Name: Best Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 room temperature egg whites; ½ cup butter (softened); ½ cup coconut oil; 1 cup sugar; 1 cup cream of coconut ((sweetened, not coconut milk)); 4 egg yolks; 1 teaspoon vanilla extract; 1 cup buttermilk; 4 ounces cream cheese (softened); 5 tablespoons butter (softened); 1 pinch salt; 1 teaspoon coconut extract; 3 cups powdered sugar; 1-2 tablespoons cream of coconut ((sweetened))

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There’s something truly special about a well-made coconut cake. Its light, fluffy texture and rich coconut flavor create a slice of heaven that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat, this Best Coconut Cake is sure to impress. With its moist layers and creamy frosting, it’s a dessert that will have everyone coming back for seconds. Let’s dive into the details of crafting this delightful cake from scratch!

Why You’ll Love This Recipe

This Best Coconut Cake recipe brings together the perfect combination of flavors and textures. The cake itself is incredibly moist, thanks to the addition of cream of coconut and buttermilk, while the frosting is smooth and creamy with a hint of coconut that complements the cake beautifully. It’s not just about taste; the tropical aroma and beautiful presentation make it a feast for the senses. Plus, it’s straightforward to make, even for beginner bakers!

The Ingredient Lineup

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 room temperature egg whites
½ cup butter, softened
½ cup coconut oil
1 cup sugar
1 cup cream of coconut (sweetened, not coconut milk)
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 ounces cream cheese, softened
5 tablespoons butter, softened
1 pinch salt
1 teaspoon coconut extract
3 cups powdered sugar
1-2 tablespoons cream of coconut (sweetened)

Hardware & Gadgets

Mixing Bowls: You’ll need a few for mixing the wet and dry ingredients separately.
Electric Mixer: A hand or stand mixer will help achieve a fluffy batter and creamy frosting.
Measuring Cups and Spoons: Accuracy is key in baking, so have these on hand.
Cake Pans: Two 9-inch round pans are ideal for this recipe.
Cooling Rack: Let your cakes cool evenly to maintain their texture.

Cook Best Coconut Cake Like This

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out easily once baked.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside for later.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter, coconut oil, and sugar using an electric mixer. Cream them until the mixture is light and fluffy, which usually takes about 3-5 minutes.

Step 4: Add Egg Whites and Cream of Coconut

Incorporate the egg whites into the butter mixture, mixing until well blended. Then, add the cream of coconut, mixing until combined.

Step 5: Combine with Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to over-mix.

Step 6: Add Egg Yolks and Vanilla

In a separate bowl, whisk the egg yolks and vanilla extract together. Then fold them into the cake batter gently. This will give your cake a rich flavor and a moist texture.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a cooling rack.

Step 8: Make the Frosting

In a large mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Add a pinch of salt and the coconut extract, mixing until well combined. If needed, mix in 1-2 tablespoons of cream of coconut for extra flavor.

Step 9: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top of the first layer before adding the second cake layer. Frost the top and sides of the cake with the remaining frosting.

Step 10: Decorate and Serve

For a beautiful finish, consider topping the cake with toasted coconut flakes or fresh fruit. Slice and serve your Best Coconut Cake, and enjoy the compliments!

In-Season Flavor Ideas

Mix in some lime zest for a tropical twist.
Add crushed pineapple for a fruity layer.
Top with fresh berries for a pop of color and tartness.
Incorporate macadamia nuts for a crunchy texture.

Learn from These Mistakes

Over-mixing the batter can lead to a denser cake; mix just until combined.
Using cold ingredients can affect the cake’s rise; ensure everything is at room temperature.
Not allowing the cakes to cool completely before frosting can result in melting frosting.
Skipping the greasing and flouring of pans can cause sticking and uneven layers.

Best Ways to Store

The Best Coconut Cake can be stored in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To maintain the best texture, it’s recommended to freeze any leftover slices. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.

FAQ

Can I use coconut milk instead of cream of coconut?

No, cream of coconut is sweetened and thicker than coconut milk, which affects the cake’s sweetness and texture. Stick to cream of coconut for the best results.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. Just frost them on the day you plan to serve.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes before using.

How do I make the frosting less sweet?

If you prefer a less sweet frosting, you can reduce the amount of powdered sugar and add a bit more cream cheese or butter for a creamier texture.

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See You at the Table

The Best Coconut Cake is more than just a dessert; it’s a celebration of flavor and texture that brings people together. Whether you’re serving it at a special event or enjoying it on a cozy evening at home, this cake is sure to create delightful memories. So grab your mixing bowls, preheat that oven, and get ready to indulge in the most delicious coconut cake you’ve ever made!