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Homemade Coconut Cake a made from scratch Vanilla Cake with a Creamy Cream Cheese frosting, then decorated with flaked coconut. The perfect Special Occasion Cake.
I love baking and serving cakes, a couple of our favourites are this delicious Carrot Cake and an Easy Yogurt Cake.
Coconut Cake
Coconut CakeMy amazing baker cousin first made this for a family/graduation get together at my sister’s. My daughter was graduating from college and my cousin offered to bake the cake.
My daughter put in her request for a Coconut Cake, since coconut is one of her favourite fruits (technically it is called a drupe) and oh my goodness I ate one of the softest most delectable cakes I have ever tasted.
She later told me that the cake recipe was adapted from Martha Stewart, good job Martha.
Janet finally got her wish and came to visit us for a couple of weeks. We add a little get together with friends and so I knew this Coconut Cake would be the perfect Dessert Recipe for my Italian friends
And yup I was right. Two slices later and it was declared a definite winner!
How to make the Best Coconut Cake:
- In a medium bowl at medium speed beat together butter and sugar for about 2 minutes until combined then add eggs and beat, combine well.
- Remember to use room temperature eggs, butter and milk, ingredients at room temperature tend to combine easier and better.
- In a medium bowl whisk together flour, baking powder and salt. Gradually add the flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
- Divide batter into 2 greased and floured cake pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes.
- Remove and let cool completely on wire racks, then frost with the Creamy Cream Cheese Frosting.
How to make flat layer cakes:
An easy way to get your cakes flatter on top is to flatten the tops with a little pressure from your palms, do it while the cake is still warm. That way you may not have to cut anything off the top!
Do you use Sweetened or Unsweetened Coconut?
I prefer unsweetened, sweetened coconut will make the cake too sweet.
Can I add Coconut to the batter?
Yes you can add coconut to the batter, I would add from a 1/2 -3/4 cup to the batter, be sure to fold it in gently.
How to Store Coconut Cake:
This Cake should be loosely covered and then stored at room temperature (as long as your house is 70 degrees F or less (21 C), although if you have the cake longer than two days it should be stored in the refrigerator.
In the refrigerator the cake will last up to 5 days.
Can you freeze Coconut Cake?
Coconut Cake can be frozen either frosted or unfrosted. If freezing the cake frosted – place the frosted unwrapped cake on a cookie tray in the freezer. Let it freeze until solid, approximately 4 hours. Then wrap the cake in plastic wrap and place in an airtight container or freezer bag.
If you wish to freeze the unfrosted cake then wrap the layers separately in plastic wrap then place in an airtight container or freezer bag.
Either way the cake will keep up to 5 months in the freezer.
More Delicious Layer Cakes:
- Chocolate Cake with Mocha Icing
- Strawberries and Cream Vertical Layer Cake
- Homemade Classic Italian Tiramisu Layer Cake
So if you are looking for a special occasion Cake or just because I hope you give this Delicious Coconut Cake Recipe a try. Enjoy!
Coconut Cake Recipe
Homemade Coconut Cake
Rosemary Molloy
Coconut Cake, a delicious soft, moist cake with a creamy cream cheese frosting. Topped with coconut flakes, a perfect Christmas dessert.
Prep Time 1 hour hr
Cook Time 35 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 478 kcal
Print Recipe Save
Ingredients
FOR THE CAKE
- 1/2 cup butter (salted/room temperature) (100 grams)
- 2 cups all purpose flour (or cake/pastry flour) (260 grams)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar (300 grams)
- 3 large eggs (room temperature)
- 1 cup milk (room temperature) (240 grams)
- 1 teaspoon vanilla
FOR THE FROSTING
- 1/2 cup butter (room temperature) (100 grams)
- 5 ounces whole fat cream cheese (room temperature) (150 grams)
- 5 cups powdered sugar (625 grams)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup whole or whipping cream (60 grams)
- TOPPING
- 1-2 cups coconut flakes (75-150 grams)
Instructions
Pre-heat oven to 350°(180° celsius), lightly grease with butter and flour two 8 or 9 inch (20 - 22 cm) cake pans.
FOR THE CAKE
In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.
FOR THE FROSTING
In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!
Notes
For Room temperature be sure to remove the ingredients from the fridge 30 minutes before using.
Nutrition
Calories: 478kcal | Carbohydrates: 71g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 226mg | Potassium: 167mg | Fiber: 1g | Sugar: 56g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1.2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Republished from December 7, 2014.
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