Fluffy & Moist Coconut Cake Recipe

Are you eager to learn how to make a delicious coconut cake? Look no further! This step-by-step guide will walk you through the process of creating a mouthwatering coconut cake that will impress your friends and family. From preparing the batter to frosting the layers, we’ll cover everything you need to know to achieve coconut cake perfection. Get ready to indulge in the tropical flavors of coconut with this irresistible homemade cake recipe. Let’s dive in!

What Makes Moist Coconut Cake Recipe So great?

This recipe has a few special parts that make it really good.

First, instead of just using coconut flavoring, like coconut extract or essence, my recipe also uses coconut milk. This adds more coconut taste to the cake and makes it fluffy. Coconut milk makes the batter wetter and has a lot of fat, which makes the cake very soft.

Second, when making the batter, I mix the butter and sugar together first. This creates air bubbles in the mix, which makes the cake light and fluffy when it bakes.

Lastly, I add the dry ingredients slowly by hand at the end. This helps to not mix the batter too much, which can make the cake tough and heavy.

Ingredients To Make Coconut Cake 

Butter – Incorporate salted butter into both the cake layers and frosting to infuse vital fats and elevate the overall taste.

Oil – By blending oil and butter in my baking, I capture the ultimate combination of moistness and flavor in the cake. This method is my go-to for ensuring the cake stays delightfully moist.

Sugar – Using white granulated sugar ensures the cake layers are sweetened to perfection.

Eggs – A combination of whole eggs and egg whites gives a fluffy texture, richness, and lovely light color to the cake.

Vanilla Extract – Although vanilla extract isn’t the dominant flavor, its addition harmonizes the other tastes beautifully. Trying your hand at making Homemade Vanilla Extract can be a game-changer for both the cake layers and frosting.

Coconut Extract – To boost the coconut taste in both the cake layers and frosting, I used just a hint of it, careful not to overshadow the natural coconut essence.

Flour – In my experience, cake flour yields the best results for this recipe. However, if you find yourself in a bind, all-purpose flour can also be used. While the texture may not be as delicate and light, it’s still a close second in terms of quality.

Baking Powder – A flawless rising agent for achieving a wonderfully fluffy and light cake crumb.

Salt – To elevate the flavors of the cake, consider adding a touch more salt to both the cake layers and frosting, especially if you’re using unsalted butter.

Coconut Milk – To achieve the desired consistency in both the cake batter and frosting, coconut milk is essential. While you can substitute regular milk or heavy cream, doing so may diminish some of the extra coconut flavor.

Shuddered Sweetened Coconut – This shredded sweetened coconut steals the spotlight, providing a chewy texture on the outside along with a delightful tropical flavor!

Cream Cheese – As the foundation of the coconut cream cheese frosting, this ingredient’s tanginess complements the sweetness of the other cake components perfectly.

Powdered Sugar – To sweeten the frosting and give it some substance.

How To Make Best Coconut Cake 

To start baking your delicious coconut cake, begin by preheating your oven to 160°C (320°F) with the fan on. If your oven doesn’t have a fan option, adjust the temperature to 175°C/350°F for optimal baking. Don’t forget to grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking. This step is crucial as coconut cake layers tend to adhere to the pan. Using homemade cake release adds an extra layer of assurance. Follow these simple steps to ensure your coconut cake comes out perfectly every time!

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Sift the dry ingredients together to ensure a smooth texture. Use a whisk or fork to thoroughly blend the mixture. This step is crucial for evenly distributing the leavening agents and achieving the perfect balance of flavors. Once combined, set the dry ingredients aside for later use in your recipe.

In a separate mixing bowl, combine butter, vegetable oil, and sugar. Utilize an electric mixer—both hand and stand mixers work perfectly fine—to cream the ingredients together for approximately 2 minutes, or until the mixture becomes lighter in color. This crucial step ensures a smooth and fluffy texture for your cake batter.

Gradually add eggs one at a time, ensuring thorough mixing between each addition (approximately 10-15 seconds per egg). Remember to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.

Next, introduce vanilla extract/essence and coconut essence/extract, along with half a cup of coconut milk, ensuring thorough blending for a harmonious flavor profile. Transition to hand mixing for the remainder of the batter, ensuring a smooth and consistent texture.

Incorporate half of the pre-mixed dry ingredients into the wet mixture, folding gently with a spatula to achieve a barely combined consistency. Next, blend in the additional 3/4 cup of coconut milk, ensuring to fold carefully until evenly integrated. Conclude by adding the rest of the dry ingredients, folding them in delicately to maintain a light texture without overmixing (refer to note 6 in the recipe below for guidance). This method ensures your bake is moist and fluffy, perfect for those seeking to master the art of baking.

Lastly, sprinkle in the shredded coconut and delicately fold it into the mixture using a spatula until evenly distributed. Be careful not to overmix the batter, as this can affect the final texture of your dish.

Divide the batter evenly between the two 8-inch cake pans, ensuring a smooth distribution. Place them in the oven and bake for approximately 33 minutes, or until a toothpick inserted into the center comes out clean.

After baking, let the cake layers cool inside the pans for roughly 15-20 minutes. Then, carefully transfer them onto a wire rack to cool completely before frosting. Once cooled, you can apply the delicious coconut cream cheese frosting using the recipe provided below.

How To Make Coconut Cream Cheese Frosting

To achieve a light and fluffy consistency, cream the butter for a few minutes. You can use either a hand mixer or a stand mixer set to medium-high speed. If using a stand mixer, attach the paddle attachment for optimal results.

Gradually incorporate the icing sugar into the butter mixture in three separate batches, mixing on low speed. Make sure each batch of icing sugar is fully combined with the butter before adding the next one.

Then, add the cold cream cheese, vanilla extract, and coconut essence to the mixture. Mix until the frosting is smooth, being careful not to over-mix. Over-mixing can lead to a runny consistency.

How To Decorate a Coconut Layer Cake

Firstly, I prefer trimming the caramelized edges of the cake layers, though this step is entirely optional and serves purely aesthetic purposes in my decorating process.

After trimming, generously apply frosting to the first cake layer and spread it evenly using an offset spatula or knife.

Position the next cake layer atop the first and generously spread frosting on the top and sides. Utilize a cake scraper to achieve smooth sides (see video demonstration).

Cover the top and sides of the cake with shredded coconut by gently pressing it into the frosting.

And there you have it! Your coconut cake is now ready to be served.

Commonly Asked Questions

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