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.
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Andrew Bankston
[email protected]I'm a novice baker, and this recipe was easy to follow. The cake turned out beautifully, and it was a hit at my party.
Dewan Autar
[email protected]I'm a professional baker, and I have to say, this is one of the best coconut cake recipes I've ever tried.
cynthia kasujja
[email protected]I'm on a low-carb diet, so I made a few changes to the recipe. The cake was still delicious, but it was a bit too sweet for my taste.
Braids by Sheena -TheTureNaturalArt
[email protected]I'm vegan, so I made a few substitutions to the recipe. The cake turned out great!
Babu Sopon
[email protected]I'm allergic to coconut, so I couldn't try this recipe. But it looks delicious!
MD 44
[email protected]I followed the recipe exactly, but my cake didn't turn out right. I'm not sure what went wrong.
Siavao Muliau
[email protected]This cake was a huge disappointment. It was dry, bland, and the frosting was too sweet.
Kayleen Esparza
[email protected]I thought the cake was a bit bland. It needed more coconut flavor.
H S_wrirtes7
[email protected]The cake was a bit dry, but the frosting was delicious.
Lilly Grace
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it.
OddlyLight
[email protected]I'm not usually a fan of coconut cake, but this recipe changed my mind. It's so light and fluffy, and the coconut flavor is just right.
Tanvir Rahman
[email protected]This cake is so good, I could eat it every day!
Robiul Emon
[email protected]I've tried many coconut cake recipes, but this one is by far the best. It's the perfect balance of sweetness and coconut flavor.
Clifford Alebua
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a delicious, moist, and flavorful coconut cake.
3vrn n3k
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best coconut cake he's ever had.
Felix Bassey
[email protected]This is the best coconut cake I've ever had. The cake is so moist and fluffy, and the frosting is light and creamy.
Xasan Arab
[email protected]I followed the recipe exactly and the cake came out perfectly. I highly recommend this recipe to anyone who loves coconut cake.
Md Sawon amd Torofdar
[email protected]This cake was so moist and fluffy. The coconut flavor was subtle but present in every bite.
Demekech Deme
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for coconut cake.
Steven Quilt
[email protected]This coconut cake was a huge hit at my party! Everyone loved it.