Best 3 Ultimate Coconut Cake Recipes

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Indulge in the tropical paradise of flavors with our Ultimate Coconut Cake, a symphony of coconutty goodness that will tantalize your taste buds. This towering cake features moist and fluffy layers infused with the essence of coconut, complemented by a velvety coconut frosting that's rich, creamy, and irresistibly smooth. As you dive into each slice, you'll be greeted by a burst of coconutty sweetness that transports you to a tropical oasis. This recipe collection offers variations to cater to different preferences, including a classic coconut cake, a luscious pineapple coconut cake, and a decadent chocolate coconut cake. Each variation promises a unique taste experience, ensuring there's something for every coconut enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.

Provided by McCormick Spice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups granulated sugar
2 teaspoons McCormick® Coconut Flavor
3 eggs
1 ¼ cups milk
1 cup butter, softened
1 teaspoon McCormick® Coconut Flavor
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or more as needed
½ cup toasted coconut

Steps:

  • Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
  • Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g

THE ULTIMATE MOIST, FLUFFY, RIDICULOUS COCONUT CAKE RECIPE - (4.4/5)



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 33

Perfect White Cake Ingredients:
2 1/4 cups cake flour (9 ounces)
1/2 cup + 2 tablespoons whole milk, at room temperature
1/2 cup coconut milk
6 large egg whites (3/4 cup), at room temperature
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1 1/2 cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Coconut Pastry Cream Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
1 tablespoon vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream
Coconut Syrup Ingredients:
1 cup sugar
1/4 cup water
1/4 cup coconut water
Coconut Swiss Buttercream Ingredients:
1 cup sugar
4 large egg whites , at room temperature
24 tablespoons (3 sticks) unsalted butter, at room temperature
2 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups sweetened coconut flakes

Steps:

  • *NOTE ON TIMING: This cake has many steps, but none of them are particularly hard. For convenience, I'd split it up over 2-3 days. On the first day, bake the cake layers and let them cool before wrapping and freezing them. Make the coconut syrup and leave it covered in the fridge. On the second day, make the coconut pastry cream and frosting. Assemble the cake. Serve it then or on the third day. Make the cake: Set oven rack in middle position. Heat oven to 350 degrees. Grease or butter/flour two 9-inch cake pans very well. Add a parchment paper circle in the bottom of each and grease that too. You don't want your layers to stick! Pour milk, egg whites, and extracts into a small bowl and whisk gently until blended. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating until mixture resembles moist crumbs, with no powdery streaks left. Add all but about 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 30 seconds more. Scrape down the sides of bowl before beating just a little longer. Divide batter evenly between two prepared cake pans and smooth the tops with a spatula before dropping it from about 3 inches high to eliminate any bubbles in the batter. Arrange pans on middle rack. Bake until a thin skewer or toothpick inserted in the center comes out with just a few moist crumbs, 23 to 25 minutes. Let the cakes rest in pans for a few minutes before running a knife around the edges of the pan and inverting the cakes onto wire racks. Invert them again so they'll be right-side up and let them cool completeley, about 1 1/2 hours, before wrapping in wax paper and plastic wrap to freeze until pretty firm, about 30 minutes. Make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean or extract in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean (if used), scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add, to temper the eggs so they won't cook into an omelette in the middle of your pastry cream. That would be a bummer. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Avoid eating entire bowl of pastry cream with a spoon. To make coconut syrup: Combine the sugar, water, and coconut milk in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool completely, about 20 minutes. Make Coconut Swiss buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240° on a digital thermometer, about 5 minutes. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla and coconut extract. Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the "inner" side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer. Spread it almost to the edge, but pipe a thick bead of buttercream around the very outside edge of each layer to ensure no spillage. Sprinkle with flaked coconut. Repeat with the other layers. Frost the cake with a very thin crumb coat and set it in the freezer to set for about 15 minutes. Bring it out and continue frosting the rest of the cake generously. Carefully push handfuls of fluffy coconut all over the sides of the cake and on top. Keep the cake in the refrigerator, but let sit out for about 30 minutes before slicing and serving so the frosting will be soft.

ULTIMATE COCONUT CAKE - MARTHA STEWART RECIPE - (4.5/5)



Ultimate Coconut Cake - Martha Stewart Recipe - (4.5/5) image

Provided by ctozzi

Number Of Ingredients 32

Coconut Cake:
2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling (recipe below)
Coconut Cake Frosting
Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Robert Carter's Simple Syrup:
3/4 cup water
3/4 cup sugar
Coconut Cake Frosting :
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
Coconut Filling :
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut

Steps:

  • Coconut Cake : 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Robert Carter's Simple Syrup: Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting : 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Coconut Filling: 1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved 2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Tips:

  • Use fresh coconut milk for the best flavor. Canned coconut milk can be used in a pinch, but it won't give you the same rich, creamy taste.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have time to make the frosting from scratch, you can use a store-bought frosting.
  • Garnish the cake with toasted coconut, shredded coconut, or fresh fruit.

Conclusion:

This coconut cake is a delicious and impressive dessert that is perfect for any occasion. With its moist and fluffy texture, rich coconut flavor, and creamy frosting, 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 coconut cake a try. You won't be disappointed!

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