Mates, put together to fall in love with this delicious Coconut Cake! This coconut cake is tremendous moist, fluffy, and consists of simply the correct quantity of coconut taste. It’s undoubtedly a showstopper across the holidays, birthdays, or for household gatherings. I made a decision to make this a 2-layer cake, however you’ll be able to simply flip it right into a sheet cake as a substitute. Now, I’ve at all times been an enormous coconut fan, however my husband, who is often not a coconut fan, devoured this cake in only a few minutes. It truly is that good!😄
All recipes are rigorously examined in our Nashville Take a look at Kitchen to make sure they’re straightforward, reasonably priced, and scrumptious.
Simple Recipe for Coconut Cake
I examined this recipe extra occasions than I can rely, and I’m truthfully SO proud of how this cake has turned out. The crumb is unbelievably moist because of the combo of coconut milk and cooking oil, and people candy coconut flakes folded proper into the batter add the right little bit of texture. As soon as the muffins are stacked with my selfmade coconut cream cheese frosting and completed with a blanket of coconut flakes, it turns into the right old style coconut cake. That is by far the greatest coconut cake recipe I’ve ever made, and I’ve a sense it’s going to be a keeper in your kitchen, too!
You don’t have to make use of the identical model of canned coconut milk that I exploit within the pictures under. That’s the just one I might discover in my native grocery retailer. If you will get your palms on a store-brand model, it’ll undoubtedly be cheaper (and nonetheless be simply as scrumptious!).
Coconut Cake Recipe
This double-layer Coconut Cake is tremendous moist, fluffy, and full of wealthy coconut taste. It is easy to make however even simpler to get pleasure from!
Forestall your display from going darkish
Dry Elements
- 2 ¼ cups all-purpose flour ($0.45)
- 2 ½ tsp baking powder ($0.13)
- ½ tsp salt ($0.02)
Moist Elements
- 1 ½ cups granulated sugar ($0.96)
- 6 Tbsp salted butter, softened ($0.74)
- ¼ cup cooking oil ($0.16)
- 3 giant eggs, room temperature ($2.01)
- 1 tsp vanilla extract ($0.65)
- ¾ tsp coconut extract* ($0.40)
- 1 cup unsweetened canned coconut milk (shaken effectively)** ($1.87)
- ½ cup sweetened shredded coconut ($0.76)
Frosting
- 8 oz. cream cheese, softened ($2.00)
- 6 Tbsp salted butter, softened ($0.74)
- 3 cups powdered sugar ($1.65)
- 1 tsp vanilla extract ($0.65)
- 1 tsp coconut extract ($0.53)
- 1 ½ cups sweetened shredded coconut ($2.30)
-
Preheat the oven to 350°F. In a big bowl mix the dry substances (flour, baking powder, and salt).
-
In a separate giant bowl mix the granulated sugar, 6 Tbsp softened butter, and cooking oil. Mix with a hand mixer till effectively mixed. Now add within the eggs, 1 tsp vanilla extract, ¾ tsp coconut extract, and coconut milk. Mix till clean.
-
Add the dry substances to the bowl of moist substances. Though I don’t often do that, I sifted the dry substances into the moist substances to interrupt up any lumps leading to a lighter cake crumb. Mix the dry and moist substances collectively till simply mixed.
-
Now fold in ½ cup of sweetened coconut flakes into the batter.
-
Generously grease the underside and sides of two 8-inch cake pans with butter. Then line the underside of the cake pans with parchment paper. Divide the cake batter evenly between each pans. You may eyeball it or use a dry measuring cup to be secure.
-
Place each cake pans within the preheated oven and bake for 28-Half-hour or till the tops are golden brown and puffed within the heart and a toothpick inserted comes out clear.*** Permit the muffins to chill for 10 minutes, then take away them from the cake pans and place on a wire rack to complete cooling fully.
-
Whereas the muffins are cooling, make the frosting. In a medium bowl mix the softened cream cheese and 6 Tbsp of softened butter till clean. Now add within the powdered sugar, one cup at a time, together with 1 tsp of vanilla extract and 1 tsp of coconut extract. Mix till clean.
-
As soon as the muffins are fully cooled it’s time to assemble. Begin by rigorously slicing off the domed tops of each muffins utilizing a serrated knife to create a flat floor.
-
Place one cake on a cake stand and unfold about 1 cup of frosting on prime, ranging from the middle and dealing your means out. You desire a layer of frosting that’s ¼ inch deep.
-
Add the second layer of cake and unfold 1 cup of frosting on prime, working from the middle out. You may enable a few of the frosting to run over the edges and edges of the cake.
-
Now unfold the remaining frosting across the sides of the cake and any further on prime. Utilizing your palms, garnish the highest and sides of the cake with the remainder of the sweetened coconut flakes. Gently press the coconut flakes into the frosting to assist them stick. Take pleasure in this scrumptious cake with your loved ones and associates!
See how we calculate recipe prices right here.
-
2 8-Inch Cake Pans
-
Hand Mixer
**You’ll want to use unsweetened canned coconut milk, not the sort from a carton. The carton selection is often thinner and meant for consuming, whereas canned coconut milk is way creamier. Give the can shake earlier than opening.
***Prepare dinner time will range barely if utilizing 9-inch cake pans.
The prep time consists of time to make the batter and assemble the cake however doesn’t embrace the cooling time for the muffins. This may range based mostly on the temperature of your kitchen.
