Coconut Cake.

While I love a classic, Southern recipe sometimes I like to try something a little different. For some reason coconut and Easter just go hand-and-hand to me and this Coconut Cake is the perfect dessert to celebrate the occasion. With the warm weather creeping up I have been craving the summery taste of coconut. Not only is it a fun + pretty ingredient to work with - but the taste and texture is so fresh and unique.

Coconut Cakes are also beautiful for baby + bridal shower celebrations or a baptism where the symbolic white color of the cake + coconut makes a beautiful statement.

Coconut Cake recipe by heirloomed
Coconut Cake Ingredients by heirloomed
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COCONUT CAKE:

FOR THE CAKE:

  • 3 cups flour

  • tbsp baking powder

  • 1/2 tsp salt

  • 2 cups sugar

  • 3/4 cup unsalted butter - microwave for about 15-30 seconds to soften butter

  • 1/4 cup vegetable oil

  • 1 1/3 cups canned coconut milk , make sure this is well shaken and room temperature

  • 2 large eggs, yolks and whites separated - click here to read out how to.

  • 1 tsp coconut extract

  • 1/2 tsp vanilla extract

  • 4 large egg whites - let them sit out a bit to get to room temperature.

  • 1/8 tsp cream of tartar

INTRUCTIONS:

For the cake: Start by preheating the oven to 350 degrees. Grease 2 9-inch pans, using butter or a non-stick cooking spray.

Add flour, baking powdered salt into a large mixing bowl, and whisk for about 30 seconds.

Next, use an electric mixture, with the paddle attachment, mix together granulated sugar, butter and canola oil on medium speed until well combined. Slowly add in the egg yolks one at a time.

Mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture. Add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally). In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. 

Once each pan is cooked allow the cakes to cool in the pan for about 5 - 10 minutes. Once cakes are cooled completely use a knife to even the tops out to a smooth, level surface.

Start by frosting the top of one of the cakes. Next, stack the other cake on top and frost the top of it. You can then begin frosting the side of the stacked cakes. Finally, sprinkle fresh coconut flakes around and on top of the cake. You may need to gently press the sides to get the coconut to stick.

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BUTTERCREAM FROSTING

FOR THE FROSTING:

  • 12 oz cream cheese , let it soften to room temperature

  • 3/4 cup unsalted butter - microwave for about 15-30 seconds to soften butter

  • 1 tsp coconut extract

  • 5 cups powdered sugar

  • 1 - 1 1/2 cups shredded coconut (this can be up to you based on how much flavor + texture you want to add)

INTRUCTIONS:

use an electric mixture, with the paddle attachment, to whip butter with cream cheese until smooth and fluffy. Slowly mix in the coconut extract. Continue whipping on medium speed adding in the powdered sugar until smooth and fluffy.

If the texture seems a bit runny, you can chill as needed to help it thicken up. DO note however, that the coconut will help it stay in place.

(Click here to see our classic Cream Cheese Frosting recipe, another staple you’ll use for SO many recipes!)

Coconut Cake Frosting by heirloomed
Cococnut Cake by heirloomed
Coconut Cake Frosting by heirloomed
Cococnut Cake by heirloomed
Coconut Cake by heirloomed

This cake turned out beautifully and filled my summery craving. I love using my cake plates whenever I get the chance. I ended up taking this cake to my small group meeting, and it was certainly a hit.

What are some of your favorite dessert to share with others? Let me know in the comments below.


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Coconut Cake Recipe by heirloomed

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