Recipe Background
Classic Coconut Cake offers moist layers with a hint of almond and vanilla, enhanced by tangy cream cheese frosting and a chewy coconut topping. A treat perfect for sharing.
Classic Coconut Cake is like a tropical breeze captured in a dessert. As the cake bakes, the aroma of butter and sweet coconut fills the kitchen, hinting at the decadence to come. When you take a bite, the moist, tender crumb with a slight coconut crunch reveals layers of flavors—almond and vanilla weaving through each delectable forkful. It's a cake that whispers of relaxed afternoons and long conversations, perfect for sharing with friends or leaving neighbors in awe at the next potluck.
The cream cheese frosting brings a luscious tang that balances the cake’s sweetness, creating a rich experience without being overly dense. As you spread the frosting, use a gentle, sweeping motion to avoid pulling up crumbs, ensuring a smooth, flawless finish. This technique also helps in achieving those clean, polished edges that make the cake stand out both in flavor and presentation. Added shredded coconut offers not just more visual appeal but a chewy texture that complements the cake's soft layers.
Enjoying this cake means taking a step back and savoring a beautifully crafted, timeless dessert. Its flavor profile feels comforting yet special, reminiscent of gatherings where stories flow just as freely as the tea. While it requires some patience and care, the end result—a tapestry of texture and taste—is well worth every effort, inviting everyone to pause and relish the moment together.
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 2 cups sugar
- 3/4 pound (3 sticks) unsalted butter at room temperature
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure almond extract
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces coconut sweetened and shredded
For the frosting:
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 3/4 teaspoon pure vanilla extract
- 1 pound cream cheese at room temperature
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar sifted
- 6 ounces coconut sweetened and shredded, optional, for decoration
Directions
- To begin, preheat the oven to 350 degrees F.
- Prepare two 9-inch round cake pans with nonstick cooking spray, then line them with parchment paper. Grease once more and dust lightly with flour.
- In the bowl of an electric stand mixer, using the paddle attachment, cream the sugar and butter for 3-5 minutes on medium-high speed, until fluffy and light yellow.
- Crack the eggs into a small bowl.
- Reduce the mixer to medium speed, then add the eggs one at a time, scraping the bowl once during mixing.
- Add in the almond and vanilla extracts, mixing well.
- In a separate bowl, sift the baking powder, flour, baking soda, and salt together.
- Put the mixer on low speed, then alternately add in the dry ingredients and the milk to the batter in 3 parts, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the 4 ounces of coconut with a rubber spatula, being careful not to knock the air out of the batter.
- Evenly pour the batter into the 2 pans and gently smooth over the top with a knife.
- Bake in the center rack of the oven until the cake tester comes out clean and the tops are browned, about 45-55 minutes.
- Cool in the pans for 30 minutes before turning the cakes out onto a baking rack to finish cooling.
- While the cakes cool, in the bowl of an electric stand mixer fully combine the butter, vanilla, cream cheese, and almond extract on low speed using the paddle attachment.
- Add in the confectioners' sugar and mix until just smooth (don't whip).
- To assemble the cake, place 1 layer of cake on a flat serving plate, top side down, and spread with the frosting.
- Place the second layer on top, top side up, and frost both the sides and top.
- To decorate, sprinkle the top with coconut and gently press the coconut onto the sides.
- Serve at room temperature.
×
