Coconut Cake Recipe
Revel in a rich and moist coconut-flavored cake with a lively twist of key lime zest. This coconut cake recipe brings a balance of sweetness and citrusy brightness, making it perfect for springtime celebrations, tropical-themed parties, or even a simple family gathering. Each bite delivers a delightful harmony of flavors, from the coconut cream cheese frosting to the zesty lime undertones in the cake. Whether you’re an experienced baker or just looking for a new recipe to impress, this coconut cake offers a refreshing yet decadent experience for all occasions.
Ingredients Breakdown
Crafting the perfect coconut cake recipe begins with understanding the role of each ingredient. Here’s a closer look at the elements that make this recipe stand out.
Essential Ingredients for a Moist Coconut Cake
The base of this coconut cake recipe relies on four eggs and softened unsalted butter, ensuring a rich and tender crumb. Using buttermilk instead of regular milk adds a tangy note and moist texture. The cake flour, lighter than all-purpose flour, is ideal for creating that soft, fluffy structure every great cake needs. Finally, vegetable oil ensures a consistent moisture level, so your cake never feels dry or heavy.
Choosing the Best Coconut Flakes for Decoration
Sweetened coconut flakes are key to achieving that authentic tropical taste. Bakers Angel Flake Sweetened Coconut is a fantastic choice, providing a pleasant sweetness and a soft, tender texture for decorating. This coconut adds both flavor and texture, coating the cake in a fluffy, snowy layer that contrasts beautifully with the creamy frosting beneath.
Frosting Ingredients: Creamy, Tangy, and Full of Flavor
The frosting is where the cake transforms from simple to sensational. Full-fat cream cheese provides a rich base, while whipped heavy cream lightens it, creating a smooth and airy consistency. The addition of coconut extract enhances the tropical flavor, while powdered sugar adds the perfect amount of sweetness. For those who love a bit more zing, a few drops of key lime juice bring out that tangy undertone in the frosting, making each bite feel fresh and vibrant.
Step-by-Step Instructions for Perfect Results
To achieve bakery-level perfection, follow these detailed instructions for a flawless coconut cake.
Prepping Your Baking Pans for Flawless Cake Removal
Preheat your oven to 350°F (175°C) and prepare your coconut cake pans by greasing and flouring them thoroughly. Line the bottom of each pan with parchment paper to ensure easy removal after baking. This extra step prevents any risk of sticking, guaranteeing a smooth, professional finish.
Mixing the Dry and Wet Ingredients for a Smooth Batter
Start by whisking together the dry ingredients cake flour, baking powder, baking soda, and salt. In a separate bowl, combine the wet ingredients, including buttermilk, key lime juice, vegetable oil, and lime zest. This segregation ensures even distribution of ingredients when incorporated later.
How to Cream Butter and Sugar Like a Pro
For the butter and sugar, it’s essential to beat them together until they become light and fluffy, around 3 to 5 minutes. This process creates air pockets, giving your coconut cake a tender, soft texture. Be patient and watch as the butter mixture turns a pale, creamy color.
Alternating Dry and Wet Ingredients: The Right Technique
When combining the wet and dry ingredients into the butter mixture, alternate between them. Begin with a portion of the dry ingredients, followed by a portion of the wet ingredients, and repeat until all are incorporated. This method helps maintain a balanced texture and prevents overmixing, which could make the cake dense.
Baking Time and Temperature: Ensuring a Perfect Bake
Divide the batter evenly between the three prepared pans and bake for 22 to 24 minutes. To test for doneness, insert a toothpick into the center if it comes out clean or with only a few crumbs, your cakes are ready. Overbaking can lead to dryness, so keep a close eye during the final minutes.
Cooling the Cakes: Avoiding Common Mistakes
Allow the cakes to cool in their pans for 10 minutes before gently turning them out onto a wire rack to cool completely. This resting time helps the cakes set without falling apart. Be sure the cakes are fully cooled before applying any frosting to prevent melting.
