This Coconut Cake Recipe is a delightful treat that combines soft, moist cake layers with a creamy coconut cream cheese frosting. Perfect for birthdays, weddings, or any special occasion, this cake is sure to impress. The rich coconut flavor shines through every bite, and the addition of shredded coconut gives it an inviting texture. This recipe is not only easy to follow but also promises a stunning dessert that everyone will love.
Why You’ll Love This Recipe
- Irresistible Flavor: Each slice bursts with rich coconut flavor, making it a favorite among coconut lovers.
- Easy to Make: With straightforward steps, even novice bakers can whip up this delicious cake.
- Perfect for Any Occasion: Whether it’s a birthday party or a holiday gathering, this cake fits right in.
- Versatile Decoration: The cake can be dressed up for elegant events or kept simple for casual gatherings.
- Creamy Frosting: The coconut cream cheese frosting adds a luscious finish that elevates the entire cake experience.
Tools and Preparation
Before diving into the Coconut Cake recipe, ensure you have the right tools on hand. Having the appropriate equipment makes the baking process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking pans (two 9-inch round)
- Wire rack
Importance of Each Tool
- Stand mixer or hand mixer: Ideal for achieving fluffy batter and perfectly combined ingredients without straining your arms.
- Baking pans: Ensures even baking and proper shape for your layers.
- Rubber spatula: Great for scraping down sides of bowls and folding in delicate ingredients like shredded coconut.
Ingredients
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). Greasing your baking pans with butter or non-stick spray ensures easy release after baking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, combine:
1. Cake flour
2. Baking powder
3. Baking soda
4. Salt
Whisk together until well blended.
Step 3: Cream Butter and Sugar
In another bowl, beat together:
1. Granulated sugar
2. Softened unsalted butter
Use a stand mixer on medium speed until light and fluffy.
Step 4: Add Wet Ingredients
Mix in the lightly beaten egg whites, vanilla extract, and coconut extract until fully combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture alternately with the coconut milk. Begin and end with dry ingredients. Mix until just combined.
Step 6: Fold in Shredded Coconut
Gently fold in sweetened shredded coconut using a rubber spatula until evenly distributed.
Step 7: Bake
Divide the batter evenly between prepared baking pans. Bake for about 30 minutes or until a toothpick comes out clean.
Step 8: Cool Cakes
Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 9: Prepare Frosting
In a mixing bowl, beat together softened unsalted butter and cream cheese until smooth. Gradually add confectioners’ sugar while mixing on low speed until combined. Finally, add vanilla extract, coconut extract, and salt; mix until creamy.
Step 10: Assemble the Cake
Once cakes are completely cooled, place one layer on a serving plate. Spread frosting over the top before adding the second layer. Continue frosting the top and sides of the cake generously with remaining frosting.
Step 11: Garnish
Sprinkle additional sweetened shredded coconut over the frosted cake as desired for decoration before slicing and serving!
How to Serve Coconut Cake Recipe
Serving your Coconut Cake can elevate the experience for you and your guests. There are several delightful ways to present this delicious dessert that enhance its tropical flavor and visual appeal.
Classic Slice
- Serve a generous slice of coconut cake with a dollop of whipped cream on top. This adds a light and airy contrast to the dense cake layers.
Tropical Fruit Garnish
- Top slices of coconut cake with fresh tropical fruits like pineapple or mango. This not only adds color but also complements the coconut flavor beautifully.
Coconut Flakes Decoration
- Use toasted coconut flakes as a garnish on each slice. This gives an extra crunch and enhances the coconut aroma.
Ice Cream Pairing
- Serve a slice alongside a scoop of vanilla or coconut ice cream. The creamy ice cream balances the sweetness and moistness of the cake.
Coffee or Tea Accompaniment
- Pair your coconut cake with a warm cup of coffee or tea. The warmth will bring out the flavors of the cake, making for a cozy dessert experience.
Layered Dessert Cups
- Crumble leftover coconut cake into dessert cups layered with whipped cream and shredded coconut for an easy, elegant presentation perfect for gatherings.
How to Perfect Coconut Cake Recipe
Perfecting your Coconut Cake involves attention to detail at every step. Here are some tips to ensure your cake turns out perfectly moist and flavorful.
- Use room temperature ingredients: Make sure butter, eggs, and cream cheese are at room temperature before mixing. This helps create a smoother batter that incorporates air better.
- Measure flour correctly: Spoon flour into your measuring cup rather than scooping directly from the bag. This prevents packing and results in a lighter cake.
- Don’t overmix: Once you combine wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture.
- Cool completely: Allow cakes to cool in their pans for about 10 minutes before transferring them to wire racks. Cooling completely ensures they hold their shape when frosting.
- Add moisture: Consider brushing cooled layers with simple syrup or additional coconut milk for extra moisture before frosting.
- Store properly: Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate if you prefer it chilled.
