Coconut Cake recipe with additional explanations and tips:
Ingredients:
For the Cake:
- 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
For the Frosting:
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease 2 (9-inch) round cake pans with butter, then line them with parchment paper. Grease the parchment paper and lightly dust with flour to prevent sticking.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
- Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. Don’t be concerned if the mixture looks slightly curdled.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of sweetened shredded coconut with a rubber spatula.
- Pour the batter evenly into the prepared cake pans and smooth the tops with a knife. Bake in the center of the preheated oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
- Cool the cakes on a wire rack for 30 minutes, then turn them out onto the wire rack to finish cooling completely.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla extract, and almond extract. Mix on medium speed until smooth and creamy.
- Gradually add the sifted confectioners’ sugar to the cream cheese mixture, mixing on low speed until well combined and smooth.
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Sprinkle the remaining 6 ounces of sweetened shredded coconut over the frosted cake, pressing gently to adhere.
- Serve slices of the coconut cake and enjoy!
Here are some additional tips and variations to enhance your Coconut Cake recipe
- Tropical Twist: Add a tropical flair to your Coconut Cake by incorporating pineapple. You can include crushed pineapple in the cake batter for extra moisture and flavor. Simply drain the crushed pineapple well before adding it to the batter.
- Coconut Cream Filling: For an extra layer of coconut goodness, consider adding a coconut cream filling between the cake layers. To make the filling, mix together coconut cream (the thick part from a can of coconut milk), powdered sugar, and shredded coconut. Spread the filling between the cooled cake layers before frosting the cake.
- Rum Soaked Cake: Infuse your Coconut Cake with a hint of rum for a deliciously boozy twist. Brush each cooled cake layer with a rum syrup made from equal parts rum and sugar dissolved in water. This will add moisture and flavor to the cake.
- Toasted Coconut: Elevate the flavor and texture of your Coconut Cake by toasting the shredded coconut before adding it to the batter or sprinkling it on top of the frosting. Toasting coconut enhances its nutty flavor and adds a delightful crunch to the cake.
- Layered Cake: Turn your Coconut Cake into a show-stopping layered cake by doubling the recipe and baking four cake layers instead of two. Stack the cake layers with frosting between each layer for a beautiful and impressive presentation.
- Decorative Garnishes: Get creative with decorative garnishes to adorn your Coconut Cake. Fresh berries, edible flowers, or toasted nuts can add color, texture, and visual appeal to the finished cake.
- Lemon or Lime Zest: Add a burst of citrus flavor to your Coconut Cake by incorporating lemon or lime zest into the batter or frosting. The citrus zest will complement the coconut flavor and add brightness to each bite.
- Chocolate Drizzle: For chocolate lovers, consider drizzling melted chocolate over the frosted Coconut Cake for a decadent finishing touch. Dark chocolate pairs particularly well with the coconut and cream cheese frosting.
- Individual Servings: Instead of baking a traditional layer cake, consider making individual servings of Coconut Cake by baking the batter in muffin tins or mini cake pans. This allows for easier portion control and serving.
- Customized Frosting: Experiment with different frosting flavors to suit your preferences. A coconut-flavored frosting made with coconut extract or coconut cream can enhance the coconut flavor of the cake even further.
Feel free to mix and match these suggestions to create your own unique and delicious Coconut Cake masterpiece. Whether served as a dessert for a special occasion or enjoyed as a sweet treat any day of the week, this Coconut Cake is sure to delight your taste buds and impress your guests.
This Coconut Cake is perfect for any occasion, from birthdays to special gatherings. Its rich, buttery flavor and creamy frosting with a hint of coconut make it irresistible to anyone who loves a classic dessert.
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