Introduction
Indulge in the delightful flavors of a Decadent Coconut Layer Cake. This moist and flavorful cake embodies the essence of the tropics, making it a perfect centerpiece for any celebration or gathering. With its creamy frosting and a sprinkle of toasted coconut on top, this cake is not just visually appealing but also a treat for the taste buds.
Detailed Ingredients with measures
For the Cake:
– 315g all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 113g unsalted butter, softened
– 300g granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 240ml full-fat coconut milk
– 100g shredded sweetened coconut
For the Frosting:
– 227g unsalted butter, softened
– 480g powdered sugar
– 60ml heavy cream
– 1 teaspoon vanilla extract
– 100g shredded unsweetened coconut, toasted
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Directions
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. While the cakes cool, prepare the frosting by beating together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
11. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
12. Sprinkle the toasted coconut on top of the frosted cake for added texture and flavor.
13. Slice and enjoy!
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Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper for easy removal later.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mixture will help your cake rise perfectly. Set it aside for now.
3. Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them until the mixture is light and fluffy—a process that should take about 3-5 minutes. This step is crucial as it incorporates air into the batter, giving your cake a wonderful texture.
4. Add Eggs and Vanilla
Crack in the eggs one at a time, ensuring to mix well after each addition. Stir in the vanilla extract to add a touch of aromatic flavor that beautifully complements the coconut.
5. Mix Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the full-fat coconut milk. Start and end with the dry ingredients. Mix until just combined—overmixing can make the cake dense.
6. Incorporate Shredded Coconut
Gently fold in the shredded sweetened coconut, making sure it is distributed evenly throughout the batter. The coconut adds delightful texture and enhances the flavor profile.
7. Prepare for Baking
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops for an even bake.
8. Bake the Cakes
Place the pans in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the edges slightly pull away from the pan.
9. Cool the Cakes
Let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This is a vital step to prevent the frosting from melting.
10. Make the Frosting
While the cakes cool, prepare your frosting. In a mixing bowl, beat together the softened unsalted butter, powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy—this should take a few minutes. You want the frosting to be creamy and spreadable.
11. Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top of the frosted surface and then frost the entire cake with the remaining frosting, creating a beautiful, smooth finish.
12. Add Toppings
Sprinkle the toasted unsweetened coconut on top of the frosted cake. This adds a crunchy texture and a delightful nutty flavor.
13. Slice and Serve
Slice the cake into 12 servings and enjoy the symphony of tropical flavors in every bite. This cake is perfect for celebrations or simply to satisfy your sweet tooth.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Serving Tips
Pair with a scoop of vanilla ice cream for an extra indulgent dessert experience.
Make Ahead
You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store in the refrigerator until you’re ready to frost and serve.
Customization
For a deeper coconut flavor, consider using coconut extract in addition to the vanilla extract, or swap half of the unsalted butter in the frosting for coconut cream to emphasize the coconut theme.
Frosting Variations
Feel free to experiment with the frosting by adding lime juice or zest for a tropical twist!
Cook techniques
Measuring Ingredients
Accurate measurement is key to baking. Use a kitchen scale for dry ingredients like flour and sugar for the best results.
Creaming Butter and Sugar
Cream the softened butter and sugar until light and fluffy. This incorporates air into the mixture, resulting in a lighter cake.
Mixing Wet and Dry Ingredients
When combining wet and dry ingredients, alternate between them to keep the batter smooth and prevent overmixing, which can lead to a dense cake.
Folding in Shredded Coconut
Gently fold in the shredded coconut using a spatula to ensure it is evenly distributed without deflating the batter.
Cake Testing for Doneness
Use a toothpick to check for doneness; it should come out clean or with a few crumbs when inserted into the center of the cake.
Cooling Cakes Properly
Let the cakes cool in the pans for a few minutes before transferring to wire racks, allowing them to set and avoid breaking.
Making Frosting
Beat the frosting ingredients together until smooth and fluffy. This ensures a creamy texture that spreads easily over the cake.
Toasting Coconut
Toasted coconut adds flavor and crunch. Spread it on a baking sheet and bake at 350°F (175°C) for a few minutes until golden, watching closely to prevent burning.
FAQ
Can I use unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened coconut, but keep in mind that the cake will be less sweet.
What can I use if I don’t have coconut milk?
You can replace coconut milk with whole milk, almond milk, or a mix of milk and coconut extract for added flavor.
How can I keep the cake moist?
Store the cake in an airtight container and avoid overbaking, as dry cakes are less moist.
How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days. It can also be frozen for longer storage.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and freeze them. Frost the cake once it’s been thawed and completely cooled.
Conclusion
The Decadent Coconut Layer Cake with Creamy Frosting is a delightful treat that brings a slice of tropical paradise to any celebration. Its moist texture and rich flavor, complemented by the smooth and buttery frosting, make it a standout dessert. Whether you’re hosting a special occasion or simply indulging in a sweet craving, this cake is sure to impress family and friends alike.
More recipes suggestions and combination
Lemon Coconut Cake
Combine the flavors of zesty lemon with the tropical essence of coconut for a refreshing twist on the classic layer cake. Use lemon zest in the batter and a tangy lemon frosting to enhance the flavors.
Pineapple Coconut Upside Down Cake
Create a tropical masterpiece by adding caramelized pineapple slices atop a coconut-flavored cake. Serve it warm for a delightful combination of textures and flavors.
Coconut Cream Pie Bars
Transform the layers into luscious bars by making a coconut filling and topping it with fluffy whipped cream. These bars are easy to cut and serve for gatherings.
Coconut Chocolate Chip Cookies
Blend shredded coconut into your favorite chocolate chip cookie recipe for an added chewiness and unique flavor that pairs perfectly with chocolate.
Coconut Macaroons
Whip up these delightful bites with shredded coconut and sweetened condensed milk, baking them until golden for a chewy and satisfying treat.
Coconut Rice Pudding
Infuse creamy rice pudding with coconut milk and shredded coconut for a rich and comforting dessert that’s perfect for any time of the day.
