Cakes, particularly those featuring coconut, occupy a cherished space in many culinary traditions. From classic Southern desserts to tropical-inspired delights, coconut cakes evoke feelings of warmth, celebration, and homemade goodness. The integration of coconut imparts a distinctive sweetness and texture, lending itself beautifully to a variety of baking styles and occasions.
A recipe designed for a 9×13 inch pan offers a practical and accessible approach to creating a substantial cake, ideal for gatherings or sharing. Preparing a cake “from scratch” ensures complete control over the ingredients and allows for customization based on individual preferences. This method emphasizes fresh flavors and homemade quality, resulting in a satisfying and memorable dessert experience.
This particular type of cake recipe focuses on detailed instructions and clear guidance, ensuring consistent results and empowering bakers of all skill levels to confidently recreate this classic treat. The emphasis on thoroughness and reliable techniques promises a delicious and impressive final product.
1. Baking Time
Baking time is key to any cake, and this recipe is no different! Nail the timing and you get a perfectly moist and delicious treat. Get it wrong, and well…let’s just say nobody wants a dry or gummy cake.
- Oven Calibration MattersOvens aren’t always spot-on with their temperature. An oven thermometer is your friend! If your oven runs hot, the cake could bake too quickly on the outside while staying raw inside. A cooler oven, and it’ll take ages and maybe dry out the edges. Knowing your oven helps ensure consistent baking results.
- Visual Cues are HelpfulThe recipe gives a time range, but watch the cake itself. Look for a golden-brown color and edges pulling away slightly from the pan. These visual cues tell you the cake is getting close. It should also spring back gently when you lightly press the center.
- The Toothpick Test is Your BackupEven with visual cues, the toothpick test is essential. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it’s covered in wet batter, it needs more time in the oven. Better a few extra minutes than a soggy center!
- Carryover Baking Keeps on BakingRemember the cake continues to bake from the residual heat even after pulling it out of the oven. Letting it cool in the pan for a set amount of time as the recipe describes gives it time to settle and finish baking without drying out before inverting it to cool the rest of the way.
Ultimately, understanding the nuances of baking time, combined with observation and a few simple tests, guides you to a perfectly baked coconut cake every time. This leads to a scrumptious cake that is great for any event!
2. Pan Size
Pan size and this particular reciperemember, the one designed for a 9×13 inch panare totally intertwined. Think of it like this: the recipe’s ingredient amounts are carefully balanced for that specific volume. A smaller pan and you’ll have batter overflowing, creating a mess and an unevenly baked cake. A larger pan and the cake will likely be too thin and dry because the batter is spread too thinly.
Imagine pouring the correct amount of batter for this recipe into an 8-inch square pan. The cake would probably rise way too high, potentially spill over the edges during baking, and the center might not cook through properly. Conversely, using a jelly roll pan would result in a very thin layer of cake that bakes extremely quickly and becomes more like a sheet cake than a traditional coconut cake. This just wouldn’t have the same flavor and mouthfeel.
The 9×13 inch pan is a sweet spot because it provides enough surface area for the cake to bake evenly while still maintaining a good height and moist texture. Following the pan size outlined in the recipe is important because it’s fundamental to getting the correct cake texture and ensures the proper cake-to-frosting ratio. It’s more than just a suggestion; it’s part of the core design, giving you a cake that tastes and looks exactly how it should.
3. Ingredient Quality
Ingredient quality directly impacts the success of this particular coconut cake. Think of it like building a house you want a solid foundation, right? For baking, that foundation is your ingredients. Using top-notch ingredients isn’t about being fancy; it’s about flavor, texture, and the overall end result. A high-quality butter is going to contribute to a tender crumb and rich flavor, while older, subpar butter can lead to a greasy or even slightly off-tasting cake. The recipe is designed for the best possible outcome, and good ingredients play a major role!
Coconut is, of course, a key ingredient. Freshly grated coconut, if feasible, offers a more vibrant flavor and texture compared to the pre-shredded stuff that has been sitting on the shelf for ages. However, using good quality shredded coconut is great, just be sure to taste it first and make sure it still tastes and smells fresh. Also, consider the eggs; the quality of eggs can have a noticeable effect on the cake’s structure and richness. Fresh, good-quality eggs will whip up better, creating a lighter and airier batter that translates to a softer, more delightful cake.
