one lime to the batter and replace some of the coconut milk with fresh lime juice for a zesty twist.
• Chocolate Coconut Cake: Fold in 1/2 cup of mini chocolate chips into the batter and top the cake with chocolate ganache for a decadent treat.
• Pineapple Coconut Cake: Add 1 cup of drained crushed pineapple to the batter and frost with pineapple-flavored cream cheese frosting for a tropical delight.

Serving Suggestions

This coconut cake is perfect for any celebration, from birthdays to holidays. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Pair it with a refreshing beverage like iced tea or a coconut-flavored cocktail to complement the cake’s flavors.

Troubleshooting Common Issues

Even experienced bakers can encounter issues when making a cake. Here are some common problems and how to solve them:

• Dry Cake: Ensure you measure flour correctly by spooning it into the measuring cup and leveling it off. Overbaking can also cause dryness, so check the cake a few minutes before the recommended baking time.
• Dense Texture: Overmixing the batter or using cold ingredients can result in a dense cake. Mix just until combined and ensure all ingredients are at room temperature.
• Sunken Center: This can be caused by opening the oven door too early or using too much leavening agent. Avoid disturbing the cake during baking and measure ingredients accurately.

Conclusion

Baking a perfect coconut cake is a rewarding experience that results in a moist, flavorful dessert sure to impress. By following this detailed recipe and paying attention to the tips and techniques provided, you’ll be able to create a coconut cake that’s as beautiful as it is delicious. Whether you’re a seasoned baker or a novice in the kitchen, this cake will become a favorite in your repertoire, bringing joy to every occasion it graces. Enjoy the process and the delightful outcome of this tropical treat!