Coconut Cake Recipe From Scratch Recipe Cards

HOMEMADE COCONUT CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

CLASSIC COCONUT CAKE

Steps:

• Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
• In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
• In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
• Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
• Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
• Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
• Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
• Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
• Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
• In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
• Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
• Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.
• Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

PATIENCE COCONUT CAKE

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.