Using high-quality vanilla extract is also critical. Since it is being made from scratch, the pure vanilla extract will result in a delicious flavour. In short, while a cake can still be made with average ingredients, selecting good quality ones will enhance every aspect of it. Ingredient quality elevates the cake from “pretty good” to “absolutely amazing.” Understanding this relationship highlights how important each component is in the overall process of baking.
4. Scratch method
So, about this “from scratch” thing in “Sally’s Baking Addiction Coconut Cake Recipe From Scratch 9×13″… it’s not just a trendy buzzword. It’s honestly a way of baking that lets you control every single ingredient, ensuring your coconut cake tastes exactly as homemade as it should. It’s how you make a cake that’s special.
- Total Control Over IngredientsWhen a recipe is truly “from scratch,” it hands over the reins to the baker. Want to use organic eggs? Go for it. Prefer a specific type of flour for that tender crumb? No problem. This level of customization allows you to tailor the cake to personal preferences and dietary needs. This contrasts sharply with using pre-made mixes that often contain preservatives or ingredients that don’t align with every baker’s values.
- Freshness You Can TasteThere’s just something unbeatable about the flavor of a cake made with fresh ingredients. From the aroma of freshly grated coconut to the zest of a lemon brightening the batter, baking from scratch awakens the senses. The lack of artificial additives or preservatives means that the cake’s flavors are purer and more pronounced, creating a richer, more satisfying experience. It’s just got that ‘it’ factor.
- A Labor of Love (and Learning!)Sure, grabbing a mix is faster. But baking a cake from scratch is more than just following instructions; it’s a chance to truly connect with the baking process. Measuring, mixing, and watching the batter transform in the oven is a learning opportunity. Each step offers insights into how ingredients interact, which can make you a more confident and intuitive baker over time. You gain a knack for it.
- No Mystery AdditivesPackaged cake mixes often have a list of ingredients that can be difficult to decipher. Baking from scratch eliminates this mystery. You know exactly what is going into your cake, which can be especially important for those with allergies or sensitivities. It’s a comforting peace of mind, knowing every single ingredient that’s going into this thing.
Thinking about the “scratch method” really highlights what makes this type of cake so special. It’s more than just a recipe; it’s about the care and intention that goes into creating something truly delicious and customized. Whether it’s for a birthday, a holiday, or just a simple Sunday treat, a coconut cake made from scratch is always a thoughtful and delicious gesture.
5. Coconut Flavor
Coconut flavor, that’s essentially the heart of this cake. Remove it, and the cake becomes something else entirely, doesn’t it? It’s that key ingredient that makes it a coconut cake. The recipe, specifically designed around this central flavor, relies on the coconut to deliver both a distinctive taste and a pleasing texture. Think about biting into a slice: the sweetness of the coconut, its slight chewiness, and that tropical hint all working together. These elements would be noticeably absent without the coconut!
How that coconut flavor is delivered matters too. Using high-quality coconut, whether it’s freshly grated or a good brand of shredded coconut, enhances the intensity and authenticity. Toasted coconut often adds a nutty depth, while coconut milk can enrich the cake’s moisture. The form of coconut used directly affects the result, creating layers of flavor. The method of incorporating coconut into the recipe is important as well; some recipes mix it directly into the batter, while others sprinkle it on top for visual appeal and textural contrast. Each technique highlights the flavor in its own way.
Ultimately, coconut flavor shapes the identity of this baked treat. It’s carefully considered, layered with thoughtful techniques, and vital to what makes the dessert special. If the coconut flavor wanes, then this key ingredient is lost and the results are affected negatively. The taste of coconut is the cake’s central theme, with every other ingredient playing a supporting role to enhance its presence on the taste buds.
6. Frosting type
Frosting on a coconut cake? It’s not just a sweet topping it’s a total game-changer! It either elevates that cake to pure bliss or, well, doesn’t quite get the job done. Think of it like this: the cake itself is the stage, and the frosting is the star performer. Finding the right star that complements the cake is what it is all about. The type of frosting is absolutely crucial for finishing this cake perfectly, especially for that specific recipe.
