Classic Coconut Cake Recipe

 

Classic Coconut Cake Recipe

Indulge in the moist and rich yumminess of our Classic Coconut Cake recipe! This divine cake is built with layers of fluffy cake, filled with a decadent coconut buttercream frosting, and crowned with toasted coconut flakes. The heavenly combination of soft cake, indulgent frosting, and crunchy coconut flakes is bliss, which makes this cake the perfect treat for any occasion. Either you adore coconut or maybe you're in the mood for something new, then this Classic Coconut Cake is a great choice.

 

Why You'll Love This

You'll love this recipe because it's the perfect blend of creamy and sweet flavors. The toasted coconut flakes add a great texture and flavor to the cake, and the coconut buttercream frosting is rich and decadent. And, to make matters better, the cake is moist and flavorful, so it's a fantastic dessert to serve at any gathering. Regardless of whether you serve it at a special function or just want a fantastic dessert, the Classic Coconut Cake will not let you down.

Prep Time: 30 minutes

Cook 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 granulated sugar

·       2 teaspoons of baking powder

·       1/2 teaspoon salt

·       1/2 cup softened unsalted butter

·       1 cup coconut milk

·       2 large eggs

·       1 teaspoon vanilla extract

·       1 cup shredded coconut

·       Coconut buttercream frosting (recipe below)

For Coconut Buttercream Frosting

·       1 cup softened unsalted butter

·       2 cups of powdered sugar

·       1/2 cup coconut cream

·       1 teaspoon vanilla extract

Equipment 

·       2 (9-inch) round cake pans

·       Mixing bowls

·       Whisk

·       Measuring cups and spoons

Instructions

Step 1: Preheat the Oven

1. Preheat oven to 350°F (180°C).

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

Step 2: Make the Cake

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

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

3. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

4. Whisk in shredded coconut.

5. Divide the batter evenly between the pans, ready.

Step 3: Bake the Cake

1. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

2. Let the cake remain in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 4: Prepare the Frosting

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

2. Add the powdered sugar in a steady stream, beating until smooth and creamy.

3. Beat in the coconut cream and vanilla extract.

Step 5: Put the Cake Together

1. Place a serving plate with one layer of cake.

2. Frost the top of the cake layer with a layer of frosting.

3. Top with the second layer of cake.

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

5. Garnish the cake with toasted coconut flakes.

 

Approximate Macronutrient Breakdown (per serving)

v  Calories: 400-500

v  Protein: 5-7g

v  Fat: 25-30g

v  Carbohydrates: 40-50g

 

The recipe makes 4-6, and it's ideal for a celebration or family gathering. The cake may be served cold, garnished with toasted coconut flakes.

Tips and Variations

·       Use high-quality coconut milk for the best flavor.

·       Incorporate a teaspoon of lime juice or zest into the batter for extra taste.

·       Use other nuts or seeds, such as macadamia nuts or chia seeds, to change up the texture and flavor.

·       Serve the cake with a dollop of whipped cream or a scoop of ice cream.

Frequent Questions

1. Is it possible to make this recipe ahead?

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

2. How long does leftover cake keep?

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

3. Can the cake be frozen?

Yes, it may be frozen. Just allow it to come to room temperature and then tightly wrap it in plastic wrap or aluminum foil and freeze for a period no longer than 3 months.

4. What coconut should I use for this recipe?

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

5. Can additional ingredients be added to the batter?

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

6. How do I serve the cake?

Serve the cake chilled, garnished with toasted coconut flakes.