Introduction:
This Homemade Coconut Cake is a showstopper of a dessert! It’s soft, moist, and bursting with rich coconut flavor in every bite. Whether you’re celebrating a birthday, holiday, or simply satisfying a sweet tooth, this cake will impress everyone. Topped with a creamy coconut frosting and sprinkled with shredded coconut, it’s the perfect treat for any coconut lover.
Inspiration Behind Homemade Coconut Cake:
Coconut cake is a classic dessert in Southern baking, known for its light, airy texture and rich flavor. This Homemade Coconut Cake takes all those elements and amps up the coconut flavor for a truly indulgent cake that’s perfect for special occasions. With layers of coconut-infused cake and frosting, it’s a tropical delight that never disappoints.
Ingredients Breakdown:
- For the Coconut Cake:
- 2 ½ cups all-purpose flour: Provides structure to the cake.
- 2 teaspoons baking powder: Helps the cake rise.
- ½ teaspoon baking soda: Adds lightness to the cake.
- ½ teaspoon salt: Enhances the sweetness.
- 1 cup unsalted butter (room temperature): Adds moisture and richness.
- 2 cups granulated sugar: Sweetens the cake.
- 4 large eggs: Adds structure and richness.
- 1 cup coconut milk: Adds moisture and a deep coconut flavor.
- ½ cup sour cream: Keeps the cake moist and tender.
- 1 teaspoon vanilla extract: Complements the coconut flavor.
- 1 teaspoon coconut extract: Intensifies the coconut taste.
- 1 ½ cups sweetened shredded coconut: Adds texture and more coconut flavor to the cake.
- For the Coconut Frosting:
- 8 oz cream cheese (softened): Adds a creamy, tangy base for the frosting.
- ½ cup unsalted butter (softened): Adds smoothness to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon coconut extract: For a coconut-flavored frosting.
- 2 tablespoons coconut milk: To create a silky texture.
- 1 ½ cups sweetened shredded coconut (for garnish): Adds a final coconut flourish.
Step-by-Step Recipe:
- Prepare the Coconut Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and coconut extracts.
- Alternately add the dry ingredients and the coconut milk, beginning and ending with the dry ingredients. Stir in the sour cream and shredded coconut until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Coconut Frosting:
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until fully combined.
- Stir in the coconut extract and coconut milk until the frosting is light and fluffy.
- Assemble the Coconut Cake:
- Place one cooled cake layer on a serving plate and spread a thick layer of coconut frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Press shredded coconut onto the sides and top of the cake for decoration.
Tips for the Perfect Homemade Coconut Cake:
- Use Full-Fat Coconut Milk: This enhances the coconut flavor and keeps the cake moist.
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix just until combined.
Variations and Customizations:
- Toasted Coconut Cake: Toast the shredded coconut for a nutty, crunchy texture.
- Lemon Coconut Cake: Add lemon zest to the batter for a citrusy twist on the classic coconut cake.
- Vegan Coconut Cake: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based butter and coconut cream for a dairy-free version.
Health Considerations and Nutritional Value:
- Dairy-Free Option: Use non-dairy alternatives like coconut cream or almond milk in place of dairy ingredients.
- Lower Sugar Option: Reduce the sugar in the cake or frosting if you prefer a less sweet version.
FAQ:
- Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost them the next day. Wrap the cooled cakes tightly in plastic wrap to keep them fresh. - How do I store Homemade Coconut Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving. - Can I freeze coconut cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them in plastic wrap and aluminum foil before freezing.
homemade coconut cake
This Homemade Coconut Cake is a soft, moist, and flavorful cake topped with a creamy coconut frosting. It's a delightful treat for any coconut lover, perfect for any occasion!
Ingredients
FOR THE CAKE:
- 5 egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened to room temperature
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded sweetened coconut
FOR THE FROSTING:
- ½ cup unsalted butter softened
- 1 package cream cheese softened to room temperature 8 ounce
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded sweetened coconut
Instructions
FOR THE CAKE:
- Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Notes
- Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe! Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut works perfect. Worried? Use buttermilk!
- Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
- Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
- Start with room temperature butter and egg whites. The eggs are easier to separate when they are cold, then let your egg whites come to room temperature with the butter.
- Use sweetened shredded coconut for best results! Feel free to toast the coconut for the outside of the cake if you prefer. Sweetened coconut is more moist than unsweetened, which helps today’s cake texture.
- Store frosted cake at room temperature in a cake saver. Or freeze leftover cake in airtight container for up to 3 months.
- 13×9- bake cake in greased and floured 13×9 dish for 35-38 minutes. Frost as directed.
- Try our coconut cupcakes for a portable treat!