I’ve been wanting to make (another) coconut cake for a while now and I finally got around to it! Coconut cake is a favorite of mine and I wanted to make a light and dreamy cake while also giving a new decorating scheme a try. I am so happy with my choice of Italian meringue buttercream, it’s really light and not too sweet!
Stripes anyone? I used parchment paper to cover strips of the cake after I chilled it to firm the buttercream up, then pressed toasted coconut flakes onto the exposed buttercream, removed the excess and then took the paper off.. Really easy way to create a bold impression. And if you some reason you’re not a coconut fan but are still reading this post then you can substitute sprinkles or chocolate shavings and create a similar decoration scheme for a different cake.
The dreamiest creamiest coconut cake ever.
- 2 1/2 cup all-purpose flour plus extra for pans,
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh coconut milk
- 1/2 cup fresh coconut cream
- 8 ounces unsalted butter room temperature
- 2 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 4 egg whites
- 1½ cups granulated sugar
- 6 egg whites
- 1½ cups unsalted butter at room temperature, cut into 2-inch pieces
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅔ cup coconut milk
- 1 cup coconut flakes toasted
- 1/2 cup sweetened shredded coconut toasted
- 1 foot parchment paper.
- Preheat the oven to 350 degrees F. Butter 3 eight inch cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, coconut flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and centers are set.
- In a small, glass bowl, whisk together the sugar and egg whites. Place the bowl on top of a saucepan with about an inch of simmering water (Water shouldn't touch bowl). Heat the mixture, whisking occasionally, for 6 to 8 minutes, or until the mixture is hot to the touch and the sugar is dissolved (160F).
- Remove the bowl from the heat and transfer the mixture into the bowl of an electric mixer. Using the whisk attachment, whip on medium-high until the mixture becomes a light, white meringue and the mixture is cool to the touch 8-10 minutes. Reduce the speed to low and add the butter a couple of pieces at a time. Increase the speed to medium and mix for 4 to 5 minutes, or until the butter is thoroughly incorporated and the frosting is smooth and glossy. The frosting may initially look curdled after adding the butter, but continue beating and it will come together, looking smooth and creamy by the end of the mixing time.
- Add the vanilla extract, salt and coconut milk and whip for another few minutes on medium speed, or until the coconut milk is thoroughly incorporated and the frosting is smooth. If it's looking odd just keep whipping and it will come together. Use immediately. If making a bit in advance you'll just have to give it a quick whip before using.
Frost the first layer and sprinkle the shredded coconut on top. Repeat step as you assemble the layers. Give cake a smooth coat and then chill. Cut parchment paper pieces to a uniform width. Measure the height of the cake and fold parchment paper at that height. then cut triangles on top which are the length of the cake's radius.
Press the parchment paper pieces onto the cake and then press the coconut flakes onto the uncovered sections. Wipe away the excess and then peel off the paper. Enjoy!!
Cake recipe adapted from Alton Brown and Frosting recipe from Brown-Eyed Baker
This cake has all the coconut flavors AND the buttercream is literally the lightest most dreamy frosting I’ve ever made. Don’t use coconut extract in this cake the flavor is too strong an just doesn’t taste natural.
How to Make Coconut Cake
How to Make Coconut Cake
I’ve been wanting to make (another) coconut cake for a while now and I finally got around to it! Coconut cake is a favorite of mine and I wanted to make a light and dreamy ca…