Easy Doan’s Bakery Coconut Cake Recipe For Home Baking

Doan’s bakery coconut cake recipe, a delightful creation, promises a moist crumb and intense coconut flavor. This recipe is a taste of tropical indulgence.

This cake is a testament to the enduring appeal of classic baking, featuring a tender crumb infused with the rich taste of coconut. Flaked coconut adorns a snowy frosting, creating a visually stunning and palate-pleasing dessert.

Each bite offers a symphony of textures, from the delicate moistness of the cake to the satisfying chew of the coconut flakes. The sweetness is perfectly balanced, preventing it from becoming cloying, and allowing the natural coconut flavor to shine. The aroma alone evokes feelings of warmth and comfort.

Coconut cake has a rich history in Southern baking traditions, often associated with celebrations and family gatherings. Its popularity stems from its ability to transport people to a place of comfort and nostalgia, reminiscent of cherished memories.

This particular recipe stands out due to its focus on achieving maximum coconut flavor and a perfectly moist texture. Adaptable to different skill levels, the recipe provides clear instructions. Its simplicity makes it a practical choice for both novice and experienced bakers.

Variations abound, with some bakers incorporating pineapple or other tropical fruits for added complexity. Cream cheese frosting is another popular choice, adding a tangy counterpoint to the sweetness of the coconut. Regional twists often include the addition of coconut milk or cream to the batter for an even more intense flavor.

Ready to experience the taste of paradise? Continue reading to discover the detailed steps required to recreate this iconic dessert in your own kitchen. Prepare to indulge in a slice of coconut heaven.

Moist, tender crumb

A moist, tender crumb is integral to the essence of a Doan’s bakery coconut cake recipe. It is the foundation upon which the coconut flavor and frosting rest, shaping the overall experience of the dessert. The recipes success hinges on achieving this perfect texture.

Several elements within the recipe contribute to this desired crumb. Careful ingredient ratios, proper mixing techniques, and precise baking times are essential. For example, using buttermilk or sour cream can add moisture and tenderness, while avoiding overmixing prevents gluten development, which can lead to a tough cake. Many recipes call for cake flour because of its low protein content. This allows the cake to have a more delicate crumb structure.

Without a moist, tender crumb, even the most flavorful coconut and the most exquisite frosting would fall short. The texture provides a pleasant mouthfeel, complementing the richness of the coconut and the sweetness of the frosting. Achieving this delicate balance elevates the cake from ordinary to exceptional, encapsulating the essence of Doan’s bakery’s renowned dessert.

Intense coconut flavor

The intense coconut flavor is not merely an ingredient in a Doan’s bakery coconut cake recipe; it is the heart and soul of the creation. Without that unmistakable burst of tropical essence, it simply wouldn’t be the same. It’s the very element that transforms a simple cake into an unforgettable indulgence.

This potent flavor is achieved through several methods. Using both coconut milk and shredded coconut ensures a multi-layered coconut experience. Some recipes call for coconut extract, which intensifies the overall profile. Toasting the shredded coconut can deepen its nutty flavor. The type of coconut is also important, many recipes specify sweetened or unsweetened coconut flakes. The interplay of these elements creates a symphony of coconut sensation with each bite.

In essence, the pursuit of an intense coconut flavor is central to recreating a truly authentic Doan’s bakery coconut cake. It’s the unwavering dedication to this particular characteristic that elevates the recipe beyond the ordinary, making it a cherished dessert. Balancing the flavor to not overwhelm the other components is vital. The intense coconut flavor truly defines this beloved treat.

Sweet, snowy frosting

Sweet, snowy frosting is the crowning glory of a Doan’s bakery coconut cake recipe, transforming it from a simple baked good into a decadent dessert. Its presence is not merely decorative; it’s an integral component that complements and enhances the cake’s overall flavor profile. This pristine, sugary blanket provides the perfect counterpoint to the cake’s moist crumb and the intense coconut flavor.

The connection extends beyond taste, influencing the cake’s visual appeal. The frosting’s smooth, white surface evokes images of fresh snow, contributing to the cake’s inviting and elegant presentation. Achieving the right consistency is crucial. Too thick, and it can be difficult to spread; too thin, and it may run off the cake. The frosting acts as a canvas for the coconut flakes, which add another layer of texture and visual interest.

