This easy Coconut Cake recipe is perfect for any occasion, whether it’s a birthday, holiday gathering, or just a special treat for yourself. With soft and moist cake layers complemented by creamy coconut cream cheese frosting, every bite is a delightful explosion of coconut flavor. The addition of shredded coconut makes this dessert not only tasty but also visually appealing.
Why You’ll Love This Recipe
- Incredibly Moist: The combination of coconut milk and oil keeps the cake layers soft and tender.
- Coconut Cream Cheese Frosting: This frosting adds an extra layer of richness and flavor that pairs perfectly with the cake.
- Versatile Occasion: Perfect for birthdays, weddings, or any celebration where you want to impress your guests with something delicious.
- Easily Customizable: Add fruit or nuts for a personal touch that suits your taste.
- Simple Ingredients: Made with readily available ingredients that you probably already have in your kitchen.
Tools and Preparation
Before you start baking, gather all the necessary tools to make your Coconut Cake recipe a success.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking pans (two 9-inch round)
- Cooling rack
Importance of Each Tool
- Stand mixer or hand mixer: Saves time and effort when mixing ingredients thoroughly for a fluffy cake texture.
- Baking pans: Ensure even baking; using the right size helps achieve the perfect cake height.
- Cooling rack: Allows proper air circulation around the cake, preventing sogginess.
Ingredients
This easy Coconut Cake recipe has soft, moist cake layers, creamy coconut cream cheese frosting, and lots of shredded coconut. There is so much coconut flavor in every bite!
For the Cake Layers
- 3 cups cake flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar (400g)
- ½ cup unsalted butter (softened, 113g)
- ½ cup vegetable oil (120mL)
- 4 large egg whites (lightly beaten)
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk (240ml)
- 1 cup sweetened shredded coconut (100g)
For the Cream Cheese Frosting
- 1 cup unsalted butter (softened, 227g)
- 8 ounces cream cheese (room temperature, 227g)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners’ sugar (720g)
- 2½ cups sweetened shredded coconut (250g)
How to Make Coconut Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans and line them with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
1. Cake flour
2. Baking powder
3. Baking soda
4. Salt
Set this mixture aside.
Step 3: Cream Butter and Sugar
In a stand mixer bowl, beat together:
1. Granulated sugar and softened butter until light and fluffy.
2. Gradually add vegetable oil while mixing.
Step 4: Add Egg Whites and Extracts
Mix in the lightly beaten egg whites followed by:
1. Vanilla extract
2. Coconut extract
Ensure everything is well combined.
Step 5: Incorporate Coconut Milk
Slowly add the coconut milk while mixing on low speed until fully integrated.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture in three parts:
1. Alternate between adding dry ingredients and mixing until just combined.
2. Fold in sweetened shredded coconut gently.
Step 7: Bake
Pour the batter evenly into prepared pans. Bake for about 30 minutes or until a toothpick inserted comes out clean.
Step 8: Cool Layers
Once baked, let the cakes cool in pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 9: Prepare Cream Cheese Frosting
In a clean bowl, beat together:
1. Softened cream cheese with butter until smooth.
2. Gradually add confectioners’ sugar while mixing on low speed.
3. Finally, mix in vanilla extract, coconut extract, and salt until creamy.
Step 10: Assemble Cake
Once cooled, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the entire cake generously with remaining frosting. Finish by sprinkling additional shredded coconut over the top for garnish.
Enjoy your delicious Coconut Cake!
How to Serve Coconut Cake Recipe
Coconut cake is a delightful dessert that can be served in various ways to enhance its flavor and presentation. Here are some serving suggestions to elevate your coconut cake experience.
Serve with Fresh Fruits
- Berries: Strawberries, blueberries, and raspberries add a refreshing contrast to the sweet coconut flavors.
- Pineapple: Slices of fresh pineapple complement the tropical taste of the cake.
Pair with Ice Cream
- Vanilla Ice Cream: The creamy texture of vanilla ice cream pairs well with the moist coconut layers.
- Coconut Ice Cream: For true coconut lovers, this matches perfectly with the cake’s flavor.
Garnish with Whipped Cream
- Homemade Whipped Cream: A dollop of freshly whipped cream adds lightness and richness.
- Coconut Whipped Cream: Use coconut cream for an extra layer of coconut flavor.
Add Toasted Coconut Topping
- Toasted Shredded Coconut: Sprinkling toasted coconut on top gives a crunchy texture and enhances the visual appeal.
How to Perfect Coconut Cake Recipe
Creating the perfect coconut cake involves attention to detail and a few handy tips. Here are some ways to ensure your cake turns out amazing every time.
- Boldly measure ingredients: Accurate measurements are crucial for achieving the right texture and flavor balance in your coconut cake.
