A delicious coconut cake brings back memories of tropical getaways, relaxing days, and quality time with loved ones. When I first tried making a coconut cake, I was focused on recreating that feeling with each mouthful.
Besides incorporating coconut milk, my recipe also requires coconut flavoring (either coconut essence or extract). This enhances the light texture of the cake and infuses it with richer coconut undertones. The reason behind this is the high-fat content of coconut milk and its capacity to moisten the cake batter, resulting in an incredibly tender crumb.
Next, the cake batter in this recipe is prepared by using the creaming method. The butter and sugar are mixed together for a few minutes to create a light and fluffy texture in the cake. This method introduces air pockets into the dough, which expand while baking.
Recipe
To begin our coconut cake adventure, let’s gather the essential ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Frosting:
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Additional:
- Sweetened shredded coconut flakes for garnish
With these ingredients in hand, we’re ready to embark on our baking journey.
Baking of Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until a smooth batter forms.
- Gently fold in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans.
- Cook in the oven that has been preheated for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to make coconut cream cheese frosting
- In a mixing bowl, beat together the softened butter and powdered sugar until creamy.
- Slowly pour in the coconut milk and vanilla extract while beating the frosting until it becomes smooth.
- If the frosting is too thick, add more coconut milk, a teaspoon at a time, until the desired consistency is achieved.
How To Make Coconut Cake
- After the cake layers are fully cooled, set one layer on a serving plate or cake stand.
- Spread a layer of frosting evenly over the top of the first cake layer.
- Carefully place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Sprinkle sweetened shredded coconut flakes over the top of the cake for garnish.
Success Tips
- If the cake layers are too heavy: Check that you’re not mixing the batter too much, as this can make the texture tough. Also, confirm that your baking powder is not expired.
- To thicken thin frosting, gradually mix in additional powdered sugar, one tablespoon at a time, until it reaches the desired thickness.
- If the frosting is too thick: Gradually add more coconut milk, a teaspoon at a time, until the frosting reaches a spreadable consistency.
- If the cake is browning too quickly: Tent the cake loosely with aluminum foil halfway through the baking time to prevent over-browning.
Conclusion:
As we finish our exploration of coconut cake making, we hope this guide has been helpful and motivating. With its delicious taste and soft texture, coconut cake is sure to please everyone and add joy to any event. Whether you’re baking for a special day or just enjoying a sweet snack, may your coconut cake always bring happiness and satisfaction. Enjoy your baking!