Recipe Tips & Frequently Asked Questions
- How to Properly Soften Butter and Cream Cheese: Let butter and cream cheese sit at room temperature for about an hour. To speed things up, cut the butter into small cubes to soften faster. For cream cheese, leave it in its foil packaging, and set it in a bowl of warm water for 10-15 minutes.
- The Secret to Achieving Stiff Peaks in Whipped Cream: Chill the mixing bowl and beaters for 15 minutes before whipping. Start at medium speed and gradually increase as the cream thickens. You’ll know you’ve achieved stiff peaks when the cream stands upright without collapsing.
- Preventing Overmixing: When to Stop Mixing Your Batter: After the final addition of flour, mix just until the batter is smooth. Overmixing develops gluten in the flour, resulting in a dense cake.
- Using Key Lime Juice Concentrate: Optional but Flavorful: The key lime juice is optional but highly recommended for that refreshing citrus contrast to the coconut’s sweetness.
- How to Keep Your Frosting Firm for Piping: If the frosting softens, refrigerate it for 15 minutes before piping. This will firm it up, making it easier to work with.
Coconut Cream Cheese Frosting: The Star of the Show
Frosting is an art that transforms the coconut cake into a masterpiece.
Whipping the Cream to Perfection
To create a light, airy frosting, begin by whipping the heavy cream until stiff peaks form. Cold utensils help maintain the cream’s structure, so don’t skip chilling the bowl and beaters beforehand. Whipping the cream properly is key to achieving a stable yet fluffy frosting.
Mixing Cream Cheese and Sugar for a Smooth, Velvety Frosting
In a separate bowl, beat the cream cheese, powdered sugar, and coconut extract until the mixture is silky and smooth. This forms the tangy base of your frosting. The coconut extract enhances the tropical flavor, giving the frosting a delicious depth.
Folding in the Whipped Cream: The Gentle Art
Gently fold the whipped cream into the cream cheese mixture to create a light, velvety texture. Avoid overmixing to retain the whipped cream’s airy structure. Once combined, the frosting is ready for use or can be refrigerated until needed.
How to Store and Handle Frosting for Best Results
If you’re planning to pipe the frosting, but it becomes too soft, simply chill it for a few minutes. This will bring it back to the perfect consistency. Any leftover frosting can be stored in the fridge for up to three days, allowing you to enjoy the coconut cake later.
Decorating the Coconut Cake
Now comes the fun part decorating your cake to create a showstopper.
Evenly Frosting Your Cake Layers
Begin by applying a generous amount of frosting between each cake layer. Smooth it out evenly to create a perfect balance of cake and frosting in each bite. Once the layers are stacked, apply a crumb coat to trap any stray crumbs before adding the final layer of frosting.
Adding Coconut Flakes: How to Create a Beautiful Coating
Press sweetened coconut flakes onto the sides and top of the cake while the frosting is still soft. This gives the cake a delightful snowy appearance and adds texture to every slice. For a more professional look, gently press the flakes into place with your hands.
Presentation Ideas: Making Your Cake Look Stunning
You can garnish the cake with thin lime slices or zest for added visual appeal. Consider presenting the cake on a rustic cake stand or a tropical-themed plate to enhance the overall presentation. The contrast of the white coconut flakes and the bright green zest will make your cake pop.
What to Serve With This Recipe
Pairing the right accompaniments can elevate your coconut cake experience.
Complementary Beverages: Coffee, Tea, and More
A lightly brewed cup of tea or coffee complements the sweetness of the cake without overpowering it. For a tropical twist, serve alongside a refreshing iced tea or a citrus-infused sparkling water.
Ideal Pairings: Fresh Fruit, Light Sorbets, or Ice Cream
A scoop of vanilla or coconut ice cream pairs beautifully with the cake, adding an extra layer of creaminess. Alternatively, a light citrus sorbet cuts through the richness of the cake, providing a refreshing contrast. Fresh berries or tropical fruits like mango or pineapple can also brighten the flavors.
Serving Suggestions: How to Plate for a Fancy Finish
When plating, cut clean, even slices of cake, and serve each piece with a dollop of whipped cream or a sprinkle of coconut flakes for added flair. For a more luxurious presentation, drizzle key lime glaze over the top or around the plate.
Frequently Asked Questions
- Can I Make This Cake in Advance? Yes, this coconut cake can be baked a day or two ahead. Wrap the cooled layers in plastic wrap and refrigerate or freeze until ready to frost.
- How Should I Store Leftovers? Leftover cake should be stored in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze.
- Can I Substitute the Key Lime Juice for Something Else? Yes, regular lime juice or even lemon juice can be used as substitutes, though the flavor will vary slightly.
- What’s the Best Way to Ensure My Cake Stays Moist? Avoid overbaking, and be sure to store the cake properly in an airtight container. Brushing the layers with a simple syrup before frosting can also help retain moisture.
Coconut Cake Recipe
Ingredients
- 4 eggs room temperature (To quickly warm, place in a bowl of warm water for 5 minutes)
- 1 ½ sticks 170g unsalted butter, softened (Should hold its shape but dent easily when pressed)
- 2 cups 400g sugar
- 2 teaspoons 8g baking powder
- 3 cups 342g cake flour (Lightly spoon into your measuring cup and level if not weighing)
- ½ teaspoon 3g baking soda
- 1 cup buttermilk 235g
- ½ teaspoon 3g salt
- Zest of two limes key limes or regular
- ⅓ cup Key Lime Juice from concentrate We prefer using Nellie and Joe’s
- ¼ cup 54g vegetable oil
For the Coconut Cream Cheese Frosting
- 16 oz cream cheese softened (Two 8 oz blocks of full-fat cream cheese are ideal)
- 3 cups heavy whipping cream 696g
- 2 cups powdered sugar sifted after measuring (230g)
- 1 tablespoon coconut extract 12g
- 2 teaspoons key lime juice concentrate 8g – optional
Decoration
- 14 oz sweetened coconut flakes 396g (We like Bakers Angel Flake Sweetened Coconut)
Instructions
- Prepare your pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans, lining the bottoms with parchment paper circles for extra assurance.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Mix wet ingredients: In a separate bowl, combine buttermilk, vegetable oil, lime zest, and key lime juice. Set aside this liquid mixture.
- Cream butter and sugar: In the bowl of your mixer, cream the softened butter on medium speed until it becomes smooth. Gradually add in the sugar, continuing to mix for 3 to 5 minutes until the mixture turns light in color and achieves a fluffy texture.
- Incorporate eggs: Add the eggs one by one, ensuring each yolk is fully incorporated before adding the next.
- Combine flour and liquids: On low speed, alternately add the dry flour mixture and the buttermilk mixture to the creamed butter, beginning and ending with the dry ingredients. Do this in 5 steps: 3 parts dry, 2 parts wet. Be careful not to overmix—stop once the batter is just combined.
- Bake: Evenly distribute the batter into the prepared pans. Bake for 22 to 24 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few crumbs clinging to it. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the Coconut Cream Cheese Frosting
- Prepare your equipment: Chill your mixing bowl and beaters in the freezer for 15 minutes (or 30 minutes if using the refrigerator).
- Whip the cream: Using a whisk attachment on your stand mixer or beaters on a hand mixer, whip the heavy cream until stiff peaks form. You’ll know it’s ready when you lift the beaters, and the cream stands upright without collapsing. Place this whipped cream in the fridge to keep it cool while you continue.
- Mix cream cheese and sugar: In another bowl, beat the softened cream cheese, sifted powdered sugar, coconut extract, and key lime juice (if using) until perfectly smooth.
- Fold together: Gently fold the whipped cream into the cream cheese mixture until thoroughly combined. Cover the frosting and refrigerate. If you’re using a piping bag and the frosting softens, simply place the bag in the refrigerator for a short time to firm it up.