DOES ANYONE HERE ACTUALLY EAT COCONUT CAKE? Yes, and once you try this rich, moist, and perfectly sweetened coconut cake, you’ll understand why it’s a favorite for many!
This classic dessert combines a fluffy cake with the delicate flavors of vanilla and almond, all topped with a luscious cream cheese frosting and a generous coating of shredded coconut.
It’s the ultimate treat for coconut lovers and a guaranteed crowd-pleaser at any gathering. Whether it’s for a birthday, holiday, or just because, this coconut cake is sure to convert even the skeptics into fans!
Ingredients :
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.
Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.
Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife.
Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and alm.
To ensure your coconut cake turns out perfectly, start by using room temperature ingredients, such as butter, eggs, and cream cheese, for a smooth batter and creamy frosting.
Don’t skip lining the pans with parchment paper, as it helps the cakes release easily.
When measuring flour, sift it first to avoid a dense texture, and mix the batter gently to prevent overworking the gluten, which can make the cake tough.
For an extra layer of flavor, consider toasting the shredded coconut before sprinkling it over the frosting.
Once the cake is assembled, refrigerate it for at least an hour to allow the frosting to set and the flavors to meld together.
To keep the cake moist, you can also brush the layers with a simple syrup, optionally infused with coconut extract.
Following these tips will help you achieve a moist, tender, and flavorful coconut cake that everyone will love.
To store your coconut cake and keep it fresh, follow these tips:
Short-Term Storage (1-2 days):
Cover the cake with a cake dome or wrap it tightly with plastic wrap and store it at room temperature if your environment is cool and dry. If your kitchen is warm, it’s better to refrigerate it.
Refrigeration (Up to 5 days):
Place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out.
Refrigeration helps maintain the frosting’s texture and keeps the cake fresh.
Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting and bring out its flavors.
Freezing (Up to 3 months):
If you need to store the cake longer, wrap individual slices or whole layers in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag.
To thaw, transfer the cake to the refrigerator overnight, then bring it to room temperature before serving.
By storing it properly, you can enjoy your coconut cake for days while preserving its moist texture and rich flavors.