Coconut Cake

If you’re looking for a delicious and tropical dessert, look no further than coconut cake. This moist, fluffy cake is infused with rich coconut flavor and topped with a creamy frosting, making it a perfect treat for birthdays, holidays, or simply indulging yourself. The combination of coconut milk, shredded coconut, and a light, airy texture will transport your taste buds to an island paradise. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsweetened coconut milk
• 1 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup powdered sugar (for frosting)
• 1/4 cup cream cheese (for frosting)

Servings and Cooking Time

This recipe makes about 10 servings. Preparation time is approximately 20 minutes, while the cooking time is around 30-35 minutes.

Nutritional Value

Each serving of coconut cake (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, and 4g protein. This is based on standard ingredients without additional toppings.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the coconut milk and vanilla extract until combined.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in the shredded coconut gently.
9. Divide the batter evenly between the prepared cake pans.
10. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
11. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Alternative Ingredients

If you’re looking for alternatives, you can use almond milk instead of coconut milk for a nutty flavor or replace all-purpose flour with gluten-free flour for a gluten-free option. You can also use vegan butter for a dairy-free version.

Serving and Pairings

Coconut cake pairs wonderfully with fresh fruit like pineapple or mango, and is delicious when served with a scoop of vanilla ice cream. It also complements a tropical-themed meal or can be enjoyed with a cup of coconut chai tea.

Storage and Reheating

Store leftover coconut cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months. To reheat, simply thaw at room temperature and serve.

Cooking Mistakes

• Overmixing the batter can lead to a dense cake; mix until just combined.
• Not measuring ingredients accurately can affect the texture; use a kitchen scale for precision.
• Skipping the cooling step may cause the frosting to melt.
• Using old baking powder can result in a flat cake; always check the expiration date.
• Baking at the wrong temperature can lead to uneven cooking.

Helpful Tips

• Toast the shredded coconut for added flavor and texture.
• Use a serrated knife to level the tops of the cakes for even frosting.
• Add a splash of lime juice to the frosting for a citrus twist.
• Let the cake sit for a few hours before serving to enhance the flavor.

FAQs

Can I make coconut cake in advance?

Yes, you can prepare the cake in advance and freeze it. Just ensure it’s completely cooled and wrapped tightly before freezing. Thaw it in the fridge overnight before serving.

How can I make the frosting lighter?

To make the frosting lighter, you can add whipped cream or use less cream cheese and more whipped topping for a fluffier texture.

What can I use instead of eggs?

You can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or applesauce as an egg substitute for a vegan version.

Is coconut cake gluten-free?

Traditional coconut cake is not gluten-free. However, you can use a gluten-free flour blend to make it suitable for gluten-sensitive individuals.

How do I enhance the coconut flavor?

To enhance the coconut flavor, consider adding coconut extract or using fresh grated coconut in the batter and frosting.

Conclusion

Coconut cake is a delightful dessert that brings a taste of the tropics to your table. Its light, airy texture and rich coconut flavor make it a favorite for any occasion. Whether you’re celebrating a special event or simply enjoying a sweet treat, this coconut cake is sure to impress and satisfy your cravings.

Coconut Cake

This coconut cake is a moist and fluffy dessert infused with rich coconut flavor, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: Tropical

Keyword: coconut cake, dessert, tropical dessert, baking

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 10 servings

Calories: 320kcal

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsweetened coconut milk
• 1 cup shredded coconut
• 1/2 cup unsalted butter softened
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 1/4 cup cream cheese

Instructions

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the coconut milk and vanilla extract until combined.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the shredded coconut gently.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
• Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g