The understanding of this connection is practically significant. A well-executed frosting elevates the entire cake. Challenges in achieving this perfect sweet and snowy element are common, but mastering the right balance of ingredients and techniques unlocks the potential of the Doan’s bakery coconut cake recipe. This seemingly simple frosting holds the power to transform a good cake into an exceptional one.

Tropical baking tradition

The essence of a Doan’s bakery coconut cake recipe is deeply intertwined with the lush and vibrant world of tropical baking traditions. These roots are significant in shaping the cake’s flavor, texture, and cultural resonance. The recipe is a gateway to understanding and appreciating the rich heritage of baking with tropical ingredients.

• Ingredient Sourcing and UtilizationTropical regions offer an abundance of unique ingredients like coconut, pineapple, mango, and various spices. A Doan’s bakery coconut cake recipe showcases coconut, often incorporating coconut milk, cream, and shredded coconut, all sourced locally where the tradition thrives. The utilization of these ingredients highlights a sustainable and flavorful approach to baking.
• Flavor Profiles and CombinationsTropical baking traditions frequently employ a balance of sweet, tangy, and aromatic flavors. The coconut cake exemplifies this, with its sweet coconut flavor complemented by the subtle tang of buttermilk or sour cream, if added. Other potential tropical additions might include lime zest or a hint of rum, enhancing the cake’s complexity and appeal.
• Celebratory and Cultural SignificanceIn many tropical cultures, coconut cakes are prepared for special occasions, festivals, and family gatherings. They symbolize abundance, prosperity, and togetherness. A Doan’s bakery coconut cake recipe, therefore, can evoke a sense of warmth and nostalgia, connecting individuals to cherished traditions and cultural celebrations.
• Adaptations and Regional VariationsTropical baking traditions are not static; they evolve with time and vary across regions. Different islands and coastal areas may have their own unique twists on the coconut cake, using local ingredients or incorporating traditional techniques. These adaptations create a diverse landscape of coconut cake variations, each reflecting the distinct culinary heritage of its origin.

The influence of the tropical baking tradition on a Doan’s bakery coconut cake recipe is undeniable. From the selection of ingredients to the celebration of cultural values, this connection elevates the cake beyond a simple dessert, transforming it into a representation of tropical heritage and culinary artistry. The cake embodies the spirit of the tropics.

Recipe Metadata

• Categories: Baking, Holiday Recipes, Summer Recipes
• Courses: Desserts, Baking
• Cuisines: American
• Keywords: Coconut cake, cake recipe, dessert, coconut, homemade cake, easy cake recipe

Estimated Cost: $18.00 total

Preparation Time & Yield

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Recipe Yield: Serves 12 people

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup shredded sweetened coconut

For the Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 6 cups powdered sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups shredded sweetened coconut, for garnish

Instructions

• Step 1: Prepare the Baking Pans: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.
• Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and baking soda are evenly distributed throughout the flour.
• Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, which contributes to a light and tender cake.
• Step 4: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Beating in the eggs individually ensures they are fully incorporated, and adding vanilla at this stage infuses the batter with its flavor.
• Step 5: Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
• Step 6: Stir in Coconut: Gently fold in the shredded coconut. Folding ensures the coconut is evenly distributed without deflating the batter.
• Step 7: Pour Batter into Pans: Divide the batter evenly between the prepared cake pans. Spreading the batter evenly ensures that the cakes bake uniformly.
• Step 8: Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on the oven.
• Step 9: Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling prevents the cakes from sticking and allows them to retain their shape.
• Step 10: Prepare the Frosting: In a large bowl, cream together the softened butter and powdered sugar until smooth. Gradually add the milk and vanilla extract, beating until light and fluffy. Adjust the amount of milk to reach desired consistency.
• Step 11: Frost the Cake: Once the cakes are completely cool, frost the top of one layer with frosting, then place the second layer on top. Frost the entire cake with the remaining frosting.
• Step 12: Garnish with Coconut: Sprinkle the frosted cake generously with shredded coconut. The coconut garnish adds visual appeal and enhances the cake’s flavor.

Optional Tips: For a richer coconut flavor, substitute coconut milk for buttermilk. To toast the coconut, spread it on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until lightly golden, stirring occasionally.

