Get Sally's Easy Coconut Cake Recipe: Addiction Guaranteed!
This exceptionally moist and tender coconut cake offers a delightful tropical escape with every bite. Its delicate crumb is infused with the rich, sweet flavor of coconut, creating a harmonious balance that satisfies without being overly heavy. The ease of preparation makes it an ideal choice for both novice and experienced bakers.
Equipment
- 9x13 inch Baking Pan
- Electric Mixer (handheld or stand mixer)
- Large Mixing Bowl
- Measuring cups and spoons
- Whisk
- Wooden Skewer or Toothpick
- Oven
- Cooling Rack (Optional)
Ingredients
- 1 box 15.25 ounces yellow cake mix
- 1 can 13.5 ounces coconut milk
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon coconut extract
- 1 1/2 cups shredded sweetened coconut divided
- 1/2 cup vegetable oil
- 3 large eggs
Instructions
- Step 1: Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Blend using an electric mixer until smooth and well combined, ensuring no lumps remain. The batter will be slightly thinner than a traditional cake batter, which is expected due to the coconut milk.
- Step 2: Bake the Cake: Grease and flour a 9x13 inch baking pan. Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the shredded coconut (3/4 cup) evenly over the batter.
- Step 3: Bake: Bake in preheated oven at 350F (175C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Monitor the cake carefully to prevent over-browning, as baking times may vary depending on the oven.
- Step 4: Prepare the Coconut Milk Mixture: While the cake is baking, prepare the mixture to soak the cake. In a bowl, whisk together sweetened condensed milk and remaining coconut milk.
- Step 5: Soak the Cake: Once the cake is out of the oven, immediately poke holes all over it using a fork or skewer. Pour the sweetened condensed milk mixture evenly over the cake, allowing it to soak in. The mixture should cover the entire surface of the cake.
- Step 6: Top and Cool: Sprinkle the remaining shredded coconut (3/4 cup) over the top of the soaked cake. Let the cake cool completely in the pan before cutting and serving. Refrigerate for at least 2 hours for best flavour, and to allow milk to settle in the cake.
- Optional Tips: For a toasted coconut flavour, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring constantly to prevent burning. Substitute almond extract for coconut extract to change the taste.
Notes
Variations
- Ingredient Swaps: The coconut milk can be substituted with almond milk or oat milk for a dairy-free version. Unsweetened applesauce can replace up to half of the vegetable oil for a healthier option. Toasted pecans or macadamia nuts can be added for texture and flavor.
- Regional Twists: Incorporating lime zest into the batter and frosting adds a zesty Caribbean touch. A splash of dark rum can be added to the coconut milk mixture for a boozy, adult version. Adding a layer of pineapple preserves between the cake and frosting lends a tropical Hawaiian influence.
- Dietary Adjustments: For a gluten-free version, a gluten-free cake mix can be used. Ensuring all other ingredients are also gluten-free is essential. To reduce sugar content, erythritol or stevia can partially replace the sweetened condensed milk, though this may slightly alter the texture.
- Enhanced Flavor: Enhance the richness of the coconut flavor by using cream of coconut instead of coconut milk for soaking. An additional layer of coconut cream frosting can significantly boost the flavor and moisture.
Serving Suggestions
The coconut cake can be served as a delightful dessert after a meal or as a sweet treat during afternoon tea. Garnishing with fresh berries, such as raspberries or blueberries, complements the coconut flavor and adds visual appeal. A scoop of vanilla ice cream or whipped cream can also enhance the overall experience. Chilling the cake before serving is recommended, as it intensifies the flavors and improves the texture.
Storage Tips
The cake should be stored in an airtight container in the refrigerator to preserve its freshness and moisture. When properly stored, the cake can last for up to 5 days. For longer storage, the cake can be frozen for up to 2 months. When freezing, it’s recommended to wrap individual slices tightly in plastic wrap before placing them in a freezer-safe container. Thawing should occur in the refrigerator overnight to maintain the cakes texture and flavor.
Frequently Asked Questions
- Question 1: Can the cake be made ahead of time? The cake can be prepared a day in advance and stored in the refrigerator. The flavors often meld together, enhancing the overall taste.
- Question 2: Can a different size pan be used? While a 9×13 inch pan is recommended, an 8×8 inch pan can be used, but the baking time may need to be adjusted. Monitoring the cake closely is essential to prevent over-baking.
- Question 3: How can I prevent the cake from becoming soggy? Ensuring the cake is cooled slightly before pouring the coconut milk mixture helps prevent excessive sogginess. Also, avoiding over-soaking is important.
- Question 4: Can I use fresh coconut instead of shredded coconut? Fresh coconut can be used, though it requires more preparation. Grating fresh coconut and toasting it enhances the flavor, but the texture will be slightly different from shredded coconut.