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.
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.