Description
Classic Coconut Cake
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
For the topping:
2 cups shredded coconut
Instructions:
Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract. Alternately add dry ingredients and coconut milk, mixing until smooth. Divide batter among pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract, beating until fluffy.
To assemble, place one cake layer on a plate, spread frosting, then repeat with the second layer. Frost the top and sides of the cake, then press shredded coconut onto the frosting. Slice and enjoy!
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing three 8-inch round cake pans. Line the bottoms with parchment paper for guaranteed release. In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, and salt. This aerates the dry ingredients, ensuring a light crumb. In your stand mixer bowl, cream the softened butter and granulated sugar on medium-high speed for a full 3-5 minutes until it is pale and fluffy. This step is crucial for texture. Reduce speed to medium and add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla and coconut extracts. With the mixer on low, add the dry ingredients and coconut milk in three alternating additions, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain. Divide the batter evenly among the prepared pans and bake on the center rack for 25-30 minutes. The cakes are done when they spring back to a light touch and a toothpick inserted into the center comes out clean.
Serving Suggestions
This Classic Coconut Cake is a stunning centerpiece on its own. For an elegant presentation, serve slices on individual plates with a light dusting of powdered sugar or a drizzle of warm caramel sauce. Pair it with fresh berries like raspberries or mango slices to cut through the richness. For a tropical twist, a scoop of coconut or pineapple sorbet on the side is delightful. It pairs beautifully with coffee, black tea, or a glass of dessert wine like Moscato.
How-to Summary
To make Classic Coconut Cake: 1) Mix dry ingredients. 2) Cream butter and sugar until fluffy. 3) Incorporate eggs and extracts. 4) Alternately add dry mix and coconut milk. 5) Bake in three pans at 350°F for 25-30 minutes. 6) Cool completely. 7) Whip butter, powdered sugar, coconut milk, and extracts for frosting. 8) Assemble layers with frosting, then frost the entire cake. 9) Generously coat with shredded coconut.
Frequently Asked Questions
Can I use sweetened shredded coconut for the topping?
Yes, sweetened coconut is commonly used and adds extra sweetness and moisture. For a less sweet, more textured finish, unsweetened coconut is an excellent choice.
My cake layers are domed. What should I do?
Slight doming is normal. For perfectly flat layers, use bake-even strips around the pans. If a dome forms, you can carefully slice it off with a serrated knife once the cakes are completely cool to create a stable stacking surface.
Can I make this cake ahead of time?
Absolutely. The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to a month. Thaw before frosting. The fully assembled cake can be refrigerated, covered, for up to 2 days; let it sit at room temperature for an hour before serving.
What can I substitute for coconut extract?
If you don’t have coconut extract, you can use all vanilla extract. For a more natural coconut flavor, try using 1-2 tablespoons of coconut cream (the thick part from a can of full-fat coconut milk) in place of an equivalent amount of the liquid coconut milk in the frosting.
Why is my frosting too runny or too thick?
If runny, your butter may have been too soft or the kitchen too warm. Chill the bowl for 15 minutes, then beat again. If too thick, add more coconut milk, one teaspoon at a time, until you reach a spreadable consistency.
Common Mistakes to Avoid
- Using cold butter: Butter and eggs must be at true room temperature to emulsify properly and create a smooth, voluminous batter.
- Overmixing the batter: Once the dry ingredients are added, mix only until just combined. Overmixing develops gluten, leading to a tough, dense cake.
- Frosting a warm cake: Ensure all layers are completely cool. Frosting a warm cake will cause the frosting to melt and slide off.
- Rushing the creaming process: Creaming the butter and sugar for the full 3-5 minutes is non-negotiable for incorporating air and achieving a light texture.
Conclusion
This Classic Coconut Cake, with its tender crumb, rich coconut flavor, and luxurious frosting, is a timeless dessert worth mastering. By following the detailed steps and heeding the advice on common pitfalls, you can confidently create a show-stopping cake perfect for celebrations or a special treat. The balance of moist cake and fluffy frosting, finished with a snowy coat of coconut, is sure to impress and delight anyone who tries a slice.