Easy Sally's Baking Addiction Coconut Cake 9x13 Recipe!
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.
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.