Easy Sally Baking Addiction Coconut Cake Recipe
This confection is a celebration of tropical flavor, featuring a tender, moist crumb infused with the distinct taste of coconut. Its creamy frosting and generous sprinkling of shredded coconut create a dessert that is both visually appealing and delightfully indulgent. It's a classic cake with an emphasis on the rich and aromatic character of coconut.
Equipment
- 9-inch Round Cake Pans (2)
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Rubber Spatula
- Wire Rack
- Parchment Paper (optional, for lining cake pans)
- Wooden skewer or cake tester
Ingredients
- For the Cake
- 2 3/4 cups 344g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks or 226g unsalted butter, softened
- 1 3/4 cups 350g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 13.5 ounce can full-fat coconut milk
- 1 cup 8 ounces sour cream or plain Greek yogurt
- 1 cup sweetened shredded coconut divided
- For the Frosting
- 1 cup 2 sticks or 226g unsalted butter, softened
- 4 cups 480g confectioners' sugar
- 1/2 teaspoon salt
- 1/2 cup 4 ounces cream cheese, softened
- 1/4 cup 2 ounces full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut for topping
Instructions
- Step 1: Preheat and Prepare: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans. A light coating of flour will help the cakes release cleanly after baking.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Ensure all ingredients are well combined to avoid pockets of baking powder or soda.
- Step 3: Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
- Step 4: Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract. Mixing one egg at a time ensures they are properly emulsified into the batter, contributing to a smooth texture.
- Step 5: Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk and sour cream, beginning and ending with dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be gentle.
- Step 6: Fold in Coconut: Gently fold in 1/2 cup of shredded coconut. Even distribution is key, ensuring each bite has a hint of coconutty goodness.
- Step 7: Bake: Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake is done when it springs back lightly to the touch.
- Step 8: Cool Cakes: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Cooling completely prevents the cake from crumbling during frosting.
- Step 9: Prepare Frosting: In a large bowl, cream together softened butter, confectioners' sugar, and salt until light and fluffy. The goal is a smooth, airy frosting, free of lumps.
- Step 10: Add Cream Cheese, Coconut Milk, and Vanilla: Beat in cream cheese, coconut milk, and vanilla extract until smooth. These ingredients enhance the flavor and texture of the frosting.
- Step 11: Frost the Cake: Once the cakes are completely cooled, frost the top of one layer and carefully place the second layer on top. Frost the entire cake.
- Step 12: Decorate: Sprinkle with remaining shredded coconut. Get creative and ensure even coverage.
- Optional tips: For a more intense coconut flavor, toast the shredded coconut before adding it to the frosting. If you don't have sour cream, plain Greek yogurt works as a great substitute. To prevent cakes from sticking, use parchment paper rounds at the bottom of the cake pans.
Notes
Variations
- Ingredient Swaps:
- Dairy-Free: Substitute coconut oil for butter and use coconut yogurt in place of sour cream.
- Lower Sugar: Reduce granulated sugar by 1/4 cup and confectioners’ sugar in the frosting by 1/2 cup. Consider using a sugar substitute suitable for baking.
- Nut-Free: Ensure all ingredients, especially coconut products, are processed in nut-free facilities to avoid cross-contamination.
- Regional Twists:
- Pina Colada Cake: Add crushed pineapple to the batter and a splash of rum to the frosting.
- Key Lime Coconut Cake: Infuse the frosting with key lime juice and zest for a tangy, tropical flavor.
- Toasted Coconut Caramel Cake: Drizzle caramel sauce over the frosted cake and top with toasted coconut flakes.
- Dietary Adjustments:
- Gluten-Free: Use a gluten-free all-purpose flour blend. It may be necessary to add a binding agent like xanthan gum for texture.
- Vegan: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg). Ensure all other ingredients are plant-based.
Serving Suggestions
This coconut cake is versatile and suits various occasions. It complements afternoon tea, works as a centerpiece for birthdays, or provides a comforting dessert after dinner. Pair with fresh berries or a scoop of vanilla ice cream to enhance the tropical flavors. Slicing and serving at room temperature allows the cake’s flavors to fully develop.
Storage Tips
To preserve freshness, store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freezing is an option. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Frozen cake can maintain quality for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can I use unsweetened coconut instead of sweetened?
Yes, unsweetened coconut can be used, but the sweetness of the cake may need to be adjusted by adding a bit more sugar to the batter or frosting. - Question 2: What can I do if my frosting is too thin?
If the frosting is too thin, gradually add more confectioners’ sugar until the desired consistency is reached. - Question 3: Can I make this cake a day in advance?
Absolutely. The cake can be baked and frosted a day ahead of serving. Store it covered in the refrigerator, then bring it to room temperature for about 30 minutes before serving. - Question 4: Why did my cake sink in the middle?
Sinking can occur due to overmixing the batter, using an incorrect oven temperature, or opening the oven door too frequently during baking. Ensure precise measurements and avoid these common pitfalls.