This coconut cake recipe makes 3-6 inch cakes, or 2-8 inch cakes.
Prep Time 15minutes mins
Cook Time 30minutes mins
Ingredients :
COCONUT CAKE WITH CREAM CHEESE FROSTING
Coconut Cake
2 1/4 cup cake flour flour, or all-purpose – check notes (315 grams all-purpose flour)
1/4 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, unsalted, room temperature (113grams)
2 cup granulated sugar (400grams), divided 1/2 cup and 1 1/2 cup
1/2 cup coconut or vegetable oil (120ml)
5 eggs large eggs, separated
1/4 tsp cream of tartar
1 1/2 tsp coconut extract
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
15 drops LorAnn Coconut Flavoring
1 cup coconut milk (240ml)
1 1/2 cup sweetened shredded coconut, roughly chopped
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Fillings: Cream Cheese Frosting and Raspberry Jam
340 grams full-fat cream cheese, 1 whole and 1/2 package (340grams), 1 package is 226grams (room temperature)
1 1/8 cup 2 sticks and 1/4 stick (255grams), 1 stick is 113 grams (room temperature)
5-6 cups powdered sugar
pinch of salt
1/2 tsp Vanilla Extract
15 drops LorAnn Coconut Flavoring
1 cup good quality raspberry jam (optional)
Toasted Coconut
1 1/2 cup unsweetened coconut flakes
Instructions :
COCONUT CAKE WITH CREAM CHEESE FROSTING
Coconut Cake
Preheat the oven to 330F. Butter and flour 3-6 inch, or 2-8 inch baking pans, line the bottom with parchment paper round and line the bottom. Turn the pans upside down, over the kitchen sink, and tap the sides to shake out the excess flour.
Into a bowl, pour cake flour (2 cups and 1/4 cup), baking powder (1 teaspoon), baking soda (1/2teaspoon), and salt (1/4 teaspoon). Whisk or sift, set aside.
In the second bowl, beat room temperature butter (1/2cup, 113grams), oil (1/2cup, 120ml), and portion of granulatd sugar (1cup and 1/2 cup, 300grams). Beat until well blended, about 5 minutes.
Into the butter mixture, beat egg yolks (5 egg yolks), scrape down the bowl, and beat in extracts: Coconut Extract (1 teaspoon and 1/2 teaspoon, Vanilla Extract (1/2 teaspoon), Almond Extract (1/2 teaspoon,) and 15 drops LorAnn Coconut Flavoring(optional).
In the third, clean bowl, beat egg whites (5 egg whites), cream of tartar (1/4tsp) till foamy, then gradually beat in granulated sugar (1/2cup,100grams), and continue beating until stiff peaks are formed.
At low speed, into the butter, mix gradually, alternating beat in coconut milk (1 cup) and flour mix.
Lastly, fold in sweetened shredded coconut, roughly chopped.
Divide the cake batter evenly into prepared 3-6 inch cake pans or 2-8inch cake pans.
Bake cakes at 330F, for 25-30 minutes, or until the toothpick inserted in the middle of the cakes come out clean.
If cakes are browning too much, cover them loosely with a foil.
Remove cakes from the oven and let cool for 20 minutes. Then, carefully unmold cakes and transfer them to a cooling rack to cool completely.
Cream Cheese Frosting
In a bowl cream room temperature butter (2 sticks and 1/4 stick, 255 grams) for 3 minutes. Then gradually, beat in room temperature full fat cream cheese (1 package and 1/2 pkg.,340grams). Beat until smooth, 5 minutes.
Gradually, beat in powdered sugar (5-6 cups) and a pinch of salt.
Tip: If your powdered sugar has lumps, sift it thru a mesh sieve.
Beat in Vanilla Extract (1/2 teaspoon), and 15 drops Lorann Coconut Flavoring.
If frosting gets too soft, refrigerate for 30 minutes or longer till it firms up.
Toasted Coconut
Spread sweetened or unsweetened shredded coconut onto a baking sheet.
Bake in the preheated oven at 350F (180C) for 5-8 minutes. Checking the coconut frequently to prevent it from getting too brown.
Shredded coconut tends to brown around the rim of the baking sheet, be sure to toss the coconut to ensure even browning.
Once it’s golden brown, remove it from the oven and let it cool. Toasted coconut can be prepared ahead of time. Store it in an airtight container.
Cake Assembly
Trim the tops of the cakes, and fill the cake with raspberry jam (if using) and cream cheese filling.
Crumb-coat the cake and chill for 1-2 hours. Then frost the cake with the remaining cream cheese frosting and decorate the sides and the top with toasted, cooled coconut flakes.
Notes :
CAN I USE ALL-PURPOSE FLOUR? – Yes, you can use all-purpose flour; however, a cake made with the cake flour has a tenderer crumb.
WHAT IS LORANN FLAVORING? – Lorann flavorings are super-strength flavorings. They work great with candies, cookies, frosting, and more.
CAN I FREEZE COCONUT CAKE? – Yes, you can freeze coconut cake. Wrap it well in a food wrap and store it in a freeze-safe container or Ziploc bag. Freeze for up to 3 months. Let defrost before filling.
