Best 4 Moms Easy Coconut Cake Recipes

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Indulge in the heavenly goodness of Mom's Easy Coconut Cake, a culinary delight that promises to tantalize your taste buds and transport you to a tropical paradise. This classic cake is a harmonious blend of moist coconut layers, creamy coconut frosting, and a hint of almond extract, resulting in a symphony of flavors that will leave you craving for more. With simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels, whether you're a seasoned pro or a novice in the kitchen. Embark on a delightful baking journey as you discover the secrets behind this timeless treat, along with variations and additional recipes that will elevate your coconut cake experience to new heights. From a decadent gluten-free version to a luscious pineapple-coconut combination, these recipes cater to diverse dietary preferences and offer exciting flavor twists that will keep your taste buds guessing. Prepare to be captivated by the irresistible charm of Mom's Easy Coconut Cake and create lasting memories with every bite.

Here are our top 4 tried and tested recipes!

COCONUT CAKE



Coconut Cake image

This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 20

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut
1 cup (230g) unsalted butter, softened to room temperature
one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
5 cups (600g) confectioners' sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

Steps:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  • Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

EASY COCONUT CAKE



Easy Coconut Cake image

Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.

Provided by Paula Deen

Categories     baking     classics     entertaining     southern     spring     sweets     winter

Time 20m

Yield 10

Number Of Ingredients 11

1 (18.25-ounce) box yellow cake mix
whole milk, as called for by the cake mix
½ cup shredded sweetened coconut, for topping
1 cup sour cream
1½ cups sugar
12 oz canned or frozen shredded coconut
2 large egg whites
1½ cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
  • Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
  • Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
  • In a medium bowl, stir together the sour cream, sugar and coconut.
  • Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
  • This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

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

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.

MOM'S EASY COCONUT CAKE



Mom's Easy Coconut Cake image

Make and share this Mom's Easy Coconut Cake recipe from Food.com.

Provided by randadell

Categories     Dessert

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 (18 ounce) box yellow cake mix
1 1/2 cups milk
1/2 cup sugar or 1/2 cup Splenda sugar substitute
2 cups shredded coconut
3 1/2 cups Cool Whip

Steps:

  • prepare cake according to package directions.
  • Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
  • Poke holes in cake with a fork.
  • Spoon mixture over warm cake and allow to cool completely.
  • Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.

Tips:

  • Use fresh, unsweetened coconut for the best flavor. If you only have sweetened coconut, reduce the amount of sugar in the recipe.
  • Toast the coconut before using it to enhance its flavor.
  • Be sure to grease and flour the cake pans before baking. This will help the cakes to come out cleanly.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cakes until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool completely before frosting them. This will help to prevent the frosting from melting.
  • If you are using a store-bought frosting, be sure to let it come to room temperature before using it. This will make it easier to spread.
  • Decorate the cake with additional coconut, shredded chocolate, or your favorite sprinkles.

Conclusion:

This easy coconut cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and easy dessert, give this coconut cake a try. You won't be disappointed!

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