Classic Coconut Cake Recipe

 

Classic Coconut Cake Recipe

Indulge in the indulgent richness and moistness of our Classic Coconut Cake recipe! This indulgent dessert is made from soft layers of cake topped with a creamy coconut buttercream frosting, with toasted coconut flakes sprinkled over the top. The combination of soft cake, smooth frosting, and crunchy coconut flakes is heavenly, making this cake the perfect treat for any occasion. If you adore coconut or are simply looking for a new recipe to try, this Classic Coconut Cake is a great choice.

            Photo Credit: Caitlin Bensel

 

Why You'll Love This

You'll love this recipe because it's a great mix of sweet and creamy flavor. The coconut buttercream frosting is rich and decadent, and the toasted coconut flakes add a pleasant texture and taste to the cake. Also, the cake is moist and well-flavored, so it's an excellent dessert for any gathering. If you serve it for a special occasion or just want an excellent dessert, this Classic Coconut Cake will impress. 

Preparation Time: 30 minutes

Cooking Time: 35-40 minutes

Total Time: 1 hour 10 minutes

Servings: 4-6 people

Difficulty Level: Moderate

Ingredients

·       2 cups of all-purpose flour

·       1 cup of granulated sugar

·       2 teaspoons of baking powder

·       1/2 teaspoon salt

·       1/2 cup unsalted butter, softened

·       1 cup coconut milk

·       2 large eggs

·       1 teaspoon vanilla extract

·       1 cup shredded coconut

·       Coconut buttercream frosting (see below for recipe)

For Coconut Buttercream Frosting

·       1 cup unsalted butter, softened

·       2 cups of powdered sugar

·       1/2 cup coconut cream

·       1 teaspoon of vanilla extract

Tools

·       2 (9-inch) round cake pans

·       Mixing bowls

·       Whisk

·       Measuring cups and spoons

Instructions

Step 1: Preheat the Oven

1. Preheat the oven to 350°F (180°C).

2. Grease the pans and line the bottoms with parchment paper.

Step 2: Make the Cake

1. In a mixing bowl, whisk the flour, sugar, baking powder, and salt together.

2. In another bowl, whisk the butter, coconut milk, eggs, and vanilla extract together.

3. Add the dry ingredients to the wet ingredients gradually, whisking until smooth.

4. Stir in the shredded coconut.

5. Pour the batter evenly between the prepared pans.

Step 3: Bake the Cake

1. Bake cake for 35-40 minutes, or until a toothpick inserted into the center of the cake is clean.

2. Let the cake sit in the pans for 10 minutes, then move to a wire rack to cool completely.

Step 4: Make the Frosting

1. Beat the butter until it is creamy and smooth.

2. Beat in the powdered sugar slowly, beating until creamy and smooth.

3. Beat in the coconut cream and vanilla extract.

Step 5: Assemble the Cake

1. Place one of the cake layers on a serving plate.

2. Spread a layer of frosting on top of the cake layer.

3. Place the second cake layer on top.

4. Frost the sides and top of the cake with the leftover frosting.

5. Top the cake with toasted coconut flakes.

Approximate Macronutrient Breakdown (serving)

v  Calories: 400-500

v  Protein: 5-7g

v  Fat: 25-30g

v  Carbohydrates: 40-50g

This recipe yields 4-6 servings, and it's ideal for a special event or family dinner. Serve the cake chilled, topped with toasted coconut flakes.

Tips and Variations

·       Make use of the highest quality coconut milk to obtain the best flavor.

·       Add a teaspoon of lime zest or lime juice to the batter for extra flavor.

·       Use other types of nuts or seeds, such as macadamia nuts or chia seeds, for extra texture and flavor.

·       Finish with a scoop of ice cream or whipped cream.

Frequent Questions

1. Can I make this recipe ahead?

Yes, you can make the cake ahead and store it in the refrigerator for up to 2 days.

2. How do I store leftover cake?

Store leftover cake in an airtight container in the fridge for up to 3 days.

3. Can I freeze the cake?

You can freeze the cake. Allow it to cool completely and then wrap it securely in plastic wrap or aluminum foil and freeze for up to 3 months.

4. What type of coconut do I use for this recipe?

Sweetened shredded coconut works well for this recipe, but you can also use unsweetened shredded coconut or coconut flakes.

5. Can I add more ingredients to the batter?

Yes, you can add more ingredients, such as nuts or dried fruit, to the batter.

6. How do I serve the cake?

Serve cold cake, topped with toasted coconut flakes.