Looking for a dessert that brings everyone to the table? This Fluffy Coconut Cake is a timeless family favorite cake recipe, promising tender crumb and a sweet, tropical flavor. You will love how easy it is to make this delightful treat for any occasion.
Key Ingredients & Substitutions:
- Cake Flour: For a lighter texture. You can substitute all-purpose flour, but reduce the amount slightly.
- Shredded Coconut: Essential for flavor and texture. Use unsweetened for better control over sweetness.
- Coconut Milk: Adds richness and moisture. Regular dairy milk works if preferred, but the coconut flavor will be less intense.
- Eggs: Provide structure and lift. No easy substitution for baking eggs.
Ingredients:
For the Cake:
- 2 ½ cups cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded unsweetened coconut
For the Coconut Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- ½ teaspoon vanilla extract
- ½ cup shredded unsweetened coconut, for garnish (optional)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 40-50 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: 9-inch round cake pans (2), electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. This ensures your cake layers won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set this mixture aside for later. This step evenly distributes your leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes. This creates a foundation for a tender cake.
4. Add Eggs and Flavoring
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything mixes evenly.
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, mixing just until combined. Do not overmix, as this can make your cake tough.
6. Fold in Coconut
Gently fold in the shredded unsweetened coconut. This adds a lovely texture and boosts the coconut flavor throughout your cake. Your batter is now ready for baking.
7. 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.
8. Prepare the Coconut Buttercream
While the cakes cool, make your frosting. In a large bowl, cream the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the coconut milk and vanilla extract, until you reach a smooth and spreadable consistency.
9. Assemble and Decorate
Once your cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of buttercream over the top. Carefully place the second cake layer on top and frost the entire cake. Garnish with additional shredded coconut if desired, making this a beautiful family favorite cake recipe to share.
Variation Ideas:
- Lemon-Coconut Cake: Add 1 tablespoon lemon zest to the cake batter and 1-2 tablespoons lemon juice to the buttercream for a bright, tangy twist.
- Tropical Coconut Cake: Include finely diced pineapple or mango in the cake batter for a fruity addition.
- Toasted Coconut: Lightly toast some of the shredded coconut in a dry pan until golden brown before adding it to the batter or using it as a garnish.
Storage Instructions:
Store leftover Fluffy Coconut Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Ensure the cake is covered to prevent it from drying out.
Frequently Asked Questions (FAQ):
- Can you use all-purpose flour instead of cake flour? Yes, you can. For every cup of cake flour, use 7/8 cup of all-purpose flour (remove 2 tablespoons from 1 cup all-purpose flour).
- What kind of coconut milk should you use? Full-fat canned coconut milk is recommended for the best flavor and richness in this family favorite cake recipe.
- Can you freeze this coconut cake? Yes, you can freeze individual slices or unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before frosting or serving.
- Why is your cake dry? Overmixing the batter or overbaking the cake can lead to a dry texture. Ensure you mix just until combined and check for doneness with a skewer.
- Can you make this cake gluten-free? You can try using a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.
- How do you prevent the cake from sticking to the pan? Always grease and flour your pans thoroughly, or line the bottoms with parchment paper. This is a crucial step for any family favorite cake recipe.