Moist Coconut Cake- Learn Like a Pro:-Until I tried this recipe, I had the impression that coconut cake wasn’t really my thing. To the point where I might add this coconut cake to my list of new favourites; it’s that delicious! The layers of this cake are made of incredibly moist and soft coconut cake, and the frosting is a mouthwatering coconut cream cheese. The shredded coconut sprinkled on top gives the cake a delicious crunch and a beautiful finish.
Moist Coconut Cake- Learn Like a Pro
This recipe for coconut cake is incredibly tender and moist, and it has the perfect amount of spice from the coconut ingredient! In addition to being topped with a coconut cream cheese frosting, it is also covered in shredded coconut, which gives the cake an incredible texture.
Ingredients
Coconut Cake
- 2¼ cups (280 g) flour – regular, all purpose
- ¼ cup (30 g) cornstarch – also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt – omit if using salted butter
- ½ cup (113 g) unsalted butter – room temp
- 3 tbsp unflavoured vegetable oil – I use canola oil
- 1â…” cups (332 g) white granulated sugar
- 3 large eggs – room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut – dried, also called threaded coconut
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter – room temperature
- 4½ cups (570 g) icing sugar – also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese – cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut – dried, for decorating Also called threaded coconut
Also Read:-Lemon Blackberry Cake Recipe- Learn Like a Pro
Instructions
Coconut Cake
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Warm the oven to 160 °C (320 °F) with the fan on (see note 3 if your oven doesn’t have a fan function). Grease the bottom and sides of two 8-inch cake tins (mine are 3 inches deep), and put baking or parchment paper on the bottom of each tin (see note 4).
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Put the flour, cornflour, baking powder, and salt in a bowl and mix them together using a sieve. Mix with a whisk or fork until everything is well mixed. Put away.
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Put the butter, vegetable oil, and sugar in a second large bowl. Work together with an electric mixer for two minutes, until lighter in colour. You can use either a hand mixer or a stand mixer (see note 5).
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Add the eggs one at a time, making sure to mix well between each one (about 10 to 15 seconds).
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Plus half a cup of coconut milk and the vanilla extract or essence. Mix everything together well. Now put your mixer down because you will be mixing the rest of the batter by hand.
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Add half of the dry ingredients that have already been mixed to the wet mixture. Use a spatula to gently fold them in until they are just combined. Second, add the last 3/4 cup of coconut milk and mix it in just until it’s all mixed together. Finally, add the rest of the dry ingredients and mix them in slowly until they are just combined. Do not mix too much (see note 6).
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Finish by adding the coconut shreds and mixing them in gently with a spatula until they are just mixed in. Do not mix the batter too much.
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Spread the batter out evenly between the two 8-inch cake pans. Bake for 33 minutes, or until a toothpick comes out clean.
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After baking, let the cake layers cool in the cake pans for about 15 to 20 minutes.
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Then, remove them and place them on a wire rack to cool completely before frosting them with the recipe below for coconut cream cheese frosting.
Coconut Cream Cheese Frosting
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For a few minutes, beat your butter until it’s fluffy and light. Use a stand mixer or a hand mixer set to medium to high speed.
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Use the paddle attachment on a stand mixer.
- While the mixer is on low, add the icing sugar in three parts. Before you add the next batch of icing sugar, make sure that the last batch is well mixed into the butter.
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Next, add the vanilla, coconut essence or extract, and cold cream cheese. Really only mix it until it’s smooth. Do not mix too much (see note 7).
Assembly
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If you want to, you can cut off the caramelised edges of the cake layers, but you don’t have to.
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Cover the bottom layer of cake with a lot of frosting. Use an offset spatula or knife to spread it out.
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Cover the first cake layer with the second one. Spread a lot of frosting on top and around the sides. See the video for how to use a cake scraper to make the sides smooth.
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Put the shredded coconut on top and sides of the cake and gently press it into the frosting.
Notes
Note 1.Sometimes coconut essence or extract is hard to find. You can substitute 1/2 tsp almond extract/essence for 1 tsp coconut essence/extract if you can’t get it. Coconut flavour will be slightly less, but not significantly.
Note 2.Use firm cream cheese, not spreadable, to avoid soft frosting. Cold cream cheese will keep your frosting firmer, especially if you pipe it. If your frosting softens in a hot climate, refrigerate it for 30 minutes and rewhip it. It will become pipeable again.
Note 3.I use a fan-heated oven in this recipe. If your oven doesn’t have a fan, you’ll need to raise the baking temperature to 175°C (347°F) to bake cakes/cupcakes as fast as mine.
Note 4.Even with cake release, cake layers stick to the pan bottom, so line the bottom of the cake tins with baking paper to remove them intact.
Note 5.If using a stand mixer, use the paddle attachment for the first mixing, but do the last step by hand as instructed.
Note 6.By gently folding in the ingredients, we avoid gluten formation and get a softer cake. Mix only until the flour strands disappear and the batter is uniform.
Note 7.Just mix the frosting until smooth. Overmixing can make frosting less stable, so stop mixing when smooth. Cream cheese liquid breaks down icing sugar.
Note 8.The shredded coconut decoration on the outside of the cake adds texture, so I recommend it. Instead of decorating your cake this way, fold the shredded coconut into your coconut cream cheese frosting and use it to decorate.
Nutrition
- Calories:Â 672kcal
- Carbohydrates:Â 114g
- Protein:Â 10g
- Fat:Â 43g
- Saturated Fat:Â 28g
- Polyunsaturated Fat:Â 3g
- Monounsaturated Fat:Â 8g
- Trans Fat:Â 1g
- Cholesterol:Â 115mg
- Sodium:Â 493mg
- Potassium:Â 273mg
- Fiber:Â 2g
- Sugar:Â 41g
- Vitamin A:Â 833IU
- Vitamin C:Â 1mg
- Calcium:Â 190mg
- Iron:Â 2mg
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