coconut cake

I have made many coconut cakes using many different recipes. This is my favorite because the cake is so moist and tastes great. I have shared this cake with many people and everyone likes it. Even some people who don’t like coconut cake thought it was delicious.

NOTE: To toast shredded coconut, preheat oven at 325 degree, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are mix of golden brown and white about 15 to 20 minutes, stirring 2 or 3 times. Let cool completely.


Coconut Cake

2 1/2   cups (375 g) all-purpose flour
2 1/2   teaspoons baking power
1/2      teaspoon salt
1          cup (250 g) butter, softened
1 1/3   cup sugar
1          teaspoon vanilla extract
1          teaspoon coconut extract
4          large eggs, room temperature
1          cups (250 ml) milk, room temperature
1/2      cups sweetened shredded coconut


Preheat the oven to 350 degree F (180 C)

Butter two 9-inch (23-cm) round cake pans. Line with parchment paper. Butter and flour the pans. Set aside.

Mix the flour, baking powder, and salt in a large bowl.

Beat the butter, sugar, vanilla, and coconut extract in your Kitchen Aid mixer bowl with paddle attachment at medium-high speed until pale and creamy.

Add the eggs, one at a time, beating until incorporated.

With the mixer at low speed, gradually beat in the dry ingredients, alternating with the milk just until combined. (Do not over mix)

Fold in shredded coconut with rubber spatula.

Pour half of the batter into each of the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in their pans for 10 minutes. Turn out onto rack. Carefully remove the paper and let cool completely.

Coconut Buttercream

1 1/2   cups sugar
Pinch of salt
1           cup large eggs whites (7 eggs)
1 1/2   teaspoons vanilla extract
1           teaspoon coconut extract
2           cups (1 lb/ 454 g) unsalted butter, softened, cut into small cubes
2/3       cup cream of coconut 
2           cup (9 ounces) shredded coconut, toasted


Combine egg whites, sugar, and salt in the mixer bowl and set over medium saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk constantly until mixture reaches 120 degrees.

Remove bowl from heat. Fit the bowl into the mixer to whisk and whip egg white mixture on high speed until barely warm (about 80 degrees), glossy, and sticky, about 8-10 minutes. Reduce speed to medium high and add butter, 1 piece at a time, followed by cream of coconut, coconut extract, and vanilla, scraping down bowl as needed. Continue to whip at medium-high speed until combined

Using long serrated knife, cut one horizontal line around sides of each layer. Then, following scored lines, cut each layer into even halves.

Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 cake layer on platter. Spread about 3/4 cup icing evenly over top, right to edge of cake. Repeat with remaining cake layers, pressing lightly to adhere and evenly spreading 3/4 icing over each layer. Spread remaining icing evenly over side of cake. To smooth icing, run edge of offset spatula around cake sides and over top. Press coconut into sides of cake and sprinkle it over top. Carefully remove parchment strips before serving. (Assembled cake can be refrigerated in a cake container for up to 24 hours.)

Recipe adapted from The Golden Book of Baking and Buttercream decorating book


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