Southern Coconut Cake Completely Delicious. A light and tender white layer cake with the flavor of coconut through and through. Welcome to the most popular and best reviewed recipe on my siteSince I first shared this Southern Coconut Cake recipe in 2. Aside from my brown butter chocolate chip cookies, best ever buttermilk pancakes, and basic pizza dough, its the recipe I make the most. Some recipes youll find here I make and enjoy just once or twice, but not this cake. We enjoy it all the time And over 2. The cake layers are extremely light and tender, and flavored with both coconut milk and coconut extract. A thick and creamy whipped cream cheese frosting is the perfect pairing and you guessed it its flavored with coconut too. Shower the whole thing with toasted coconut and you have a masterpiece no one can refuse. Its a coconut lovers dream Layer cakes are a labor of love and can be a bit time consuming, but this Southern Coconut Cake is more than worth it. Make sure to read and follow all of my tips below for the most success. Ive done my homework and fine tuned this recipe over the last 7 years, and its practically fool proof. Happy baking A few notes about the recipe This recipe uses one 1. If you dont see it in the baking aisle, look for it with the Asian foods. I found this recipe in a newspaper many years ago and modified it to suit my taste. This is my alltime favorite cake, and my family and friends absolutely love it. IDSERP,5165. 1Creamy Coconut Cake Recipe Allrecipes. This is a coconut cake that you wont have to slave over A white cake is filled with a cream of coconut and condensed milk mixture, topped with whipped topping and. Steps 4http hIDSERP,5158. Photos 24Total Time 2 hrs 25 minshttpswww. IDSERP,5176. 1Coconut Cake marthastewart. This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina. A light and tender white layer cake with the flavor of coconut through and through. Welcome to the most popular and best reviewed recipe on my site Room temperature ingredients make all the difference in this cake. You can get more loft from nonchilled egg whites, and roomtemperature butter is easier to cream. IDSERP,5218. 1Coconut Cake recipe Epicurious. Excellent I made this as a loaf cake, and served with a scoop of vanilla ice cream. I toasted the coconut and subd 12 c evaporated milk and 12 c ff milk. IDSERP,5234. 1Coconut Cake Recipe BettyCrocker. Serve your guests with this coconut cake a perfect Christmas dessert. Total Time 1 hr 45 minsCalories 460 per servinghttp hIDSERP,5251. Coconut Cake Recipes Southern LivingThese tasty coconut cakes will be a perfect ending to any meal. Coconut is a true Southern ingredient, and one of our favorite flavors in beautifully. You can also use whole milk in a pinch. Just increase coconut extract by 1 teaspoon in both the cake and frosting. This cake can be baked in either 8 or 9 inch pans. You can use 2 or 3 pans, depending on the look youre going for double layer 2 pans, triple layer 3 pans, or quadruple layer 2 pans, then slice each layer in half. Baking times will vary slightly, and cakes are done with the edges pull away from the pan, the top has started to brown, and the center springs back when gently pressed. BT0501_Throwdowns-Toasted-Coconut-Cake-with-Coconut-Filling-and-Coconut-Buttercream.jpg.rend.hgtvcom.406.305.suffix/1392042956031.jpeg' alt='Coconut Cake With Coconut Milk' title='Coconut Cake With Coconut Milk' />This recipe uses cake flour to achieve a light and tender crumb. You should be able to find it in the baking aisle next to other specialty flours. If not, you can make your own measure 1 cup all purpose flour and remove 2 tablespoons. Add 2 tablespoons of cornstarch and sift together. Use 1 1 for cake flour. Since the cake layers are so delicate, handle them carefully. For best results, chill layers completely in the fridge for several hours or overnight so they are firm and easier to work with. Celebrate with Ina Gartens snowwhite Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut. Author Ina GartenSteps 7Difficulty Intermediatehttp hIDSERP,5110. Coconut Cake Recipes Allrecipes. Find toprated coconut cake recipes complete with ratings, reviews, and cooking tips. Coconut cake is an Easter and holiday favorite, but delicious any time. See my tips for storing cake layers. You can use whatever type of flaked or shaved coconut to decorate the cake, per your preference. I used wide slice unsweetened coconut for this cake, but I have also used traditional sweetened flaked coconut. For extra help building your layer cake, see my tutorials on how to prepare cake pans so they come out clean every time and how to bake flat even cake layers. You may enjoy these other top cake recipes Cherry Chip Cake with Whipped Vanilla Buttercream  A homemade version of the boxed cake mix favorite Chocolate Fudge Layer Cake Dark chocolate cake layers sandwiched together with fudge cream