Delicious Coconut Cake Recipe

Delicious Coconut Cake Recipe: This flawless coconut cake raises the standard for all homemade cakes. It has a strong coconut flavor, a light, fluffy crumb, and is incredibly moist. Follow the directions exactly to ensure success, making sure to use the cake flour, egg whites, sour cream, and canned coconut milk.

Delicious Coconut Cake Recipe

Instructions

• Turn the oven on to 350°F, or 177°C. Grease three 9-inch cake pans, then line the pans with rounds of parchment paper and brush with more oil. The cakes come out of the pans more easily when parchment paper is used. (If this helps, check out the video and post about using parchment paper circles for cakes.)

• Prepare the cake: Combine the cake flour, baking soda, baking powder, and salt in a whisking motion. Put aside.

• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined.

• Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.

• Fill cake pans evenly with batter. If wanted, weigh them to make sure it’s accurate. Bake the cakes for 21–23 minutes, or until they are thoroughly cooked. Place a toothpick in the center of the cake to check its doneness. It’s finished if it comes out clean. Let cakes cool fully in the pans placed on a wire cooling rack. The cakes have to cool completely before icing and putting them together.

• Prepare the frosting: Using a handheld or stand mixer with a whisk or paddle attachment, beat the butter and cream cheese in a large bowl on medium speed for about 2 minutes, or until creamy and smooth. With the mixer running on low, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Go to maximum speed and beat for three minutes. If frosting is too thin, add more confectioners’ sugar; if frosting is too thick, add more coconut milk; and if frosting is too sweet, add one more pinch of salt.

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• Put together and embellish: To make a flat surface, use a large serrated knife to slice a thin layer off the tops of the cakes. Throw away (or crumble on top of ice cream!). Arrange a single cake layer onto your serving plate, cake turntable, or cake stand. Spread approximately one and a half cups of icing evenly over the top. Place the second piece of cake on top, then spread about 1 and a half cups of frosting equally over it. Place the third layer of cake on top.

• Cover the top and sides with the remaining icing. I use and suggest using a bench scraper to level the sides after applying the frosting with an icing spatula. Coat the edges and top of the cake with shredded coconut.

• Before slicing, the cake should be chilled for at least 20 minutes. This keeps the cake from crumbling while cutting, but it’s still quite fluffy!

• Store any leftover cake in the refrigerator for up to five days, carefully covered.

FAQs AND Question

How to Frost a Layer Cake

• Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!

• If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.

• Choose a serving plate or cake stand. Here is the cake stand I use in these pictures!

• Place the bottom layer on the cake stand. Using an icing spatula, spread 1 and 1/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.

• Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.

• Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.

• Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.

• Divide the remaining frosting in half. (Just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.

• Wipe any excess frosting off of the cake stand.