Nutritional Information

Approximate nutritional information per serving (1 slice):

Essential Cooking Equipment

The following kitchen tools are recommended for preparing the Doan’s bakery coconut cake recipe:

• Mixing Bowls: A set of various sizes for different stages of preparation.
• Measuring Cups and Spoons: Accurate measurement is crucial for successful baking.
• Electric Mixer: Hand or stand mixer for creaming butter and sugar, and for frosting.
• Rubber Spatula: For folding ingredients and scraping bowls.
• Whisk: For combining dry ingredients.
• 9-inch Round Cake Pans: Two pans of the same size are needed for baking the cake layers.
• Parchment Paper: To line the cake pans for easy removal.
• Wire Rack: For cooling the baked cakes.
• Offset Spatula or Butter Knife: For spreading frosting evenly.

Variations

The Doan’s bakery coconut cake recipe lends itself well to several adaptations:

• Ingredient Swaps:
• Coconut milk can replace buttermilk for a richer coconut flavor.
• Unsweetened coconut flakes may be used to reduce the overall sweetness.
• Vanilla extract can be substituted with coconut extract for a more intense coconut aroma.
• Regional Twists:
• A layer of pineapple filling can be added between the cake layers.
• Lime zest can be incorporated into the frosting for a citrusy note.
• A splash of rum or coconut liqueur can be added to the batter or frosting.
• Dietary Adjustments:
• For a gluten-free version, a gluten-free flour blend can be used.
• A dairy-free version can be made by using plant-based butter and milk alternatives.
• The sugar content can be reduced by using a sugar substitute, but the texture may be affected.

Serving Suggestions

The Doan’s bakery coconut cake is versatile and can be served on various occasions:

• Serve chilled or at room temperature.
• Pair with fresh berries, such as raspberries or strawberries, for a contrasting flavor.
• Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy with a cup of coffee or tea for a delightful afternoon treat.
• Ideal for birthdays, holidays, potlucks, and other celebrations.

Storage Tips

Proper storage is essential to maintaining the cake’s freshness and flavor:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture.
• Freezer: Wrap tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw completely in the refrigerator before serving.

Frequently Asked Questions

• Question 1: Can I use coconut oil instead of butter in the cake?
  While coconut oil can be used, it may alter the texture of the cake. Butter provides a richer flavor and a more tender crumb. If using coconut oil, ensure it is refined to avoid an overpowering coconut flavor.
• Question 2: Can I make the cake ahead of time?
  Yes, the cake layers can be baked a day in advance and stored at room temperature, wrapped tightly in plastic wrap. The frosting can also be made ahead and stored in the refrigerator. Allow it to come to room temperature and rewhip before using.
• Question 3: What if I dont have buttermilk?
  Buttermilk can be substituted with a mixture of 1 tablespoon of lemon juice or vinegar added to 1 cup of regular milk. Let it stand for 5 minutes before using.
• Question 4: My frosting is too thick/thin. What should I do?
  If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached. If the frosting is too thin, add powdered sugar, one tablespoon at a time, until it thickens.

Summary & Final Thoughts

This Doan’s bakery coconut cake recipe offers a slice of tropical paradise in every bite. The combination of moist cake, intense coconut flavor, and sweet, snowy frosting makes it a truly special dessert experience.

Its versatility allows you to adapt the recipe to your preferences, whether you choose to experiment with different coconut products, add a splash of rum, or adjust the sweetness to your liking. There’s always a way to make it your own.

We hope you’re inspired to try this recipe and share the joy of a homemade coconut cake with your loved ones. Don’t hesitate to share your culinary creations or leave commentswe’d love to hear about your experience!

Happy cooking! Let us know how yours turns out!

Easy Doan's Bakery Coconut Cake Recipe For Home Baking

Doan's bakery coconut cake recipe, a delightful creation, promises a moist crumb and intense coconut flavor. This recipe is a taste of tropical indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Baking, Dessert

Cuisine American

Servings 12 people

Calories 450 kcal

Equipment

• The following kitchen tools are recommended for preparing the Doan's bakery coconut cake recipe:
• Mixing Bowls: A set of various sizes for different stages of preparation.
• Measuring Cups and Spoons: Accurate measurement is crucial for successful baking.
• Electric Mixer: Hand or stand mixer for creaming butter and sugar, and for frosting.
• Rubber Spatula: For folding ingredients and scraping bowls.
• Whisk: For combining dry ingredients.
• 9-inch Round Cake Pans: Two pans of the same size are needed for baking the cake layers.
• Parchment Paper: To line the cake pans for easy removal.
• Wire Rack: For cooling the baked cakes.
• Offset Spatula or Butter Knife: For spreading frosting evenly.

