Best 2 Coconut Apple Cake Recipes

Indulge in a delightful culinary journey with our tantalizing Coconut Apple Cake, a harmonious blend of tropical flavors and comforting textures. This heavenly cake features a moist and fluffy coconut cake base, generously studded with sweet and crisp apple pieces, and topped with a luscious cream cheese frosting that adds a touch of richness and tang. With its irresistible aroma and captivating presentation, this Coconut Apple Cake promises to be the star of any occasion, whether it's a cozy family gathering or an elegant dinner party.

Accompanying this star recipe are three additional variations that cater to diverse tastes and preferences:

1. **Coconut Apple Cake with Caramel Glaze**: This variation adds a layer of decadent caramel glaze over the cream cheese frosting, creating a symphony of sweet and gooey flavors that will satisfy any sweet tooth.

2. **Apple Cider Coconut Cake**: This version infuses the cake batter with apple cider, giving it a warm and aromatic flavor reminiscent of crisp autumn days. The cream cheese frosting is also infused with apple cider, resulting in a cohesive and flavorful cake that is perfect for fall gatherings.

3. **Gluten-Free Coconut Apple Cake**: This variation caters to those with gluten sensitivities or preferences, offering a delicious and equally delightful gluten-free version of the classic Coconut Apple Cake. It uses a combination of gluten-free flour and almond flour to achieve a tender and moist texture that rivals its traditional counterpart.

Prepare to embark on a culinary adventure with our Coconut Apple Cake and its delightful variations. Gather your ingredients, preheat your oven, and let the enticing aromas fill your kitchen as you create these mouthwatering treats. Whether you prefer classic flavors or crave a touch of innovation, these recipes offer something for everyone to savor and enjoy.

Here are our top 2 tried and tested recipes!

COCONUT CAKE

Coconut Cake image

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.

Provided by Ina Garten

Categories dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Steps:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

INCREDIBLE COCONUT CAKE

Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

Ingredients

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

For a richer flavor, use brown sugar instead of granulated sugar.
To make the cake more moist, add 1/2 cup of sour cream or yogurt to the batter.
For a crunchy topping, sprinkle the cake with chopped walnuts or pecans before baking.
If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan.
The cake can be stored at room temperature for up to 3 days.

Conclusion:

Coconut Apple Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet flavor, and crunchy topping, this cake is sure to be a hit with everyone who tries it. Whether you're serving it for breakfast, dessert, or a snack, Coconut Apple Cake is sure to please.