The Greatest Coconut Cake Recipe (Straightforward + Home made!)

I dare say this is perhaps the perfect coconut cake recipe ever. Made with cake flour, butter and oil it’s completely moist with a young crumb. And it’s full of triple the coconut flavor- coconut milk, coconut extract, and shredded coconut. So in case you are a coconut fan like me, then you will adore this mild and fluffy cake as a lot as I did. As soon as cooled, I frost this in coconut buttercream frosting for coconut in each chew.

Oh this cake. This lovely massive previous cake. Let me let you know how a lot I really like this coconut cake. This coconut cake recipe I made a decision to share with you as Easter is upcoming, however once I made this cake to take beautiful images of it I had NO odor or style. 

Thanks Covid. Sure I used to be struck down by the virus awhile again and positive sufficient about 7 days into it I woke as much as zero style and 0 odor. It’s probably the most weird factor ever. I attempted every little thing to see if I may odor one thing.

I made monkey bread to see if cinnamon would set off it. Sadly not a factor. I put sizzling sauce and mustard on every little thing. I sniffed important oils. Painted my nails. Nada.  Nothing. Zilch. And sure one of many issues I tortured myself with throughout this time was to remake this coconut cake for you. 

Sure remake. I knew how scrumptious it was as a result of I truly examined it a yr in the past for my cookbook and am simply sharing it with you now. And sure my tastebuds bear in mind the deliciousness properly. 

So I made this cake for you. However I froze a number of the cake in order that when my style and odor returned the very first thing I may do is unwrap a slice of this cake and DIG IN. Raptor type. No forks wanted. So yea this cake is that gooooooood. Okay, so assuming you have got tastebuds that work let’s discuss cake.

See Additionally:

• When you’re searching for a showstopping cake, this Milk Bar cake is the proper dessert to make for a birthday!
• Calling all peanut butter lovers with this tremendous simple peanut butter cream cheese frosting to make use of on all of your favourite cake recipes!
• This simple vanilla cupcake recipe makes use of melted butter so it comes collectively in minutes and no mixer is required!
• When it’s summertime then it’s a must to make these S’mores cupcakes with toasted meringue frosting and graham cracker backside!
• Get a mixing bowl and make the simplest cake ever! This Twister cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Why You Will Love This Coconut Cake

• Coconut 3 Methods! – I put all of the coconut on this cake after which some. The cake is made with coconut extract, coconut milk, and shredded coconut. And there’s extra coconut extract within the coconut frosting. And after frosting, I embellished with extra coconut!
• Nice Make Forward Dessert – One of the best half about truffles is which you can make them 1-2 days forward of time and nobody would be the wiser. 
• Moist And Fluffy – The feel of this cake is simply excellent! I used butter for taste and oil to maintain it moist. 

Components Wanted

• Cake Flour – Cake flour has a decrease protein content material than common all function flour, so you find yourself with a lighter, fluffier cake in the long run. Decrease protein = much less gluten shaped. And gluten is the protein that offers a cake construction. So much less construction means a fluffy cake for you! When you don’t have cake flour available, you may make a DIY cake flour model. It gained’t be precisely the identical however will do in a pinch! You should use AP flour as an alternative however it gained’t have fairly the identical mild, fluffy texture. For extra recipes that use cake flour, try my 41 cake flour recipes.
• Baking Powder
• Salt
• Vanilla extract
• Eggs – Use room temperature eggs. Right here is my fast tutorial on convey eggs to room temperature quick.
• Oil – Use a neutral-tasting oil corresponding to canola oil or vegetable oil.
• Coconut Extract – This offers a very concentrated coconut taste with out including further liquid.
• Canned Coconut Milk – Why use milk when you need to use coconut milk?! Be certain to make use of canned coconut milk not the beverage type. 
• Sweetened Shredded Coconut – I stirred in sweetened coconut to present it extra coconut taste. and likewise nice texture! You can too use unsweetened coconut flakes.
• Confectioners sugar – You want confectioners sugar (or powdered sugar) for the buttercream frosting. 
• Unsalted butter – You have to to cream softened butter for the frosting as properly. And you’ll use melted butter for the cake batter.
• Heavy cream (or milk) – That is wanted to attain the creamy easy consistency of the buttercream frosting. 

