Wednesday, July 25, 2012

Coconut Cake

Coconut Cake

Coconut Cake

Print Recipe

Adapted from: This Recipe

Makes two 9" round cakes


  • 1 cup of unsalted butter, softened (plus more to butter the pans)
  • 2 1/2 cups of cake flour, sifted
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 1 tablespoon of vanilla extract (it seems like a lot, but it’s definitely not overpowering)
  • 2 cups of white sugar
  • 5 eggs at room temperature

  • 1 cup of unsalted butter, softened
  • 3 heaping cups of powdered sugar, sifted
  • 3 cups of grated coconut (I used the sweetened kind because I couldn’t find anything else)
  • 1/2 of a cup of coconut water (I found it in an 11oz carton in the organic juice section)

  • Preheat the oven to 350°
  • Butter two 9” cake pans, cut out pieces of parchment paper to fit in the bottoms, and then butter the top of the parchment paper—set aside
  • Make the cake
    • In a medium bowl, whisk together flour, baking soda & salt

    • In a measuring cup, mix together the buttermilk & vanilla

    • In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on high speed, until light and fluffy (about 3 minutes)

    • Add eggs 1 at a time, beating well after each addition

    • On low speed, add dry ingredients alternating with the wet ingredients—add the dry ingredients in 3 batches, and the wet in 2 batches
    • Increase speed and mix for a few more seconds until batter is smooth (don’t over mix!)

    • Since I was adding colors, I split up the batter into 6 bowls and dyed them different shades of pink and purple

    • Pour the batter into the prepared pans and flatten on top
    • Drop pans lightly on the counter a few times to get rid of the air bubbles
    • Bake for 30-35 minutes, until the edges start to pull away from the pan, and a toothpick comes out clean

    • Let cakes cool for about 20 minutes in the pans, and then remove from pans and let cool completely on the wire racks

  • Make the frosting
    • In a large bowl or the bowl of a stand mixer with a whisk attachment, beat the butter until smooth

    • Add in the sifted powdered sugar & beat until light and fluffy

    • Add 2 tablespoons of the coconut water to moisten the icing a little bit
    • Add in half of the 3 cups of coconut and mix thoroughly

  • Assemble the cake
    • Place one layer of cake on a cake stand or carrier
    • With the leftover coconut water, drizzle a little over the top to provide a little extra moistness
    • Once it is absorbed, put a pretty thick layer of icing on the top

    • Place the second cake on top and repeat the coconut milk drizzle & icing
    • Ice the sides of the cake
    • Use the remaining coconut and cover the top and sides, patting to make sure it sticks

    • If you want the frosting to be harder, throw the cake in the fridge for 30 minutes to an hour
    • Enjoy!
    • Store covered either in the fridge or at room temperature

Approximate Nutrition Information if cut into 20 slices

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  1. Love the pink and purple! And it looks delicious! I'd maybe have just one of the 800 calorie slices though. :)

  2. This looks delicious. I'm sure your friend was most appreciative. I know thatI would be. I hope you have a great day. Blessings...Mary

    1. Oh she definitely was! Thank you for your comment!