Is the taste of coconut sweet and tropical to your palate? Would you want to bite into a moist, coconut-flavored slice of cake right now? You’ve arrived to the ideal location if so! Enter the mouthwatering realm of the greatest coconut cake recipes as we explore it today.
Everybody can find something they enjoy, regardless of experience level in the kitchen. We will walk you through a range of dishes that will fulfill your desires for coconut, from traditional southern coconut cakes to contemporary variations using surprising ingredients.
Prepare to create delicious and moist cakes, experiment with various icing combinations, and learn how to make the ideal coconut cake. Here we have something delicious to bake, so gather your mixing bowls and ready your oven!
1. Moist Coconut Cake Recipe
For novices, Cakes by MK’s traditional recipe is ideal. It’s easy to prepare and produces a tasty, moist cake. If you’d like, you may also use almond extract in place of the coconut extract.
This recipe for moist coconut cake achieves a delightful and fluffy texture by combining many techniques:
Ingredients
Cake –
- 2 ½ cups (285g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1⅔ cups (330g) granulated sugar
- 5 large egg whites, room temperature
- ½ cup (120g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, room temperature
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream –
- 1 cup (226g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 5 cups (600g) powdered sugar
- 2 tablespoons (30ml) canned coconut milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Instructions To Bake
Step 1 – Set the oven to 175°C/350°F. Grease two 8-inch round cake pans and dust with flour.
Step 2 – Mix the dry ingredients with a whisk: Flour, baking soda, baking powder, and salt should all be combined in a medium-sized basin.
Step 3 – Cream butter and sugar: Using an electric mixer, beat butter and sugar in a large basin until light and fluffy, about 5 minutes.
Step 4 – One at a time, add the egg whites: One egg white at a time, beating in and scraping down the sides of the basin after each addition.
Step 5 – Mix wet components: Mix the coconut extract, vanilla extract, and sour cream in another dish. Beginning and finishing with the wet components, add this mixture in turn to the creamed butter and sugar, followed by the coconut milk. Don’t overmix; simply stir until everything is mixed.
Step 6 – Fold in coconut and dry ingredients: Using a rubber spatula, gently fold the dry ingredients just until blended with the wet components. Add the shredded coconut after that.
Step 7 – Bake: Evenly distribute the batter among the cake pans that have been prepped. When a toothpick put into the center comes out clean, bake for 30 to 35 minutes.
Step 8 – Cakes should be cooled for ten minutes in the pans before being moved to a wire rack to finish cooling.
Step 9 – To make the buttercream, beat together butter and cream cheese until light and frothy while the cakes are cooling. Add powdered sugar gradually while switching between coconut milk and powdered sugar until the frosting reaches the desired consistency. Add the salt, coconut essence, and vanilla extract and stir.
Step 10 – Cake frosting: Apply the coconut cream cheese buttercream frosting to the cakes when they have cooled. If preferred, you can use more shredded coconut to adorn the cake’s top.
*Tips –
- Before incorporating the shredded coconut into the batter, toast it for an additional blast of flavor. Place it onto a baking sheet and bake, stirring from time to time, at 350°F (175°C) for five to seven minutes, or until golden brown.
- You may use all-purpose flour in place of cake flour if that’s not on hand. The cake may be a little denser, though. Whisk together 1 cup all-purpose flour and 2 teaspoons cornstarch to create a temporary cake flour.
- You may also bake this dish on a 9 x 13-inch baking sheet. Make careful to check the cake for doneness at around 30 minutes in case the baking time has to be slightly changed.
2. Easy Coconut Cake From Scratch Recipe
For those who are new to baking, this dish from House of Nash Eats is an excellent alternative. For a deep taste, it employs both butter and oil and the coconut milk provides additional moisture.
This recipe yields a luscious and tasty coconut cake that is ideal for any kind of celebration. Even for inexperienced bakers, it’s rather simple to create.
Ingredients
For the cake –
- 1 cup (227g) salted butter, softened
- ¼ cup vegetable oil
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs, room temperature
- 4 egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the frosting (optional) –
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup shredded sweetened coconut, toasted (optional)
Instructions To Bake
Step 1 – Set oven temperature to 175°C/350°F. Butter and dust three 8-inch circular cake pans.
