Indulging in a rich, tropical dessert has never been easier with this Ultimate Coconut Cake Recipe. This cake combines soft, moist layers, coconut-infused cream cheese frosting, and a burst of shredded coconut for texture, making it a showstopper at any gathering. Below, we detail the ingredients, step-by-step instructions, and tips to ensure you create the most perfect coconut cake ever.
Ingredients for the Perfect Coconut Cake
Before diving into the preparation, let’s get familiar with the essential ingredients that make this cake stand out. Each element plays a role in delivering the unmistakable coconut flavor and light, airy texture that will leave everyone craving more.
For the Cake:
- 2¼ cups (280 g) all-purpose flour
- ¼ cup (30 g) cornstarch (for extra softness)
- 1 tbsp baking powder (for fluffiness)
- ½ tsp salt (skip this if you’re using salted butter)
- ½ cup (113 g) unsalted butter, softened to room temperature
- 5 tbsp (66 g) vegetable oil (canola oil preferred for moisture)
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs, at room temperature
- 1½ tsps vanilla extract or essence
- 1 tsp coconut extract or essence (for an extra punch of coconut flavor)
- 1¼ cups (275 g) canned coconut milk (shake well before using)
- 1 cup (80 g) shredded unsweetened coconut
For the Coconut Cream Cheese Frosting:
- 1 cup (225 g) unsalted butter, at room temperature
- 4½ cups (570 g) icing sugar, sifted
- 1½ cups (335 g) cold, firm cream cheese (straight from the fridge)
- 1½ tsps vanilla extract or essence
- 1 tsp coconut extract or essence
- 1½ cups (120 g) shredded unsweetened coconut for decorating the cake exterior
Step-by-Step Guide to Making Coconut Cake
1. Preheat the Oven
Set your oven to 160°C (320°F) if using a fan, or 175°C (350°F) if you’re not. This ensures the cake bakes evenly. While the oven is heating, grease and line two 8-inch cake pans with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Sifting the dry ingredients guarantees a smoother batter, which contributes to a light, fluffy cake.
3. Cream the Wet Ingredients
In a large mixing bowl, beat the butter, vegetable oil, and sugar for about 2 minutes until light and fluffy. The combination of butter and oil gives the cake both richness and moisture.
Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Follow by mixing in the vanilla extract and coconut extract. Then, pour in half a cup of the coconut milk and mix until well combined.
4. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the remaining coconut milk. This method prevents the batter from being too heavy or dense. Once the mixture is smooth, gently fold in the shredded coconut.
5. Bake the Cake
Divide the cake batter equally between the two prepared cake pans. Smooth the tops with a spatula and tap the pans on the counter to remove any air bubbles.
Bake for about 33 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for 15-20 minutes before transferring them to a wire rack to cool completely.
How to Make Coconut Cream Cheese Frosting
While your cakes are cooling, it’s time to prepare the luscious Coconut Cream Cheese Frosting.
1. Cream the Butter
In a large bowl, beat the unsalted butter until it’s light and fluffy. This usually takes around 2-3 minutes.
2. Add the Icing Sugar
Gradually add the icing sugar, about one cup at a time, beating well after each addition. Continue until all the icing sugar is incorporated and the frosting is smooth.
3. Add the Cream Cheese and Flavorings
Next, add the cold cream cheese, vanilla extract, and coconut extract to the butter mixture. Beat until the frosting is smooth and well blended. Avoid overmixing, as this can cause the cream cheese to become too soft and runny.
4. Frost the Cake
Once the cakes are completely cool, it’s time to assemble. Spread a generous layer of the coconut cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
5. Decorate with Shredded Coconut
For the finishing touch, gently press shredded unsweetened coconut onto the top and sides of the frosted cake. This not only adds a beautiful texture but also enhances the coconut flavor.
Expert Tips for Making the Best Coconut Cake
- Room Temperature Ingredients: Always ensure your butter, eggs, and cream cheese are at the proper temperature. Cold ingredients can result in a lumpy batter, while ingredients that are too warm can cause the frosting to become too soft.
- Coconut Extract: This is key to amplifying the coconut flavor. If you’re a coconut lover, don’t skip this step! You can adjust the amount to your personal taste.
- Moisture in the Cake: The combination of coconut milk and vegetable oil keeps this cake incredibly moist. Be sure to use full-fat canned coconut milk for the richest flavor and texture.
- Proper Cooling: Allowing the cakes to cool completely before frosting is crucial. Frosting a warm cake can cause the frosting to melt and slide off.
Common Questions About Coconut Cake
1. Can I Make This Coconut Cake Ahead of Time?
Absolutely! You can bake the cake layers in advance, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 2 days. Alternatively, you can freeze the cake layers for up to 3 months. Just thaw them in the fridge before frosting.
2. How Should I Store Coconut Cake?
Because this cake contains cream cheese frosting, it’s best to store it in the fridge. Keep the cake in an airtight container to prevent it from drying out. You can refrigerate it for up to 5 days.
3. Can I Use Sweetened Shredded Coconut?
While unsweetened coconut is recommended to balance the sweetness, you can use sweetened shredded coconut if you prefer. Just note that it will make the cake slightly sweeter.
4. Can I Substitute Coconut Milk?
If you don’t have coconut milk on hand, you can substitute it with whole milk. However, for the most authentic coconut flavor, coconut milk is highly recommended.
5. Can I Add Pineapple to This Cake?
Yes! For a tropical twist, you can fold in crushed pineapple into the batter or frosting. Just be sure to drain the pineapple thoroughly to avoid excess moisture.
A Slice of Tropical Heaven
This Coconut Cake Recipe brings tropical flavors to life with its perfect balance of sweetness, creaminess, and a light, fluffy texture. Whether you’re making it for a birthday, holiday, or just because, this cake is bound to be a hit. Don’t forget to share this slice of paradise with your loved ones! Enjoy!