filling and covered with easy fudge frosting. Coconut Cake FrostingA chocolate lovers dream Lemon Olive Oil Cake Light and tender, this cake is easy enough for casual weeknights, but fancy enough to impress weekend dinner guests. Raspberry White Chocolate Layer Cake Layers of yellow cake filled with a creamy raspberry icing and all covered with white chocolate meringue buttercream is worthy of any occasion. Chocolate Almond Cake Julia Childs favorite cake is incredibly rich and decadent. The center is purposefully undercooked, leaving a fudgy center youll crave long after the cake is gone. Other Completely Delicious recipes Disclosure Im currently a brand ambassador for Challenge Dairy. Thank you for supporting brands I love and believe in, which make Completely Delicious possible. All opinions are always my own. Yield 8 inch layer cake. A light and tender white layer cake with the flavor of coconut through and through. Ingredients For the cake 5 large egg whites. Challenge unsalted butter, softened to room temperature. For the Cream Cheese Buttercream Frosting 8 ounces 2. Healthy Chorizo Recipes there. Challenge cream cheese, softened to room temperature. Challenge unsalted butter, softened to room temperature. NotesFor the Whipped Cream Cheese Filling 1 cup of the Cream Cheese Buttercream Frosting above1 cup 2. Directions To make the cake Preheat oven to 3. Butter and flour two or three 8 inch or 9 inch cake pans and line with parchment paper. See NotesIn a small bowl, whisk together the egg whites, 12 cup of the coconut milk, and coconut flavoring. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 3. Allow the cakes to cool in their pans for 1. To make the buttercream Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk or regular milk to reach a spreadable consistency. Mix until smooth. Spread the coconut on a sheet pan. Toast in a 3. 50 degree oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely. To make the Whipped Cream Cheese Filling With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium high speed. Whip to soft peaks. To frost the cake If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the remaining cream cheese buttercream and cover in the toasted coconut. Chill for one hour before serving. Store in the fridge, cake will keep for several days. Notes This cake can be baked in either 8 or 9 inch pans. You can use 2 or 3 pans, depending on the look youre going for double layer 2 pans, triple layer 3 pans, or quadruple layer 2 pans, then slice each layer in half. Ive had some comments about the batter not fitting in two 8 inch pans. My pans are 4 inches deep and can accommodate a lot of batter. If you have only 2 inch deep pans, consider using 3 pans or 9 inch pans. To toast coconut spread into a single layer on a sheet pan and bake at 3. Watch closely to make sure it doesnt burn. Let cool completely. Recipe originally published in April 2. Photos have been updated and slight improvements to the recipe have been made. Tools for this recipe. Contains affiliate links. Disclosure This post is sponsored by Challenge Butter as part of a long term ambassadorship program. Thank you for supporting partnerships with brands I love, which makes Completely Delicious possible. All opinions are my own, as always. Classic Coconut Cake recipe Epicurious. The frosting was too sweet for me, I will add less sugar next time. A wonderful cake recipe overall. This cake was delicious I made it for my mother in laws birthday, since she loves coconut. Im a confident cook, but not not much of a baker. This cake was easy to make, it looked beautiful and everyone loved it. We made this cake yesterday it was a hit Followed the recipe exactly used salted butter oops DEFINITELY use parchment paper for this cake, it is stick ily delicious It only took 3. F, in 2 dark metal, round, springform pans on a humid day. BTW this cake smells delicious when baking. We used untoasted coconut on the sides, toasted coconut on the top would probably only use toasted coconut the next time and there will be a next time. If you like a dense, sweet coconut cake w a light cream cheese icing, this is the cake to bake Really good recipe. I added a bit more butter milk. And with the frosting I added a half of stick more butter and some vanilla. For the frosting, it says to use 12 cup 1 stick of butter. Those are not equivilants so is it 1 stick or 2 I made my usual cream cheese frosting and the cake was delicious, but was just curious. I have never been tempted to write a review before this I made this cake yesterday for my moms 8. She loves coconut and I am so happy that it turned out as wonderful as it didThe only thing I changed is that I substituted pure almond extract for the vanilla extract in the frosting. I added coconut shavings managed to crack open a coconut too and sliced almonds to the top. I cant imagine that the vanilla would have made it any better. Truly