Step 2 – Beat butter, oil, and sugar in a large bowl on high speed for two to three minutes, or until frothy and light.
Step 3 – One at a time, beat in the eggs, egg whites, coconut essence, vanilla extract, and eggs, scraping down the sides of the basin as you go.
Step 4 – Mix the cake flour, baking powder, and salt in another basin.
Step 5 – Beginning and finishing with the dry ingredients, add the dry components to the wet ingredients in turn, alternating with the coconut milk. Take care not to overmix; only blend until barely mixed.
Step 6 – Add the coconut shreds and fold.
Step 7 – Spoon mixture equally into the cake pans that have been prepared.
Step 8 – When a toothpick put into the center comes out clean, bake for 25 to 30 minutes.
Step 9 – Cakes should be allowed to cool in their pans for ten minutes before being moved to a wire rack to finish cooling.
Frosting instructions (optional) –
- In a large bowl, cream together butter until light and fluffy.
- Gradually add powdered sugar, alternating with heavy cream, until the desired consistency is reached.
- Stir in vanilla extract and toasted coconut (if using).
- Once the cakes are cool, frost between layers and all over the outside of the cake.
*Tips –
- Use toasted coconut in the icing and cake mixture for a deeper taste. Spread the coconut out on a baking sheet and roast it in an oven warmed to 350°F (175°C) for five to seven minutes, stirring from time to time, until golden brown.
- You may use all-purpose flour in place of cake flour if that’s not on hand. The cake may be a little denser, though.
- Cover the frosted cake and preserve it in the refrigerator for up to five days or at room temperature for up to two days.
3. Fluffy & Moist Coconut Cake Recipe
This is a really tasty and airy coconut cake that works well for any kind of celebration. It’s flavored with coconut milk and extract, and it works well with a range of frostings, including chocolate, whipped cream, and cream cheese. What you’ll need is as follows:
Ingredients
Dry:
- 2 ½ cups (285g) cake flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet:
- ¾ cup (170g) unsalted butter, softened
- 1⅔ cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- ½ cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature
- 1 cup (80g) sweetened shredded coconut
Instructions To Bake
Step 1 – Grease and flour two 8-inch round cake pans, then preheat your oven to 350°F (175°C).
Step 2 – Mix the dry ingredients (flour, baking powder, baking soda, and salt) in a medium-sized bowl.
Step 3 – Beat the butter and sugar in a large bowl until they are light and creamy. One egg white at a time, beat in and then mix in the sour cream, coconut essence, and vanilla extract.
Step 4 – To the wet ingredients, alternately add the dry ingredients and coconut milk, and stir just until incorporated. Add the coconut shreds and fold.
Step 5 – A toothpick put into the center of the cakes should come out clean after 25 to 30 minutes of baking, depending on how equally the batter is divided among the prepared cake pans.
Step 6 – After 10 minutes of cooling in the pans, turn the cakes over onto a wire rack to finish cooling.
Step 7 – Once the cake has cooled, decorate it with your preferred icing and dig in!
*Tips –
- You may brush the tops of the cake layers with a simple syrup that is created by simmering equal parts sugar and water until the sugar dissolves if you want the cake to be especially moist.
- Spread out the coconut flakes on a baking sheet and toast them for five to seven minutes, or until golden brown, in an oven warmed to 350°F (175°C). Keep a watchful eye on them to prevent burning.
- All-purpose flour can be used in place of cake flour, although the cake could come out a little denser.
- Make your sour cream if you don’t have any by mixing 1/2 cup milk with 1 tablespoon vinegar or lemon juice, then letting it settle for 5 minutes.
We hope that our exploration of the top coconut cake recipes has motivated you to create a little piece of heaven in your kitchen. Keep in mind that baking is all about having fun and using your imagination. To create the ideal coconut cake, don’t be scared to try out different flavors and baking methods.
Above all, enjoy the delectable flavor of happiness by sharing your coconut creations with those you care about. What could be more perfect than a lovingly made cake infused with coconut?