Coconut cake is such a classy cake and I love my coconut cake. It is so creamy, heavenly and fluffy with a pastry cream between the layers and its easy to make with a few ingredients. To start with, grease your baking pan with some butter and place a parchment paper to the bottom of the pan. To start off the batter, crack 6 eggs and using the egg whites only and keep the yolks for later use. Add a cup of whole milk, a teaspoon of pure vanilla extract and then whisk until fully combines. To a larger mixing bowl, add two and a quarter cups of cake flour, add one and three quatres cup o sugar, and 4 teaspoons of baking powder, a teaspoon of salt and give it a mix.
Cut some softened butter and add that straight into the bowl, use a spatula to incorporate the butter and the flour before using a mixer on low seed to completely combine everything together. Add half of the wet ingredients to the dry ingredients and continue working on it at low speed until incorporated then adding in the remaining wet ingredients and mixing that in for about a minute. Add about three to four ounces of unsweetened coconut flakes and then gently fold into the batter. Ad the batter carefully into the baking pan and then place it in a 350 degrees pre\heated oven for about 30 minutes or until a toothpick comes out create when put in the cake.
To make the coconut cake frosting, add three-quarters of coconut milk to a saucepan, three quarters a cup of whole milk and half of the vanilla bean sliced and scrapped to get the vanilla seed, give it a mix and heat on low heat. Place a third cup of sugar to a bowl, add the previous egg yolks and 3 tablespoons of cornstarch. Give it whist until it forms a white paste, using a whisk, add in the hot milk mixture and mix then place back on low heat until it starts to thicken.
For the frosting, add two sticks of softened butter and two tablespoons of vanilla then 7 cups of powdered sugar, 7 tablespoons of the whole milk and a quarter a teaspoon of salt, give it a mix until fluffy. Quickly toss in 3 ounces of coconut flakes for the frosting over medium-low heat while continually tossing them around until they turn golden brown. Remove the coconut cake from the oven and let it cool before frosting the cake and cutting. Enjoy.!
- 3 cups Cake Flour
- 2/3 cup coconut milk powder
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons (10 tablespoons) unsalted butter
- 1 1/2 cups sugar
- 6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
- 1 1/2 cups whole milk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 4 drops coconut flavor
- 15 tablespoons unsalted butter, at room temperature
- 1 1/4 cups cream cheese, at room temperature
- 3/4 teaspoon vanilla extract
- 3/8 teaspoon salt
- 1/4 teaspoon coconut flavor, optional, for enhanced flavor
- 1/4 cup + 1 tablespoon coconut milk powder
- 4 1/4 to 4 1/2 cups confectioners’ sugar
- 1 1/2 cups shredded sweetened coconut
- Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour two 8″ square cake pans (or two 9″ round cake pans) that are at least 2″ deep.
- Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.
- In a large bowl, beat together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more.
- Add 1/4 of the dry ingredients; mix until combined, and scrape the mixing bowl.
- Combine the egg whites, milk, and flavors; add 1/3 of the mixture to the ingredients in the bowl and mix until combined.
- Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.
- Divide the batter between the two pans, and wrap the outsides with the soaked cake strips.
- Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan.
- A toothpick inserted into the center will come out clean, or with a few moist crumbs clinging to it.
- Remove the cakes from the oven and place on a rack; remove the cake strips.
- Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.
- To make the frosting: Combine the butter, cream cheese, vanilla, salt, and coconut flavor in a large mixing bowl.
- Beat the ingredients together at medium speed until smooth, scraping down the sides of the bowl as needed.
- Sift the coconut milk powder and confectioners’ sugar together in a separate large bowl.
- Gradually add the sugar mixture to the butter and cream cheese mixture, mixing at low speed until fully incorporated then beating at medium-high speed until the frosting is light and fluffy.
- To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate; spread with a scant cup of frosting.
- Place the other cake half on top, spread with another scant cup of frosting.
- Repeat with the remaining layers until you’ve used them all. Frost the top and sides of the cake with the remaining frosting.
- To decorate the cake: Press some coconut onto the sides of the cake and sprinkle the remaining over the top.
- Refrigerate the cake until ready to serve, and let it stand at room temperature for an hour before slicing and enjoying.