Easy Sally's Baking Addiction Coconut Cake Recipe!
Coconut cake represents a classic dessert enjoyed across various cultures, often evoking feelings of warmth and nostalgia. Its appeal stems from the tropical sweetness of coconut combined with the comforting texture of a cake, making it a popular choice for celebrations and everyday enjoyment.
Equipment
- Stand mixer or hand mixer – for creaming butter and sugar efficiently.
- Measuring cups and spoons – to ensure accurate ingredient proportions.
- Mixing bowls – for combining wet and dry ingredients separately.
- 9-inch round cake pan – used for baking the cake layers.
- Parchment paper – prevents sticking and allows for easy cake removal.
- Wire rack – for cooling the cake evenly after baking.
- Offset spatula – ideal for smooth and even frosting application.
- Oven thermometer – helps maintain accurate baking temperatures.
Ingredients
- Cake
- 2 and 1/2 cups 313g cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks; 226g unsalted butter, softened
- 1 and 3/4 cups 350g granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup 240ml full-fat canned coconut milk
- 1 cup 85g sweetened shredded coconut, plus more for topping
- Frosting
- 1 cup 2 sticks; 226g unsalted butter, softened
- 4 cups 480g confectioners' sugar
- 1/4 cup 60ml full-fat canned coconut milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Cake
- Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together coconut milk and shredded coconut.
- Gradually add dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Frosting
- In a large bowl, cream together butter and confectioners' sugar until light and fluffy.
- Gradually add coconut milk, vanilla extract, and salt, beating until smooth and creamy.
- Assembly
- Once the cake is completely cool, frost the top and sides with the coconut buttercream frosting.
- Sprinkle with additional shredded coconut.
- Slice and serve.
- Optional Tips: For a more intense coconut flavor, toast the shredded coconut before adding it to the batter and for topping. To toast, spread coconut in a single layer on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until lightly golden. Watch carefully, as it burns easily. If cake flour is unavailable, all-purpose flour can be used, but the cake will be slightly denser. Reduce the all-purpose flour by 2 tablespoons per cup. To prevent the cake from sticking, line the bottom of the pan with parchment paper before greasing and flouring.
Notes
Variations
This recipe lends itself to numerous adaptations. Consider the following variations:
- Ingredient Swaps: Substitute almond extract for vanilla extract for a nuanced flavor. Replace shredded coconut with toasted coconut flakes for added texture and nuttiness. Brown butter can be used in place of softened butter in both the cake and the frosting for richer flavor.
- Regional Twists: Infuse the cake with the flavors of the Caribbean by adding a splash of rum to the coconut milk. Introduce Asian-inspired flavors by incorporating pandan extract into the batter. A citrus zest, such as lime or orange, can also complement the sweetness of coconut.
- Dietary Adjustments: Gluten-free adaptations are achievable by using a gluten-free cake flour blend. Dairy-free versions can be made by substituting coconut oil for butter and using plant-based milk. Reduced-sugar versions can be attained by using a sugar substitute, though taste and texture might be altered. Consider a Keto friendly version by using almond flour and sweeteners to reduce sugar.