Sometimes our household eats eggs for breakfast, and typically we’ve (wholesome) cake. This coconut cake recipe is a bit more decadent than our breakfast cake go-to so it’s excellent for firm, birthdays, and even Easter. It has a wealthy, golden shade and it’s completely full of coconut taste!
Coconut Cake Recipe With Swiss Meringue Buttercream
Coconut cake has turn out to be a springtime dessert staple for a lot of households. Most of those recipes name for substances like powdered sugar, all-purpose flour, vegetable oil, and plenty of refined sugar. Or they begin off with a field combine. This recipe although makes use of a mix of coconut and almond flour as an alternative of cake flour for a gluten and grain-free model. And as an alternative of standard milk or heavy cream, we’re utilizing coconut milk.
The cake itself is of course dairy-free, however the frosting isn’t. If you want a very dairy-free model then simply use your favourite frosting and add coconut extract. I like utilizing Swiss meringue buttercream right here for a wealthy taste and there’s some protein because of the egg whites. Cream cheese frosting can also be scrumptious. Here’s a dairy-free, naturally sweetened frosting choice (simply use it for the highest and center of the coconut cake).
Coconut and More Coconut
Unlike all these super-white coconut truffles on the market, this one has a beautiful golden hue as a result of coconut sugar utilized in each the cake and the frosting. I additionally use toasted coconut to embellish the skin, however you need to use untoasted if most well-liked. Coconut extract yields an much more intense coconutty taste on this cake.
While sweetened coconut flakes are just a little extra moist, I choose to make use of unsweetened. They style simply nearly as good as soon as they’re within the cake and it doesn’t add a ton of refined sugar. Coconut shreds or flakes are lengthy and make the cake just a little awkward to eat. An simple repair is to run them by the meals processor first to cut them up.
Another tip is to make use of room-temperature substances within the recipe. They combine collectively higher than chilly ones for a greater crumb.
Coconut Cupcakes
If you don’t need to cope with cake layers you could possibly additionally make this into cupcakes. Simply pour the batter right into a lined or greased cupcake pan and bake for about 22-25 minutes. The precise time will rely in your oven and the way full your cupcake wells are. Cool and frost, including some coconut shreds to the highest for adornment
Another even simpler choice is to make a sheet cake. Line the underside of your sheet pan with parchment paper (or grease it) and bake simply till accomplished within the heart. The precise bake time will depend upon what dimension pan you employ however needs to be between 15 and 25 minutes. Once it’s cooled frost it and add your coconut shreds.
This attractive trying cake makes a sublime dessert that I be ok with serving to my household (and friends!).
Coconut Cake Recipe
This golden brown cake has a scrumptious coconut taste. It’s made with coconut sugar, coconut milk, coconut shreds, and coconut extract!
To Make the Cake:
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Grease two 9-inch cake pans.
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Line the underside of every cake pan with a circle of parchment paper after which grease that too. Set apart.
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Preheat oven to 350°F.
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In a medium-sized mixing bowl, stir collectively the almond flour, coconut flour, baking powder, and salt.
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In a stand mixer with the paddle attachment, combine collectively the melted coconut oil, coconut sugar, eggs, bitter cream, vanilla extract, coconut extract, and canned coconut milk on medium pace till clean. You may use a handheld electrical mixer.
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Stir within the dry substances and chopped coconut flakes.
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Divide the cake batter evenly between the ready pans and clean.
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Bake for about half-hour or till a toothpick inserted into the middle comes out clear.
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Remove from the oven and funky utterly on a wire rack earlier than frosting.
To Make the Frosting:
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Follow the directions for making Mocha Swiss Meringue Buttercream, however as an alternative of including on the spot espresso granules and melted chocolate on the finish, add coconut extract.
To Assemble the Cake:
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Place one of many spherical truffles, proper facet up, on a cake stand or serving dish.
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Spread about 1 cup of the buttercream on high of the cake in an excellent layer.
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Flip the second cake the other way up on high of the primary.
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Frost the highest and sides of the cake with the remaining frosting.
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Decorate with further coconut (plain or toasted coconut) if desired.
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Serve and revel in!
Nutrition Facts
Coconut Cake Recipe
Amount Per Serving (1 serving)
Calories 453
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 26g163%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 77mg26%
Sodium 96mg4%
Potassium 208mg6%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 11g12%
Protein 8g16%
Vitamin A 189IU4%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are primarily based on a 2000 calorie weight loss plan.
- I typically make a fast coconut cream cheese frosting for the filling of the cake and use all of the buttercream on the skin.
- Store any leftovers in an hermetic container within the fridge.
- The vitamin information doesn’t embrace the frosting.
Do you could have a favourite cake recipe? Leave a remark and tell us!