Coconut Cake Recipe
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Fluffy Coconut Cake Recipe

Creating the perfect coconut cake requires attention to detail, blending a supremely moist, soft, and fluffy crumb with an intense flavor that’s unmatched. Using cake flour ensures a light texture, while egg whites and sour cream add richness without heaviness. Incorporating canned coconut milk amplifies the tropical taste, satisfying the cravings of coconut lovers everywhere. The silky coconut cream cheese buttercream, combined with the bold yet delicate crumb, makes this cake ideal for any celebration. My kitchen is often dusted with shredded coconut, evidence of endless recipe tests to achieve perfection. Whether shared with friends or enjoyed solo, this is a must-try for anyone who adores homemade cakes.

Coconut Cake

Reasons to Love This Coconut Cake Recipe

  • Mega Moist Texture: Say goodbye to dry cakes! This moist coconut cake ensures every bite is worth the calories, thanks to the use of coconut milk and other hydrating ingredients.
  • Intensely Flavorful: With the perfect balance of shredded coconut, coconut extract, and coconut milk, this cake delivers an intensely flavorful experience that’s sure to please.
  • Soft & Fluffy Crumb: Following the recipe closely and using the right power ingredients guarantees a soft-as-silk crumb that feels like a cloud on your palate.
  • Versatile Shapes: Whether you’re in the mood for a Bundt cake, cupcakes, a 2-layer cake, a 3-layer cake, or even a sheet cake, this recipe adapts beautifully to any form you desire.
  • Customizable Frosting Options: From strawberry frosting to lemon frosting, brown butter cream cheese frosting, champagne frosting, and even chocolate buttercream, the possibilities are endless. Add some raspberry cake filling or drizzle with salted caramel for a personal twist. Perfect for Easter dessert ideas and beyond, it’s a guaranteed crowd-favorite.                                                   
Love Coconut Cake Recipe

How to Make Coconut Cake

This coconut cake recipe draws inspiration from a favorite white cake with a pristine crumb, fluffy texture, and irresistible stick-to-your-fork moisture. It’s the ultimate cake success formula, refined through baking classics like pistachio cake, cookies & cream cake, and burnt sugar caramel cake. Start with two mixing bowls: one for dry ingredients, the other for wet ingredients. Blend them with coconut milk and sweetened shredded coconut for a batter that’s ready to bake. Creamed butter and sugar form the base, while room temperature butter and sour cream ensure a perfectly evenly textured baked good. Remember, warmer ingredients bond better, avoiding the pitfalls of cold ingredients that fail to emulsify.

Make Coconut Cake

These 6 Powerful Ingredients

  1. Cake Flour: For the softest cake, use cake flour instead of all-purpose. It’s necessary for a light, moist cake with a soft crumb. You’ll find it in the baking aisle alongside other flours.
  2. Egg Whites: While whole eggs add richness, only egg whites keep your coconut cake light and fluffy, preventing it from becoming dense like a pound cake. The moisture from sour cream makes up for what egg yolks would provide.
  3. Sour Cream: This is the moist maker! It helps the cake melt in your mouth, adding rich moisture that keeps the texture perfect and fluffy.
  4. Coconut Extract: To enhance the coconut flavor, coconut extract is key. While you can skip it, it’s worth adding for a more intense coconut taste. It’s typically found in the baking aisle, near vanilla extract.
  5. Coconut milk in a can: Not the beverage found in a carton. Canned coconut milk is a cooking ingredient, creamier and thicker than regular milk. It ensures the cake has that rich coconut flavor. You’ll find it near Thai food products.
  6. Sweetened Shredded Coconut: For a moist, fluffy texture, use sweetened shredded coconut. It’s more moist than unsweetened coconut, adding extra texture to the cake. Pulse it in a food processor to break it into smaller pieces if needed, especially if the long skinny shreds are too much for your liking.                                                                                                                                                                                   
Coconut Cake Mixing

Coconut Cream Cheese Buttercream Frosting

For a buttery, sweet, and smooth frosting, combine vanilla buttercream with the rich tang of cream cheese frosting. This blend creates a creamy, silky, and tangy texture that will elevate your cake. To add a coconut twist, incorporate coconut milk and coconut extract, making it even creamier and silkier than typical coconut frostings. This frosting glides onto cakes effortlessly, making decorating a layer cake a breeze. If you prefer a non-cream cheese alternative, simply substitute with vanilla buttercream, swapping regular milk for canned coconut milk and adding 1/2 teaspoon of coconut extract for that irresistible flavor boost.

Cheese Buttercream Frosting

How to Frost a Layer Cake

Cool cakes completely before starting, as even slight warmth can melt the frosting, causing the layer cake to slip, slide, or even cave in. Choose a serving plate, cake turntable, or cake stand for stability. Place the bottom layer on the cake stand, spreading an even layer of frosting with an icing spatula, ensuring it reaches the edge. Add the second layer top-side-down, aligning it carefully, and repeat the frosting process. Finally, place the third layer top-side-up and divide the remaining frosting, using a dollop on top and smoothing it to the sides with a bench scraper for a flawless finish. Remove any excess frosting for a polished presentation.

