Best 3 Classic Coconut Cake Recipes
Indulge in the tropical paradise of flavors with our classic coconut cake recipes. Embark on a culinary journey to create a moist and fluffy cake bursting with coconut essence, complemented by creamy frosting and a sprinkle of toasted coconut. Discover the secrets to achieving a tender crumb, the perfect balance of sweetness, and a delightful texture that will leave you craving more. This collection of recipes offers variations to suit every taste, from a traditional Southern-style cake to a decadent tres leches version soaked in a milky coconut sauce. Unleash your inner baker and impress your loved ones with this timeless dessert that captures the essence of tropical bliss.
Here are our top 3 tried and tested recipes!
CLASSIC ANGEL FLAKE COCONUT CAKE
Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h25m
Yield 18
Number Of Ingredients 6
Steps:
- Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
- Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
- Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 38.2 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 303.1 mg, Sugar 62.4 g
CLASSIC COCONUT CAKE
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.
Categories Cake Mixer Dessert Bake Cream Cheese Coconut Birthday Party Butter Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For cake:
- Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
- Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD: can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
CLASSIC ANGEL FLAKE COCONUT CAKE
Steps:
- 1. Prepare: Cake batter as directed on package; stir in 2/3 cup of the coconut, Pour evenly into 2 (9inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake from pans to wire rack. Cool Completely.
- 2. Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
- 3. Place: 1 of the cake layers on severing plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.
Tips:
- Use room temperature ingredients. This will help the cake batter mix together more evenly and smoothly, resulting in a more tender and moist cake.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, which will make the cake lighter and more airy.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Be sure to measure your flour correctly. Too much flour can make the cake dry and dense.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which can make the cake tough.
- Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
This classic coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy cake layers, creamy coconut frosting, and toasted coconut topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this classic coconut cake a try. You won't be disappointed!
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