Different frostings bring different vibes. A classic cream cheese frosting adds a tangy counterpoint to the sweetness of the coconut, creating a balance that’s pretty addictive. A Swiss meringue buttercream is light, airy, and buttery, providing a smooth canvas that lets the coconut flavor shine without being too heavy. Then there’s a simple glaze, which adds a touch of sweetness and a glossy finish, letting the cake’s texture take center stage. Also, consider the toasted coconut sprinkled over the frosting for that extra layer of flavor! What would be the perfect flavor combination for such an awesome coconut cake?
So, when deciding on frosting for a “Sally’s Baking Addiction Coconut Cake Recipe From Scratch 9×13,” it’s all about thinking what to expect and what final result should look like. The right frosting makes all the difference, turning a great cake into an unforgettable one. It’s about balancing flavor, texture, and visual appeal for the perfect grand finale. Making this one of the best cakes there is!
Prep Time: 25 minutes | Cook Time: 35-40 minutes | Total Time: 1 hour – 1 hour 5 minutes
Ingredients
For the Cake
- 3 cups (360g) cake flour, spoon & leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, but enhances coconut flavor)
- 1 cup (240ml) full-fat canned coconut milk, well shaken
- 1 cup (80g) sweetened shredded coconut
For the Frosting
- 8 ounces (225g) cream cheese, softened
- 1 cup (2 sticks; 230g) unsalted butter, softened
- 6-7 cups (750-875g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1-2 cups (80-160g) sweetened shredded coconut, for topping
Instructions
- Preheat & Prep: Preheat oven to 350F (175C). Grease and flour a 9×13 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Egg Whites: Beat in the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in Coconut: Gently fold in the shredded coconut.
- Pour & Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Frosting Instructions
Cream Cheese & Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.Add Sugar: Gradually add the confectioners’ sugar, beating on low speed until combined.Add Liquid & Extracts: Beat in the heavy cream (or milk), vanilla extract, and coconut extract (if using). Beat on high speed for 2-3 minutes, until light and fluffy. Add more confectioners’ sugar if frosting is too thin, or more liquid if frosting is too thick.Frost Cake: Once the cake is completely cool, frost the top and sides with the cream cheese frosting.Garnish: Sprinkle generously with shredded coconut.Chill (Optional): Refrigerate the frosted cake for at least 30 minutes before serving. This helps the frosting set.
Tips & Substitutions: For a stronger coconut flavor, consider using coconut extract in both the cake and frosting. If you don’t have cake flour, you can make a substitute by removing 2 Tablespoons of all-purpose flour per cup and replacing it with 2 Tablespoons of cornstarch. Adjust baking time as needed based on your oven. To toast coconut for the topping, spread it on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Let the coconut cool completely before using it.
Essential Cooking Equipment
Successful execution of this coconut cake recipe requires several key kitchen tools. These include a 9×13 inch baking pan, mixing bowls (preferably in varying sizes), an electric mixer (stand or hand-held), measuring cups and spoons, a whisk, a spatula (rubber or silicone), parchment paper (optional, for lining the pan), and a wire rack for cooling. An oven thermometer is also recommended for accurate temperature control, ensuring even baking.
Variations
Several adaptations can enhance the recipe to suit individual preferences or dietary requirements. These are some tips and options:
- Ingredient Swaps: For a richer flavor, consider substituting brown butter for regular butter in the cake batter. Gluten-free cake flour can be used as a direct replacement for those with gluten sensitivities. Coconut oil can replace butter for a dairy-free option, but the flavor profile will be noticeably different.
- Regional Twists: Incorporating lime zest and juice into both the cake batter and frosting can introduce a bright, tropical note. A hint of rum extract provides a Caribbean-inspired flavor.
- Dietary Adjustments: To reduce the sugar content, use a sugar substitute suitable for baking, but be mindful that this may affect the cake’s texture. Vegan variations can be achieved by using plant-based egg replacers and dairy-free butter and cream cheese alternatives.
Serving Suggestions
This coconut cake serves well as a centerpiece dessert for gatherings, celebrations, or casual family meals. It complements a variety of beverages, including coffee, tea, or a light, fruity wine. For an elegant presentation, dust the cake with powdered sugar or garnish with fresh berries and edible flowers. Consider serving chilled for a refreshing treat, especially during warmer months. This cake can also be presented at potlucks, bake sales, or any event where a crowd-pleasing dessert is appreciated.
