Coconut Cake Near Me
Craving a delicious treat? Discover the best coconut cake near me with our top bakery picks, expert tips, and must-try flavors. Find your slice today!
Ingredients
Core Ingredients:
- All-Purpose Flour – Provides structure while keeping the cake soft and airy.
- Baking Powder & Baking Soda – Ensures the cake rises beautifully for a light tender crumb.
- Granulated Sugar – Adds the perfect amount of sweetness without overpowering the coconut flavor.
- Unsalted Butter – Gives the cake a rich buttery texture while balancing moisture.
- Eggs – Essential for binding ingredients and adding a delicate structure.
- Coconut Milk – The secret to deep natural coconut flavor and extra moisture.
- Shredded Coconut – Toasted or untoasted this enhances both texture and taste.
- Vanilla & Coconut Extract – Adds depth and enhances the coconut profile.
- Buttermilk – Keeps the cake soft tender, and perfectly balanced in flavor.
For the Coconut Frosting:
- Cream Cheese or Butter – Creates a creamy luscious base.
- Powdered Sugar – Sweetens the frosting without making it grainy.
- Coconut Cream – Adds an extra layer of tropical richness.
- Toasted Coconut Flakes – A final touch for texture and visual appeal.
Instructions
Preheat Your Oven and Prepare the Pans
- Before you start mixing, make sure your oven is preheated to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and line the bottoms with parchment paper. This will ensure the cake layers come out easily once they’re baked.
Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- These dry ingredients are the foundation for a light, fluffy cake. Set this mixture aside for now.
Cream the Butter and Sugar
- In a separate bowl, use an electric mixer to cream together:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- Beat until the mixture is light and fluffy—this step is essential for creating a smooth batter. It should take about 3-4 minutes.
Add the Eggs and Coconut Extract
- Next, add 4 large eggs, one at a time, beating well after each addition. Then, add 2 teaspoons of coconut extract for that signature coconut flavor. If you want an extra boost, you can even add a teaspoon of vanilla extract to enhance the aroma.
Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and the 1 cup buttermilk (or coconut milk for a richer flavor) to the butter mixture. Start by adding about a third of the dry ingredients, then half of the liquid, mixing well in between each addition. Repeat until everything is fully combined, but be careful not to overmix—this will keep the cake light and airy.
Fold in the Shredded Coconut
- Once the batter is smooth, gently fold in 1 ½ cups shredded coconut. This adds texture and more coconut flavor to each slice.
Bake the Cake Layers
- Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops, then place the pans in the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This step helps the cakes set, making them easier to frost.
Frost the Cake
- Once the cakes are completely cool, it’s time to add the coconut frosting. Spread a generous layer of frosting between the cake layers and on top and around the sides. Decorate with extra toasted coconut flakes if desired.
Notes
Nutrition Information (Per Serving):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 320mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 5g