When you taste how amazing this coconut cake recipe is you will think you died and went to heaven!
I believe, dare I say, that this recipe is better than the one I have been using. The addition of sweetened cream of coconut, rich buttermilk and the light as air egg whites are what make this so unbelievably luscious.
This cake recipe is for 3 individually baked layers using 8 or 9 inch pans. This makes a wonderful addition to your repertoire of sweet treats. It is moist, fluffy, light and delicious and can be frozen, even after you fill and frost it.
Use this for cupcakes too. It should yield 2 dozen or more
Link to the Video on YouTube
The coconut cake recipe bakes up in 20 minutes at 400 degrees (make sure you adjust the temperature for your oven) Mine is set at 375 degrees as my oven is on the hot side. The timer was set for 20 and they were done.
Once baked they can be cooled on a rack or simply turn them out of the pans onto cardboard rounds and let them cool. You can wrap and freeze them at this point if you want to or refrigerate the layers.
NOTE: I like to freeze the layers at least somewhat to firm them up so they are easier to handle. Don't worry it will not hurt your cake or make them dry. Especially this recipe. It is so moist it's unbelievable, just make sure you wrap them well in plastic wrap.
This makes a wonderful wedding cake recipe as well.
Prepare two or three 8 inch or 9 inch pans with shortening and a dusting of flour plus waxed or parchment paper lining.
1/2 teaspoon of salt
1/2 cup of butter
1 3/4 cups of granulated sugar
1 cup cream of coconut (Coco Lopez)
1/2 teaspoon of vanilla
1/2 teaspoon of coconut extract
2 & 3/4 cups of sifted cake flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup buttermilk
Preheat the oven to 400 degrees. (ovens vary, I use 375 degrees)Enjoy this amazing Coconut Cake Recipe!
1. Have your eggs at room temperature ( or put them in warm water to warm them up for about 5 minutes) Separate the whites and the yolks.
2. Put the egg whites into your beater bowl. ( I am using a 4 quart Kitchen Aid mixer in the video). Beat them with a pinch of salt until stiff but not dry. Transfer them to another bowl and set aside.
3. Cream 1/2 cup of softened unsalted butter with 1 3/4 cups of granulated sugar and 1 cup of canned Cream Of Coconut. ( I use and prefer Coco Lopez brand) Mix on medium high speed for about 3 minutes or until the mixture is lighter., scraping the bowl a couple of times during the process.
NOTE: Do not use Coconut Milk.
Test the sugar and butter mixture for doneness by rubbing a little between your fingertips. It will still feel slightly gritty.
4. Add the egg yolks one at a time mixing well after each addition. Once the yolks are mixed
5. Add 1/2 teaspoon each of vanilla and coconut extracts and mix at low speed.
6. Sift 2 3/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon baking soda and a 1/2 teaspoon of salt together onto a piece of waxed paper or into a bowl.
7. Add the flour mixture to the butter mixture on low speed. Add 1 cup of buttermilk. Increase the speed and beat for a few seconds until the flour and Buttermilk are incorporated.
8. Fold the egg whites into the batter.
9. Split the batter between 3 8 or 9 inch round pans and bake for 15-20 minutes.
Originated From "Cakes From Scratch In Half The Time" by Linda West Eckhardt. I followed her recipe for the most part with a few exceptions with technique and omitted the coconut in the filling.
Ways to Enjoy Your Slice of Heaven
The filling for the layer cake is made with softened cream cheese, butter, coconut, and vanilla extracts, sweetened cream of coconut, a pinch of salt and powdered sugar. the amounts are in the video.
You can add toasted coconut in between each layer by sprinkling it over the cream cheese filling. I decided not to do that because it seemed like it would make it too sweet. But for those of you with a real heavy duty sweet tooth, by all means add the sweetened and toasted coconut.
You may want a plain buttercream coating for decorating purposes. In that case try the Italian Meringue or Swiss Meringue buttercream recipes.
If going that route then let me suggest that you do add the toasted coconut in between the layers because it adds a nice crunchy texture to offset all of the smooth and rich cake and cream. You will LOVE this recipe.
For more ideas on how to use Coco Lopez here is a link to their website with all kinds of recipes and helpful information.
To see the gluten free variation.
Click on the pics to read more about how my video and in depth books will lift your spirit and give you the confidence to WOW your friends, family and customers !!!