Luxurious Coconut Cake
Ingredients:
For the Coconut Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, but adds great flavor)
- 1 1/2 cups full-fat coconut milk (shake well before measuring)
- 1 1/2 cups sweetened shredded coconut (plus extra for garnish)
- 1/2 cup sour cream or Greek yogurt (adds moisture)
For the Coconut Frosting:
- 1 cup unsalted butter, at room temperature
- 1 package (8 oz) cream cheese, softened
- 4 cups powdered sugar (confectioners’ sugar)
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut milk (more if needed for consistency)
- Pinch of salt
For Garnish:
- 1 cup sweetened shredded coconut (toasted for extra flavor)
- Optional: Fresh flowers or mint leaves for decoration
Instructions:
1. Prepare the Cake:
-
Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottom with parchment paper for easy removal.
-
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
-
Cream the butter and sugar: In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
-
Add eggs and extracts: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and coconut extract (if using).
-
Alternate dry ingredients and liquids: With the mixer on low speed, add the flour mixture in three parts, alternating with the coconut milk and sour cream (or Greek yogurt). Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
-
Add shredded coconut: Gently fold in the shredded coconut, ensuring it’s evenly distributed in the batter.
-
Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
-
Cool the cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Coconut Frosting:
-
Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy (about 2 minutes).
-
Add the powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
-
Add coconut extract and vanilla: Stir in the coconut extract, vanilla extract, and a pinch of salt. Add coconut milk 1 tablespoon at a time until the frosting reaches your desired consistency (it should be smooth and spreadable).
-
Taste and adjust: Taste the frosting and adjust the sweetness or coconut flavor by adding more powdered sugar or extract if desired.
3. Assemble the Cake:
-
Level the cakes (optional): If the cakes have domed during baking, you can level them using a serrated knife to create flat, even layers.
-
Frost the cake: Place one layer of cake on a cake stand or serving platter. Spread a generous amount of frosting over the top. Place the second layer of cake on top and apply a crumb coat (a thin layer of frosting to seal in any crumbs). Chill the cake for 15-20 minutes in the refrigerator.
-
Final frosting: Once chilled, apply a final layer of frosting around the sides and top of the cake, smoothing it out with a spatula.
-
Garnish with toasted coconut: Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until it’s golden brown. Sprinkle the toasted coconut generously over the top and sides of the cake for a beautiful finish.
-
Optional decoration: For a more decorative touch, you can add fresh flowers or mint leaves around the cake.
4. Serve:
- Slice the cake and serve. This coconut cake is perfect for any occasion, whether it’s a birthday, celebration, or just because you want to indulge in something luxurious and delicious!
Tips:
- Make ahead: You can make the cake layers ahead of time and freeze them (wrapped in plastic) for up to 2 weeks. Just thaw at room temperature before frosting.
- Frosting adjustments: If you prefer a lighter, whipped frosting, you can use whipped cream cheese instead of regular cream cheese, or add whipped cream to lighten up the texture.
- Coconut lovers: If you love coconut, you can even add a bit of toasted coconut inside the cake layers for an extra coconut boost!
This Luxurious Coconut Cake is sure to be a crowd-pleaser with its rich, coconut-infused flavor and beautiful presentation. Enjoy every bite! Let me know how it turns out if you decide to make it!