Coconut cake is a delicious treat enjoyed by many! If you’re a fan of this tropical delight, you’ll love this recipe. Here’s how to make a mouthwatering coconut cake with a creamy frosting:
Ingredients:
- 3/4 pound (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:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
- Prepare the cake batter: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the eggs one at a time, scraping down the bowl once during mixing. Mix in the vanilla and almond extracts.
- Combine dry ingredients: 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. Fold in the shredded coconut with a rubber spatula.
- Bake the cakes: Pour the batter evenly into the prepared 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 cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- Prepare the frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extracts. Gradually add the sifted confectioners’ sugar and mix until smooth.
- Frost the cake: Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of frosting. Place the second cake layer on top and frost the top and sides of the cake. Sprinkle the shredded coconut over the frosted cake.
- Serve and enjoy! Slice the cake and serve it to your family and friends. It’s perfect for any occasion, from birthdays to family gatherings.
So, if you’re craving a delectable coconut cake, why not give this recipe a try? Your taste buds will thank you! #cooking #foodfamily #fastfood
Tips for Making Perfect Coconut Cake:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are all at room temperature before starting. This helps create a smooth and evenly textured cake batter.
- Properly Grease and Flour Pans: Take the time to grease and flour your cake pans properly to prevent the cake from sticking. This ensures that your cakes come out of the pans easily.
- Evenly Distributed Batter: When pouring the batter into the cake pans, try to distribute it evenly to ensure that the cakes bake evenly.
- Cooling Cakes: Allow the cakes to cool in the pans for about 30 minutes before transferring them to a cooling rack. This helps them firm up and prevents them from breaking apart.
- Frosting Consistency: Make sure your frosting is smooth and spreadable. If it’s too thick, you can thin it out with a little milk. If it’s too thin, you can add more powdered sugar.
- Decorate with Coconut: Sprinkle shredded coconut on top of the frosted cake for added flavor and texture. You can also toast the coconut for extra depth of flavor.
- Storage: Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for several days.
FAQs (Frequently Asked Questions) about Coconut Cake:
Q: Can I use coconut milk instead of regular milk in the cake batter?
A: Yes, you can substitute coconut milk for regular milk in the cake batter for a more pronounced coconut flavor.
Q: Can I make the cake layers ahead of time and freeze them?
A: Yes, you can bake the cake layers ahead of time, allow them to cool completely, then wrap them tightly in plastic wrap and foil before freezing. Thaw them in the refrigerator overnight before frosting and serving.
Q: Can I use unsweetened shredded coconut instead of sweetened for the cake?
A: Yes, you can use unsweetened shredded coconut if you prefer a less sweet cake. Adjust the sweetness of the frosting accordingly.
Q: How do I prevent my frosting from becoming too soft or melting in warm weather?
A: To prevent the frosting from becoming too soft, you can chill it in the refrigerator for a short time before frosting the cake. Additionally, keep the frosted cake refrigerated until ready to serve, especially in warm weather.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute gluten-free flour for all-purpose flour in the cake batter. Just make sure it’s a gluten-free flour blend suitable for baking.
These tips and FAQs should help you make a delicious coconut cake that everyone will love! Enjoy baking!