Best Side Dishes for Coconut Cake Recipe
Coconut Cake is delicious on its own, but pairing it with complementary side dishes can enhance your dessert experience. Here are some great options:
- Tropical Fruit Salad: A refreshing mix of seasonal fruits like mango, pineapple, and kiwi that pairs well with the richness of the cake.
- Pineapple Upside-Down Cake: The sweet caramelized pineapple adds another layer of tropical flavor that harmonizes beautifully with coconut.
- Coconut Macaroons: These chewy cookies made from shredded coconut create a delightful textural contrast when served alongside slices of your coconut cake.
- Lemon Sorbet: A light lemon sorbet provides a tart counterpoint to the sweet richness of the cake, cleansing the palate between bites.
- Chocolate Mousse: The rich, airy chocolate mousse adds an indulgent touch that pairs surprisingly well with the lightness of coconut flavor.
- Creamy Coleslaw: A tangy coleslaw can balance out the sweetness of the cake while offering a crunchy texture contrast.
- Key Lime Pie: The zesty flavors from key lime pie complement coconut very nicely, making it an excellent side option for those who enjoy citrus notes.
- Vanilla Pudding Cups: Silky vanilla pudding served in small cups provides a creamy texture that rounds out the dessert table perfectly.
Common Mistakes to Avoid
When making a Coconut Cake, it’s easy to overlook some details. Here are common mistakes to avoid for the best results.
- Using the wrong flour: Using all-purpose flour instead of cake flour can lead to a denser cake. Always opt for cake flour for a light and fluffy texture.
- Skipping room temperature ingredients: Cold butter or cream cheese can cause lumps in your frosting. Ensure all dairy ingredients are at room temperature for smooth mixing.
- Not measuring accurately: Baking requires precision. Use a kitchen scale for accurate measurements, especially with flour and sugar.
- Overmixing the batter: Overmixing can result in a tough cake. Mix until just combined to keep your Coconut Cake tender and moist.
- Ignoring oven temperature: An incorrect oven temperature can affect baking time and texture. Use an oven thermometer for accuracy.
- Neglecting cooling time: Removing the cakes from the pans too soon can cause them to break. Allow them to cool in the pans for at least 10 minutes before transferring.
Refrigerator Storage
- Store leftover Coconut Cake in an airtight container.
- It can be kept in the fridge for up to 5 days.
Freezing Coconut Cake Recipe
- Wrap slices or whole cakes tightly in plastic wrap and then aluminum foil.
- Freeze for up to 3 months for best taste.
Reheating Coconut Cake Recipe
- Oven: Preheat to 350°F (175°C) and heat slices wrapped in foil for about 10-15 minutes.
- Microwave: Heat individual slices on a microwave-safe plate for about 10-15 seconds until warm.
- Stovetop: Place slices in a covered pan over low heat; it will take about 5 minutes to warm through.
Frequently Asked Questions
What makes this Coconut Cake recipe special?
This Coconut Cake recipe features soft layers infused with coconut flavor, complemented by creamy coconut cream cheese frosting, making it a delightful treat.
Can I use fresh coconut instead of shredded coconut?
Yes, you can use fresh coconut, but it may alter the texture slightly. Shredded coconut provides a consistent sweetness and moisture.
How do I decorate my Coconut Cake?
You can top your Coconut Cake with additional shredded coconut, edible flowers, or fresh fruit. Get creative with your decoration!
How long does it take to make this Coconut Cake recipe?
The total time is about 120 minutes, which includes preparation and baking times, making it a feasible dessert option for gatherings.
Can I make this Coconut Cake in advance?
Absolutely! You can bake and frost the cake ahead of time. Store it properly in the refrigerator or freeze it until you’re ready to serve.
Final Thoughts
This easy Coconut Cake recipe is perfect for any occasion, offering moist layers packed with rich coconut flavor. It’s versatile enough that you can customize it with different toppings or fillings based on your preferences. Give it a try—your friends and family will love every slice!
Coconut Cake Recipe
Indulge in this Coconut Cake, a moist and fluffy delight that features layers bursting with rich coconut flavor, complemented by a luscious coconut cream cheese frosting. Perfect for birthdays, weddings, or any celebration, this cake is both stunning and simple to make. With the addition of sweetened shredded coconut, every bite offers an inviting texture that will impress your guests.
- Total Time: 1 hour
- Yield: Approximately 16 servings 1x
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 4 large egg whites (lightly beaten)
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners’ sugar
- 2½ cups sweetened shredded coconut
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a mixing bowl, combine cake flour, baking powder, baking soda, and salt.
- Beat together granulated sugar and softened butter until light and fluffy.
- Mix in egg whites and extracts until combined.
- Gradually add dry ingredients with coconut milk, mixing until just combined.
- Fold in shredded coconut gently.
- Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 335
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Use room temperature ingredients for better mixing. Don’t overmix to maintain the cake’s light texture. Enhance moisture by brushing cooled layers with coconut milk before frosting.