a keeper. Made this for a friends wedding this past weekend. It got raves from everyone. I followed advice from commenters who suggested mincing the coconut, and adding vanilla, almond and coconut extracts I think it helped the flavor shine. I made 1 12x the recipe to create three 8 inch square layers, and sliced them all horizontally to make 6 more narrow layers. Taking inspiration from Tartine Bakerys passionfruitlime bavarian, in between 3 of the layers I spread lime sugar syrup and passionfruit curd from a Martha Stewart recipe and the other 2 layers the cream cheese frosting, which I doubled. Used toasted large flaked coconut for the outside along with some frosting decorations using my star tip. I think next time Id add frosting and curd together between all the layers the curd did creep out the sides a bit and made the whole thing lean over a bit. Bravo Epicurious thank youI added a dash of coconut extract to batter and used unsweetenedvcoconut. Wonderful I used unsweetened coconut adding about 14 c more sugar to the batter because thats all the close bodega had. It turned out not too sweet, and people are still raving about them I made cupcakes weeks later. Delicious Sweet, but not too sweet. I added almond 12 t, vanilla 1 t, and coconut 2 t extracts to the batter and a bit of coconut extract to the frosting. It had an intense coconut flavor and a light, but moist texture. Everyone raved that it was the best coconut cake they had ever eatenThis is my most requested dessert. We are all health conscious up in the mountains, but when my friends want to splurge on something sweet, this is what they want. I make one and half times the frosting because following the recipe makes only enough to barely cover the cake. The frostings awesome Also, I sprinkle flaked coconut on the frosting between the layers. Made this for a work potluck and everyone loved it except for me. As another reviewer remarked, the cake is dense and it doesnt have much of a coconut flavour. In fact, I thought it tasted more like baking soda. While Im glad people liked it, I wont be making it again. Made this cake for a dinner party and it practically evaporated. A huge hit, for sureThe cake came out dense, but I think this is due to working in someone elses kitchen, in which they did not own a mixer or beaters, so I did a lot of the beating by hand. I imagine that if I made this again with the proper equipment, the cake would be airier. Even as it was, people raved about it and it disappeared pretty quickly. I toasted the coconut to go on the outside and Im so glad I did It added a yummy flavor and a pleasing, crispy texture to the frosting. The frosting was super delicious, quite possibly the best Ive ever made. I served this with fresh strawberries in a light syrup, which everyone enjoyed. This recipe is a keeper I am not a baker, and will never claim to be. I made this for my mothers birthday. It was really easy to make, and absolutely DELISH I will be making this again. Has anyone tried reducing the sugar in the cakeThe frosting already seems plenty sweet. Once again Im making the cake that never fails to delight. And at 8,2. 00 ft above sea level As to wine pairings, we suggest Deltetto Arneis Passito Bric du Liun from Canale, Italy. Toni Deltetto and his son Carlo do an amazing job creating this lovely not too sweet wine from 5. Arneis and 5. 0 regular harvest. This wine goes beautifully with foie gras as well so have it on both sides of the dinnerMerry Christmas, all This cake was fantastic We loved it I used a butter cream frosting, however. This. will be my go to coconut cake from now. I also minced the angel flake coconut. I think I followed the recipe exactly as written, but perhaps I did something wrong. I did not find the cake airy and light, quite the opposite, and a little tough to cut into. This is my husbands. Italian Cream Cake. Texas in the. early seventies I. I. am going to make it. Always. toast the pecansThe cake was a bit bland but I grated some orange peel into the frosting and it was very much enjoyed by all and Ill probably put it in the batter next time as well. One more thing SERVINGS. This made far more than 1. I had another 5 good sized portions left over. This cake is excellent. Followed recipe exactly as written and it came out perfect. Very light and airy cake if you keep everything at room temperature. Will definitely make this again. Delicious cake. Will make it again in about 3 days I made it at 8,2. ASL and following advice of my pastry chef friends, I didnt change a thing. Perfect. Make sure you use a big enough bowl for the buttermilksoda mixture that you dont end up with it spilling all over the counter. Should mix it not too long before using, but make sure the reaction is finished by the time you add it. Make sure ingredients are room temperature and that you remove the cake from the fridge at least an hour before serving.