Coconut Cake with Coconut Cream Cheese Frosting
Ready In - 50 MinutesAverage Reviews
Description
Level
Easy
Yield
16 slices
Prep Time
30 minutes
Cooking Time
20 minutes
Total Time
50 minutes
Ingredients
FOR COCONUT CAKE
1. Cake flour - 3 cups (To make cake flour at home, measure one cup of all-purpose flour and remove two tablespoons from it. Now, add two tablespoons of cornstarch into the all-purpose flour and sift five times.)
2. Baking powder - 1 tablespoon
3. Salt - ½ teaspoon
4. Granulated sugar - 2 cups
5. Unsalted butter - ¾ cup (room temperature)
6. Vegetable oil or canola oil - ¼ cup
7. Coconut milk, unsweetened and canned - 1 â…“ cups (room temperature)
8. Eggs - 2 large (room temperature and yolks and whites separated)
9. Coconut extract - 1 teaspoon
10. Vanilla extract - ½ teaspoon
11. Egg whites - 4 (room temperature)
12. Cream of tartar - â…› teaspoon
FOR COCONUT CREAM CHEESE FROSTING
1. Cream cheese - 12 ounces or 1 ½ cups (room temperature)
2. Unsalted butter - ¾ cup (room temperature)
3. Coconut extract - 1 teaspoon
4. Powdered sugar - 5 cups
5. Shredded coconut - 1 ½ cups
1. Cake flour - 3 cups (To make cake flour at home, measure one cup of all-purpose flour and remove two tablespoons from it. Now, add two tablespoons of cornstarch into the all-purpose flour and sift five times.)
2. Baking powder - 1 tablespoon
3. Salt - ½ teaspoon
4. Granulated sugar - 2 cups
5. Unsalted butter - ¾ cup (room temperature)
6. Vegetable oil or canola oil - ¼ cup
7. Coconut milk, unsweetened and canned - 1 â…“ cups (room temperature)
8. Eggs - 2 large (room temperature and yolks and whites separated)
9. Coconut extract - 1 teaspoon
10. Vanilla extract - ½ teaspoon
11. Egg whites - 4 (room temperature)
12. Cream of tartar - â…› teaspoon
FOR COCONUT CREAM CHEESE FROSTING
1. Cream cheese - 12 ounces or 1 ½ cups (room temperature)
2. Unsalted butter - ¾ cup (room temperature)
3. Coconut extract - 1 teaspoon
4. Powdered sugar - 5 cups
5. Shredded coconut - 1 ½ cups
Nutrition Facts
CALORIES: 681 kcal
CARBOHYDRATE: 85 g
PROTEIN: 6 g
FAT: 36 g
CHOLESTEROL: 89 mg
SODIUM: 190 mg
CARBOHYDRATE: 85 g
PROTEIN: 6 g
FAT: 36 g
CHOLESTEROL: 89 mg
SODIUM: 190 mg
Directions
COCONUT CREAM CHEESE FROSTING:
1. In a bowl, whip butter, and cream cheese until it is smooth and fluffy. Next, pour in coconut extract and mix.
2. Now, add powdered sugar and again on medium speed whip this frosting until you obtain a smooth and fluffy consistency.
COCONUT CAKE:
1. To make this delicious coconut cake, first, preheat the oven at 177 degrees celsius. Apply butter on three round cake pans, which should be about 9-inches. Also, place parchment paper at the base and apply butter. Set these prepared pans aside.
2. Take a large mixing bowl and add cake flour, baking powder, and salt. Whisk dry ingredients.
3. Now, take another bowl and on a medium speed blend butter, granulated sugar, and vegetable oil.
4. Next, one at a time only adds in egg yolks. Then, amalgamate vanilla and coconut extracts.
5. Now, add â…“ of the flour mixture and integrate. Then, add half of the coconut milk and mix. Replicate the same steps and finish by coalescing in the last â…“ of the flour mixture.
6. Take a separate bowl and on medium-high speed beat six egg whites with cream of tartar. Beat until the stiff peaks appear.
7. By using a spatula, fold in â…“ of the egg white mixture into the cake batter one at a time. Avoid overmixing the egg white mixture.
8. Divide the batter into three prepared round cake pans and for 19 to 22 minutes bake. Once the cake is baked, check by inserting the toothpick in the center and it should come out clean.
9. Frost three layers and also frost the top and the sides of the cake. Dust the cake with shredded coconut.
10. Slice the coconut cake and serve.
1. In a bowl, whip butter, and cream cheese until it is smooth and fluffy. Next, pour in coconut extract and mix.
2. Now, add powdered sugar and again on medium speed whip this frosting until you obtain a smooth and fluffy consistency.
COCONUT CAKE:
1. To make this delicious coconut cake, first, preheat the oven at 177 degrees celsius. Apply butter on three round cake pans, which should be about 9-inches. Also, place parchment paper at the base and apply butter. Set these prepared pans aside.
2. Take a large mixing bowl and add cake flour, baking powder, and salt. Whisk dry ingredients.
3. Now, take another bowl and on a medium speed blend butter, granulated sugar, and vegetable oil.
4. Next, one at a time only adds in egg yolks. Then, amalgamate vanilla and coconut extracts.
5. Now, add â…“ of the flour mixture and integrate. Then, add half of the coconut milk and mix. Replicate the same steps and finish by coalescing in the last â…“ of the flour mixture.
6. Take a separate bowl and on medium-high speed beat six egg whites with cream of tartar. Beat until the stiff peaks appear.
7. By using a spatula, fold in â…“ of the egg white mixture into the cake batter one at a time. Avoid overmixing the egg white mixture.
8. Divide the batter into three prepared round cake pans and for 19 to 22 minutes bake. Once the cake is baked, check by inserting the toothpick in the center and it should come out clean.
9. Frost three layers and also frost the top and the sides of the cake. Dust the cake with shredded coconut.
10. Slice the coconut cake and serve.