Ingredients

  

• For the Cake
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• For the Frosting
• 1 cup (2 sticks) unsalted butter, softened
• 6 cups powdered sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups shredded sweetened coconut, for garnish

Instructions

 

• Step 1: Prepare the Baking Pans: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.
• Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and baking soda are evenly distributed throughout the flour.
• Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, which contributes to a light and tender cake.
• Step 4: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Beating in the eggs individually ensures they are fully incorporated, and adding vanilla at this stage infuses the batter with its flavor.
• Step 5: Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
• Step 6: Stir in Coconut: Gently fold in the shredded coconut. Folding ensures the coconut is evenly distributed without deflating the batter.
• Step 7: Pour Batter into Pans: Divide the batter evenly between the prepared cake pans. Spreading the batter evenly ensures that the cakes bake uniformly.
• Step 8: Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on the oven.
• Step 9: Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling prevents the cakes from sticking and allows them to retain their shape.
• Step 10: Prepare the Frosting: In a large bowl, cream together the softened butter and powdered sugar until smooth. Gradually add the milk and vanilla extract, beating until light and fluffy. Adjust the amount of milk to reach desired consistency.
• Step 11: Frost the Cake: Once the cakes are completely cool, frost the top of one layer with frosting, then place the second layer on top. Frost the entire cake with the remaining frosting.
• Step 12: Garnish with Coconut: Sprinkle the frosted cake generously with shredded coconut. The coconut garnish adds visual appeal and enhances the cake's flavor. Optional Tips: For a richer coconut flavor, substitute coconut milk for buttermilk. To toast the coconut, spread it on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until lightly golden, stirring occasionally.

Notes

Variations

The Doan’s bakery coconut cake recipe lends itself well to several adaptations:

• Ingredient Swaps:
• Coconut milk can replace buttermilk for a richer coconut flavor.
• Unsweetened coconut flakes may be used to reduce the overall sweetness.
• Vanilla extract can be substituted with coconut extract for a more intense coconut aroma.
• Regional Twists:
• A layer of pineapple filling can be added between the cake layers.
• Lime zest can be incorporated into the frosting for a citrusy note.
• A splash of rum or coconut liqueur can be added to the batter or frosting.
• Dietary Adjustments:
• For a gluten-free version, a gluten-free flour blend can be used.
• A dairy-free version can be made by using plant-based butter and milk alternatives.
• The sugar content can be reduced by using a sugar substitute, but the texture may be affected.

Serving Suggestions

The Doan’s bakery coconut cake is versatile and can be served on various occasions:

• Serve chilled or at room temperature.
• Pair with fresh berries, such as raspberries or strawberries, for a contrasting flavor.
• Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy with a cup of coffee or tea for a delightful afternoon treat.
• Ideal for birthdays, holidays, potlucks, and other celebrations.

Storage Tips

Proper storage is essential to maintaining the cake’s freshness and flavor:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture.
• Freezer: Wrap tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw completely in the refrigerator before serving.

Frequently Asked Questions

• Question 1: Can I use coconut oil instead of butter in the cake?
  While coconut oil can be used, it may alter the texture of the cake. Butter provides a richer flavor and a more tender crumb. If using coconut oil, ensure it is refined to avoid an overpowering coconut flavor.
• Question 2: Can I make the cake ahead of time?
  Yes, the cake layers can be baked a day in advance and stored at room temperature, wrapped tightly in plastic wrap. The frosting can also be made ahead and stored in the refrigerator. Allow it to come to room temperature and rewhip before using.
• Question 3: What if I dont have buttermilk?
  Buttermilk can be substituted with a mixture of 1 tablespoon of lemon juice or vinegar added to 1 cup of regular milk. Let it stand for 5 minutes before using.
• Question 4: My frosting is too thick/thin. What should I do?
  If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached. If the frosting is too thin, add powdered sugar, one tablespoon at a time, until it thickens.

Keyword Coconut Cake, Easy Recipe, Homemade