Coconut Cake

Coconut Cake: A Slice of Tropical Paradise

If you’ve ever dreamt of escaping to a sun-kissed beach, this Coconut Cake is your delicious ticket! Imagine sinking your fork into fluffy layers of luscious cake, each bite bursting with rich, creamy coconut flavor. This indulgent dessert is not just a treat but a nostalgic journey that whisks you away to happy moments spent under swaying palm trees. It is fast to prepare, making it perfect for spontaneous celebrations or delectable weekday desserts. Plus, it’s kid-friendly, ensuring smiles and gratitude all around the dinner table. Trust me, this Coconut Cake will become a beloved staple in your baking repertoire!

Can’t Resist That Coconut Craving?

Do you ever find yourself daydreaming about a sweet, creamy slice of cake, perhaps with a generous layer of frosting and a sprinkle of shredded coconut? Picture this: a warm slice served with a scoop of ice cream on a balmy evening, laughter filling the air as family and friends savor each bite. That joy can be yours with this Coconut Cake. How often do you allow yourself to dive into such sweet indulgences? Let’s tempt those taste buds and create some unforgettable moments together!

Why You’ll Love This Recipe

There’s so much to adore about this Coconut Cake.

• Easy Prep: With simple steps and minimal fuss, you can whip this up quickly, perfect for any occasion.

• Crowd-Pleaser: There’s something universally loved about coconut, making this cake ideal for birthday parties, family gatherings, or just a sweet treat on a Tuesday.

• Indulgence Made Simple: The luxurious flavors and creamy textures come together effortlessly, ensuring you look like a baking genius with each delightful slice!

• Minimal Ingredients: Most of the ingredients are pantry staples, so you can create this tropical delight without a trip to the grocery store.

Prepare to feel triumphant as you serve this show-stopping dessert!

Ingredients

Here’s what you’ll need to bake this magnificent Coconut Cake:

Cake

• 2 and 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 and 2/3 cups granulated sugar
• 5 large egg whites
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened canned coconut milk
• 1 cup sweetened shredded coconut

Frosting

• 1 cup unsalted butter, softened
• 8 ounces full-fat brick cream cheese
• 5 cups confectioners’ sugar
• 2 tablespoons canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups sweetened shredded coconut

Each ingredient plays a role in creating that rich coconut flavor and moist texture that will leave everyone craving more!

Timing: Fast and Indulgent vs. Slow and Luxurious

While some desserts can take forever to make, this Coconut Cake strikes the perfect balance. You can have it whipped up and in the oven within 30 minutes. The bake time is just 21-24 minutes, leaving you with extra time to prepare for the blissful moment of slicing into a tender piece of cake. If you choose to enjoy it later with friends or family, consider letting it chill in the refrigerator for a bit before serving.

Step-by-Step

Ready to create a masterpiece? Here’s how to bake this decadent Coconut Cake.

1. Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing them and lining with parchment paper.

2. In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set this dry mixture aside.

3. In another bowl, using an electric mixer, beat the softened butter and granulated sugar together until smooth and creamy, a process that takes just a couple of minutes.

4. Now, incorporate the egg whites, sour cream, vanilla extract, and coconut extract. Mix until everything is well combined.

5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, blending on low speed until just combined.

6. Gently fold in the sweetened shredded coconut, ensuring there are no lumps.

7. Divide the batter evenly among the prepared cake pans.

8. Bake in preheated oven for 21-24 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool in pans for about an hour before transferring them to a wire rack to cool completely.

10. For the frosting, beat together the softened butter and cream cheese until creamy and smooth.

11. Gradually add the confectioners’ sugar, followed by the coconut milk, vanilla extract, coconut extract, and salt. Mix on low speed, then increase to high for about three minutes until fluffy.

12. To assemble, if necessary, trim the tops of the cooled cakes. Place one layer on a cake stand and generously frost the top.

13. Repeat with the second layer, then place the third layer on top and frost the entire cake.

14. Adorn the frosted cake with the additional sweetened shredded coconut.

15. Refrigerate for at least 20 minutes before serving to allow the frosting to set.

16. Leftover cake? Store it in the fridge for up to five days – if it lasts that long!

Nutritional Information

A slice of this Coconut Cake is approximately 420 calories, making it an occasional indulgence that is worth every bite. Just imagine that heavenly flavor melting in your mouth – pure bliss!

