coconut cake

A two layer Coconut Cake covered in coconut buttercream.

Coconut Cake

(2 and 1/4 cups) plain flour

(1 and 1/2 cups) caster sugar

baking powder

eggs, room temperature

240 ml (1 cup) tinned coconut cream

vanilla extract

(1 cup) shredded coconut (toasted)*

(4 cups) icing sugar

tinned coconut cream

(2 cups) coconut flakes, to decorate

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.

In a large mixing bowl, add flour, sugar and baking powder. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in the coconut cream and vanilla. Start to beat on low speed and then turn up to medium speed. Add shredded coconut. Mixture should be creamy and smooth.

Divide cake batter between your two prepared pans. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy.

Add 2 cups of sugar, along with 2 tablespoons of coconut cream, and continue to beat. Add remaining 2 cups of sugar and 2 tablespoons of coconut cream and beat briefly until smooth.

 Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate with coconut flakes.

A delightful yummy moist cake with beautiful presentation. Was a winner in my office, they are still talking about weeks later. Thanks Jess.

The only things i could find were canned coconut milk and cream of coconut like you would use for a pina colada :/ which would be more appropriate for this recipe?

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

German Chocolate Cake

vegetable oil,

cocoa powder

baking soda

salt

chocolate,

sugar

eggs,

milk

pecans

brown sugar

unsalted butter

corn syrup

coconut

semisweet chocolate, chopped

heavy cream

For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.

Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.

Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)

For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.

For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.

To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.

Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

I  have not made this cake yet but the reviewer they gave it one star and said worst cake ever is doing a disservice to this rating system .  It is completely unhelpful and annoying . If somebody is going to take the time to review the recipe please be more verbal in your comments

i used coconut oil instead of vegetable oil. Healthier and it goes with the topping/filling!

I have never made a German Chocolate Cake because I don't care for coconut. But, last year I had a friend ask me to make one for her husband's birthday. I found this recipe and made it. Very easy. The chocolate cake by itself was fantastic in flavor. He raved, and raved about it. I am making it, again, for him this year. This recipe is a keeper. 

This was my first German Chocolate Cake endeavor and it tasted AMAZING! I received so many compliments from my guests. Thank you for sharing. The only issue I had was with the chocolate frosting. It was too runny and started dripping out if the pastry bag. I put it in the fridge to help it set up but that did not work. I've worked with ganauche in the past so I just melted more semi-sweet chips and added it to the ganauche. It set up perfectly! If I were to guess, I'd say I added 1-2 more ounces of chips. I will definitely be making this again! 

<span>Everyone adored this cake! The layers were fudgy and moist, the filling was flavorful and added a nice texture, and the frosting was fine; I liked that it was whipped because it held up well, but it did get hard quite fast. I noticed that there was a lot of sweeteners used throughout, so I used 2oz unsweetened chocolate in both the layers and frosting, which I was glad I did. Overall, it was a lot of work but it was certainly a success, and definitely take the advice to let it sit overnight before serving, it made all the difference in the world.</span><br />

My cake came out Incredibly Delicious.  This is my husband favorite cake and I made it for his Birthday for the first time.  Filling perfect, frosting finger licking delicious, cake so yummy and moist.<div>Thank you FN.   You are always there for me. ❤️</div>

Everyone LOVES this cake!!!!   It is definitely worth the time to make it. I like that it is almost like eating  2 cakes in 1. 

this is a good recipe to bake can not wait to eat it with my papa 

My experience with this recipe:<div>1. Bottom line: it got raving complements, and the birthday girl loved it.</div><div>2. I made it gluten-free, using store-bought mix, no one noticed any difference.</div><div>3. Do not skip the Cook's note about letting the cake sit overnight. It's a must.</div><div>4. My actual prepare and cook time was around 3 hours, but I had to make the sweetened coconut shreds myself. (20-30 minutes)</div><div>5. As mentioned by other reviewers, the frosting directions were a little out of balance. I would substitute it with your favorite American buttercream frosting recipe, or tinker with the one given here.</div><div>Thank you for the recipe!</div>

Tips &amp; tricks on how to make the coconut cream poke cake. This cake recipe is my personal favorites. After one bite, it will be one of yours also!

The Best Coconut Cream Poke Cake Recipe

Classic White Box Cake (I use Duncan Hines.)

butter

eggs

sour cream

powder sugar

butter (softened at room temperature or 2 sticks of butter)

vanilla

tbs milk

oz shredded coconut (sweetened)

Preheat oven to 350.

Grease and flour 9x13in baking pan.

Melt 2/3 cup butter.

Blend cake mix, 4 eggs, 1/2 cup sour cream, and 1 cup milk. Beat with a mixer for 30 seconds, slowly adding in melted butter. Then on medium speed for 2 minutes. 

Bake 23-28 minutes.

Immediately poke holes with fork.

Shake cream of coconut really good, then open can.

Pour and spread coconut cream over the entire sheet cake.

Cover and refrigerate 1 hour to completely cool.

Meanwhile make frosting.

In a stand mixer, whip 2 sticks of softened butter on medium-high speed until very fluffy (about 5 minutes).

Add in 3 cups of powdered sugar a little at a time beating on low speed to incorporate.

Add in 1 tsp of vanilla, 2 tbs milk, and a pinch of salt. Mix until completely on low speed until completely incorporated.

