Description
Coconut Cake
Ingredients:
For the Cake:
2 3/4 cups (345g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp coconut extract
1 cup (240ml) coconut milk
For the Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tbsp coconut milk
1 tsp coconut extract
2 cups (160g) shredded sweetened coconut
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Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
2. Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Make the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the coconut milk and coconut extract. Beat until the frosting is smooth and fluffy.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second and third layers.
Spread the remaining frosting over the top and sides of the cake. Press the shredded coconut gently onto the sides and top of the cake.
5. Chill and Serve:
Refrigerate the cake for at least 30 minutes before serving.
Step-by-Step Guide
Follow this detailed process for a perfect cake. First, ensure all ingredients are at room temperature for optimal blending. Preheat your oven and prepare your pans thoroughly with grease and flour or parchment paper. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. When adding dry and wet ingredients, do so on low speed and stop as soon as the flour is incorporated to avoid a tough crumb. For assembly, use a dab of frosting on your cake plate to secure the first layer and prevent sliding. Apply a thin “crumb coat” of frosting, chill for 15 minutes, then apply the final decorative layer before adding the shredded coconut.
Serving Suggestions
This coconut cake is a versatile dessert. For an elegant presentation, garnish each slice with a twist of toasted coconut and a few fresh raspberries or a drizzle of mango coulis. It pairs wonderfully with a cup of strong coffee, black tea, or a glass of dessert wine like Moscato. For a tropical twist, serve alongside grilled pineapple or a scoop of coconut or vanilla bean ice cream.
How-to Summary
To make this coconut cake: Prepare three 8-inch pans and preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, then add eggs and extracts. Alternate adding dry mix and coconut milk. Bake for 25-30 minutes. Cool completely. For frosting, beat butter, gradually add powdered sugar, then coconut milk and extract. Frost layered cake and cover with shredded coconut. Chill before serving.
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
Yes, for a lighter, more tender crumb, substitute cake flour. Use 3 cups (345g) of cake flour, sifted, in place of the all-purpose flour.
How can I make this cake ahead of time?
You can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frosted cake can be refrigerated for up to 3 days.
My frosting is too thick/thin. How can I fix it?
If too thick, add more coconut milk, one teaspoon at a time. If too thin, add more sifted powdered sugar, a quarter cup at a time, until the desired consistency is reached.
Can I use canned coconut cream instead of coconut milk?
Yes, for a richer flavor, you can use the liquid from canned coconut cream. Do not use the thick, solid cream part for the cake batter, as it will alter the texture.
How do I toast coconut for garnish?
Spread sweetened shredded coconut on a baking sheet. Bake at 325°F for 5-10 minutes, stirring frequently, until golden brown. Let cool completely before using.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold eggs and butter won’t emulsify properly, resulting in a curdled batter and poor rise.
- Not properly preparing pans: This causes cakes to stick and break during removal. Grease, flour, or line with parchment.
- Frosting a warm cake: The frosting will melt and slide off. Ensure all layers are completely cool to the touch.
- Adding coconut to frosting too early: Mix the shredded coconut in by hand at the end, or press it onto the frosted cake. Over-beating it into the frosting can make it grainy.
Conclusion
This classic coconut cake, with its tender crumb and rich, creamy frosting, is a show-stopping dessert perfect for any celebration. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips and FAQs, you are equipped to create a flawless and delicious masterpiece. The layers of moist cake and coconut-infused flavor are sure to impress, making all the careful preparation worthwhile. Enjoy the process and the delightful result!