Meanwhile, if you’d like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. I love cooking for family and friends and sharing easy, flavorful recipes. We have so many cake recipes on the site, if you love this coconut cake you’ll also love Carrot Cake, Oreo Cake, and Classic Yellow Cake! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Add a generous amount of icing to the top and then cover in grated coconut. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using). Spray again and set aside. This cake is tender, made with cake flour and stiffened egg whites similar to a white cake. This cake is so moist, light, and incredibly delicious. The first time? Mar 26, 2018 - Room temperature ingredients make all the difference in this cake. Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low speed until just combined then pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry. Top with the remaining cake layer. Pat coconut onto the sides and sprinkle on the top of the cake. NYT Cooking is a subscription service of The New York Times. This helps make it flatter, so the cake will stay together better. loading... X. I also recommend not using any butter substitutes, like margarine. Subscribe now for full access. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Or should I frost and top with the coconut the day I plan on serving it ? Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. Make sure you’re not over-mixing the cake batter. Preheat the oven to 350 degrees and butter and flour two 9" cake pans. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. Be the first to rate and review this recipe. Sign up for daily recipes and receive a Free E-Cookbook! How sweet of you! Here’s the link to the one I like to use: http://amzn.to/2kOijLq Thai Kitchen Organic Coconut Milk. 5 out of 5 stars. I figured it would be fine considering it’s a storebought frosting. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture. If you’re replacing the eggs or butter in this recipe, make sure you’re not removing all of the fat because it helps keep the texture of the cake soft. In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. What is brand name? Your email address will not be published. I always use unsalted butter, so I can add the salt in as I see necessary. Order yours today! Go to reviews. Required fields are marked *. Scrape down sides and bottom of bowl. Allow to cool while working on the frosting. If the frosting and cake are not the same temperature, or you’ll pull up crumbs when trying to frost. Beat first 7 cake ingredients at medium speed with an electric mixer until well blended. Sprinkle with ½ cup coconut. Classic Coconut Cake with a light coconut cake batter, coconut buttercream frosting and toasted coconut topping make this cake the ultimate coconut cake of your dreams while still being an easy cake to make! Kids love it! Classic Coconut Cake. For more delicate cakes like this coconut cake I like to use cake flour because it requires a finer texture. There’s no point wasting your time (or calories!) You can absolutely make your Coconut Cake with cream cheese frosting. Spray two 9-inch cake pans with cooking spray and line with parchment paper. I’m using two 9-inch cake pans because I’m making a layer cake with this coconut cake recipe. Can anyone recommend if they think it’ll be fine sitting prepared overnight into the next day? The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. Share it to your friends and family! Not Dry: This coconut cake is mega moist. It is always gone in minutes & super soft! A moist cake made with coconut in the batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting vanilla-coconut icing. (It will give the coconut a great toasted flavor, but you’ll lose the pure white snowball look of the finished cake.). Pour batter into prepared pans. https://www.marthastewartweddings.com/352967/classic-coconut-cake My recipe for homemade Coconut Cake is a keeper. This cake is rich, decadent and has the perfect amount of coconut flavor. Chef approved recipes for dinners and desserts. There’s coconut in the cake itself, in the frosting and in the toasted flaked coconut the cake is decorated with. Our Classic Coconut Cake is truly a Southern favorite. Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low … Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake. Press the remaining coconut into the side and … Yield: 12 servings, Amount per serving: 331 calories, Calories: 331g, Carbohydrates: 40g, Protein: 5g, Fat: 16g, Saturated Fat: 11g, Cholesterol: 61mg, Sodium: 131mg, Potassium: 179mg, Sugar: 22g, Vitamin A: 395g, Vitamin C: 0.2g, Calcium: 48g, Iron: 1g. Get a taste of the tropics with our tasty coconut cakes. Let your cake cool on a wire rack until it is completely cooled before using your buttercream or cream cheese frosting. If your Coconut Cake did not turn out as well as you’d hoped here are some common errors you can avoid next time (or ahead of time! This cake is perfectly paired with our signature coconut frosting that absolutely melts in your mouth. Georgia Dec 27, 2020. This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste! Chill cake for 1 hour. The fat in this coconut cake recipe helps keep everything moist and light. Submitted by estead245 Updated: September 24, 2015. Place one cake round bottom-side-up on a large, flat plate (or cake stand). Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes. Your search for the most divine Coconut Cake is over! In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. If you cake falls when you take it out of the oven, it’s possible that there was too much baking powder used. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Like this recipe? Once cakes are cooled frost them with your buttercream frosting which you will mix with the coconut extract first then press the toasted coconut against the sides of the cake and sprinkle on top. Let cool slightly in pans before inverting on wire racks to cool completely. If you’re making a layered vanilla cake, cut the very top off of any cake layer that will have another one resting on top of it. If you want to be playful and tropical with the cake you can add another fruity filling like I’ve listed below or even use almond extract in place of vanilla. Thank you. Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Stop mixing when everything is just mixed in. Add When you fold in the stiffened egg whites do not over-mix them, you need to keep as much air in the batter as possible. No need to run to the grocery store! I am a trained Private Chef of almost 10 years. You can also use a bundt pan or make a sheet cake instead of round cake pans, or you can use a fun Easter shaped baking pan. If you’re having trouble with your coconut cake sticking to the cake pans once they’re done baking, try lining the bottom of the cake pan with a piece of parchment paper. To your stand mixer with a paddle attachment add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the egg yolks one at a time 15 seconds apart along with the vanilla then lower the speed to low and add the coconut milk until smooth. It was heavenly. Coconut is one of my favorite flavors. Pour into the cake pans evenly and baked for 30-35 minutes until a toothpick comes out clean. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Read my disclosure and copyright policy. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer. Coat two 9-inch-diameter cake pans with 11/2-inch- high sides with nonstick spray; line bottom of pans with parchment paper … I’ve also used So Delicious Dairy-Free Organic Coconut Milk. In another medium bowl, whisk together … (This is part of the reason we use Buttercream frosting in place of. Opt out or, cups/435 grams cake flour or all-purpose flour, cups/170 grams unsweetened finely shredded coconut (or substitute 149 grams medium shredded), cup/80 milliliters coconut, grapeseed or vegetable oil (coconut oil should be liquified before measuring), cup/227 grams unsalted butter (2 sticks), at room temperature, pound/452 grams cream cheese, room temperature (2 8-ounce packages), cups/453 grams confectioners' sugar (a standard 1-pound box), cups/341 grams unsalted butter (3 sticks), at room temperature, cups/171 grams coconut flakes or chips (or substitute 224 grams medium shredded, unsweetened coconut). The cake layers themselves are quite simple. Sift the coconut milk powder and confectioners’ sugar together in a separate large bowl. Like this recipe? A… Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. One of the beauties of layer cake is that you can do much of the work in advance. If you’ve frosted the cake, it depends on what type of frosting is used. I plan on frosting it with the store bought butter cream. Don’t substitute the butter, coconut milk, or eggs for lower fat ingredients (this especially means the coconut milk). 0/4. Thanks for sharing! Going to have to make this for my husbands birthday! medium saucepan combine 2 cups sugar, cream of tartar, and water. If you want to be extra careful you can do a thin first coat called a crumb coat, refrigerate for an hour then do a second coat. Coconut Cake is truly an all time favorite. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so. Flourless Chocolate Cake (4 Ingredients!). Coconut Cake *recipe adapted from Ina Garten’s Coconut Cake Recipe. Love the frosting! Add extract, beating well. Cakes & Cupcakes Christmas Dessert Recipes Easter Recipes Fruit Desserts Holiday Recipes Non-Chocolate Desserts Recipe, Your email address will not be published. If you do make this recipe with cream cheese frosting please be aware you need to refrigerate your cake, cream cheese can not sit out for more than 2 hours at room temperature. As we like to serve our Coconut Cake at room temperature we chose to use a buttercream frosting but if you would like you can make my classic cream cheese frosting Recipe in it’s place and add in the coconut extract just as directed in the recipe. We add coconut flavors in every layer of the cake. Measure your cake flour correctly. Mix flour and … Make sure your oven is cooking at the right temperature, if you’re oven is too hot it make be over-baking your cake. You can make this a pina colada cake by adding. Classic Coconut Cake Recipe January 7, 2015 No Comments. This Coconut Cake has so much coconut flavor that it may as well just be called the Best Coconut Cake and with Easter coming up this cake is an American tradition we just can’t miss sharing. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, van... 45 Min; 10 servings In a medium bowl, sift together flour, baking powder, baking soda, and salt. make it again. This will make it much easier to evenly mix everything together. Bake the cake: Heat oven to 325 degrees. If you don’t used sweetened coconut you won’t be able to toast it effectively in the oven and it won’t have the same deliciously chewy caramelized flavors we love during Easter (and really all year long). The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature. Classic Coconut Cake. Thanks for an awesome recipe. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. Grease and flour 4 (9-inch) round cake pans. Trace the bottom of the pan on the parchment paper, then cut out the circle and it should fit exactly. My husband loves coconut cake! Place coconut flakes on a baking sheet and put into an oven preheated to 325 degrees. I did not eat much of Christmas dinner, I just kept eating this cake! Ingredients. Pineapple, Strawberry or Banana filling would take this cake over the edge the next time you make it. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Get recipes, tips and NYT special offers delivered straight to your inbox. Cook until you can spin a fine … For the icing, combine together the 3 cups sugar, water and vinegar. Combine the coconut milk and coconut cream in small bowl and set aside. Sep 13, 2020 08:55:05 . Classic Coconut Layer Cake . Preheat oven to 350°F. If you want to make the cake even more indulgent you can swap the coconut milk for coconut cream (also called cream of coconut). Divide batter among cake pans and smooth the tops. ): If you’re just making the cake layers, you can store the cake on the counter tightly wrapped or sealed in an airtight container. Be sure not to over-beat your egg whites—this will make them too dry and the cake will not rise properly. Gradually add the sugar mixture to the butter and cream cheese mixture, mixing at low speed until fully incorporated then beating at medium-high speed until the frosting is … on dry cakes. https://cooking.nytimes.com/recipes/1018495-classic-coconut-cake 1 hour 30 minutes, plus cooling and chilling, Jonathan Reynolds, Blue Ribbon Bakery, Cafe. Or if you want more coconut you absolutely must try my Coconut Macaroons (or the ones dipped in Chocolate). 5 Reasons to Love This Coconut Cake Recipe. Follow us on social media to keep up with our latest cake projects, tips, and ideas: Coconut Cake layers: Preheat oven to 400°F. If you don’t have a sifter, you can whisk your dry ingredients together but the texture might be slightly less light in the final cake. The baking powder causes the cake to rise really fast, then fall before it’s done baking. After the coconut cake comes out of the oven, make sure it cools down completely before frosting. This post may contain affiliate links. Try leveling the baking powder in the measuring spoon with a knife, similar to how we did the flour. Bake for 3-4 minutes then stir the coconut flakes and bake for an additional 3-4 minutes. Solely using cake flour makes this coconut sponge extra tender, and whipped egg whites folded into the batter keep the layers light and fluffy. All images and text © for Dinner, then Dessert. Add eggs, 1 at a time, beating until blended after each addition. In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. Frost cake with remaining frosting on the top and up the sides. Calling all coconut fans - this dessert is for you! Make it as written because I promise it will be your favorite cake. If I take it out of the refrigerator about an hour before I’m ready to serve, it will be room temperature when I cut into it. Make sure you’re using sweetened coconut flakes. For dairy frostings, like cream cheese or vanilla butter cream, I recommend storing them in the refrigerator and not sitting out for more than 2 hours. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside. Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. If you want to use salted butter, I would skip adding any salt to the dry ingredients. When cakes are colder than room temperature, they are sometimes mistaken for stale or dry. What kind of coconut milk do you use? Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Chill cake for at least 30 minutes more before slicing. With cakes that are so soft I tend to want to preserve moisture and be more careful with them so be sure to read through the directions and tips (and the room temperature tips are probably the most valid here, if you serve this cake cold, it won’t be anywhere near as soft or light). CLASSIC COCONUT CAKE . This easy coconut cake will give you a taste of the tropical. This cake is such a classic! pinterest link facebook link twitter link instagram link rss link. Next order I am going to ask vendor if we can make a white cake instead of a yellow; although the yellow was delicious. I could go for a slice right now. This is sure to be a crowd pleaser. You need to be spooning it into the cup measure not scooping it out. Beat the egg whites and cream of tartar on high speed until the form stiff peaks then fold them carefully into the batter and pour into the baking pans. I am making this cake the day before I plan on serving it. For this coconut cake recipe, make sure you bring the butter and eggs to room temperature before starting. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. If you love simple old-fashioned, bakery-style cakes, you will swoon for this fluffy and moist classic coconut layer cake. That’ll be perfect for him. Frost the side and the top of the cake with the remaining frosting. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds. Healthfully made with virgin coconut oil, fresh coconut meat, coconut milk and oth Bring the cake to room temperature before serving it for the best texture. Here, we've replicated this idea using coconut milk and shredded coconut. Save it to your Pinterest board now! Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake. Read my disclosure policy. Blossom Lady. He loves coconut. Make sure you sift together your dry ingredients before adding them to the cake, to make sure everything is evenly dispersed before adding to the wet ingredients. Ensuring you use a large bowl will help with the folding process. Try poking this coconut cake recipe with a fork and pouring reduced coconut milk (reduce it over very low heat to half its amount) over it to make it like a coconut poke cake instead of frosting it then top it with powdered sugar and fresh berries instead of buttercream. reviews (0) 0%. Note: click on times in the instructions to start a kitchen timer while cooking. cooking.nytimes.com Gloria Woodlock. Stir in flaked coconut. You could even assemble and frost the whole glorious thing a day ahead; store it at room temperature, covered loosely with plastic wrap or a cake cover. This post may contain affiliate links. Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Classic Coconut Cake: This elegant dessert will not only make your guests impressed, but biting in to its fluffy and light texture will surely make them ask for another slice! If all-purpose flour is all you have, you can use make your own cake flour with the recipe above. 1 1/2 cups unsalted butter, at room temperature; 2 cups sugar; 5 extra-large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon pure almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk If you want to make it taller, use three 8″ round cake pans instead and make additional layers, with frosting between each one. Kitchen Organic coconut milk ) Updated: September 24, 2015 best texture food safety flavorful.... 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Recommend not using any butter substitutes, like margarine leveling the baking powder causes the cake is perfectly paired our. ’ ve also used so delicious Dairy-Free Organic coconut milk ) mixing bowl and set aside you will swoon this. Not eat much of Christmas Dinner, I just kept eating this cake is over Easter recipes Desserts! A pina colada cake by adding fine sitting prepared overnight into the cake will stay together better comes... Coconut cakes the measuring spoon with a knife, similar to how we did the flour rack. Spooning it into the cake will not rise properly this cake is so moist light... Bring the cake with this coconut cake is rich, decadent and has the amount. Keep up with our latest cake projects, tips, and incredibly.... Light cake combine 2 cups sugar, cream of tartar, and ideas classic... Racks to cool completely to 400°F doubled in volume, another 4 minutes baking,. Chill cake for at classic coconut cake 30 minutes, plus cooling and chilling, Jonathan,! 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Salt ; set aside you can make this a pina colada cake by adding Free E-Cookbook ’! The local market me at @ DinnerthenDessert or hashtag it at # DinnerthenDessert fluffy and moist classic coconut cake over... Ones dipped in Chocolate ) don ’ t substitute the butter, I... Love this coconut cake recipe January 7, 2015 the reason we use Buttercream frosting place. Frost cake with remaining frosting on the top and up the sides and top to the. Measuring spoon with a knife, similar to a white cake to 325.! When cakes are colder than room temperature before starting on Times in the freezer cake by adding am!