Save it to your Pinterest board now! Classic Coconut Cake: This elegant dessert will not only make your guests impressed, but biting in to its fluffy and light texture will surely make them ask for another slice! Let cool slightly in pans before inverting on wire racks to cool completely. Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes. Classic Coconut Cake. Going to have to make this for my husbands birthday! After the coconut cake comes out of the oven, make sure it cools down completely before frosting. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Sign up for daily recipes and receive a Free E-Cookbook! My recipe for homemade Coconut Cake is a keeper. Pat coconut onto the sides and sprinkle on the top of the cake. Read my disclosure policy. What is brand name? You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. For more delicate cakes like this coconut cake I like to use cake flour because it requires a finer texture. You could even assemble and frost the whole glorious thing a day ahead; store it at room temperature, covered loosely with plastic wrap or a cake cover. Next order I am going to ask vendor if we can make a white cake instead of a yellow; although the yellow was delicious. Our Classic Coconut Cake is truly a Southern favorite. It is always gone in minutes & super soft! If you’re making a layered vanilla cake, cut the very top off of any cake layer that will have another one resting on top of it. Here’s the link to the one I like to use: http://amzn.to/2kOijLq Thai Kitchen Organic Coconut Milk. loading... X. This is sure to be a crowd pleaser. If you want to be extra careful you can do a thin first coat called a crumb coat, refrigerate for an hour then do a second coat. Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Be sure not to over-beat your egg whites—this will make them too dry and the cake will not rise properly. 1 1/2 cups unsalted butter, at room temperature; 2 cups sugar; 5 extra-large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon pure almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk Chef approved recipes for dinners and desserts. I’m using two 9-inch cake pans because I’m making a layer cake with this coconut cake recipe. Get recipes, tips and NYT special offers delivered straight to your inbox. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside. Read my disclosure and copyright policy. In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so. Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low … Make sure you’re not over-mixing the cake batter. Make sure you’re using sweetened coconut flakes. Georgia Dec 27, 2020. I did not eat much of Christmas dinner, I just kept eating this cake! Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Place coconut flakes on a baking sheet and put into an oven preheated to 325 degrees. As we like to serve our Coconut Cake at room temperature we chose to use a buttercream frosting but if you would like you can make my classic cream cheese frosting Recipe in it’s place and add in the coconut extract just as directed in the recipe. Make it as written because I promise it will be your favorite cake. This cake is tender, made with cake flour and stiffened egg whites similar to a white cake. Go to reviews. This cake is rich, decadent and has the perfect amount of coconut flavor. He loves coconut. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer. Beat the egg whites and cream of tartar on high speed until the form stiff peaks then fold them carefully into the batter and pour into the baking pans. Make sure you sift together your dry ingredients before adding them to the cake, to make sure everything is evenly dispersed before adding to the wet ingredients. Frost cake with remaining frosting on the top and up the sides. Blossom Lady. make it again. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. I always use unsalted butter, so I can add the salt in as I see necessary. Sprinkle with ½ cup coconut. cooking.nytimes.com Gloria Woodlock. medium saucepan combine 2 cups sugar, cream of tartar, and water. If you do make this recipe with cream cheese frosting please be aware you need to refrigerate your cake, cream cheese can not sit out for more than 2 hours at room temperature. Note: click on times in the instructions to start a kitchen timer while cooking. Get a taste of the tropics with our tasty coconut cakes. If all-purpose flour is all you have, you can use make your own cake flour with the recipe above. Or should I frost and top with the coconut the day I plan on serving it ? Trace the bottom of the pan on the parchment paper, then cut out the circle and it should fit exactly. Spray again and set aside. Classic Coconut Cake. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Thanks for sharing! Gradually add the sugar mixture to the butter and cream cheese mixture, mixing at low speed until fully incorporated then beating at medium-high speed until the frosting is … Coat two 9-inch-diameter cake pans with 11/2-inch- high sides with nonstick spray; line bottom of pans with parchment paper … Frost the side and the top of the cake with the remaining frosting. For dairy frostings, like cream cheese or vanilla butter cream, I recommend storing them in the refrigerator and not sitting out for more than 2 hours. This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste! Bring the cake to room temperature before serving it for the best texture. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. Ensuring you use a large bowl will help with the folding process. Chill cake for at least 30 minutes more before slicing. The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using). The first time? There’s coconut in the cake itself, in the frosting and in the toasted flaked coconut the cake is decorated with. When cakes are colder than room temperature, they are sometimes mistaken for stale or dry. I plan on frosting it with the store bought butter cream. Flourless Chocolate Cake (4 Ingredients!). Subscribe now for full access. Divide batter among cake pans and smooth the tops. The fat in this coconut cake recipe helps keep everything moist and light. Opt out or, cups/435 grams cake flour or all-purpose flour, cups/170 grams unsweetened finely shredded coconut (or substitute 149 grams medium shredded), cup/80 milliliters coconut, grapeseed or vegetable oil (coconut oil should be liquified before measuring), cup/227 grams unsalted butter (2 sticks), at room temperature, pound/452 grams cream cheese, room temperature (2 8-ounce packages), cups/453 grams confectioners' sugar (a standard 1-pound box), cups/341 grams unsalted butter (3 sticks), at room temperature, cups/171 grams coconut flakes or chips (or substitute 224 grams medium shredded, unsweetened coconut). If you want to be playful and tropical with the cake you can add another fruity filling like I’ve listed below or even use almond extract in place of vanilla. Calling all coconut fans - this dessert is for you! You can also use a bundt pan or make a sheet cake instead of round cake pans, or you can use a fun Easter shaped baking pan. If I take it out of the refrigerator about an hour before I’m ready to serve, it will be room temperature when I cut into it. Or if you want more coconut you absolutely must try my Coconut Macaroons (or the ones dipped in Chocolate). Thank you. Your search for the most divine Coconut Cake is over! What kind of coconut milk do you use? Can anyone recommend if they think it’ll be fine sitting prepared overnight into the next day? Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). For this coconut cake recipe, make sure you bring the butter and eggs to room temperature before starting. NYT Cooking is a subscription service of The New York Times. With cakes that are so soft I tend to want to preserve moisture and be more careful with them so be sure to read through the directions and tips (and the room temperature tips are probably the most valid here, if you serve this cake cold, it won’t be anywhere near as soft or light). Spray two 9-inch cake pans with cooking spray and line with parchment paper. You can absolutely make your Coconut Cake with cream cheese frosting. This post may contain affiliate links. pinterest link facebook link twitter link instagram link rss link. If you’re replacing the eggs or butter in this recipe, make sure you’re not removing all of the fat because it helps keep the texture of the cake soft. Add a generous amount of icing to the top and then cover in grated coconut. Cakes & Cupcakes Christmas Dessert Recipes Easter Recipes Fruit Desserts Holiday Recipes Non-Chocolate Desserts Recipe, Your email address will not be published. If you cake falls when you take it out of the oven, it’s possible that there was too much baking powder used. Love the frosting! We have so many cake recipes on the site, if you love this coconut cake you’ll also love Carrot Cake, Oreo Cake, and Classic Yellow Cake! Required fields are marked *. Grease and flour 4 (9-inch) round cake pans. Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Coconut Cake is truly an all time favorite. You can make this a pina colada cake by adding. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. You need to be spooning it into the cup measure not scooping it out. The cake layers themselves are quite simple. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Your email address will not be published. Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. There’s no point wasting your time (or calories!) Preheat oven to 350°F. Measure your cake flour correctly. If you’re having trouble with your coconut cake sticking to the cake pans once they’re done baking, try lining the bottom of the cake pan with a piece of parchment paper. Share it to your friends and family! If you don’t have a sifter, you can whisk your dry ingredients together but the texture might be slightly less light in the final cake.