Coconut cake is a delicious dessert that is loved by many people around the world. It is a light and fluffy cake that is infused with the tropical flavor of coconut. This cake is typically made with coconut cream or milk, shredded coconut, and sometimes coconut extract, which gives it its distinct flavor.
There are many variations of coconut cake, and it can be made in different ways. Some recipes use white cake as the base, while others use yellow cake. Some recipes also include coconut flakes in the batter, while others use them only as a topping. Some recipes call for frosting the cake with coconut cream or buttercream frosting, while others use cream cheese frosting.
How To Make:
To make a classic coconut cake, you will need ingredients such as cake flour, sugar, baking powder, salt, unsalted butter, eggs, coconut cream or milk, and shredded coconut. These ingredients are combined to make a batter that is then baked in the oven. Once the cake is cooled, it can be frosted with your choice of frosting and topped with shredded coconut flakes.
Here are some tips and variations :
Use high-quality coconut cream or milk: The flavor of the coconut cake largely depends on the quality of the coconut cream or milk that you use. Try to use a brand that has a high percentage of coconut extract.
Add coconut extract: If you want to intensify the coconut flavor, consider adding a teaspoon of coconut extract to the cake batter.
Toast the coconut flakes: Toasting the coconut flakes before using them as a topping will enhance their flavor and add a crunchy texture to the cake.
Use coconut oil: Instead of using butter in the cake batter, you can use coconut oil to give the cake a more pronounced coconut flavor.
Add pineapple: For a tropical twist, consider adding chunks of pineapple to the cake batter.
Make it gluten-free: You can make a gluten-free version of coconut cake by using gluten-free flour instead of regular flour.
Make it vegan: To make a vegan version of coconut cake, substitute eggs with applesauce or flaxseed meal and use non-dairy milk and butter.
Add lime or lemon zest: To add a zesty kick to the cake, you can add lime or lemon zest to the batter or frosting.
Make it layered: For an impressive presentation, you can bake two or three layers of cake and fill them with coconut cream or frosting.
Serve with fresh fruit: Serve the coconut cake with fresh fruits like strawberries, raspberries, or kiwi to add a refreshing flavor and texture to the dessert.
Ingredients:
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup coconut cream or milk
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- For the frosting:
- 1/2 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/2 cup coconut cream or milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
Instructions:
Preheat the oven to 350°F. Grease two 9-inch cake pans with butter or cooking spray and line them with parchment paper.
In a larger bowl, combine the flour, sugar, baking soda, and salt.
Using an electric mixer, whip the butter in a big bowl until it's creamy and smooth. One egg at a time, beating well after each addition is how the eggs should be added. Stir in the vanilla extract.
Add the coconut cream in two additions, alternating with the addition of the flour mixture, and beat until just incorporated.
Fold in the shredded coconut.
Spread the batter evenly among the prepared cake pans and use a spatula to smooth the tops. A toothpick inserted in the center of the cake should come out clean after baking for 25 to 30 minutes. After removing the cakes from the oven, they should cool in the pans for ten minutes. Then, take them out of the pans and set them on a wire rack to cool entirely.
To prepare the frosting, use an electric mixer to whip the butter until it is smooth and creamy. Gradually add the powdered sugar, coconut cream, and vanilla extract, and beat until the frosting is fluffy and smooth.
One cake layer should be placed on a serving plate with a layer of icing on top. Frost the top and sides of the cake after adding the second cake layer.
On top of the cake, strew the toasty coconut. Before serving, let the cake cool for 30 minutes. Enjoy!
Note: You can adjust the amount of shredded coconut and coconut cream/milk in the recipe to suit your taste preferences.