Coconut Cake

Coconut Cake is a beloved dessert that whispers of tropical adventures with every bite. Imagine fluffy layers of cake, each immersed in the sweet, sunny essence of coconut. Whether you’re celebrating a birthday, hosting a family gathering, or just want something sweet to brighten your day, this cake is a perfect choice. The combination of coconut milk and yogurt not only adds moisture but also that delightful coconut flavor we all love. Topped with creamy coconut frosting and sprinkled with toasted coconut, it’s not just a treat; it’s a showstopper.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Coconut Cake
• Ingredients
• Baking the Coconut Cake
• Preheat Your Oven
• Cream together Butter and Sugar
• Combine Wet Ingredients
• Incorporate Dry Ingredients
• Bake the Cake
• Cool the Cakes
• Preparing the Coconut Frosting
• Mix the Frosting Ingredients
• Assembling the Coconut Cake
• Layer the Cakes
• Stack and Frost
• Garnish and Serve
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Together, we’ll create a Coconut Cake that promises not only to look beautiful but taste heavenly. And trust me, your friends and family will be asking for seconds! So, roll up your sleeves, preheat that oven, and let’s get into the delicious details of this fabulous cake recipe. You’re going to love every step of making this light and fluffy coconut delight!

Why This Recipe Works

Coconut cake is a timeless classic that brings together the soft, airy texture of a traditional cake with the tropical flavor of coconut. This recipe ensures that the cake remains moist and flavorful without becoming too dense, thanks to the balance of wet and dry ingredients. The combination of coconut milk, yogurt, and egg whites guarantees a light, fluffy crumb, while the addition of sweetened coconut flakes amplifies the tropical experience.

Why You’ll Love This Coconut Cake

This Coconut Cake is perfect for any occasion, from simple family gatherings to extravagant celebrations. The creamy coconut cream cheese frosting, combined with the fluffy cake, creates a heavenly dessert that is both indulgent and refreshing. Not only does it taste divine, but its stunning appearance, adorned with toasted coconut, makes it a showstopper on any dessert table.

Ingredients

• 2 1/2 cups all-purpose flour (or 1.1 GF flour)
• 1 3/4 cups granulated sugar
• 6 large egg whites
• 5 oz unsweetened yogurt (or sour cream)
• 1 cup coconut milk
• 3/4 cup room-temperature butter
• 1 tsp coconut extract
• 1/2 tsp almond extract (optional, can substitute with vanilla extract)
• 1 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups sweetened coconut flakes
• 4 to 7 cups powdered sugar (start with 4 cups, adding more for desired consistency)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 8 oz cream cheese (room temperature)
• 1/8 cup milk
• Additional coconut for garnishing

Baking the Coconut Cake

Preheat Your Oven

Start by preheating the oven to 350°F (175°C). As it warms up, grab two 8-inch round cake pans and spray them with nonstick baking spray. This little step can make a big difference in ensuring your cake comes out perfectly.

Cream together Butter and Sugar

In a mixing bowl, combine the room-temperature butter and granulated sugar. Then, add the coconut extract and almond extract. Now it’s time to mix on high speed until the mixture becomes light and fluffy, about 3 minutes. This step is essential because it helps incorporate air into the batter, resulting in a lighter cake.

Combine Wet Ingredients

Next, it’s time to add the wet ingredients. Gently introduce the egg whites, yogurt, and coconut milk to the butter-sugar mixture. Mix everything together until well combined, ensuring that those yummy flavors meld into one.

Incorporate Dry Ingredients

Now for the dry ingredients! Gradually sprinkle in the flour, baking powder, baking soda, kosher salt, and sweetened coconut flakes. Gently stir until just combined. Remember, be careful not to overmix! This helps keep your cake fluffy and light.

Bake the Cake

Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when the tops are golden brown, and a toothpick inserted into the center comes out clean. Patience is key here; the aroma wafting from the oven will be heavenly.

Cool the Cakes

Once baked, remove the cake pans from the oven and let them cool for a few minutes. Afterward, carefully transfer the cakes to cooling racks. Allow them to cool completely before frosting. This step ensures the frosting doesn’t melt when you apply it.

Preparing the Coconut Frosting

Mix the Frosting Ingredients

While the cake cools, let’s whip up that delightful frosting. In a separate mixing bowl, combine the room-temperature cream cheese, butter, powdered sugar, coconut extract, vanilla extract, and milk. Mix everything together until it’s smooth and creamy. This luscious frosting will take your cake to another level!

Assembling the Coconut Cake

Layer the Cakes

Once the cakes have cooled, it’s time for assembly. Place the first cake layer onto a serving plate or cake stand. Spread a generous layer of frosting on top, giving it a nice, even coat.

Stack and Frost

Carefully place the second cake layer on top of the frosted layer. Now, use the remaining frosting to coat the top and sides of the entire cake. Take your time; this is where your cake gets its beautiful finish!

Garnish and Serve

Finally, sprinkle additional toasted coconut flakes on top and around the sides for that gorgeous presentation. The finishing touch makes it look as good as it tastes. Slice, serve, and enjoy the deliciousness!

Serving Suggestions

Pair this delightful Coconut Cake with fresh fruit, like strawberries or pineapple, for a refreshing contrast. A scoop of vanilla or coconut ice cream can elevate the dessert even further, making each bite a tropical delight.

Tips for Success

• Make sure all ingredients are at room temperature for better mixing and improved texture. This little trick can make all the difference!
• Keep an eye on mixing time. Avoid overmixing the batter to keep your cake light and fluffy.
• If your frosting turns out too thick, simply add a splash of milk until you reach the desired consistency.

Variations

Feeling adventurous? Here are some fun variations to try:
– For a chocolate twist, incorporate cocoa powder into the cake batter for a chocolate coconut cake.
– Experiment with lime zest or juice in the frosting for a zesty kick that pairs beautifully with coconut.
– Use different types of extracts, like caramel or coffee, to customize the flavor profile to your liking.

FAQs

1. Can I use sweetened coconut instead of unsweetened coconut?
Yes, sweetened coconut enhances the flavor and sweetness of the cake.

2. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature.

3. How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. It’s so tasty, it’s hard to believe there will be leftovers!

4. Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap them well and store them in the freezer for up to 3 months. This way, you always have a treat ready to go!

5. What can I substitute for coconut extract?
If you don’t have coconut extract, additional vanilla extract or almond extract works just fine for flavor.

This Coconut Cake offers a delightful balance of flavors and textures that can transform any gathering into a special occasion. It’s easy to prepare, visually stunning, and irresistibly delicious. Each bite is like a mini-vacation to a tropical paradise, making it a must-try recipe for baking enthusiasts and coconut lovers alike. Enjoy!

More Easy Breakfast Recipes:

• Green Shakshuka
• Blueberry Muffins Ever
• High-Protein Cottage Cheese Bagels
• Red Velvet Brownies

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