Best Coconut Cake Recipe: A Slice of Tropical Paradise

Craving a dessert that’s moist, flavorful, and bursting with the taste of the tropics? Look no further! This coconut cake recipe is guaranteed to become your new favorite. It’s not just good; it’s exceptionally good. We’re talking melt-in-your-mouth texture, intense coconut flavor from multiple sources, and a stunning presentation that will impress everyone. Whether you’re celebrating a special occasion or simply want to treat yourself to something delicious, this cake is the perfect choice. Forget dry, bland coconut cakes of the past – this recipe delivers a truly unforgettable experience. Get ready to transport your taste buds to a sunny beach with every single bite!

Why This Recipe Works

What makes this coconut cake stand out from the crowd? It’s all about the combination of carefully chosen ingredients and a foolproof method. Here’s a breakdown of why this recipe consistently delivers perfect results:

• Coconut Milk and Cream: Using both coconut milk and coconut cream in the batter ensures maximum moisture and a rich, creamy texture. The fat content contributes to a tender crumb.
• Coconut Oil: Adding coconut oil intensifies the coconut flavor and also helps create a soft, delicate cake.
• Sour Cream: The addition of sour cream provides a subtle tang that balances the sweetness and contributes to the cake’s moistness.
• Cake Flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb.
• Soaking Syrup: A simple coconut milk soaking syrup is brushed over the baked cake layers, further enhancing the moisture and coconut flavor. This is a crucial step for achieving an incredibly moist cake.
• Coconut Cream Cheese Frosting: The frosting is made with cream cheese, butter, and coconut cream, creating a tangy, creamy, and intensely coconutty topping that perfectly complements the cake.
• Toasted Coconut: A generous coating of toasted coconut adds texture and a nutty flavor that elevates the cake to the next level.

Ingredients

For the Cake:

• 2 ½ cups cake flour
• 1 ½ cups granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup coconut oil, softened
• 1 cup full-fat coconut milk
• ½ cup sour cream
• 4 large egg whites
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, for extra coconut flavor)

For the Soaking Syrup:

• ½ cup full-fat coconut milk
• ¼ cup granulated sugar

For the Coconut Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut cream (thick part from a can of refrigerated coconut milk)
• 1 teaspoon vanilla extract
• Pinch of salt

For Decoration:

• 2 cups shredded coconut, toasted

Instructions

Making the Cake:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
3. Cream Butter and Oil: In a separate bowl, cream together the softened butter and coconut oil until light and fluffy.
4. Add Coconut Milk and Sour Cream: Gradually add the coconut milk and sour cream to the butter mixture, mixing until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Add Egg Whites: In a separate clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions. This will help create a light and airy cake.
7. Add Extracts: Stir in the vanilla extract and coconut extract (if using).
8. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Soaking Syrup:

1. Combine Ingredients: In a small saucepan, combine the coconut milk and sugar.
2. Heat and Dissolve: Heat over medium heat, stirring until the sugar is dissolved.
3. Cool: Let the syrup cool completely.

Making the Coconut Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
3. Add Coconut Cream, Vanilla, and Salt: Add the coconut cream, vanilla extract, and salt. Beat until light and fluffy.

Assembling the Cake:

1. Level the Cakes: If necessary, level the tops of the cakes with a serrated knife to create a flat surface.
2. Soak the Cakes: Place one cake layer on a serving plate or cake stand. Brush generously with half of the coconut milk soaking syrup.
3. Frost the First Layer: Spread a generous layer of frosting over the soaked cake layer.
4. Add Second Layer: Carefully place the second cake layer on top of the frosting. Brush with the remaining coconut milk soaking syrup.
5. Frost the Cake: Frost the top and sides of the cake with the remaining frosting.
6. Decorate: Press the toasted shredded coconut onto the sides and top of the cake.
7. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter, cream cheese, and eggs will emulsify better, resulting in a smoother batter and frosting.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
• Toast the Coconut: Toasting the coconut enhances its flavor and adds a delightful crunch. Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch carefully, as it can burn easily.
• Refrigerate Coconut Milk: Refrigerating the can of coconut milk overnight will allow the thick coconut cream to separate from the watery liquid. This is important for making the frosting. Use only the thick cream for the frosting. You can use the remaining liquid in smoothies or other recipes.
• Adjust Sweetness: Adjust the amount of powdered sugar in the frosting to your liking. If you prefer a less sweet frosting, start with less powdered sugar and add more as needed.
• Patience is Key: Allow the cake to cool completely before frosting to prevent the frosting from melting.

Storage Instructions

Store leftover coconut cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best served chilled or at room temperature. You can also freeze individual slices of cake for up to 2 months. Wrap the slices tightly in plastic wrap and then in foil before freezing.

FAQ

Can I use all-purpose flour instead of cake flour?

While cake flour is recommended for the most tender crumb, you can substitute all-purpose flour. However, the cake will be slightly denser. To lighten the all-purpose flour, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but reduce the amount of sugar in the cake batter by 1/4 cup to compensate for the added sweetness.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead of time. Wrap them tightly in plastic wrap and store them at room temperature. You can also make the frosting a day ahead of time and store it in the refrigerator. Let it come to room temperature and beat it until smooth before using.

Can I make this cake without coconut oil?

Yes, you can substitute the coconut oil with an equal amount of vegetable oil or melted butter. However, the coconut flavor will be less pronounced.

My frosting is too thin. What can I do?

If your frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. Make sure to beat well after each addition.

Conclusion

This coconut cake recipe is more than just a dessert; it’s an experience. The combination of moist, tender cake layers, a luscious coconut cream cheese frosting, and toasted coconut creates a symphony of flavors and textures that will leave you craving more. So, gather your ingredients, follow these simple steps, and prepare to indulge in the best coconut cake you’ve ever tasted. Happy baking!