Basic Coconut Cake

5 from 1 vote

Cook Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 797kcal

Author: Cari

Preheat the oven to 300°F, which allows the coconut to toast slowly without scorching.
Spread the sweetened shredded coconut in a thin, even layer on a parchment-lined baking sheet to promote uniform browning.
Bake for 10 minutes, stirring every 2 to 3 minutes, because sweetened coconut browns quickly due to its sugar content.
Remove the coconut once it turns to your desired golden color, as it will continue to darken slightly from residual heat.
Set aside and let it cool completely before using so it becomes crisp and evenly toasted.

Preheat oven to 350°F. Grease three 8-inch cake pans, line with parchment paper rounds
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a stand mixer fitted with a whisk attachment, beat the butter and sugar together on medium 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 eggs until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined and be sure to scrape the sides of the bowl. With the mixer on low speed, slowly add the dry ingredients and coconut milk.
Beat on low speed until combined, then add 1 cup of toasted shredded coconut. Fold it in by hand to make sure there are no butter lumps at the bottom of the bowl.
Pour batter evenly into cake pans. Bake for 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 in the pans for atleast 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. The cakes must be completely cool before frosting.

In a stand mixer fitted with a whisk, beat the butter and cream cheese together on medium speed until smooth, about 2 minutes.
Add confectioners’ sugar, coconut milk, coconut extract, and salt with the mixer running on low.
Use a sharp knife to slice open the vanilla pods lengthways and use the back of a spoon to scoop out all of the vanilla bean seeds. Add the seeds to the frosting and beat again until the perfect consistency.
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.

Place the sugar and water in a microwave safe bowl, microwave for 1 minute or until sugar is fully melted. Stir to combine and then mix in the coconut extract and vanilla extract.

Place 1 cake layer on your cake board upside down with the domed side facing down. Brush one third of the coconut syrup over the cake layer and then evenly cover the cake layer with 1 ½ heaping cup of frosting.
Top with second cake layer and brush the top of the cake layer ⅓ of the coconut simple syrup. Then, evenly cover the top with another heaping cup and a half of frosting. Top with the third cake layer and brush with the remaining coconut simple syrup. Spread the remaining frosting all over the top and sides.
Use an icing spatula to apply the frosting and a bench scraper to smooth the sides.
Sprinkle the remaining toasted coconut on top of the cake and apply it to the sides. This can get messy and I suggest slightly pressing the shredded coconut into the sides so it better sticks to the frosting.
Refrigerate cake for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.

Gluten-free 1:1 flour A gluten-free one-to-one baking flour can be used, and adding one extra egg or one tablespoon of oil helps maintain moisture.
Almond flour (partial swap) Almond flour can replace up to one quarter of the flour to add moisture and a subtle nutty flavor.

Butter → Coconut oil Butter can be replaced with coconut oil to enhance the coconut flavor of the cake.
Butter → Vegetable oil Butter can be replaced with vegetable oil to produce a softer and more moist crumb.
Half butter + half oil Using half butter and half oil provides a balance of rich flavor and tenderness.

Vanilla bean paste: Use 1 tablespoon vanilla bean paste per 1 vanilla bean. It gives a similar flavor and visible specks.
Vanilla powder: Use ½–1 teaspoon vanilla powder per 1 vanilla bean, adjusting to taste.

Citrus Cream Cheese Frosting - Citrus zest such as lemon, lime, or orange adds brightness and balances the sweetness.
Rum Cream Cheese Frosting - A small amount of rum can be added for a subtle tropical flavor.

Sheet cake The recipe can be baked as a sheet cake for easier serving. Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cupcakes The batter can be used to make cupcakes. Fill cupcake liners ⅔ full. Bake at 350°F for 20 minutes. Yields about 2 dozen.

Refrigeration: Because of the cream cheese coconut buttercream, store the cake covered in the refrigerator.
Short-Term Storage: Keep the cake in an airtight container or tightly wrapped for up to 4–5 days.
Before Serving: Let the cake sit at room temperature for 30–45 minutes before serving to soften the cake and buttercream.
Freezing (Optional):
- Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months.
- Frosted cake slices can be frozen in an airtight container for up to 1 month.
Avoid Heat: Do not leave the cake at room temperature for more than 2 hours, as cream cheese frosting can spoil.