Cake Recipes

How To Bake Coconut Cake

How To Bake Coconut Cake

Traditionally associated with the American South, this creamy cake usually consists of at least two thick sponges coated with a coconut-flavored pastry cream or a simple meringue.

The whole cake is decorated with buttercream or a cream cheese frosting and a sprinkling of desiccated coconut.

 

 

RECIPE INGREDIENTS

3 sticks unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

 

For the frosting:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners’ sugar, sifted

6 ounces sweetened shredded coconut

 

 

DIRECTIONS ON HOW TO BAKE COCONUT CAKE

Preheat the oven to 350 degrees F. 

Butter 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment or using an electric mixer, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. 

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. 

Add the vanilla and almond extracts and mix well. The mixture might look curdled.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

READ ALSO:   Checkerboard Cake

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.

Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a tooth pick comes out clean.

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

 

The frosting:

In the bowl, using an electric mixer, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).

 

To assemble:

Place 1 layer on a flat serving plate, top side down, and spread with frosting. 

Place the second layer on top, top side up, and frost the top and sides.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

 

HERE ARE MORE CAKE RECIPES YOU CAN ENJOY

HOMEPAGE RECIPES

RED VELVET CAKE

ICE CREAM CAKE

SLUTTY BROWNIE CAKE

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

How To Bake Coconut Cake

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 sticks unsalted butter, at room temperature, plus more for greasing the pans
  •  
  • 2 cups sugar
  •  
  • 5 extra-large eggs, at room temperature
  •  
  • 1 1/2 teaspoons pure vanilla extract
  •  
  • 1 1/2 teaspoons pure almond extract
  •  
  • 3 cups all-purpose flour, plus more for dusting the pans
  •  
  • 1 teaspoon baking powder
  •  
  • 1/2 teaspoon baking soda
  •  
  • 1/2 teaspoon kosher salt
  •  
  • 1 cup milk
  •  
  • 4 ounces sweetened shredded coconut
  •  
  •  
  •  
  •  
  • For the frosting:
  •  
  • 1 pound cream cheese, at room temperature
  •  
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  •  
  • 3/4 teaspoon pure vanilla extract
  •  
  • 1/4 teaspoon pure almond extract
  •  
  • 1 pound confectioners' sugar, sifted
  •  
  • 6 ounces sweetened shredded coconut
READ ALSO:   How To Prepare Ice Cream Cake

Instructions

Preheat the oven to 350 degrees F.

 

Butter 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

 

In the bowl of an electric mixer fitted with a paddle attachment or using an electric mixer, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

 

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.

 

Add the vanilla and almond extracts and mix well. The mixture might look curdled.

 

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

 

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.

 

Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

 

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a tooth pick comes out clean.

 

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Related Articles

Back to top button