How To Make This Coconut Cake

Preheat and put together pan. Preheat the oven to 325° F.  Grease and flour two 8” or 9” cake pans. Put aside. 

Mix moist substances. In a small mixing bowl, combine collectively coconut milk, vegetable oil and butter. Put aside. 

Mix dry substances. In a mixing bowl, whisk collectively the cake flour, baking powder,  and salt. Put aside.  

Combine eggs and sugar. In a big mixing bowl, with an electrical hand mixer with whisk attachment, beat the eggs, sugar, vanilla, and coconut extract, till thickened and light-weight gold in shade, about 2 minutes at medium-high pace. In case your stand mixer doesn’t have a whisk attachment, beat for five minutes utilizing the paddle attachment. The batter ought to fall in thick ribbons from the beaters.

Alternate dry substances with coconut milk combination. Add dry substances alternately with coconut milk combination, starting and ending with the dry substances. Don’t overmix as soon as the final of the dry substances combination has been added.

Stir in shredded coconut.

Bake. Divide the cake batter between the ready pans. Bake the truffles till a toothpick inserted into the middle comes out clear and the highest feels set, 26 to Half-hour for 2 9” pans, or 38 to 42 minutes for 2 8” pans.  Take away the truffles from the oven, rigorously loosen the perimeters, and permit them to chill for 10 minutes within the pans. Then flip coconut cake layers to a wire rack rack, right-side up, to chill to room temperature.

Making the coconut buttercream frosting

Mix the butter and confectioners sugar. In a mixing bowl with an electrical mixer, mix the butter and confectioners sugar. Combine on low pace at first, then improve the pace till mixed.

Add heavy cream, extracts, and salt. Add heavy cream, vanilla extract,coconut extract, and salt. Combine on medium to excessive pace for 8 minutes till mild and creamy.

Stir in shredded coconut. Stir in shredded coconut with a rubber spatula.   If not utilizing instantly, retailer in a container within the fridge till prepared to make use of for about 7 days. When prepared to make use of, combine once more till mild and fluffy.

Assembling The Cake

Place first cake layer onto a flat floor, cake spherical or a platter you may be serving the cake on. I wish to put a dollop of frosting on the underside of the cake to carry it in place. 

Frost the cake layer with coconut icing. I like to make use of a big offset spatula. 

Place second cake layer on prime. 

Frost second cake layer with extra frosting into an excellent layer 

Place remaining cake layer on prime. You’ll be able to crumb coat the whole cake or just frost with remaining frosting on the highest and sides of the cake. 

Press shredded coconut onto the edges of the cake together with your fingers, and sprinkle all around the prime of the cake. 

Recipes Suggestions

• Prep Your Pans The Proper Means. I like to recommend greasing your cake pans and lining the bottoms with parchment paper. I really like utilizing Baker’s Pleasure spray that has flour in it for the perfect launch. I wish to spray the pans, then line the underside with parchment paper, then give it one other spray. Here’s a tutorial on How To Put together Cake Pans (in 4 simple steps!)
• Measure Your Flour Precisely. I do advocate utilizing a digital kitchen scale for greatest accuracy. However when you don’t personal one but, then fluff up your flour first. Spoon it into your cup and the extent it off. Don’t pack it down! Here’s a tutorial onw How To Measure Flour.
• Carry your eggs to room temperature.  You don’t need chilly eggs being added to your creamed butter combination. It can seize up the butter. So place your eggs in a bowl of heat water for 10 minutes earlier than utilizing them. 
• Don’t overmix your batter. As soon as the dry substances are added to the moist, stir simply till the flour is combined in. Overmixed batter will lead to a tough-textured cake.
• Take a look at The Cake To See If It’s Performed. You’ll be able to take a look at with a toothpick, or contact the highest of the cake. It ought to bounce again and never keep sunken in.

Coconut Cake Frosting Suggestions

• Use Room Temperature Butter. Chilly butter gained’t combine collectively properly and you’ll find yourself with a lumpy frosting. I convey my butter out a minimum of Half-hour earlier than I begin. You can too dice up the butter so it softens sooner.
• Chill The Frosting. In case your frosting is simply too delicate, strive chilling it earlier than frosting your cake so it corporations up a bit and it’s simpler to frost the cake.