Storage Tips
To preserve freshness, this cake should be stored properly. Unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to two days or refrigerated for up to five days. Frosted cake should be stored in an airtight container in the refrigerator to prevent the frosting from drying out or absorbing odors. It will keep for approximately three to four days. For longer storage, the unfrosted cake can be frozen for up to two months. Thaw completely before frosting and serving.
So, there you have it! “Sally’s Baking Addiction Coconut Cake Recipe From Scratch 9×13” is more than just a set of instructions; it’s an invitation to create something truly special. It’s a recipe that delivers a delicious, crowd-pleasing cake, perfect for any occasion, and gives you the satisfaction of knowing you made it completely from scratch.
This cake combines familiar flavors in a way that feels both comforting and celebratory. It’s versatile, easy to customize to your tastes, and guaranteed to bring smiles to whoever you share it with. A delicious and beautiful cake!
Why not give it a try? We’d love to see your baking masterpiece. Share photos of your coconut cake creation or leave a comment below to let us know how it went. Your experiences and tips can help inspire other bakers!
Happy Baking!
Easy Sally's Baking Addiction Coconut Cake 9x13 Recipe!
Ingredients
- For the Cake
- 3 cups 360g cake flour, spoon & leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks; 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 5 large egg whites at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract optional, but enhances coconut flavor
- 1 cup 240ml full-fat canned coconut milk, well shaken
- 1 cup 80g sweetened shredded coconut
- For the Frosting
- 8 ounces 225g cream cheese, softened
- 1 cup 2 sticks; 230g unsalted butter, softened
- 6-7 cups 750-875g confectioners' sugar
- 1/4 cup 60ml heavy cream or milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract optional
- 1-2 cups 80-160g sweetened shredded coconut, for topping
Instructions
- Preheat & Prep: Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Egg Whites: Beat in the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in Coconut: Gently fold in the shredded coconut.
- Pour & Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Frosting Instructions
- Cream Cheese & Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.Add Sugar: Gradually add the confectioners' sugar, beating on low speed until combined.Add Liquid & Extracts: Beat in the heavy cream (or milk), vanilla extract, and coconut extract (if using). Beat on high speed for 2-3 minutes, until light and fluffy. Add more confectioners' sugar if frosting is too thin, or more liquid if frosting is too thick.Frost Cake: Once the cake is completely cool, frost the top and sides with the cream cheese frosting.Garnish: Sprinkle generously with shredded coconut.Chill (Optional): Refrigerate the frosted cake for at least 30 minutes before serving. This helps the frosting set.
- Tips & Substitutions: For a stronger coconut flavor, consider using coconut extract in both the cake and frosting. If you don't have cake flour, you can make a substitute by removing 2 Tablespoons of all-purpose flour per cup and replacing it with 2 Tablespoons of cornstarch. Adjust baking time as needed based on your oven. To toast coconut for the topping, spread it on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Let the coconut cool completely before using it.
Notes
Essential Cooking Equipment
Successful execution of this coconut cake recipe requires several key kitchen tools. These include a 9x13 inch baking pan, mixing bowls (preferably in varying sizes), an electric mixer (stand or hand-held), measuring cups and spoons, a whisk, a spatula (rubber or silicone), parchment paper (optional, for lining the pan), and a wire rack for cooling. An oven thermometer is also recommended for accurate temperature control, ensuring even baking.Variations
Several adaptations can enhance the recipe to suit individual preferences or dietary requirements. These are some tips and options:- Ingredient Swaps: For a richer flavor, consider substituting brown butter for regular butter in the cake batter. Gluten-free cake flour can be used as a direct replacement for those with gluten sensitivities. Coconut oil can replace butter for a dairy-free option, but the flavor profile will be noticeably different.
- Regional Twists: Incorporating lime zest and juice into both the cake batter and frosting can introduce a bright, tropical note. A hint of rum extract provides a Caribbean-inspired flavor.
- Dietary Adjustments: To reduce the sugar content, use a sugar substitute suitable for baking, but be mindful that this may affect the cake's texture. Vegan variations can be achieved by using plant-based egg replacers and dairy-free butter and cream cheese alternatives.
