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Coconut Cake

Whenever I start seeing recipes for coconut cake, I know that Spring has arrived.  I made this cake, which comes from King Arthur Flour, for my father’s birthday, and everyone loved it.  In contrast to other coconut cakes I have tried, this one is light and not overly sweet. Yet, it has a great coconut flavor. Make it for Easter or another Spring get together. You won’t be disappointed.

INGREDIENTS

Cake

3 cups Unbleached All-Purpose Flour
2/3 cup coconut milk powder (milk powder can be substituted)
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons (10 tablespoons) unsalted butter
1 1/2 cups sugar
6 large egg whites
1 1/2 cups whole milk, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract

Frosting

1 can (14-ounce) unsweetened coconut milk
1/2 cup (8 tablespoons) unsalted butter
5 1/2 cups confectioners’ sugar, divided
1/2 teaspoon salt
1 teaspoon coconut extract

Garnish

1 1/2 cups shredded sweetened coconut

DIRECTIONS

Preheat the oven to 350°F. Grease and flour two 8″ square cake pans (or two 9″ round cake pans) that are at least 2″ deep.

Note: If you want a taller cake, use two 8″ round cake pans that are at least 2″ deep.

To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder. Set aside.

In a large bowl, beat together the butter and sugar until the mixture is extremely light and fluffy. Scrape down the sides and bottom of the mixing bowl after 2 minutes of beating and beat for at least 3 minutes more. Add 1/4 of the dry ingredients. Mix until combined and scrape the mixing bowl.

Combine the egg whites, milk, and extracts. Add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns until all are incorporated. Scrape the sides and bottom of the bowl one last time and mix for another minute.

Divide the batter between the two pans. Bake for 30 to 35 minutes or until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it.

Remove the cakes from the oven and place on a rack. Let the layers cool for 20 minutes and then turn out of the pans and return to the rack to finish cooling completely before frosting.

To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean, smooth towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours or until you have a thick lump of coconut cream. After the coconut milk has drained, beat the butter with 2 cups of the confectioners’ sugar in a large mixing bowl. Beat in the salt and coconut extract until the mixture is smooth. (This will take several minutes.) Add the coconut cream and mix, scraping the bottom and sides of the bowl.

Add the remaining confectioners’ sugar, mixing until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.

To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate. Spread with 1/4 of the frosting. Place the other half on top and spread with another 1/4 of the frosting. Repeat with the remaining layers until you’ve used them all. Frost the top and sides.

To decorate the cake: Sprinkle some coconut at the base of the cake and over the top.  For Easter, I added some Cadbury Milk Chocolate eggs.

Coconut Cake

Coconut Cake
Author: 
Recipe type: Baked Goods
 
Whenever I start seeing recipes for coconut cake, I know that Spring has arrived. I made this cake, which comes from King Arthur Flour, for my father's birthday, and everyone loved it. In contrast to other coconut cakes I have tried, this one is light and not overly sweet. Yet, it has a great coconut flavor. Make it for Easter or another Spring get together. You won't be disappointed.
Ingredients
  • Cake
  • 3 cups Unbleached All-Purpose Flour
  • ⅔ cup coconut milk powder (milk powder can be substituted)
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • ½ cup plus 2 tablespoons (10 tablespoons) unsalted butter
  • 1½ cups sugar
  • 6 large egg whites
  • 1½ cups whole milk, at room temperature
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons coconut extract
  • Frosting
  • 1 can (14-ounce) unsweetened coconut milk
  • ½ cup (8 tablespoons) unsalted butter
  • 5½ cups confectioners' sugar, divided
  • ½ teaspoon salt
  • 1 teaspoon coconut extract
  • Garnish
  • 1½ cups shredded sweetened coconut
Instructions
  1. Preheat the oven to 350°F. Grease and flour two 8" square cake pans (or two 9" round cake pans) that are at least 2" deep.
  2. Note: If you want a taller cake, use two 8" round cake pans that are at least 2" deep.
  3. To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder. Set aside.
  4. In a large bowl, beat together the butter and sugar until the mixture is extremely light and fluffy. Scrape down the sides and bottom of the mixing bowl after 2 minutes of beating and beat for at least 3 minutes more. Add ¼ of the dry ingredients. Mix until combined and scrape the mixing bowl.
  5. Combine the egg whites, milk, and extracts. Add ⅓ of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns until all are incorporated. Scrape the sides and bottom of the bowl one last time and mix for another minute.
  6. Divide the batter between the two pans. Bake for 30 to 35 minutes or until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it.
  7. Remove the cakes from the oven and place on a rack. Let the layers cool for 20 minutes and then turn out of the pans and return to the rack to finish cooling completely before frosting.
  8. To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean, smooth towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours or until you have a thick lump of coconut cream. After the coconut milk has drained, beat the butter with 2 cups of the confectioners' sugar in a large mixing bowl. Beat in the salt and coconut extract until the mixture is smooth. (This will take several minutes.) Add the coconut cream and mix, scraping the bottom and sides of the bowl.
  9. Add the remaining confectioners' sugar, mixing until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.
  10. To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate. Spread with ¼ of the frosting. Place the other half on top and spread with another ¼ of the frosting. Repeat with the remaining layers until you've used them all. Frost the top and sides.
  11. To decorate the cake: Sprinkle some coconut at the base of the cake and over the top. For Easter, I added some Cadbury Milk Chocolate eggs.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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