Coconut Cake

Helga Glaesel de BlandingApril 26, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I had been wanting to make a Coconut Cake for some time, and this year I decided I would make it for my birthday. I was looking for a particular recipe, one that didn’t include any coconut flavor extracts. I wanted a natural flavor from coconut milk and shredded coconut.

The batter was enough for two 6-inch pans. If you are going to use 8-inch pans, we suggest you make 1 1/2 of this recipe. Make sure all the ingredients for your batter are at room temperature, we have included the metric measurements for some of the ingredients in case you have a scale. When baking, we prefer to use the scale to measure flour, sugar, and butter, not only is it accurate, but easier to measure out.

For the buttercream, the recipe asks for coconut milk powder. I used a coconut powder I found at the store which is used for lactose intolerant people, it doesn’t actually say coconut milk powder, but I guess it’s close enough. You can omit this ingredient and use coconut milk instead, just be careful, add it little by little so you don’t ruin the texture of your buttercream with too much liquid. The recipe is for swiss buttercream, which means you will combine egg whites and sugar and set it over a water bath mixing until the sugar granules dissolve.

We do recommend you toast the shredded coconut, it gives off a different nuttier flavor. you can use your toaster oven for this! This is the same coconut syrup we used to make our Coconut Margaritas

Helga

Coconut Cake

Yield: 8-12 portions
6″ cake
Adapted from LivforCake

Ingredients:

Cake:
2 cups all-purpose flour (250 gms)
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter at room temperature (170 gms)
1 1/2 cup granulated sugar (300 gms)
3 large eggs at room temperature
1 tsp vanilla
1 cup canned coconut milk at room temperature
1/2 cup shredded coconut

Coconut Swiss Meringue Buttercream:
6 large egg whites
1 1/2 cups granulated sugar (300 gms)
1 1/2 cups unsalted butter cubed, room temperature (340 gms)
1/4 cup coconut milk powder (59 gms) (see notes above)

Assembly:
toasted coconut flakes for the inside layer, and outer coating

Toasted Coconut Simple Syrup:
½ cup sugar
½ cup water
¼ cup shredded coconut

Preparation:

Coconut Cake:

Preheat oven to 350F. Grease and flour two 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Use a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and coconut milk, beginning and ending with flour, meaning 3 additions of flour and 2 of milk, fully incorporating after each addition.
Gently fold in shredded coconut.
Bake for 40-45 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.

Coconut Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer. You should not feel any sugar granules when you rub the mixture with your fingers.
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, about 10 to 15 minutes.
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. If the mixtures starts to look like it is curdling… keep beating. It will get smooth.
Add coconut milk powder and whip until smooth. (See notes above)

Toasted Coconut Syrup:

Toast shredded coconut in toaster oven for a few minutes, stirring it a couple of time until it becomes golden. Watch it so it doesn’t burn, it only takes about 4 minutes.
Add toasted coconut to sugar and water, stir. Let is come to a slow simmer, stirring to dissolve the sugar. Remove from heat and let it steep. When it’s cooled, strain it and it is ready to use. Keep leftovers in the refrigerator for up to a week.

Assembly:

Level the cakes by carefully cutting the domed part of each cake with a serrated bread knife or a cake leveler.
Brush each layer with some of the toasted coconut syrup, this will add extra flavor and help keep the cake moist.
Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream and sprinkle toasted coconut on top. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
Frost the top and sides of the cake and smooth with a bench scraper. Do a swirl on the top.
Gently press toasted coconut flakes into the sides of the cake.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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