Storing This Cake

In the case of truffles I extremely advocate making them forward of time. There’s a number of work that goes into them so it’s nice to make them forward! You’ll be able to retailer the cake layers, unfrosted after which frost them later.  You can too retailer the cake layers, or the entire cake at room temperature. 

You can too freeze the cake layers too if it’s worthwhile to!

Cake Layers solely: 

• At room temperature: You may make the cake layers 2-3 days forward of time. Depart them unfrosted, and wrap in plastic wrap or tin-foil. Simply be sure that they’re fully cool earlier than doing so. 
• Freezing: You can too wrap the cooled cake layers and freeze for as much as 3 months when you don’t plan to make use of the layers in a couple of days. I allow them to thaw at room temperature earlier than icing them.

Frosted Cake: 

• Fridge: In case you have frosted the cake, I wish to retailer the cake in an hermetic container, and maintain within the fridge. I maintain it 1-2 days forward of time.
• Freezing: I’d freeze the cake unfrosted. As soon as the layers are cooled then wrap rigorously in plastic wrap (a couple of layers) and a remaining layer of aluminum foil. When able to take pleasure in, simply thaw at room temperature and frost.

Coconut Cake Frosting:

• Fridge: You may make the frosting forward of time as properly. Retailer the frosting in a container for as much as 7 days. I wish to throw it my mixer once more and re-whip so it’s easy and fluffy once more earlier than I frost the cake. 
• Freeze: You’ll be able to freeze the frosting too 2 months forward of time. I thaw it in a single day within the fridge after which rewhip once more earlier than I take advantage of it. 

Recipe Variations:

• ​Toasted coconut: You’ll be able to toast the coconut to embellish the surface of the cake as an alternative. Unfold 2-3 cups of shredded coconut right into a single layer on a sheet pan and toast in a 350F for 5-10 minutes till golden brown. Let it cool then beautify the cake!
• Use all function flour – When you don’t have any cake flour, you need to use common all-purpose flour as an alternative. Your cake may not be as fluffy however will nonetheless come out wonderful.
• Add almond extract – Coconut and almond go properly collectively! Substitute 1/2 teaspoon of vanilla extract and add 1/2 teaspoon almond extract to the batter. 
• Use coconut flakes – You should use giant coconut flakes to embellish the surface of the cake as an alternative of shredded coconut.
• Make a coconut cream cheese frosting – Make my cream cheese buttercream as an alternative and add 3 teaspoons coconut extract to the frosting.
• Make a swiss meringue buttercream – For a much less candy frosting, strive my swiss meringue buttercream frosting as an alternative. You’ll be able to all the time add coconut extract to the frosting.
• Make in 9-inch cake pans – You can too bake in three 9-inch cake pans, however layers won’t be as thick.
• Make right into a sheet cake – You’ll be able to pour this batter right into a 9×13 sheet pan that’s evenly greased and bake for about 40 minutes.

Recipe FAQ’s

Extra Cake Recipes

Extra Recipes To Attempt

When you love coconut as a lot as I do then make sure to strive my coconut macaroons recipe. These gluten free cookies are foolproof and are dipped in chocolate for a particular deal with.

And if it’s cake you’re craving, then strive my sock it to me cake. It’s a simple bundt made with pecans and drizzled in icing.

For the frosting (it is a 1.5 batches of my coconut buttercream)

For the cake

• Preheat and put together pan. Preheat the oven to 325° F. Grease and flour three 8” cake pans. Put aside.

• Mix moist substances. In a small mixing bowl, combine collectively the canned coconut milk, vegetable oil and melted butter. Put aside. ¼ cup (½ stick, 57 g unsalted butter) ⅓ cup (80 mL) vegetable oil 1 cup (240 mL) canned coconut milk

• Mix dry substances. In a mixing bowl, whisk collectively the cake flour, baking powder, and salt. Put aside. 2 cups (240 g) cake flour 2 teaspoons baking powder 1 ¼ teaspoons salt

• Combine eggs, sugar and extracts. In a big mixing bowl, with an electrical hand mixer with whisk attachment, beat the eggs, sugar, vanilla, and coconut extract, till thickened and light-weight gold in shade, about 2 minutes at medium-high pace. In case your stand mixer doesn’t have a whisk attachment, beat for five minutes utilizing the paddle attachment. The batter ought to fall in thick ribbons from the beaters. 4 giant eggs 2 cups (396 g) granulated white sugar 1 teaspoon vanilla extract 2 teaspoons coconut extract

