If you love the tropical taste of coconut and want an easy-to-make dessert, this simple coconut cake recipe is perfect for you! With its simple ingredients, you can whip up this cake in no time. Whether you’re a beginner baker or an experienced pro, this easy coconut cake recipe will become one of your favorites.
The Best Homemade Coconut Cake Recipe
Serving Suggestions
This easy coconut cake recipe tastes best when
Topped with cream cheese frosting and toasted coconut.
Served with fresh berries for a tropical twist.
Drizzled with coconut glaze for a simple yet tasty finish
Storage Tips
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
Preparation time:
- Cake Batter prep. time = 25 minutes.
- Baking time = 30-35 mins approx.
- Total Preparation time = 1 hour
* This moist coconut cake recipe has been tested by me :). If there is something that might not suit your taste buds, you can definitely use a substitute ingredient for it!.
However I would recommend you to follow the recipe as it is to ensure the best results. Thank you!*
Table of Contents
Tips for a Perfect Coconut Cake
Enhance the coconut flavor – Use coconut extract and toasted coconut for an extra boost.
Avoid overbaking – Check for doneness early to keep it moist.
Use room temperature ingredients – This helps create a smooth batter.
Essential Baking Tools
To make the best coconut cake, you’ll need:
-
Mixing bowls and a whisk
-
Electric mixer or stand mixer
-
Measuring cups and spoons
-
2 9-inch baking pan
-
Parchment paper
Common Mistakes to Avoid
Overmixing the batter can result in a dense cake.
Incorrect measurements can affect texture.
Ingredients Needed for the Recipe
Dry Ingredients:
3 cups cake flour ( all purpose flour can be used but reduce the amount by a quarter of a cup)
2 cups (400g) granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup shredded coconut
Wet Ingredients:
1 cup coconut milk ( simple milk would work)
1 cup room temp. unsalted butter
4 egg whites
2 tsp vanilla extract
1 tsp coconut extract
Special Tips for the Best Texture:
Use full-fat coconut milk for a richer taste.
Toasted coconut adds extra flavor and crunch.
Do not overmix the batter to keep it light and fluffy.
Step-by-Step Instructions
1. Preparing the Ingredients
- Preheat your oven to 350°F (175°C).
- Grease and coat the cake pans with flour.
2. Mixing the Batter
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Add the butter into the flour mixture a whisk, or beat it in a stand mixer, until a crumbly mixture forms.
- Separate 4 egg whites and beat them a little. Gradually add them into the crumbly mixture.
- Add in the milk, vanilla extract, and the coconut extract, and mix until a smooth mixture forms.
- Add in the shredded coconut, and simply fold the mixture together.
3. Baking the Cake
- Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
4. Cooling and Serving
- Let the cake cool completely before removing it from the pan.
- Serve as it is or decorate it with your favorite frosting.
FAQs
1. Can I use desiccated coconut instead of shredded coconut?
Yes, but shredded coconut adds more texture. If using desiccated, rehydrate it slightly with coconut milk.
2. How do I make my cake extra moist?
Use full-fat coconut milk and avoid overbaking.
3. What’s the best frosting for coconut cake?
Cream cheese frosting, coconut buttercream, or whipped cream all work great.
4. Can I add other flavors to this recipe?
Absolutely! Try adding lime zest, or pineapple for extra flavor.
About me
Welcome to my blog! My name's Hurma and I really love cooking :). If you are also a cooking enthusiast who is looking for simple yet delicious recipes, then you've come to the right place!. At Good Kitchen you will find not only recipes, but also tips and tricks to improve your cooking and to ensure the best results.
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