Coconut cake is a delightful treat that brings the tropics to your table. It’s fluffy, moist, and bursting with coconut flavor. Whether you’re celebrating a birthday, hosting a gathering, or simply want to indulge yourself, this cake makes a perfect choice. The combination of soft, light cake with rich, creamy frosting is heavenly and satisfies almost everyone’s sweet tooth.
Coconut is not just delicious; it also comes with some health benefits. Full of fiber and healthy fats, coconut can help keep you feeling satisfied longer. Plus, the yogurt or sour cream in this recipe adds a tangy depth of flavor while providing protein and probiotics. This cake isn’t just a treat—it can also offer some nutritional perks when made with love and care.
Table of Contents
How to Make Coconut Cake
Making a coconut cake is a fun-loving process that aren’t too complicated. Here’s how you can whip up this tropical delight in your kitchen.
Ingredients
To create this mouthwatering coconut cake, you will need:
For the cake:
- 2 1/2 cups of 1.1 GF flour or all-purpose flour
- 1 3/4 cups sugar
- 6 egg whites
- 5 oz unsweetened yogurt or sour cream
- 1 cup coconut milk
- 3/4 cup butter, room temperature
- 1 tsp coconut extract
- 1/2 tsp almond extract (optional, can substitute with vanilla extract)
- 1 tbsp baking powder for GF flour (2 1/2 tsp for all-purpose flour)
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups sweetened coconut flakes
For the frosting:
- 1 1/2 cups butter, room temperature
- 4 to 7 cups powdered sugar (start with 4 cups, then add more as needed)
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 1/8 cup milk
- Coconut for garnishing
Directions
Let’s get down to the exciting part—making your coconut cake!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This step ensures that your cake bakes evenly, creating that beautiful golden crust that we all love.
Step 2: Prepare Your Cake Pans
Grease and flour two 9-inch round cake pans. You can use a bit of melted butter or cooking spray to make sure the cakes come out smoothly after baking. Some folks like to line the bottom with parchment paper for extra assurance.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, and kosher salt. This is where the magic begins, so make sure you whisk them well to create a uniform mixture. This ensures even distribution of leavening agents, which will give your cake the perfect rise.
Step 4: Cream the Butter and Sugar
In another bowl, using an electric mixer, cream the room-temperature butter and sugar together until light and fluffy. This should take about 3-5 minutes. Mixing air into your butter and sugar will give your cake that light texture we’re all after.
Step 5: Add the Egg Whites
Mix in the egg whites one at a time. It’s key to add them gradually to ensure they are fully incorporated before adding the next one. This helps to create a fluffy cake. You’ll notice the batter getting lighter as you mix.
Step 6: Incorporate the Yogurt, Coconut Milk, and Extracts
Now it’s time to add the unsweetened yogurt (or sour cream), coconut milk, coconut extract, and almond extract (if you’re using it). Mix until everything is well combined. The yogurt or sour cream provides moisture and a lovely tanginess, enhancing the cake’s flavor.
Step 7: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture into the wet mixture, alternating with the sweetened coconut flakes. Start with a third of the dry ingredients, mix, then add half of the coconut flakes. Continue this process until everything is combined, being careful not to overmix. Overmixing can lead to a denser cake, and we want our coconut cake to be light and airy.
Step 8: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to remove any air bubbles. Place them in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. You’ll start to smell sweet coconut wafting through your kitchen—it’s a beautiful moment!
Step 9: Cool the Cakes
Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, run a knife around the edges and carefully turn them out onto a wire rack to cool completely. It’s important to let them cool fully before frosting, or the frosting will melt!
Step 10: Make the Frosting
While the cake is cooling, let’s prepare the toasted coconut frosting. In a medium bowl, beat the room-temperature butter and cream cheese until smooth. Gradually add powdered sugar, starting with 4 cups, and continue mixing until you reach your desired sweetness and consistency. You want a frosting that is spreadable but not too runny.
Add the milk, coconut extract, and vanilla extract to your frosting mixture. Feel free to adjust the consistency with additional powdered sugar or milk until it’s just right.
Step 11: Frost the Cake
Once the cakes are cooled, place one layer on a serving plate. Spread a generous amount of frosting on top and sprinkle a layer of coconut flakes. Place the second cake layer on top and frost the top and sides. For a beautiful finish, you can even stick some coconut flakes onto the sides of the cake for decoration.
Step 12: Garnish
To add an extra tropical touch, consider toasting some coconut flakes in a dry skillet until lightly golden and then sprinkling them on the top of your frosted cake.
How to Serve Coconut Cake
Serving a coconut cake is just as fun as making it! You can slice it up and enjoy it as is, or pair it with a scoop of vanilla ice cream or some fresh fruit to create a delightful dessert plate. It pairs well with a cup of coffee or a refreshing tropical drink. For special occasions, consider garnishing each slice with a tiny shard of chocolate or fresh fruit to enhance the presentation.
