Coconut Cake

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Coconut cake is a timeless classic that captures the essence of tropical flavors in a fluffy, moist cake. With its rich buttery taste, the delicate sweetness of coconut, and a luscious cream cheese frosting, this dessert is perfect for celebrations or simply indulging your sweet tooth. Whether you’re hosting a birthday party, a holiday gathering, or just craving something sweet, this coconut cake will surely impress your guests and satisfy your cravings. The combination of vanilla and almond extracts adds depth to the flavor, making every bite a delightful experience.

Why This Recipe Works

This Coconut Cake recipe stands out for several reasons:

  1. Moisture and Flavor: The use of unsalted butter, along with sweetened shredded coconut, contributes to a moist and flavorful cake. The milk adds to the cake’s tenderness while enhancing the coconut flavor.
  2. Balance of Ingredients: The combination of baking powder and baking soda ensures a perfect rise, while the cream cheese frosting complements the cake’s sweetness without being overly rich.
  3. Room Temperature Ingredients: Using room temperature butter, eggs, and cream cheese ensures a smooth batter and frosting, leading to a tender crumb and a velvety texture.
  4. Easy to Follow: The straightforward instructions make this recipe accessible to bakers of all levels, ensuring success with minimal effort.
  5. Customizable: This cake can be easily adapted for different tastes by incorporating other flavors or toppings, such as lime zest, pineapple, or additional coconut.

What You’ll Need for This Recipe

Ingredients

For the cake:

  • 3/4 pound (3 sticks) unsalted butter: At room temperature, plus more for greasing the pans
  • 2 cups sugar: Granulated sugar for sweetness
  • 5 extra-large eggs: At room temperature to help create a fluffy texture
  • 1 1/2 teaspoons pure vanilla extract: Adds warmth and flavor
  • 1 1/2 teaspoons pure almond extract: Enhances the cake’s flavor profile
  • 3 cups all-purpose flour: Provides structure
  • 1 teaspoon baking powder: For leavening
  • 1/2 teaspoon baking soda: Works with the acidic ingredients for leavening
  • 1/2 teaspoon kosher salt: Balances sweetness
  • 1 cup milk: Adds moisture to the cake
  • 4 ounces sweetened shredded coconut: For texture and flavor

For the frosting:

  • 1 pound cream cheese: At room temperature for smooth mixing
  • 1/2 pound (2 sticks) unsalted butter: At room temperature to create a creamy texture
  • 3/4 teaspoon pure vanilla extract: For flavor
  • 1/4 teaspoon pure almond extract: To complement the cake
  • 1 pound confectioners’ sugar: Sifted for a smooth frosting
  • 6 ounces sweetened shredded coconut: For topping and decoration

Equipment Needed

  • Electric mixer: For creaming butter and sugar and mixing batter
  • 9-inch round cake pans: For baking the cake layers
  • Parchment paper: To line the pans for easy removal
  • Rubber spatula: For folding ingredients and spreading frosting
  • Cooling rack: To cool the cake layers

How to Make This Recipe

Step 1: Prepare the Pans

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, grease again, and dust lightly with flour to prevent sticking.

Step 2: Cream the Butter and Sugar

  1. In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 pound (3 sticks) of unsalted butter and 2 cups of sugar on medium-high speed for 3 to 5 minutes, until the mixture is light yellow and fluffy.

Step 3: Incorporate the Eggs and Extracts

  1. Crack the 5 extra-large eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
  2. Scrape down the sides of the bowl and mix in 1 1/2 teaspoons of pure vanilla extract and 1 1/2 teaspoons of pure almond extract. Note that the mixture may appear curdled, which is normal.

Step 4: Combine Dry Ingredients

  1. In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.

Step 5: Mix the Batter

  1. With the mixer on low speed, alternately add the dry ingredients and 1 cup of milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
  2. Gently fold in 4 ounces of sweetened shredded coconut with a rubber spatula until evenly distributed.

Step 6: Bake the Cakes

  1. Pour the batter evenly into the prepared cake pans, smoothing the tops with a knife.
  2. Bake in the center of the oven for 45 to 55 minutes, or until the tops are golden brown and a cake tester comes out clean.
  3. Allow the cakes to cool in the pans for 30 minutes before turning them out onto a cooling rack to cool completely.

Step 7: Make the Frosting

  1. In the bowl of an electric mixer fitted with a paddle attachment, combine 1 pound of cream cheese, 1/2 pound (2 sticks) of unsalted butter, 3/4 teaspoon of pure vanilla extract, and 1/4 teaspoon of pure almond extract on low speed until well blended.
  2. Gradually add 1 pound of sifted confectioners’ sugar and mix until just smooth—avoid whipping to maintain a creamy texture.

Step 8: Assemble the Cake

  1. Place one cake layer on a flat serving plate, top side down, and spread a generous layer of frosting on top.
  2. Carefully place the second layer on top, top side up, and frost the top and sides of the cake with the remaining frosting.
  3. To decorate, sprinkle the top with 6 ounces of sweetened shredded coconut and gently press more coconut onto the sides of the cake.

Step 9: Serve

  1. Allow the cake to sit at room temperature for a while before slicing and serving.

Tips + Tricks & More for Recipe Success

  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature, as this helps to create a smooth batter and prevents the cake from being dense.
  • Don’t Overmix: When combining the flour mixture and wet ingredients, mix until just combined to ensure a tender cake.
  • Cool Completely: Make sure the cakes are completely cool before frosting to avoid melting the cream cheese frosting.
  • Sift Confectioners’ Sugar: Sifting the powdered sugar prevents lumps in the frosting, making it smoother and easier to spread.
  • Storage: Store any leftover cake in an airtight container in the refrigerator. The flavors will continue to meld together as it sits.

How to Serve

This Coconut Cake is best served at room temperature, allowing the flavors to shine through. You can slice it into generous pieces, and it pairs wonderfully with a cup of coffee or tea.

Serving Suggestions

  • With Fresh Fruit: Consider serving slices of the cake with a side of fresh tropical fruits, such as pineapple or mango, to enhance the tropical flavor profile.
  • Ice Cream or Whipped Cream: A scoop of vanilla ice cream or a dollop of whipped cream complements the cake’s richness beautifully.
  • Garnish: Decorate each slice with a sprinkle of additional coconut, a slice of lemon, or lime zest for a refreshing twist.

Time

  • Preparation Time: 30 minutes
  • Baking Time: 45-55 minutes
  • Cooling Time: 30 minutes (plus additional time for the cake to cool completely)
  • Frosting Preparation: 10 minutes
  • Total Time: Approximately 2 hours and 15 minutes (including cooling)

This comprehensive guide provides you with everything you need to know to successfully make a delicious Coconut Cake. Enjoy the process, and savor every bite of this delightful treat!

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