Tips & Tricks to Coconut Cake
Enjoy these tips and tricks, and your delicious cake!
- Use quality ingredients: Opt for high-quality coconut milk, coconut oil, and shredded coconut to ensure a rich and authentic coconut flavor in your cake.
- Measure accurately: Baking is a science, so make sure to measure your ingredients accurately using measuring cups and spoons. This will help maintain the right balance of flavors and texture in the cake.
- Cream the coconut oil and sugar: Creaming the coconut oil and sugar together until light and fluffy helps create a tender and moist cake. Beat them together for a few minutes until well combined.
- Incorporate the dry ingredients: Sift the dry ingredients (flour, baking powder, salt) together to remove any lumps and ensure even distribution. Gradually add the dry mixture to the wet ingredients while mixing on low speed until just combined. Overmixing can result in a dense cake.
- Use room temperature ingredients: Bring the coconut milk, eggs (if using), and other refrigerated ingredients to room temperature before using. This helps them mix more easily and evenly into the batter.
- Fold in the shredded coconut: Gently fold in the shredded coconut into the batter to distribute it evenly. Avoid overmixing to prevent deflating the batter.
- Bake at the right temperature: Preheat your oven to the specified temperature in the recipe and place the cake in the center of the oven. Avoid opening the oven door too often while baking, as it can cause the cake to sink or cook unevenly.
- Check for doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, and if it comes out clean or with a few crumbs clinging to it, the cake is ready.
- Cool the cake properly: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting. This helps prevent the frosting from melting or sliding off.
- Frost and decorate: Once the cake is completely cooled, frost it with your favorite coconut frosting or cream cheese frosting. You can also decorate the cake with toasted coconut flakes or edible flowers for an extra touch.
Remember, baking is a creative process, so don’t be afraid to experiment and make the recipe your own. Enjoy the process and savor the delicious coconut flavor in your homemade cake.
Coconut Cake
Ingredients
For Cake
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 1 ½ cups granulated sugar
- ½ cup coconut oil melted
- ½ cup unsweetened applesauce
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For Coconut Frosting
- 1 can full-fat coconut milk refrigerated overnight
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Additional shredded coconut for garnish optional
Instructions
Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Cake
- In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, and salt. Set aside.2 cups all-purpose flour, 1 cup unsweetened shredded coconut, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, combine the coconut milk, granulated sugar, melted coconut oil, applesauce, and vanilla extract. Stir until well combined.1 cup coconut milk, 1 ½ cups granulated sugar, ½ cup coconut oil, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Frosting
- While the cake is cooling, prepare the coconut frosting. Open the can of refrigerated coconut milk and carefully scoop out the solid coconut cream that has separated at the top. Place it in a mixing bowl.1 can full-fat coconut milk
- Add powdered sugar and vanilla extract to the coconut cream. Using an electric mixer, beat the mixture on high speed until light and fluffy.2 tablespoons powdered sugar, ½ teaspoon vanilla extract
- Once the cake has cooled completely, frost the top and sides with the coconut frosting. Sprinkle additional shredded coconut on top for garnish if desired.
FAQ Making Coconut Cake
Can I use any type of coconut milk in the coconut cake recipe?
It is recommended to use full-fat canned coconut milk for the best texture and flavor in the coconut cake. Reduced-fat or coconut milk beverage may affect the overall texture and moisture of the cake.
Can I use other types of flour instead of all-purpose flour?
All-purpose flour is typically used in traditional coconut cake recipes, but you can experiment with alternative flours like whole wheat flour or gluten-free flour blends. Just keep in mind that the texture and taste may be slightly different.
Can I substitute coconut sugar for regular granulated sugar?
Yes, you can use coconut sugar as a substitute for granulated sugar in the coconut cake recipe. Coconut sugar has a lower glycemic index and adds a slightly caramel-like flavor to the cake.
Can I add other ingredients like nuts or chocolate chips to the coconut cake batter?
Absolutely! Feel free to customize your coconut cake by adding chopped nuts, shredded coconut, or even dairy-free chocolate chips to the batter. Just be mindful of the overall measurements to maintain the right texture and consistency.
How should I store the coconut cake?
Once the cake has cooled completely, you can store it in an airtight container at room temperature for up to 3-4 days. If you prefer a longer shelf life, you can refrigerate the cake for up to a week.
Can I freeze the coconut cake?
Yes, you can freeze the coconut cake for future enjoyment. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw the cake at room temperature when ready to serve.
Can I make the coconut cake in advance?
Yes, you can prepare the coconut cake in advance. Simply bake and cool the cake, and then wrap it tightly in plastic wrap and store it in the refrigerator. You can frost and decorate the cake closer to the serving time.
Can I make the coconut cake gluten-free?
Yes, you can make the coconut cake gluten-free by using a gluten-free flour blend that is suitable for baking. Just make sure to check the labels of the ingredients used to ensure they are gluten-free.
Can I make the coconut cake vegan?
Yes, the provided recipe is already vegan-friendly. However, if you choose to frost the cake, make sure to use a vegan frosting or make your own using plant-based ingredients.
