Chef’s Notes
Coconut cake is a tropical treat, perfect for summer with its sweet flavor and moist texture. To achieve a truly remarkable coconut cake, it is essential to incorporate several forms of coconut. Using coconut milk, coconut flavoring, and coconut cream enriches the cake with layers of flavor.
Coconut milk adds moisture due to the high fat content of the canned product. Enhance this moisture further by adding coconut flavoring to the batter, which is an oil-based flavoring agent. I prefer to use coconut flavoring because it contains less artificial coconut flavor, unlike alcohol-based coconut extract. For added texture, add finely shredded coconut before baking. This creates a cake with varied textures, making each bite more enjoyable than the last.
While not required, a creamy coconut topping helps seal in moisture and adds another layer of coconut goodness. You can choose your desired sweetness level by using sweetened or unsweetened coconut.
For the frosting, use a coconut-flavored buttercream or a light whipped cream frosting. Finally, sprinkle toasted coconut flakes on top for a delicious crunch and eye-catching presentation. The combination of a creamy filling, tender cake, and crunchy topping makes for a layer cake that’s perfect for any celebration.
If you’re intimidated by a layer cake, you can also make this in a 9 x 13-inch pan. Simply remove the filling and top with buttercream and shredded coconut. However you choose to enjoy it, this cake is a perfect summer treat, offering a cool, refreshing taste that’s reminiscent of tropical beaches. Its moist texture and rich coconut flavor make it a crowd-pleaser at any summer gathering.
Exchange option:Coconut flavor can be substituted for vanilla if you want a less intense coconut flavor in your cake.
Technical tip: Make sure all your ingredients are at room temperature before preparing the batter. This will ensure your cake rises properly.
Preparation
Make the coconut cake
1.
Preheat oven to 350°F. Grease and line 3 (8-inch) cake pans with parchment paper.
2.
In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
3.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 6 minutes.
4.
Add the eggs, one at a time, mixing well after each addition. Add the coconut flavoring and vanilla extract and mix again.
5.
Scrape down the sides and bottom of the bowl and mix again for 15 seconds.
6.
In a glass measuring cup, whisk together coconut milk and sour cream.
7.
Add 1/3 of the dry ingredients to the batter and mix for 30 seconds, followed by 1/3 of the coconut milk mixture. Continue alternating the dry ingredients and coconut milk mixture, mixing for 30 seconds after each addition. Once all the dry ingredients are added, scrape down the sides and bottom of the bowl and mix on high for 30 seconds. Fold in the coconut using a rubber spatula.
8.
Divide the batter evenly among the three prepared pans and bake for about 30 minutes, or until a toothpick or cake tester comes out clean. Remove the cakes from the oven and let them cool slightly, then transfer them to a wire rack to cool completely.
Prepare the coconut cream filling
1.
In a small bowl, whisk together heavy cream, coconut milk and cornstarch.
2.
Melt butter in a small saucepan over medium heat. Once melted, add cornstarch mixture and sugar. Cook, stirring constantly, until mixture thickens, about 5 minutes.
3.
Remove from heat and stir in shredded coconut and coconut flavoring. Transfer to a glass or metal bowl and let cool completely.
Prepare the coconut buttercream
1.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and coconut cream on medium-high speed until light and fluffy, about 2 minutes.
2.
With the mixer running on low speed, slowly add the icing sugar, a few tablespoons at a time, until completely incorporated.
3.
Scrape down the sides and bottom of the bowl and mix again on high speed for 30 seconds. Add the coconut flavoring, salt, and coconut milk and mix again until well incorporated. Scrape down the sides and bottom of the bowl again and mix on high speed for 1 minute.
Assemble the cake
1.
If using a cake board, add about 1 tablespoon of frosting to the center of the board to secure the bottom layer. Place one cake layer on the board and top with about 1/2 cup frosting. Using an offset spatula, frost the top of the cake all the way to the edges, pushing more frosting toward the edges to create a border to hold the filling. Top with about 1 cup of filling in the well and spread evenly. Repeat with the remaining cake layers.
2.
Add 1½ cups of frosting to the top of the cake and use the offset spatula to pipe the frosting down the sides of the cake, collecting any frosting that drips off the sides of the cake and spreading it evenly. Don’t worry about any stray crumbs getting mixed in with the frosting—they’ll be covered by your final layer of frosting. Refrigerate the crumb-coated cake for 30 minutes.
3.
Spoon remaining frosting over top of cooled cake and use a large offset spatula to smooth frosting down sides of cake until completely covered. Use a pastry scraper to smooth sides of cake and remove any stray frosting from cake board. Decorate with sweetened shredded coconut around edges or on top of cake, if desired. Refrigerate fully assembled cake for at least 30 minutes before serving.
