Coconut Cake Recipe

Coconut Cake Recipe

The recipe of the Coconut Cake is not new, it’s a classic rich recipe of the Southern United States. The coconut flavor comes from the coconut cream between the layers of the coconut cake and it is a conventional four layered coconut-flavored butter cake, lemon curd is also used in the layering and sweetened coconut is sprinkled over the cake but with the passes of time changes have been made but the basic white Coconut Cake recipe remains the same.
Coconut Cake
Coconut Cake

In the coconut cake recipe desiccated coconut is used but I would recommend for sweetened coconut for two reasons; one is it will make your cake mistier and cover the sweetness, also the basic recipe of this cake calls for sweetened coconut if you want a smooth texture of your cake pulse it one or two times to make it more fine. Fresh coconut also can be used but due to its short shelf life I would not prefer to use it.

If you talk about shapes, the authentic cake is a layered cake but with the time modification has been made in the shape; mold it in the bundt cake pan, cupcake, or coconut sheet cake. Without frosting you can enjoy it with tea or coffee, it tastes great. If you make it a simple cake without frosting you can add nuts; almonds, pistachios, resins, and cranberries.

Basically, this cake is ultra moist, rich creamy coconut flavored white cake and its texture is so smooth like a cloud. So how we will put all the goodness in this coconut cake, we will start with the flour; cake flour is the one and only option I would recommend but if you are going to make it a simple without frosting, AP flour will do or make it more simple with semolina coconut cake, cake flour is good for a layered smooth cake, for the moistness I have used egg white so what about yolk, it also provides the moistness and fluffiness but it makes the cake heavier and dense and this recipe calls for a light and moist texture. Sour cream is another the best moisture giving ingredient?

Now talk about the main ingredients; sweetened coconut also the best choice for the moistness, to enhance the flavor used the full fat thick coconut milk, and in the filling coconut cream is the complete combination, flavor it with both vanilla and coconut.

The frosting makes the cake complete; so the best to do is coconut cream cheese buttercream frosting but the choices are numerous try strawberry frosting, lemon frosting will go well, brown butter cream cheese frosting, salted caramel is simple and the best also must try the all-time favorite chocolate buttercream frosting. The success of the cake is depending on the measurement of the ingredients and all the ingredients should be at room temperature; the bonding of the ingredients goes well at room temperature which makes even baking process that is not possible in cold ingredients, they could not emulsify.
Prep Time: 35 minutes
Cook Time: 30 minutes + cooling Time & Frosting
Total Time: 2 hours 30 minutes
Yield: 12 serving

Ingredients for the Cake:

1 cup (200g) all-purpose flour, spoon & leveled (for the fine texture the best choice cake flour because it has low gluten and makes a fine texture of the cake like a cloud).
3 eggs whites 
(here we use egg white for the moist cake, egg the yolk also does the same and makes it fluffy but it makes heavy and dense texture).
1 1/2 stick (170g) unsalted butter, at room temperature
1/2 cup (120ml) full cream coconut milk
1/2 cup sour cream, at room temperature
1cup (200g) sugar
1 cup (80g) sweetened shredded coconut (both the coconut can be used but for a moist cake sweetened coconut would be the best but pulse them to make more fine.)
1 ½ tsp baking powder
1/2 tsp salt
1/2 vanilla extract
1/2 tsp salt
Coconut Filling:

120ml (1/2 cup) thick coconut cream
3 tbsp (1 stick) unsalted butter   
1 cup (120g) powdered sugar
1/2 tsp coconut extract
(This filling will enhance the flavor of the cake but it’s not the mandatory part of the recipe, you can skip this and use coconut cream cheese buttercream in the filling).