- Boldly use room temperature ingredients: Ensure all dairy products like butter and cream cheese are at room temperature for easier mixing and better results.
- Boldly check oven temperature: Using an oven thermometer helps maintain the correct baking temperature, preventing undercooking or overbaking.
- Boldly sift dry ingredients: Sifting flour, baking powder, and sugar together ensures even distribution and a lighter cake texture.
- Boldly cool layers completely: Allowing cake layers to cool fully before frosting prevents melting and sliding of the frosting.
Best Side Dishes for Coconut Cake Recipe
Coconut cake pairs beautifully with several side dishes that can enhance its flavors. Here are some excellent choices to consider when serving this delicious dessert.
- Fruit Salad: A mix of seasonal fruits provides freshness that balances the sweetness of the cake.
- Chocolate Mousse: Rich chocolate mousse offers a decadent contrast to the lightness of coconut cake.
- Lemon Sorbet: This refreshing sorbet cleanses the palate between bites of rich coconut flavors.
- Pecan Pie: The nutty sweetness of pecan pie complements coconut’s tropical notes.
- Caramel Sauce: Drizzling warm caramel sauce over slices adds a rich sweetness that pairs well with coconut.
- Coffee or Tea: A warm beverage like coffee or tea enhances the overall dessert experience, providing warmth alongside cold desserts.
Common Mistakes to Avoid
When making this Coconut Cake recipe, it’s important to avoid common pitfalls that can affect the final outcome. Here are some mistakes to watch out for:
- Skipping Ingredient Measurements: Accurate measurements are crucial. Using too much or too little of an ingredient can lead to a dry or dense cake. Always measure your ingredients carefully.
- Overmixing the Batter: Mixing the batter too much can result in a tough cake. Mix just until combined and stop. This helps maintain a light and fluffy texture.
- Not Preheating the Oven: Baking in an unpreheated oven can cause uneven cooking. Always preheat your oven to the right temperature before placing the cake inside.
- Ignoring Cooling Time: Cutting into the cake while it’s still warm can cause it to fall apart. Allow the layers to cool completely on wire racks before frosting.
- Using Cold Ingredients: Cold butter or eggs can affect how well they incorporate into the batter. Take them out of the fridge ahead of time so they reach room temperature.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Coconut Cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
- Ensure it is completely cooled before wrapping to prevent moisture buildup.
Freezing Coconut Cake Recipe
- Wrap individual slices or whole cakes tightly in plastic wrap.
- You can freeze it for up to 3 months.
- For best results, place wrapped cake in a freezer-safe container.
Reheating Coconut Cake Recipe
- Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes until warmed through.
- Microwave: Heat one slice at a time for 15-20 seconds on medium power. Be careful not to overheat as this can dry out the cake.
- Stovetop: Use a non-stick skillet over low heat. Cover with a lid and warm for about 5 minutes, checking frequently.
Frequently Asked Questions
How do I make my Coconut Cake recipe more flavorful?
You can enhance flavor by using high-quality coconut extract and adding more shredded coconut into the batter or frosting.
Can I substitute ingredients in this Coconut Cake recipe?
Yes, you can use alternatives like almond milk instead of coconut milk or vegan butter for dairy-free options.
What is the best way to decorate my Coconut Cake?
For decoration, consider using toasted coconut flakes, edible flowers, or fresh fruit. These add both beauty and extra flavor.
How long does this Coconut Cake last?
When properly stored, this Coconut Cake will last up to 5 days in the refrigerator and up to 3 months in the freezer.
Final Thoughts
This easy Coconut Cake recipe is perfect for any occasion, from birthdays to casual get-togethers. Its soft layers, creamy frosting, and rich coconut flavor make it irresistible. Don’t hesitate to customize it with your favorite toppings or flavors! Give it a try; you won’t be disappointed!
Coconut Cake
This Coconut Cake recipe is a tropical delight that brings sunshine to any occasion, from birthdays to holiday celebrations. With its soft and moist layers infused with rich coconut flavor and topped with creamy coconut cream cheese frosting, each bite is a heavenly experience. Shredded coconut adds both taste and visual appeal, making this cake not only delicious but also stunning. It’s easy to make and customizable to suit your preferences, whether you want to add fresh fruits or nuts. Perfectly versatile, this cake will impress your guests and leave them asking for the recipe.
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners’ sugar
- 2½ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer, beat granulated sugar and softened butter until fluffy; gradually add vegetable oil.
- Mix in egg whites, vanilla extract, and coconut extract until combined.
- Slowly add coconut milk while mixing on low speed.
- Gradually incorporate dry mixture into wet mixture in three parts; fold in shredded coconut.
- Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For frosting, beat softened cream cheese with butter; gradually add confectioners' sugar, then mix in extracts and salt.
- Assemble by layering the cakes with frosting in between and cover the entire cake with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg