Best 2 Coconut Spice Cake Recipes

Indulge in the tropical paradise of flavors with our delectable Coconut Spice Cake recipes. Embark on a culinary journey that blends the aromatic warmth of spices with the velvety sweetness of coconut, creating a symphony of flavors that will tantalize your taste buds. Discover the Classic Coconut Spice Cake, a timeless delight that showcases the perfect balance of moist crumb and rich frosting. For a modern twist, try our Gluten-Free Coconut Spice Cake, a lighter and equally satisfying rendition that caters to dietary preferences.

Unveil the secrets of our Vegan Coconut Spice Cake, a plant-based masterpiece that delivers all the indulgence without compromising on taste. And for those who love a touch of indulgence, our Coconut Spice Bundt Cake beckons with its moist interior and irresistibly sweet glaze. Each recipe is meticulously crafted to ensure a delightful sensory experience, from the first bite to the last crumb. Prepare to be captivated by the harmony of spices and coconut, as these recipes transport you to a tropical oasis of flavors.

Let's cook with our recipes!

COCONUT-RHUBARB SPICE CAKE

Coconut-Rhubarb Spice Cake image

Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 17

Ingredients

1/2 cup shortening
1-1/2 cups packed brown sugar
1 large egg
1-1/4 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup buttermilk
2 cups finely chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT SPICE CAKE

Coconut Spice Cake image

Categories Cake Fruit Ginger Dessert Bake Coconut Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 25

Ingredients

Cake
2 cups plus 3 tablespoons sifted unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup plus 2 tablespoons light unsulfured molasses
2 tablespoons grated orange peel
1 teaspoon vanilla extract
3/4 cup buttermilk
1 cup shredded sweetened coconut, toasted
1/2 cup diced crystallized ginger (about 2 1/2 ounces)
Icing
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons grated orange peel
1 teaspoon vanilla extract
1 1-pound box powdered sugar
1/3 cup minced crystallized ginger (scant 2 ounces)
1 cup shredded sweetened coconut, toasted
Tropical fruit such as pineapple, papaya and mango, cut into bite-size pieces

Steps:

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.
Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.
For icing:
Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.
Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.

Tips:

Use unsweetened coconut flakes to avoid overpowering the cake with sweetness. If you only have sweetened coconut flakes, reduce the amount of sugar in the recipe by 1/4 cup.
Toast the coconut flakes before using them to enhance their flavor. Spread the coconut flakes on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown.
Use a combination of spices to create a warm and flavorful cake. Some good options include cinnamon, nutmeg, ginger, and cardamom.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly cake.

Conclusion:

This coconut spice cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of coconut and spices creates a warm and flavorful cake that is sure to please everyone. Whether you're a seasoned baker or a beginner, you'll love this recipe. So what are you waiting for? Give it a try today!