Coconut Cream Cheese Buttercream:

1 cup (230G) unsalted butter, room temperature
1 block (600g) full-fat cream cheese block, room temperature
4 cups (500g) powdered sugar
2 tbsp (30ml) coconut milk
2 cups (160g)sweetened shredded coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp salt

 Note: The ratio of the ingredients for this Coconut Cream Cheese Buttercream is for both filling as well as frosting if you will use coconut cream filling you can decrease  a little the ratio of the 


Preheat the oven to 350 degrees F and grease the 9x3 inch round cake pan sprinkle the flour in the pan this will help to remove the cake smoothly without hassle, dust out the excess flour from the pan.  Sift the flour, baking powder, and salt in a bowl. Use a whisk and  Cream the butter and sugar for about a minute or two add egg white mix to incorporate, add coconut milk, vanilla, and coconut extract mix well.

Now add dry ingredients to wet ingredients mix to incorporate, lastly add sour cream and sweetened coconut (if you like to make more fine pulse the sweetened shredded coconut). Mix to make a smooth batter.

 Pour the batter in the greased pan, bake in the middle rack of the oven for about 30 minutes, time can vary in different ovens. Test the doneness with a toothpick inserted in the center of the cake comes out clean. Remove from the oven let it cool for 5 minutes in the pan after that transfer to the wire rack and allow it cool completely.

To make Coconut Cream Filling:

In a bowl cream the ½ of the sugar and butter until pale in color and become fluffy, add coconut extract and coconut cream in batches mix to combine well add the remaining sugar and incorporate well until reaches the soft consistency like peanut butter. If you want to skip this step you can use the coconut cream cheese frosting.

To make Coconut Cream Cheese Buttercream:

Take a bowl using a hand mixer whisk the butter and cream cheese until smooth and creamy about 2 or 3 minutes. Add powdered sugar, vanilla and coconut extract, and salt mix to incorporate well lastly add coconut milk to balance the medium consistency.

To Assemble the Cake:
Slice of three Layered Coconut Cake
Slice of three Layered Coconut Cake

 Using a serrated knife to flat the domed top for sturdy the cake, slice the cake horizontally into three layers and place one of the slices on the cake platter either use coconut cream filling or coconut cream cheese buttercream frosting, spread a generous amount of the frosting and top with the second layer, evenly cover this layer and top the third cake layer, Now cover the top and all over with the frosting. Using the icing spatula to apply the frosting it works well. Sprinkle the coconut on the top and all the sides.

Further decoration is up to your imagination. You can cover it with fondant to decorate with flowers.
To store the leftover cake at room temperature cover it loosely it can be stored at highest the temperature at 50-55 degrees for two days but longer than two days store in the fridge. If you have used fresh coconut instead of desiccated coconut to keep it in the refrigerator just for 2-3 days because fresh coconut has shorter self-life. This cake can be freeze for a month-long, let it chill in the freezer for 4-5 an hour when it becomes hard then cover tightly in the foil and put it in the container in the fridge for a month-long or without frosting for months. Actually, a few frosting will not go long through the freezing and thaw process.

Note:  For the pure tropical aroma use the coconut oil instead of butter but it will make the cake dense.

Use the Marshmallow frosting between the layers and for the frosting which is a classic choice or swiss meringue buttercream frosting too great choice.
Marshmallow is a type of confectionery that is typically made from sugar, water, and gelatin
and used to filling baking or mold into the shapes coated with cornstarch.

Recipe for Marshmallow Frosting:
3eggs whites
1/4 tsp cream of tartar
2tsp vanilla
1/2 cup corn syrup
3 tsp water
Marshmellow Frosted Cake
Marshmallow Frosted Cake
In a saucepan combine the sugar, corn syrup, and water, bring it to boil over the medium heat cook continue to 250 degrees F or when the mixture dropped into the iced water forms the softball, and holds the shape when cool. 
Whip the egg whites, cream of tartar, and vanilla to a soft peak with the mixer on medium to high speed. Now slowly pour down the sugar syrup from a side of the bowl and continue to whip until to get stiff peaks. 
Frost your cake immediately while it is warm as it is easier to spread well than it becomes cool.