How to Store Coconut Cake
Store any leftover coconut cake in an airtight container at room temperature if you plan to eat it relatively quickly. It’s best enjoyed fresh, but if you want to keep it longer, you can refrigerate it for up to a week. If you want to store it even longer, consider freezing slices. Wrap individual slices tightly in plastic wrap and foil before placing them in a freezer-safe container. You can thaw them in the fridge or at room temperature whenever you’re ready for a sweet treat.
Tips to Make Coconut Cake
Use Room Temperature Ingredients: Allow your butter, cream cheese, milk, and eggs to come to room temperature before baking. This helps them mix evenly and prevents a lumpy batter.
Don’t Skip the Cooling: Be patient and let your cake cool completely before frosting. It can be tempting to frost a warm cake, but this can lead to a melty mess!
Toast Coconut Flakes: Toast coconut flakes for added flavor and texture. Just toss them into a dry pan over low heat and watch them closely to avoid burning.
Test for Doneness: Every oven is different. Keep an eye on your cake as it bakes. If it starts to brown too much on top, loosely cover it with aluminum foil to prevent burning.
Variations in Extracts: If you’re not a fan of almond extract, vanilla works wonderfully too. Feel free to adjust the flavor according to your taste preferences!
Healthy Notes About Coconut Cake
While coconut cake is certainly a treat, it contains ingredients that offer nutritional benefits too. Coconut provides healthy medium-chain triglycerides (MCTs), which can boost energy levels and support weight management.
Using unsweetened yogurt or sour cream adds a dose of probiotics, which are great for gut health. These ingredients can aid digestion and may even support your immune system. Additionally, using whole, minimally processed ingredients helps you avoid excess sugars and preservatives found in some pre-made cakes.
When you enjoy your slice of coconut cake, consider adding a fresh fruit garnish, like berries or slices of ripe mango, to up the nutritional content and add additional flavors. It enhances the freshness and brings a lovely contrast to the sweetness of the cake.
Variation
If you want to mix things up or cater to various taste preferences, try some of the following variations:
- Pineapple Coconut Cake: Add crushed pineapple to the batter or use pineapple juice instead of part of the coconut milk for a tropical twist.
- Lime Coconut Cake: Incorporate lime zest into the batter or add a lime glaze drizzled over the top for a zesty kick.
- Chocolate Coconut Cake: Fold in dark chocolate chips or cocoa powder into the batter for a chocolate-coconut fusion. You can also make a chocolate frosting to pair with the coconut layers.
- Gluten-Free Version: This recipe can easily be adjusted depending on your dietary needs. Use GF flour, making sure all other ingredients are gluten-free.
Similar watched recipes :
Pina Colada Pound Cake
Creamy Coconut Cake
Pineapple Coconut Dream Cake
FAQs
1. Can I make this coconut cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped tightly in plastic wrap. Frost it the day of your event for the best flavor and texture.
2. How do I know when my cake is done?
You can test for doneness by inserting a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready! If there is wet batter clinging to it, give it a few more minutes in the oven.
3. Can I use fresh coconut instead of sweetened coconut flakes?
Yes, you can use fresh coconut, but it will require a bit more effort. You’ll need to shred it finely and may need to adjust the sugar content since fresh coconut is less sweet than its shredded, sweetened counterpart.
Coconut cake is not just a dessert–it is an experience, a slice of paradise that captures the essence of warm beaches and sunny days. Enjoy every moment of making this cake!
Coconut Cake
Ingredients
For the cake
- 2.5 cups 1.1 GF flour or all-purpose flour Use GF flour for a gluten-free option
- 1.75 cups sugar
- 6 pieces egg whites
- 5 oz unsweetened yogurt or sour cream Yogurt adds tanginess and moisture
- 1 cup coconut milk
- 0.75 cup butter, room temperature
- 1 tsp coconut extract
- 0.5 tsp almond extract (optional) Can substitute with vanilla extract
- 1 tbsp baking powder for GF flour (2 1/2 tsp for all-purpose flour)
- 0.5 tsp baking soda
- 1 tsp kosher salt
- 1.5 cups sweetened coconut flakes
For the frosting
- 1.5 cups butter, room temperature
- 4-7 cups powdered sugar Start with 4 cups, then add more as needed
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 0.125 cup milk
- Coconut for garnishing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and kosher salt.
- Using an electric mixer, cream the room-temperature butter and sugar until light and fluffy.
- Mix in the egg whites one at a time.
- Add the unsweetened yogurt, coconut milk, coconut extract, and almond extract. Mix well.
- Slowly add the dry ingredient mixture into the wet mixture, alternating with sweetened coconut flakes.
Baking
- Divide the batter evenly between the two prepared pans and tap gently to remove air bubbles.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the butter and cream cheese until smooth.
- Gradually add powdered sugar until the desired sweetness is achieved.
- Add milk, coconut extract, and vanilla extract; adjust consistency as needed.
Assembly
- Once the cakes are cooled, place the first layer on a serving plate and frost it.
- Add a layer of coconut flakes, place the second layer on top, and frost the top and sides.
- Garnish the top with toasted coconut flakes if desired.