EXPERT BAKING TIPS

For the best results, ensure your cakes are made with room temperature ingredients like eggs, cream cheese, and butter, as they blend more smoothly, creating a uniform batter. Before baking, leave these items out of the fridge for about an hour. To simplify frosting, chill the cake layers by placing them in the freezer, as a chilled cake is easier to work with and maintains its structure. Whether you’re making a 9×13 cake, a 2-layer cake, or cupcakes, remember to adjust the baking time accordingly for perfect results.

Coconut cake

Coconut Cake

Coconut cake is a moist and flavorful dessert made with rich coconut milk, shredded coconut, and a creamy frosting. Perfect for celebrations, it combines tropical sweetness with a soft, tender texture.
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • Box Yellow Cake Mix 432g
  • Small Box Vanilla Instant Pudding Mix not sugar-free
  • 4 Large Eggs room temperature
  • 1 Cup Unsweetened Coconut Milk 240g, canned, like Taste of Thai
  • ½ Cup Canola Oil 112g
  • 1½ Cups Sweetened Shredded Coconut 0.14kg

Frosting

  • 8 oz Cream Cheese 226.8g, softened
  • ½ Cup Butter 113.5g, room temperature
  • 4 Cups Powdered Sugar 480g
  • 1 Teaspoon Vanilla
  • 1-2 Tablespoons Unsweetened Coconut Milk
  • Pinch of Salt

Garnish

  • 1 Cup Shredded or Flaked Coconut 0.09kg, toasted

Instructions
 

To Prepare the Cake

  • Preheat your oven to 325 degrees.
  • Line the bottoms of three eight-inch round cake pans with parchment paper, and coat them with cooking spray. Set them aside.
  • In a mixing bowl fitted with a paddle attachment, combine the cake mix, instant pudding, eggs, and coconut milk (stir before adding).
  • Mix on medium speed for approximately two minutes after adding the oil.
  • Gently fold in the coconut until evenly incorporated.
  • Divide the batter evenly among the cake pans using a spatula. Each pan should hold approximately 390g (13.75 ounces).
  • Bake for 25 minutes, or until the cake no longer jiggles, and the middle bounces back when lightly pressed. The tops need to become a pale shade of golden brown.
  • Before moving the cakes to a cooling rack, let them cool in their pans for 15 to 30 minutes

To Make the Frosting

  • Cream cheese and butter should be beaten together until smooth in a large bowl.
  • Add coconut milk, vanilla, powdered sugar, and a bit of salt gradually. Mix until the frosting is well mixed and frothy.
  • Adjust the consistency by adding a bit more powdered sugar or coconut milk if needed. Be cautious not to over mix.

To Toast the Coconut

  • In a frying pan, melt a tiny amount of butter over low to medium heat.
  • Add the coconut, stirring frequently to ensure even toasting.
  • Cook until the coconut turns a light brown color, but be careful to avoid burning it.
  • Transfer the toasted coconut to a piece of wax paper or a paper towel to cool.

To Assemble the Cake

  • Place one of the cake layers, top side up, on a cake plate or serving stand. Cover the surface with a thin coating of icing.
  • Repeat with the second cake layer, ensuring an even spread of frosting.
  • For the final cake layer, place it top side down for a flat surface.
  • Apply a thin crumb coat of the cream cheese frosting over the entire cake, including the sides. To set, place the cake in the refrigerator or freezer for ten to fifteen minutes.
  • After taking out the chilled cake, cover it with the leftover frosting.
  • Finish by pressing the toasted coconut onto the top and sides for a decorative and flavorful finish.

Notes

  • For cakes to achieve the best results, always use room temperature ingredients like eggs, cream cheese, and butter, ensuring they are pulled out of the fridge at least an hour or two hours before baking.             Make Ahead Instructions
  • Prepare your frosting ahead of time and store it in a sealed container in the fridge. When ready to frost, remove it an hour before use to let it reach room temperature, making it easier to spread.                                       Freezing Instructions
  • After baking and cooling the cake layers, wrap them tightly in plastic wrap and place them in a ziplock freezer bag for storage. These can stay frozen for up to a few months and should be thawed an hour or two before assembling or starting to make frosting.                                   Measurement Tips
  • For precise measurements, using grams is ideal, especially for flour. Without a kitchen scale, lightly spoon flour into a measuring cup, ensuring it’s not packed. This keeps the texture light and fluffy, which is the key to perfect baking.
Keyword coconut cake, coconut lovers, coconut recipe cake, cream cheese frosting, easy coconut cake, festive cake, homemade cake, moist cake, shredded coconut cake, tropical cake

FAQs


How long does coconut cake stay fresh?

It stays fresh for 3–4 days when stored in the fridge.

How do you keep coconut cake moist?

Use coconut milk in the batter and avoid overbaking to retain moisture.

Can I make coconut cake ahead of time?

Yes, bake the layers and freeze them; frost the cake before serving.

Why does my coconut cake crumble?

Overmixing the batter or not measuring flour correctly can cause crumbling.

Can I toast the coconut for topping?

Yes, toasting coconut adds a crunchy texture and enhances flavor.

Conclusion

Coconut cake is a delightful and indulgent dessert that combines rich flavors and a light, fluffy texture. Its tropical essence makes it perfect for any occasion, whether a casual gathering or a special celebration. The creamy frosting and toasted coconut topping add a perfect finishing touch. Easy to make and universally loved, coconut cake is a must-try for any cake enthusiast.

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