Coconut is a very versatile taste, one that works well in both savory and sweet foods. This quick and fast coconut cake recipe creates a delectable cake from scratch using desiccated coconut that takes just five minutes to whisk. It’s delicious plain as a coffee cake, adding whipped cream for a lighter dessert, or with luscious buttercream for a more luxurious treat or celebratory cake.
INGREDIENTS
For the cake
- 5 egg whites, room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened to room temperature
- 1 ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 ½ cup cake flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1 cup shredded, sweetened coconut
For the frosting
- ½ cup unsalted butter softened
- 1 packet (8 oz) cream cheese, room temperature
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded, sweetened coconut
METHOD
For the cake
- In a bowl, whisk egg whites with 14 cups of buttermilk until it is just mixed. Place aside.
- Blend butter, sugar, vanilla, and almond extract in a mixer bowl on medium speed for 2 minutes.
- Combine dry ingredients until well blended.
- Add egg white mixture and mix until completely combined.
- Beat in the remaining milk for 3-4 minutes.
- Add the coconut.
- Spray baking spray on two 9-inch cake pans
- Pour the batter into set pans and bake for 26-28 minutes at 350 degrees.
- Remove from the oven and cool thoroughly on a wire rack.
For the frosting
- Using a whisk blade on an electric mixer, whip butter and cream cheese for 3 minutes. Combine powdered sugar with heavy cream in a medium bowl.
- Beat for another 4-5 minutes, scooping down the bowl’s sides as necessary.
- Arrange one tier of cake on a cake stand to assemble.
- Top with a generous quantity of frosting and spread with an angled spatula.
- Add a second tier of cake on top.
- Frost the whole cake.
- To decorate the top and edges, set the cake base on parchment paper (catches the extracted coconut).
- Fill your palm with coconut and carefully push it into the cake’s sides.
- Rep till desired quantity of coconut oil has been applied.
ENJOY!
Nutrition Information
- Serving Size: 1
- Calories: 554
- Total Fat: 21g
- Saturated Fat: 15g
- Trans Fat: 0g
- Unsaturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 243mg
- Carbohydrates: 89g
- Fiber: 2g
- Sugar: 68g
- Protein: 4g
Recommendations
- Prepare beforehand: The cakes may be cooked up to 2 days ahead and refrigerated securely, wrapped in plastic. Lemon curd may be prepared and refrigerated up to 1 day in advance.
- When decorating your cake, consider using a turntable. These ingenious rotating cake stands, which are available at most craft shops, enable you to build your cake on a level surface and flip it while frosting.
- The frosted cake should be kept at room temperature in a cake keeper. Alternatively, freeze any remaining cake in a sealed jar for up to three months.
- Allow 10 minutes for layer cakes to cool in their tins on a cooling rack. If you take them from their cake tins too soon, they will cook excessively warm and sensitively and will likely shatter. Then invert each cake onto the cookie sheet. Allow for thorough cooling of cakes before icing.
- If you want to boost the taste of your cake, you may sandwich a filling between the layers. Lemon (for a tutorial on how to create lemon curd), lemon, strawberry, orange, or mango are the tastes that pair best with coconut.
Tips and Tricks
- Begin with softened butter plus egg whites at room temperature. Divide the eggs while they are yet cold, and then bring the egg whites to room temperature with the butter.
- To get the best effect, use sweetened shredded coconut! You may roast the coconut for the cake’s outside if you wish. Sweetened coconut appears to be moister than unsweetened, which assists with the consistency of today’s cake.
- For the icing, use solid cream cheese and not cream cheese spread.
Something up your alley? Then why not try out Easy Rose Cookies?