Serving: 1sliceEnergy: 779kcalCarbohydrates: 99gProtein: 7gFats: 41gSodium: 475mgFiber: 2g
Learn our full
vitamin disclaimer right here.
methods to make Coconut Cake step-by-step pictures
Collect all your substances and preheat your oven to 350°F.
Mix the dry substances: Add 2 ¼ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt to a big mixing bowl. Whisk to mix.
Mix the moist substances: In a second giant mixing bowl, add 1 ½ cups granulated sugar, 6 Tbsp softened butter, and ¼ cup cooking oil. Use a hand mixer to mix them collectively till effectively mixed. As soon as the butter and sugar are creamed, add 3 giant, room-temperature eggs, 1 tsp vanilla extract, ¾ tsp coconut extract, and 1 cup unsweetened canned coconut milk. Mix till clean.
Make the cake batter: Sift the dry substances into the moist substances (I don’t often do that when making muffins, however it makes all of the distinction in making a lighter crumb on this selfmade coconut cake). Combine the moist and dry substances collectively till simply mixed. Watch out to not overmix.
Rigorously fold ½ cup of sweetened coconut flakes into the batter.
Bake the muffins: Grease the underside and sides of two 8-inch cake pans with butter, and line the underside of every cake pan with parchment paper. Evenly divide the cake batter between every pan. I often eyeball it, however you too can use a dry measuring cup.
Bake the muffins within the preheated oven for 28-Half-hour or till the tops are golden brown and puffed within the heart and a toothpick inserted comes out clear. Let the muffins cool within the pans for 10 minutes earlier than eradicating and inserting them on a wire rack to chill absolutely.
Make the frosting: Add 8 oz. softened cream cheese and 6 Tbsp of softened butter to a medium-sized mixing bowl and mix with the hand mixer till clean. Now add within the powdered sugar, one cup at a time, together with 1 tsp of vanilla extract and 1 tsp of coconut extract.
Use the hand mixer after every cup of powdered sugar is added and mix till clean. You want 3 cups of powdered sugar in whole.
Frost the muffins: As soon as the muffins are cooled (how lengthy this can take will rely on the temperature of your kitchen), slice off the domed tops of each muffins with a serrated knife. Watch out to not slice an excessive amount of of the cake off. We solely need to take away the dome to create a good floor for layering the muffins.
Take one of many muffins and place it onto a cake stand or serving plate. Unfold about 1 cup of the frosting excessive of the cake. I like to start out on the heart after which work my means out. The frosting ought to be about ¼ inch deep to create an outlined layer whenever you slice into your selfmade coconut cake.
Prime the second cake with the frosting and unfold one other cup of frosting on prime. It’s okay if a few of the frosting runs over the edges and edges of the cake!
Frost the edges of the cake with the remaining frosting, spreading any leftovers onto the highest.
Add the coconut: Use your palms to softly press 1 ½ cups of sweetened coconut flakes into the highest and sides of the cake.
Serve: Be certain that all of the frosting is roofed with coconut flakes earlier than slicing it into 10 slices. Take pleasure in!
- Don’t overmix the batter. I would say this in nearly each cake recipe I write, however it’s necessary! Overmixing could make your cake dense and difficult. When you’ve added the dry substances to the moist, combine simply till the whole lot is included. No have to hold mixing.
- Be certain that your substances are at room temperature earlier than beginning. This consists of eggs, butter, and milk. Room-temperature substances mix extra simply and create a smoother batter.
- Grease the cake pan effectively (and add a parchment paper circle to the underside for simple elimination). I hint the underside of the pan onto parchment paper and lower it out to make sure an ideal match.
- Use sweetened shredded coconut. Unsweetened coconut gained’t add sufficient taste and sweetness to your coconut cake.
- Fill the cake pans with a good quantity of batter. I often simply eyeball it, however you’ll be able to measure the batter with a kitchen scale or measuring cups for extra accuracy.
- Let the muffins cool earlier than frosting! A sizzling cake will soften the frosting and make a multitude. Let the muffins cool within the pans for about 10 minutes, then take away them and allow them to cool fully on a wire rack.
Variations to Strive!
One of the best factor about making a coconut cake from scratch is how straightforward it’s to customise. Listed here are some scrumptious concepts so that you can attempt:
- Layer some jam or curd beneath the coconut cream cheese frosting for a fruity twist! Strive lemon curd, blackberry jam, pineapple curd, a skinny layer of blueberry sauce, or perhaps a drizzle of selfmade caramel.
- Toast the shredded coconut within the preheated oven for about 4 minutes earlier than adorning the cake. Watch out, as it will probably burn rapidly! (See our ”Do Nothing” cake recipe for extra steerage on this).
- Combine some chopped pecans with the shredded coconut and use it to embellish the cake for a nutty crunch.
- Use a different-sized cake pan! You should utilize two 8-inch cake pans, two 9-inch cake pans, or a 9×13-inch baking dish to make this recipe a sheet pan cake.
Storage Directions
This straightforward coconut cake recipe is greatest loved inside 3-4 days of baking. Retailer any leftovers coated in plastic wrap or in an hermetic container within the fridge. It’s also possible to freeze the frosted and unfrosted cake for as much as 3 months. Thaw the cake within the fridge, after which let it sit at room temperature for a bit to let the frosting soften earlier than serving.