• Alternate dry substances with coconut milk combination. Add dry substances alternately with coconut milk combination to the sugar and egg combination, starting and ending with the dry substances. Don’t overmix as soon as the final of the dry substances combination has been added. Stir in shredded coconut. Batter will likely be liquidy. 1 cup (85 g) shredded sweetened coconut

• Bake. Bake the truffles till a toothpick inserted into the middle comes out clear and the highest feels set, about 25-Half-hour. Take away the truffles from the oven, rigorously loosen the perimeters, and permit them to chill for 10 minutes within the pans. Then flip them out of the pan and switch them to a rack, right-side up, to chill to room temperature.

For the frosting

• Mix the butter and  (powdered) confectioners sugar within the bowl of your stand mixer. Combine on low pace at first, then improve the pace till mixed. 30 Tablespoons (423 g, 3 3/4 sticks) unsalted butter 3 3/4 cups (423 g) confectioners sugar

• Add in your heavy cream and vanilla extract, and blend on medium to excessive pace for 8 minutes till mild and creamy. Add in your coconut extract (coconut cream or coconut milk) and salt If not utilizing instantly, retailer in a container within the fridge till prepared to make use of, combine once more till mild and fluffy. 3 Tablespoons heavy cream 3 teaspoons vanilla extract 3 teaspoons coconut extract 1/8 teaspoon salt

Assembling the cake

• Place one cake layer down onto your cake stand. Unfold about 1 1/2 cups of frosting onto the cake layer. Prime with one other layer and repeat with one other 1 1/2 cups of frosting. Prime with remaining cake layer and unfold the remaining frosting onto the surface of the cake. Sprinkle on coconut and evenly press into the edges of the cake so it adheres. 2 cups (160 g) sweetened shredded coconut

• Make forward/storage:
  • • Fridge: In case you have frosted the cake, I wish to retailer the cake in a plastic cake container, and maintain within the fridge. I maintain it 1-2 days forward of time.
    • Freezing: I’d freeze the cake unfrosted. As soon as the layers are cooled then wrap rigorously in plastic wrap (a couple of layers) and a remaining layer of aluminum foil. When able to take pleasure in, simply thaw at room temperature and frost.
    • At room temperature: You may make the cake layers 2-3 days forward of time. Depart them unfrosted, and wrap in plastic wrap or tin-foil. Simply be sure that they’re fully cool earlier than doing so.  You can too wrap the cooled cake layers and freeze for as much as 3 months when you don’t plan to make use of the layers in a couple of days. I allow them to thaw at room temperature earlier than icing them.
    • Frosting: You can too make this forward of time and depart within the fridge for as much as 7 days and re-whip once more earlier than utilizing. Or freeze for as much as 2 months, thaw in a single day within the fridge and re-whip once more earlier than utilizing.
• Totally different pans:  
  • two 9-inch pans: divide batter between two9-inch pans and bake for 26-Half-hour.
  • Cupcakes: About 18-22  minutes at 350F for cupcakes stuffed 3/4 full.
  • Bundt Pan: About 60-65 minutes at 350F. You gained’t want all of the frosting.
  • 9×13 pan: Pour the batter right into a greased 9×13 pan and bake 40 minutes at 350F.

• Totally different buttercream: This is able to be good with only a vanilla buttercream frosting, or strive making a coconut model of my cream cheese frosting.
• Can I take advantage of AP flour as an alternative? AP flour gained’t offer you fairly the identical fluffy and light-weight texture. You might make a DIY cake flour model the place you employ AP flour and cornstarch. Once more, you gained’t get fairly the identical outcomes however it should do in a pinch.
• Can I take advantage of unsweetened coconut? I extremely advocate sweetened coconut for the perfect texture and the added sweetness
• Can I take advantage of common milk as an alternative? Sure you need to use common milk as an alternative of coconut milk.

Energy: 385kcal | Carbohydrates: 53g | Protein: 5g | Fats: 18g | Saturated Fats: 13g | Trans Fats: 1g | Ldl cholesterol: 65mg | Sodium: 288mg | Potassium: 179mg | Fiber: 1g | Sugar: 36g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg