Irresistible Coconut Cake Recipe – A Tropical Delight for Your Taste Buds!

Coconut Cake – Indulge in the heavenly flavors of our irresistible Coconut Cake Recipe! This tropical delight is sure to transport you to a paradise of taste and texture. Moist and fluffy cake layers infused with the aroma of coconut, paired with a luscious cream cheese frosting, and adorned with a generous sprinkle of shredded coconut, this recipe is a must-try for all dessert enthusiasts. Whether you’re celebrating a special occasion or simply craving a slice of paradise, this Coconut Cake Recipe is sure to satisfy your sweet tooth.

Let me share a heartwarming tale about how this Coconut Cake has become a cherished part of our family’s traditions. My husband, an avid coconut lover, was instantly captivated by the aroma of this cake as it filled our home. From the first bite, his eyes lit up with pure joy, and he couldn’t help but indulge in second and third slices. Now, every time we bake this cake, it brings back memories of togetherness, celebrations, and the delightful flavors that have made it a staple in our household. I invite you to create your own cherished memories with this delicious Coconut Cake!

Why This Coconut Cake Will Steal Your Heart?

• Tropical Bliss: Immerse yourself in the tropical flavors of coconut with every bite of this cake. From the moist cake layers to the creamy frosting, the coconut essence permeates every element, creating a truly indulgent experience.
• Perfect Texture: The combination of buttermilk and shredded coconut ensures a moist and tender crumb that melts in your mouth. With the right balance of fluffiness and density, this cake delivers a satisfying texture that keeps you coming back for more.
• Creamy Dreamy Frosting: The cream cheese frosting takes this Coconut Cake to new heights of decadence. Its velvety smoothness complements the cake’s sweetness while adding a subtle tanginess that perfectly balances the flavors.
• Easy to Make: This recipe may sound elaborate, but fear not! With clear instructions and simple ingredients, you can easily recreate this Coconut Cake in your own kitchen. No advanced baking skills required!

Ingredients:

For the Cake:

• 5 egg whites, at room temperature
• 180 ml (¾ cup) buttermilk
• 170 grams (¾ cup) unsalted butter, softened to room temperature
• 350 grams (1 ¾ cups) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 315 grams (2 ½ cups) cake flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 120 grams (1 cup) shredded sweetened coconut

For the Frosting:

• 113 grams (½ cup) unsalted butter, softened
• 226 grams (1 package) cream cheese, softened to room temperature (8 ounces)
• 625 grams (5 cups) powdered sugar
• 60 ml (¼ cup) heavy cream
• 240 grams (2 cups) shredded sweetened coconut

Directions:

In a small bowl, whisk together the egg whites and 60 ml (¼ cup) of buttermilk until slightly combined. Set aside.

In a mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract for 2 minutes on medium speed, scraping down the sides of the bowl as needed.

Add the cake flour, baking powder, and kosher salt to the bowl, and mix until combined.

Beat in the egg white mixture until fully blended. Add the remaining buttermilk and beat for an additional 3-4 minutes, scraping down the sides of the bowl.

Gently fold in the shredded coconut.

Preheat your oven to 350°F (175°C) and spray two 9-inch cake pans with baking spray.

Pour the batter evenly into the prepared pans and bake for 26-28 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and cool them completely on a wire rack.

For the Frosting:

In a mixing bowl, beat the softened butter and cream cheese for 3 minutes using a whisk attachment on an electric mixer.

Add the powdered sugar and heavy cream, then beat for an additional 4-5 minutes, scraping down the sides of the bowl as needed.

Assembly:

Place one cake layer on a cake stand and generously spread frosting on top using an offset spatula.

Add the second cake layer on top and frost the entire cake with the remaining frosting.

To decorate, sprinkle shredded coconut generously over the top and sides of the cake. You can place the cake stand on a baking sheet to catch any excess coconut.

It’s time to indulge! Slice a piece of this tropical delight, savor the flavors, and let your taste buds embark on a journey to paradise.

Notes:

• For a more pronounced coconut flavor, you can substitute coconut milk for buttermilk in the cake batter.
• If you prefer a less sweet frosting, reduce the amount of powdered sugar according to your taste.
• To make the cake in advance, you can bake the layers ahead of time and store them tightly wrapped in plastic wrap at room temperature. Frost the cake just before serving to maintain its freshness.