Healthier Alternatives

If you’re looking for a healthier version of this Coconut Cake, consider these swaps:

• Use low-sugar or sugar alternative options.
• Substitute full-fat cream cheese for a lighter version or use Greek yogurt as a frosting base.
• For a dairy-free option, choose coconut yogurt and dairy-free butter.

These adjustments can help satisfy your cravings while keeping those health goals in check!

Serving Suggestions

Simply put, this Coconut Cake pairs beautifully with a scoop of vanilla ice cream on the side. It’s ideal for celebrations like birthdays or holidays, but it also shines as an after-dinner treat any night of the week. Consider serving it with fresh fruit or drizzling a bit of coconut cream over the top for an extra touch of luxury.

Common Mistakes

As you attempt this recipe, keep these pitfalls in mind:

• Overbaking: Check your cakes a few minutes before the timer goes off to prevent dryness.
• Texture Issues: Mixing too long after adding the flour can lead to a dense cake. Mix until just combined!
• Messy Frosting Application: To prevent a crumbly frosting, ensure your cakes are completely cool before frosting.

Storing Tips

To store your Coconut Cake, slice individual portions and wrap them tightly in plastic wrap or place in an airtight container. You can freeze individual slices for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator or at room temperature for a couple of hours.

Tempted to Bake?

You won’t regret giving this Coconut Cake a try. Sweet, rich, and utterly delightful, it’s a dessert that checks all the boxes for indulgence and taste. So, gather your ingredients and bake this cake ASAP! Your taste buds will thank you, and so will anyone lucky enough to enjoy a slice.

FAQs

1. Can I use all-purpose flour instead of cake flour?
Yes, but cake flour yields a softer texture. If using all-purpose flour, be mindful of not over-mixing.

2. How can I make this cake ahead of time?
You can bake the layers and store them in the refrigerator wrapped in plastic for up to two days. Frost just before serving.

3. Can I make this cake gluten-free?
For a gluten-free version, substitute the cake flour with a 1:1 gluten-free flour blend.

4. What can I add for extra flavor?
Consider adding crushed pineapple or a splash of rum to take your Coconut Cake to the next level!

5. How do I prevent the frosting from being too sweet?
Balance sweetness by adding a bit of lemon zest or a pinch of salt to the frosting mix to enhance the flavors without additional sugar.

So, don’t hold back! Dive into the luxurious flavors of this Coconut Cake – a true piece of paradise in your kitchen!

Coconut Cake: A Slice of Tropical Paradise

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• Author: bright
• Total Time: 54 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Indulge in this fluffy Coconut Cake, bursting with creamy coconut flavor and perfect for any celebration.

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Ingredients

Scale 1x2x3x

• 2 and 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 and 2/3 cups granulated sugar
• 5 large egg whites
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened canned coconut milk
• 1 cup sweetened shredded coconut
• 1 cup unsalted butter, softened (for frosting)
• 8 ounces full-fat brick cream cheese
• 5 cups confectioners’ sugar
• 2 tablespoons canned coconut milk (for frosting)
• 1/2 teaspoon pure vanilla extract (for frosting)
• 1/2 teaspoon coconut extract (for frosting)
• 1/8 teaspoon salt (for frosting)
• 2 cups sweetened shredded coconut (for frosting)

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Instructions

1. Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing them and lining with parchment paper.
2. In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set this dry mixture aside.
3. In another bowl, using an electric mixer, beat the softened butter and granulated sugar together until smooth and creamy.
4. Incorporate the egg whites, sour cream, vanilla extract, and coconut extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, blending on low speed until just combined.
6. Gently fold in the sweetened shredded coconut.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 21-24 minutes or until a toothpick inserted comes out clean.
9. Let the cakes cool in pans for about an hour before transferring them to a wire rack to cool completely.
10. For the frosting, beat together the softened butter and cream cheese until creamy.
11. Gradually add the confectioners’ sugar and then the coconut milk, vanilla extract, coconut extract, and salt, mixing until fluffy.
12. To assemble, if necessary, trim the tops of the cooled cakes and frost between layers and the top of the cake with the coconut frosting. Adorn with additional sweetened shredded coconut.
13. Refrigerate for at least 20 minutes before serving.

Notes

Store leftovers in the fridge for up to five days or freeze individual slices for up to three months.

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg