Simply Divine Coconut Cake a Slice of Paradise
Table of Contents
Recipe Introduction
Quick Hook: Fancy a slice of sunshine?
Honestly, who doesn't love coconut cake ? This version is seriously moist. It's got a dreamy coconut cream cheese frosting , and a whole lotta shredded coconut . You know?
Brief Overview: Tropical Treat
This isn't some newfangled thing. It's got roots in classic American baking. Think Southern decadence meets tropical bliss. It's surprisingly easy, so don't be scared.
I would place it on medium difficulty! It makes 12 servings. This is perfect for afternoon tea.
Main Benefits: Bliss in Every Bite
The shredded coconut adds fibre. Plus, it tastes amazing! I am confident that this homemade coconut cake is perfect for birthdays, potlucks, or simply when you need a bit of cheering up.
What makes it special? The coconut cake with buttermilk . It adds that tang.
Craving that Perfectly Moist Coconut Cake ?
Creamy Goodness: What You'll Need
To get started, you'll need things like flour, baking powder , butter, sugar, eggs, and vanilla. And don't forget the coconut milk and shredded coconut ! For that dreamy coconut cream cheese frosting , you'll grab cream cheese , powdered sugar, and a splash of milk.
Let's Bake this Easy Coconut Cake Recipe
First, preheat your oven to 175° C ( 350° F). Grease those cake pans . Then, get ready to whip up some seriously delicious cake! We're about to make the best coconut dessert recipes .
Coconut Cake Success: My Story
I remember the first time I tried making this. I over mixed the batter. Gutted! The cake was a bit tough.
Lesson learned: be gentle! Honestly, take your time. It will be worth it.
Simply Divine Coconut Cake Ingredients & Equipment
Right, let's talk ingredients. A good coconut cake is all about quality, you know? We want that taste of paradise!
Main Ingredients for a Taste of the Tropics
Here’s what you'll need. Make sure you have everything to hand before you start.
- 1 ½ cups (192g) all-purpose flour.
- 1 teaspoon baking powder .
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- ¾ cup (1 ½ sticks, 170g) unsalted butter, softened. Good butter makes a difference.
- 1 ½ cups (300g) granulated sugar.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 1 cup (240ml) coconut cake with buttermilk . Honestly, it adds such a lovely tang. If you don't have any, just see substitutions.
- ½ cup (120ml) full fat coconut milk (from a can).
- ½ cup (40g) shredded coconut .
- For the coconut cream cheese frosting :
- 8 ounces (227g) cream cheese, softened.
- ½ cup (1 stick, 113g) unsalted butter, softened.
- 4 cups (480g) powdered sugar, sifted.
- 1 teaspoon vanilla extract.
- 2-4 tablespoons milk.
Cream cheese quality is key for the frosting. Go for a good brand. It's worth it, trust me. Make sure the butter is soft! Really makes a difference. It's easier to cream.
Seasoning Notes: Sweetness and Spice
Let’s amp up that homemade coconut cake flavor.
- Vanilla extract is a must. It enhances the sweetness.
- A pinch of salt balances the sweetness perfectly.
- No buttermilk? Use 1 cup of milk + 1 tablespoon of lemon juice. Let it sit for 5 minutes.
These flavors will create the perfect coconut dessert recipes .
Equipment: Keep it Simple
Right, no need for fancy gadgets here.
- Two 9 inch round cake pans .
- Parchment paper. It avoids sticking!
- Electric mixer. A stand mixer is great, but a hand mixer works too.
- Rubber spatula.
- Measuring cups and spoons.
- Cooling rack.
Don't have cake pans? Use a baking dish. Just adjust the baking time! Honestly, this easy coconut cake recipe is a game changer, I'm telling ya.
I once made a moist coconut cake with a cracked baking dish and it still turned out pretty perfect. It may be unconventional but works.
So, are you ready to bake a coconut cake ? It's gonna be absolutely delicious!.
Simply Divine Coconut Cake: A Slice of Paradise
Oh my gosh, who doesn't love coconut cake ? It's like a little vacation for your taste buds. This recipe is inspired by those amazing Southern cakes, but trust me, it’s an easy coconut cake recipe anyone can nail.
Forget shop bought, this homemade coconut cake is where it's at. We're talking unbelievably moist coconut cake topped with a dreamy coconut cream cheese frosting and a generous shower of shredded coconut .
It's basically a "Bounty" bar but way better.
Prep Steps to Paradise
First things first: get organised! This is your essential mise en place moment. Make sure your butter and cream cheese are soft, like, really soft.
It makes all the difference. Grease and flour your cake pans I use two 9 inch ones and then pop some parchment paper circles in the bottom.
Stops the cake from sticking, you know?
Time saving tip: Get all your ingredients measured out before you start. Honestly, it'll save you a heap of faff later on.
step-by-step to Coconutty Goodness
Ready to bake? Let's do it!
- Whisk together 1 ½ cups flour, 1 teaspoon baking powder , ½ teaspoon baking soda, and ½ teaspoon salt.
- Cream together ¾ cup softened butter and 1 ½ cups sugar until fluffy.
- Beat in 3 eggs one at a time, then stir in 1 teaspoon vanilla.
- Alternate adding the dry ingredients with 1 cup buttermilk and ½ cup coconut milk. Mix until just combined.
- Gently fold in ½ cup shredded coconut .
- Pour the batter into your cake pans and bake at 350° F ( 175° C) for 30- 35 minutes .
- Cool in pans for 10 minutes before inverting. Let them cool completely.
- While the cakes cool, beat together 8 ounces softened cream cheese and ½ cup softened butter for the coconut cream cheese frosting . Add 4 cups powdered sugar and 1 teaspoon vanilla. Add 2-4 tablespoons milk if needed to reach spreadable consistency.
Pro Tips for a Perfect Coconut Cake
Want to take your coconut cake to the next level? Toast the shredded coconut before you use it. It adds a nutty, toasty flavour.
You know? Just watch it carefully, 'cause it burns easily.
And, avoid overmixing the batter. Seriously, it's the biggest mistake people make. Mix until just combined, that's all.
This coconut dessert recipes is best enjoyed fresh. But, you can make the cake layers a day ahead and store them wrapped in plastic wrap at room temperature.
Just frost the next day.
Honestly, this coconut cake with buttermilk is a guaranteed crowd pleaser. Give it a go you won't regret it!
Recipe Notes for Your Simply Divine Coconut Cake
Alright, you've got your apron on and you're ready to bake! This isn't just some run-of-the-mill bake; this is a proper homemade coconut cake that will have everyone begging for seconds.
Before you get started, I wanted to share a few extra tips and tricks that'll really take your coconut cake to the next level.
Serving Suggestions
Right, so you've got this amazing moist coconut cake . How do you make it look like it came straight out of Bake Off ? Well, honestly, sometimes simple is best.
A dusting of extra shredded coconut on top of the coconut cream cheese frosting is always a winner. Fancy it up with a few fresh raspberries or strawberries.
The pop of colour is fab.
As for drinks, think sunshine! Iced coffee or even a cheeky little Piña Colada (if you're feeling really tropical) goes down a treat.
Remember, presentation is key! Get creative with your plating it adds to the whole experience.
Storage Tips: Keep That Coconut Cake Fresh!
This coconut cake is best enjoyed fresh, obviously! But if you've got leftovers (unlikely, I know!), here’s the lowdown. Pop it in an airtight container and it will keep in the fridge for 3-4 days .
Freezing? You can totally freeze it! Wrap each slice individually in cling film, then foil. It will last for up to 2 months .
When you’re ready to scoff it, defrost overnight in the fridge. Reheating isn't really necessary, but a few seconds in the microwave won't hurt if you fancy a slightly warm slice.
Variations: Let's Get Creative!
Want to mix things up? Here are a couple of cheeky ideas. For a dairy-free version, swap out the butter for a good quality vegan butter, and use plant based milk instead of buttermilk .
You can also find vegan cream cheese for the frosting - I've tried it, and honestly, you'd barely know the difference.
Or, feeling seasonal? In summer, chuck in some fresh, juicy mango chunks into the batter for a tropical twist.
Nutrition Basics: A Little Slice of Indulgence
Ok, let's be honest, this coconut cake isn't exactly health food! But, it is a treat, and everything in moderation, right? Just to give you an idea, a slice is roughly 450 calories , with about 25g of fat and 40g of sugar .
Remember, it is just an estimate! But hey, life's too short to skip dessert!
So, there you have it! A few extra nuggets of wisdom to help you create the ultimate easy coconut cake recipe .
Now go forth and bake! I know you'll absolutely nail it. And don't forget to share your creations I can't wait to see them.
I'm sure that you would make the best coconut dessert recipes that anyone has ever tried! Good luck!
Frequently Asked Questions
Why did my coconut cake turn out dry? It's drier than a vicar's sermon!
A dry coconut cake can be a right bother! It usually happens if you've over baked it. Ovens can be temperamental, so start checking for doneness a few minutes before the recommended baking time. Also, avoid overmixing the batter, as this develops the gluten and can lead to a tougher, drier cake.
Make sure your oven temperature is accurate; an oven thermometer is your best friend here.
Can I freeze this coconut cake? I'd like to make it ahead of time for a special occasion.
Absolutely, you can freeze this coconut cake! To freeze it properly, wrap each unfrosted layer tightly in plastic wrap, then in foil. You can freeze the frosted cake, but the frosting might change texture a bit.
Allow the cake to thaw completely in the refrigerator before serving, then add the coconut topping just before serving for the best texture.
My cream cheese frosting is too runny! How can I fix it? It's a right state!
Runny cream cheese frosting is easily fixed. Gradually add more sifted powdered sugar, a tablespoon at a time, until you reach your desired consistency. You can also pop the frosting in the fridge for about 30 minutes to firm it up a bit.
Make sure your cream cheese and butter weren't too soft to begin with; they should be softened, but still cool to the touch.
What are some good variations on this coconut cake recipe? Fancy spicing things up a bit!
Fancy a bit of a twist, do you? You could try adding a splash of rum extract to the batter for a "Pina Colada" vibe, or even fold in some chopped macadamia nuts. For a different frosting, consider using a Swiss meringue buttercream instead of cream cheese.
A layer of pineapple jam in the middle is also rather delightful.
Is this coconut cake gluten-free friendly? My sister's got coeliac.
As written, this recipe isn't gluten-free, but you can adapt it! Simply substitute the all-purpose flour with a good quality gluten-free flour blend (one that contains xanthan gum for binding).
Be mindful that gluten-free cakes can sometimes be a bit drier, so you might want to add an extra tablespoon or two of coconut milk to the batter for added moisture. Also, check all your other ingredients to ensure they're gluten-free too!
How can I make my coconut cake even more coconutty? Let's dial up the flavour!
If you're a true coconut enthusiast, let's get this cake singing with coconut flavour! Try toasting the shredded coconut before adding it to the batter and for the topping this brings out a richer, nuttier taste.
You could also substitute coconut extract for the vanilla extract, and even brush the cooled cake layers with coconut rum before frosting for an extra kick. Using full fat coconut milk really helps to bump up the coconut taste, too!
Simply Divine Coconut Cake A Slice Of Paradise
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 4g |