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Coconut Cake Recipe

Coconut Cake Recipe
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★★★★★

5.2 from 12 reviews

This Coconut Cake is a moist, fluffy treat infused with rich coconut flavors and layered with creamy coconut cream cheese frosting. The recipe uses shredded coconut blended into the flour for extra texture and taste, and the frosting combines butter, cream cheese, and coconut extracts for a smooth, luscious finish. Perfect for any occasion, this cake offers a tropical twist on a classic dessert.

Ingredients

Scale

Dry Ingredients

  • 100 g unsweetened shredded coconut
  • 260 g all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Wet Ingredients

  • 180 g butter (room temperature)
  • 300 g granulated sugar
  • 4 large eggs (room temperature)
  • 120 g sour cream (room temperature)
  • 120 g full-fat coconut milk (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tsp vanilla extract
  • 1/4 tsp coconut extract (optional)

Frosting Ingredients

  • 300 g butter (room temperature)
  • 150 g full-fat cream cheese (room temperature)
  • 550 g powdered sugar (sifted)
  • 1 tsp full-fat coconut milk
  • 1/2–1 tsp coconut extract
  • 1/2 tsp vanilla bean paste
  • Coconut flakes (for decoration)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 170ºC (340ºF) conventional. Line two 20 cm (8 inch) baking pans with parchment paper to prevent sticking.
  2. Blend Shredded Coconut: Place the unsweetened shredded coconut in a blender or food processor and pulse until it reaches a fine, flour-like consistency.
  3. Sift Dry Ingredients: In a bowl, sift together the blended coconut, all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. Cream Butter and Sugar: In a large mixing bowl using an electric mixer, beat the butter and granulated sugar on medium-high speed for about 3 minutes until fluffy and well combined.
  5. Add Eggs: Add eggs two at a time to the butter mixture, mixing well after each addition until fully incorporated.
  6. Add Half the Dry Ingredients: On low speed, add half of the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  7. Add Wet Ingredients: Add the sour cream, full-fat coconut milk, vegetable oil, vanilla extract, and optional coconut extract to the batter. Mix on low speed until just combined.
  8. Add Remaining Dry Ingredients: Add the remaining dry ingredients and mix until the batter is fully blended. Use a rubber spatula to gently fold the batter to ensure everything is well combined.
  9. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Let the cakes cool in the pans on a cooling rack for 10 minutes, then carefully remove them from the pans and allow them to cool completely.
  11. Prepare Frosting: Remove butter and cream cheese from the fridge about 10 minutes before use. Cut the butter into cubes and sift the powdered sugar.
  12. Cream Butter: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and beat again for 2 minutes.
  13. Add Cream Cheese and Flavors: Add the cream cheese, vanilla bean paste, coconut milk, and coconut extract to the butter. Beat together for 1 minute until smooth.
  14. Add Powdered Sugar: On low speed, mix in the sifted powdered sugar in two batches, scraping down the bowl between additions. Once fully incorporated, beat on medium-high for 2 additional minutes.
  15. Assemble the Cake: Place one cake layer on your serving plate or cake board. Spread two large scoops of frosting evenly over the surface using an offset spatula.
  16. Add Second Layer and Crumb Coat: Place the second cake layer on top. Apply a thin crumb coat of frosting around the entire cake. Refrigerate for 20 minutes to set the crumb coat.
  17. Final Frosting and Decoration: Apply the remaining frosting evenly over the cake. Optionally, decorate the top and sides with coconut flakes for an elegant presentation.

Notes

  • Using room temperature ingredients ensures smoother batter and frosting texture.
  • Blending the shredded coconut into a flour-like texture adds moisture and flavor directly into the cake.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
  • Refrigerating the crumb coat helps achieve a clean and professional frosting finish.
  • If you do not have coconut extract, you can omit it or substitute with additional vanilla extract.
  • Use parchment paper in the pans to easily remove the cakes without breaking.
  • This cake can be stored in an airtight container in the refrigerator for up to 4 days.
  • Ensure the cake is fully cooled before frosting to prevent melting or sliding.

Nutrition

Keywords: Coconut cake, coconut cream cheese frosting, moist coconut dessert, tropical cake recipe, homemade coconut cake

Find it online: https://zarameals.com/coconut-cake-recipe/