How to make the most flavorful and delicious coconut cake
My Coconut Cake version contains less sugar and more flavor because spices were added and I used flaked coconut instead of shredded coconut.
Ingredients
- 3/4 pound or 3 sticks unsalted butter at room temperature, plus more for greasing the pans
- 2 cups sugar or 1 ½ cup organic sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract or 1 tablespoon coconut rum
- 3 cups all-purpose flour plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ginger powder optional (my personal addition)
- ¼ teaspoon ground nutmeg optional (my personal addition)
- 1 cup milk (at room temperature – better)
- 4 ounces sweetened shredded coconut
For the frosting:
- 1 pound cream cheese at room temperature
- 1/2 pound or 2 sticks unsalted butter at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar sifted
- 6 ounces sweetened shredded coconut I used unsweetened Flaked coconut instead
Instructions
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. Optional, but not necessary when using good cake pans.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts (or if using coconut rum), powdered ginger and freshly grated nutmeg if using and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Sprinkle about 1 tablespoon of flaked coconut on the filling or icing. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more flaked coconut onto the sides. Serve at room temperature.
Notes
Use a good brand of Coconut Rum if using.
The flaked coconut add more texture and crunchiness to the icing of the cake.
The original recipe is from Ina Garten. My Coconut Cake version contains less sugar and more flavor because of spices were added and I used flaked coconut instead of shredded coconut.
The flaked coconut add more texture and crunchiness to the icing of the cake.
The original recipe is from Ina Garten. My Coconut Cake version contains less sugar and more flavor because of spices were added and I used flaked coconut instead of shredded coconut.
Nutrition
Serving: 1grams
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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