Coconut Cake

Why You’ll Love This Recipe

• Rich Coconut Flavor: Every component, from the cake layers to the buttercream, is infused with coconut, delivering a consistent and delightful taste.
• Moist and Tender Texture: The combination of butter, coconut milk, and shredded coconut ensures a soft and moist crumb that melts in your mouth.
• Elegant Presentation: The toasted coconut flakes not only add a delightful crunch but also give the cake a beautiful, rustic appearance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coconut Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, room temperature
• Granulated sugar
• Large eggs, room temperature
• Vanilla extract
• Canned coconut milk, room temperature
• Shredded coconut (sweetened)

For the Coconut Swiss Meringue Buttercream:

• Large egg whites
• Granulated sugar
• Unsalted butter, cubed, room temperature
• Coconut milk powder

For Assembly:

• Toasted coconut flakes

Directions

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour your cake pans, and line the bottoms with parchment paper.
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut.
2. Bake the Cake:
   • Divide the batter evenly between the prepared cake 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 about 10 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Coconut Swiss Meringue Buttercream:
   • In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the sugar dissolves and the mixture reaches 160°F (70°C).
   • Remove from heat and transfer the mixture to a stand mixer. Whisk on medium-high speed until stiff peaks form and the mixture has cooled to room temperature.
   • Gradually add the cubed butter, one piece at a time, mixing well after each addition. The mixture may appear curdled but will come together with continued mixing.
   • Once the buttercream is smooth and creamy, add the coconut milk powder and mix until fully incorporated.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of buttercream over the top.
   • Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake. Refrigerate for about 15 minutes to set.
   • Apply the remaining buttercream evenly over the cake.
   • Press toasted coconut flakes onto the sides and top of the cake for decoration.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.
• Preparation Time: About 30 minutes.
• Cooking Time: 25-30 minutes.
• Cooling and Assembly Time: Approximately 1 hour.

Variations

• Lemon Coconut Cake: Add a tablespoon of lemon zest to the cake batter and a teaspoon of lemon juice to the buttercream for a citrusy twist.
• Almond Coconut Cake: Replace the vanilla extract with almond extract to introduce a nutty flavor that complements the coconut.
• Chocolate Coconut Cake: Incorporate 1/2 cup of cocoa powder into the dry ingredients for a chocolate-infused coconut cake.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
• Reheating: To enjoy warm cake, microwave a slice on low power for 10-15 seconds.

FAQs

How can I ensure my cake layers are moist?

Using room-temperature ingredients and not overmixing the batter helps maintain moisture. Additionally, incorporating coconut milk and shredded coconut adds to the cake’s moist texture.

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut. Keep in mind that this may result in a less sweet cake, so adjust the sugar quantity if desired.

Is there a substitute for coconut milk powder in the buttercream?

If coconut milk powder is unavailable, you can use a small amount of canned coconut milk, but be cautious with the liquid content to maintain.

Coconut Cake

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• Author: Julia
• Total Time: 2 hours
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Coconut Cake is a tropical delight with moist layers infused with rich coconut flavor and topped with a creamy Coconut Swiss Meringue Buttercream. A perfect balance of textures and flavors, this cake is an elegant centerpiece for any occasion, topped with toasted coconut flakes for an added crunch and rustic look.

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Ingredients

For the Coconut Cake:

All-purpose flour

Baking powder

Salt

Unsalted butter, room temperature

Granulated sugar

Large eggs, room temperature

Vanilla extract

Canned coconut milk, room temperature

Shredded coconut (sweetened)

For the Coconut Swiss Meringue Buttercream:

Large egg whites

Granulated sugar

Unsalted butter, cubed, room temperature

Coconut milk powder

For Assembly:

Toasted coconut flakes

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Instructions

1. Prepare the Cake Batter:

   • Preheat your oven to 350°F (175°C). Grease and flour your cake pans, and line the bottoms with parchment paper.

   • In a medium bowl, whisk together the flour, baking powder, and salt.

   • In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

   • Alternately add dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Fold in shredded coconut.

2. Bake the Cake:

   • Divide the batter evenly between prepared cake pans.

   • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

   • Allow cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

3. Prepare the Coconut Swiss Meringue Buttercream:

   • In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water (bottom of bowl should not touch water). Whisk continuously until sugar dissolves and mixture reaches 160°F (70°C).

   • Remove from heat, transfer to a stand mixer, and whisk on medium-high speed until stiff peaks form and mixture cools.

   • Gradually add cubed butter, mixing well after each addition. The mixture may look curdled, but it will come together.

   • Once smooth, add coconut milk powder and mix until fully incorporated.

4. Assemble the Cake:

   • Place one cake layer on a serving plate. Spread a layer of buttercream over the top.

   • Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake. Refrigerate for about 15 minutes to set.

   • Apply the remaining buttercream evenly over the cake.

   • Press toasted coconut flakes onto the sides and top for decoration.

Notes

Lemon Coconut Cake: Add a tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the buttercream for a citrus twist.

Almond Coconut Cake: Swap vanilla extract for almond extract to add a nutty flavor.

Chocolate Coconut Cake: Add 1/2 cup cocoa powder to the dry ingredients for a chocolate version of this cake.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical