As a seasoned food blogger, I was pleasantly surprised when a coconut cake recipe won me over, making it a new favorite. This delightful dessert features soft, moist coconut cake layers generously frosted with a luscious coconut cream cheese frosting. The finishing touch of shredded coconut on the cake’s exterior adds a delightful texture that elevates the overall experience.
In my quest for the perfect coconut cake recipe, I explored various elements to enhance the coconut flavor, from toasted coconut to coconut extract and cream. Sponsored by Imperial Sugar, a trusted partner in my baking journey, this recipe embodies the essence of a classic coconut cake with a Texan twist. Join me as I share the results of testing nine popular recipes, each offering a unique take on this beloved treat.
Ingredients for Coconut Cake
To create the perfect coconut cake, we need to gather the essential ingredients for each component of this delightful dessert. Let’s start by preparing the cake base, followed by the coconut cream cheese frosting and finally, the garnishing and extra layers.
Cake Base
- 3 Cups (315g) sifted cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 Cup (226g) unsalted butter, room temperature
- 1 1/2 Cups (300g) granulated sugar
- 5 large egg whites, room temperature
- 1/3 Cup (76g) sour cream, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 Cup (240ml) canned full-fat coconut milk, room temperature
- 1 Cup (78g) shredded sweetened coconut
Coconut Cream Cheese Frosting
- 8 Cups (960g) powdered sugar
- 1/4 Cup (32g) cornstarch (optional)
- 1 1/2 Cups (339g) unsalted butter, room temperature
- 12 oz (339g) full-fat cream cheese (block-style), room temperature
- 2 tsp pure vanilla extract
- 2 tsp coconut extract
- 2 tsp canned full-fat coconut milk, room temperature
- Pinch of salt (or to taste)
- 1 1/2 Cups sweetened shredded coconut
Essential Equipment and Tools
In order to create the perfect coconut cake, having the right equipment and tools is essential. Here’s a list of what you’ll need:
For Cake Preparation:
- Three 9-inch round cake pans
- Parchment paper
- Cooking spray or extra butter for greasing pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Wire racks for cooling cakes
- Toothpicks for testing cake doneness
- Cake stand or serving platter
- Offset spatula for frosting
- Cake decorating turntable (optional but helpful)
- Pastry bag and tips for decorating (if desired)
- Shredded coconut for garnishing
Having these tools ready and at hand will make the process of creating your coconut cake much smoother and more enjoyable.
Step-by-Step Instructions
Preparing the Batter
- Preheat the oven to 350 degrees F (175 degrees C) and grease a 10-inch tube pan.
- Mix flour, baking powder, and salt in a bowl and set it aside.
- In a large bowl, beat together softened butter and sugar until light and fluffy.
- Add room-temperature eggs one at a time, blending well after each addition.
- Mix in coconut extract and alternate the addition of the flour mixture with buttermilk until just incorporated.
- Lastly, fold in shredded coconut until evenly combined.
- Pour the batter into the prepared pan.
Baking the Cake
- Bake the cake at 350 degrees F (175 degrees C) for about 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Making the Frosting
- In a mixing bowl, combine softened butter, cream cheese, confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt.
- Mix everything until smooth and creamy, adding more powdered sugar if needed for desired consistency.
- Fold in sweetened shredded coconut to add texture and flavor.
- Once the cake layers are completely cooled, frost the top of one layer, stack the next layer, and continue frosting.
- After stacking all layers, frost the top and sides of the cake generously.
- For an extra coconut touch, sprinkle shredded coconut on top and press gently into the sides of the cake.
- Your delicious coconut cake is now ready to be enjoyed!
Decorating Your Coconut Cake
Decorating a coconut cake is the perfect finishing touch to elevate its visual appeal and make it even more enticing. From simple techniques to advanced decorative ideas, there are various ways to enhance the presentation of your coconut cake and impress your guests with both its taste and appearance.
Simple Techniques
For a quick and easy decoration, you can simply sprinkle shredded coconut generously over the top of the frosted cake. You can also add a border of coconut flakes around the base of the cake for a cohesive look. These simple techniques require minimal effort but add a lovely coconut touch to your dessert.
Advanced Decorative Ideas
To take your coconut cake decoration to the next level, consider piping coconut-flavored whipped cream rosettes on top of the cake. Another elegant idea is to layer the sides of the cake with toasted coconut flakes for a sophisticated finish. These advanced decorative ideas add a more intricate and professional look to your coconut cake, perfect for special occasions and celebrations.
Special Tips for Perfect Coconut Cake
Achieving Fluffy Texture
To ensure a light and airy texture in your coconut cake, make sure to properly cream the butter and sugar until it is light and fluffy. Incorporating the egg whites gradually and folding them into the batter gently will help maintain the cake’s spongy texture. Additionally, using room temperature ingredients, such as eggs and sour cream, will ensure even mixing and a tender crumb.
Frosting Application Tips
When applying the coconut cream cheese frosting to your cake, start with a crumb coat to seal in any loose crumbs before adding the final layer of frosting. Using an icing spatula, spread the frosting evenly and cover the cake generously, extending it just over the edges for a professional finish. For a smooth and polished look, refrigerate the cake after applying the crumb coat before adding the final layer of frosting.
Storage and Make-Ahead Tips
Storing Finished Cake
Once your coconut cake is frosted and ready, store it in an airtight container in the refrigerator. The cake can be kept for up to 4-5 days, ensuring it remains fresh and moist for your enjoyment.
Advance Preparation Options
If you want to prepare ahead, you can freeze the unfrosted coconut cake layers. Wrap them individually in foil, place them in an airtight container, and freeze for up to 3 months. When ready to use, thaw the cake layers in the refrigerator overnight, frost, and enjoy a freshly made coconut cake whenever you desire.
Conclusion
Creating a Texan-style coconut cake is all about precision and quality ingredients. From the coconut cream cheese frosting to the batter preparation, each step plays a crucial role in achieving the perfect dessert. Remember, proper creaming of butter and sugar, incorporating egg whites gradually, and using room temperature ingredients are key to a light and fluffy texture. When it comes to frosting, don’t forget the importance of a crumb coat for a polished look. With storage tips in mind, refrigerate your frosted cake for lasting freshness or freeze unfrosted layers for future convenience. By following these guidelines, you can enjoy a delectable coconut cake whenever the craving strikes.