Celebrate any special day with this amazing Toasted Coconut Cream Cake. This recipe creates a moist, flavorful cake that’s perfect for birthday cake ideas and will impress everyone. You will love how simple it is to achieve such a delicious result.
Key Ingredients & Substitutions:
- Coconut Milk: Use full-fat for richness. You can substitute with dairy milk if coconut is unavailable, but the flavor will change.
- Shredded Coconut: Sweetened or unsweetened works; adjust sugar if using sweetened.
- Cake Flour: For a tender crumb. All-purpose flour can be used, but the cake will be slightly denser.
- Cream Cheese: Essential for the frosting. Do not use low-fat varieties for best texture.
Ingredients:
For the Cake:
- 2 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup toasted shredded coconut, plus more for garnish
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: 9-inch round cake pans, mixing bowls, electric mixer, spatula
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside for later. This ensures your leavening agents are evenly distributed.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until it’s light and fluffy. This step incorporates air for a tender cake.
4. Add Eggs and Flavor
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything mixes well.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Toast Your Coconut
While the cakes cool, spread the shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch it closely as it toasts quickly.
8. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Beat in the coconut milk and vanilla extract until the frosting is light and fluffy. Stir in ½ cup of the toasted coconut.
9. Assemble Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread an even layer of frosting over the top. Carefully place the second cake layer on top and frost the entire cake. Garnish with the remaining toasted coconut.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a brighter flavor.
- Pineapple Filling: Place a thin layer of crushed pineapple (drained well) between the cake layers before frosting.
- Nutty Twist: Fold in finely chopped macadamia nuts or pecans into the batter for added crunch.
Storage Instructions:
Store your Toasted Coconut Cream Cake in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen over time. You can serve it chilled or let it come to room temperature for about 30 minutes before enjoying.
Frequently Asked Questions (FAQ):
Can I use all-purpose flour instead of cake flour?
Yes, you can, but your cake will have a slightly denser texture.
Why did my cake layers sink in the middle?
This often happens if you open the oven door too early, overmix the batter, or if your baking powder/soda is old.
Can I make this cake ahead of time?
You can bake the cake layers up to two days in advance and store them well-wrapped at room temperature. Frost the cake the day you plan to serve it.
How do I prevent the frosting from being too soft?
Ensure your butter and cream cheese are softened but still slightly cool. If it’s too warm, the frosting will be too runny. You can also chill the frosting for 15-20 minutes.
Is it okay to use unsweetened shredded coconut?
Absolutely! Just keep in mind the cake will be less sweet overall, which some people prefer.