Adjust mixer to medium high speed. Beat until frosting is light, fluffly, and spreadable with no lumps.

Spread frosting evenly on cold cake.

Evenly top frosting with 8 oz shredded coconut.

This moist and delicious coconut cake recipe is infused with natural coconut flavour throughout.

all-purpose flour

tsp baking powder

tsp salt

unsalted butter (room temperature)

eggs (room temperature)

coconut milk (room temperature)

unsalted butter (cubed, room temperature)

coconut milk powder

toasted coconut flakes

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Gently fold in shredded coconut.

Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Coconut Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**

Add coconut milk powder and whip until smooth.

Coconut Swiss Meringue Buttercream:

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.

Frost the top and sides of the cake and smooth with a bench scraper. Do a swirl on the top.

Gently press toasted coconut flakes into the sides of the cake.

Assembly:

Coconut Lemon Cake is an easy homemade coconut cake recipe topped with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite a taste of heaven!

Coconut Lemon Layer Cake

flour

(1 stick) butter, (,at room temperature)

(14 ounces) coconut milk

coconut extract

(3 sticks) butter (,at room temperature)

confectioners' sugar

Tbs. milk

lemon curd

Preheat

Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.

Combine

Combine flour, baking powder and salt in bowl and reserve.

Beat

With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.

Gradually add

Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.

Add and beat in

Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.

Transfer

Bake

Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.

Cool

Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.

CAKE

With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.

Graadualy add

Gradually add confectioners' sugar beating until blended.

Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.

Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.

Frost

Place one cake layer on serving dish. Top with lemon filling. Top with remaining cake layer and frost top and sides of cake with frosting. Sprinkle with shredded coconut.

FROSTING &amp; FILLING

You&#x27;ll LOVE this super soft and moist coconut cake! Made with a simple vanilla cake and covered in an old-fashioned frosting recipe handed down from my grandmother!Be sure to check out the how-to VIDEO below the recipe!

Coconut Cake Recipe

unsalted butter (softened to room temperature)

canola oil or vegetable oil ((160 milliliters))

sugar ((400 grams))

sour cream ((240 grams))

½ tsp coconut extract (optional,

all-purpose flour ((344 grams))

salted butter (softened (170 grams))

Tablespoons shortening (I use Crisco)

Tablespoons all-purpose flour

coconut milk (or you can use regular whole milk which

oz frozen fresh shredded coconut thawed

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.

In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.

Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.

In a separate bowl, whisk together your flour, baking powder, baking soda and salt.

Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.

In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.

Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.

Divide batter evenly into prepared cake pans.

Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).

Allow cakes to cool completely before frosting.

Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.

Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.

Add coconut milk and vanilla extract and stir to combine

Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.

Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.

Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.

Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.

Frosting

https://www.youtube.com/watch?v=ihcRxSUaQAA

An old-fashioned coconut cake recipe, made with a soft, 2-layer vanilla cake and iced with an old-fashioned frosting straight from my grandmother's cookbook.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/old-fashioned-coconut-cake

Ingredients
6 Tablespoons unsalted butter softened to room temperature
2/3 cup canola oil or vegetable oil 80ml
2 cup granulated sugar 400g
1 cup sour cream 240g
2 teaspoons vanilla extract
½ tsp coconut extract optional, if not using then use 1 Tbsp vanilla
2 3/4 cup all-purpose flour 344g
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 large egg whites room temperature (½ cup or 122g), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly.

FROSTING
3/4 cup salted butter softened (170g)
9 Tablespoons shortening I use Crisco
1 1/2 cups granulated sugar 300g
4 Tablespoons all-purpose flour because of recent risk of flour contamination, I recommend heat-treating your flour before using (make sure to let it cool completely before using
1 cup coconut milk or you can use regular whole milk which is what my grandmother uses (235ml)
3/4 teaspoon vanilla extract
18 oz frozen fresh shredded coconut thawed I’ve not had a lot of luck finding frozen coconut recently. You can substitute dried sweetened coconut, found in the baking section, instead. I usually only need about 3-4 cups and sometimes I will briefly pulse the shreds in the food processor to make them a little less stringy, though this is not required.

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.
In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.
In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.
Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
Divide batter evenly into prepared cake pans.
Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
Allow cakes to cool completely before frosting.

Frosting
Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.
Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.
Add coconut milk and vanilla extract and stir to combine
Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.
Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.
Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.
Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.
A Note on the Frosting:
For me, coconut cake just wouldn't be coconut cake without this old-fashioned frosting. However, I know it's not for everyone. This cake could also be covered with any of these frostings below, just make sure to cover with coconut shavings!

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The PERFECT soft and fluffy Coconut Cake

Soft and fluffy Coconut Cupcakes topped with coconut buttercream.

Perfect Coconut Cupcakes

(1/2 cup) desiccated coconut*

(1/2 cup

(3/4 cup) caster sugar or granulated sugar

egg, room temperature

(1 and 1/2 cups) plain flour or all purpose flour

180 ml (3/4 cup) full fat canned coconut cream

(1.5 sticks) butter, room temperature, roughly chopped

full fat canned coconut milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.

Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool. 

In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.

Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don’t over mix. 

Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.

Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. 

Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry – this is fine.

Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.

Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.

If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula &#8211; this helps to eliminate any air bubbles.

Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut. 

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