In conclusion, this Coconut Cake Recipe is a true gem that will captivate your taste buds and leave you craving more. With its tropical essence, moist cake layers, creamy frosting, and a generous sprinkling of shredded coconut, it’s a dessert that embodies pure indulgence. Whether you’re celebrating a special occasion or simply treating yourself to a slice of paradise, this recipe is guaranteed to bring joy to every bite.

So go ahead, gather the ingredients, follow the simple steps, and embark on a culinary journey that will transport you to a tropical oasis. The tantalizing flavors and the heartfelt memories you create while enjoying this Coconut Cake will make it a beloved favorite in your household, just like it has become in mine.

Get ready to experience a symphony of coconut-infused deliciousness and share the joy with your family and friends. Let this recipe become a part of your own story, filled with love, laughter, and the sweet taste of success. Happy baking, and may every slice of this Coconut Cake bring you closer to dessert bliss!

FAQs

Can I make this cake without shredded coconut?

Yes, you can omit the shredded coconut from the cake batter if you prefer a plain coconut-flavored cake. However, keep in mind that the coconut adds texture and enhances the overall taste of the cake.

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe to have better control over the saltiness of the cake. If you only have salted butter on hand, you can reduce the amount of kosher salt in the recipe by half.

How long does this cake stay fresh?

When stored in an airtight container at room temperature, this Coconut Cake will stay fresh for up to 3 days. Alternatively, you can refrigerate it for up to 5 days. Just make sure to bring it back to room temperature before serving for the best texture.

Coconut Cake

Sacrlett

This tropical delight is sure to transport you to a paradise of taste and texture. Moist and fluffy cake layers infused with the aroma of coconut, paired with a luscious cream cheese frosting, and adorned with a generous sprinkle of shredded coconut, this recipe is a must-try for all dessert enthusiasts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr 16 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

  

For the Cake:

• 5 egg whites at room temperature
• 180 ml ¾ cup buttermilk
• 170 grams ¾ cup unsalted butter, softened to room temperature
• 350 grams 1 ¾ cups granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 315 grams 2 ½ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 120 grams 1 cup shredded sweetened coconut

For the Frosting:

• 113 grams ½ cup unsalted butter, softened
• 226 grams 1 package cream cheese, softened to room temperature (8 ounces)
• 625 grams 5 cups powdered sugar
• 60 ml ¼ cup heavy cream
• 240 grams 2 cups shredded sweetened coconut

Instructions

 

• In a small bowl, whisk together the egg whites and 60 ml (¼ cup) of buttermilk until slightly combined. Set aside.
• In a mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract for 2 minutes on medium speed, scraping down the sides of the bowl as needed.
• Add the cake flour, baking powder, and kosher salt to the bowl, and mix until combined.
• Beat in the egg white mixture until fully blended. Add the remaining buttermilk and beat for an additional 3-4 minutes, scraping down the sides of the bowl.
• Gently fold in the shredded coconut.
• Preheat your oven to 350°F (175°C) and spray two 9-inch cake pans with baking spray.
• Pour the batter evenly into the prepared pans and bake for 26-28 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and cool them completely on a wire rack.

For the Frosting:

• In a mixing bowl, beat the softened butter and cream cheese for 3 minutes using a whisk attachment on an electric mixer.
• Add the powdered sugar and heavy cream, then beat for an additional 4-5 minutes, scraping down the sides of the bowl as needed.

Assembly:

• Place one cake layer on a cake stand and generously spread frosting on top using an offset spatula.
• Add the second cake layer on top and frost the entire cake with the remaining frosting.
• To decorate, sprinkle shredded coconut generously over the top and sides of the cake. You can place the cake stand on a baking sheet to catch any excess coconut.
• It's time to indulge! Slice a piece of this tropical delight, savor the flavors, and let your taste buds embark on a journey to paradise.

Notes

For a more pronounced coconut flavor, you can substitute coconut milk for buttermilk in the cake batter.

If you prefer a less sweet frosting, reduce the amount of powdered sugar according to your taste.

To make the cake in advance, you can bake the layers ahead of time and store them tightly wrapped in plastic wrap at room temperature. Frost the cake just before serving to maintain its freshness.

Keyword Coconut Cake