Toasted Coconut Cake
If you’re looking for a delightful dessert to impress your friends and family, look no further than toasted coconut cake. This moist and fluffy cake is filled with rich coconut flavor and beautifully finished with a creamy frosting and toasted coconut flakes. Perfect for any occasion, this cake is a real showstopper!
Why make this recipe?
This toasted coconut cake recipe is not only delicious, but it’s also easy to prepare. It combines simple ingredients to create a rich flavor, making it ideal for celebrations or casual family gatherings. Plus, the combination of coconut milk, vanilla, and shredded coconut brings a delightful tropical twist that will have everyone coming back for seconds! 🌴🍰
How to prepare Toasted Coconut Cake
Ingredients:
- 2 1/2 cups all-purpose flour 🌾
- 2 1/2 tsp baking powder 🥄
- 1/2 tsp salt 🧂
- 1 cup unsalted butter, softened 🧈
- 1 3/4 cups sugar 🍬
- 4 large eggs, room temperature 🥚
- 1 cup coconut milk (or whole milk) 🥥
- 1 tsp vanilla extract 🍦
- 1 tsp coconut extract (optional) 🌴
- 1 1/2 cups unsalted butter, softened (for frosting) 🧈
- 4 cups powdered sugar 🍬
- 1/4 cup heavy cream (or milk) 🥛
- 1 tsp vanilla extract (for frosting) 🍦
- 1/2 tsp coconut extract (optional, for frosting) 🌴
- 1 1/2 cups sweetened shredded coconut (for decoration) 🥥
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine the flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes. 🧈🍬
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut milk, vanilla extract, and coconut extract (if using). 💧
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the unsalted butter until creamy. Gradually add the powdered sugar, combining well.
- Pour in the heavy cream (or milk), vanilla extract, and coconut extract (if using). Mix until smooth and fluffy.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides of the entire cake.
- Decorate with shredded coconut by sprinkling it on top and pressing it into the sides of the cake. 🥥
How to serve Toasted Coconut Cake
Slice the toasted coconut cake into generous pieces and serve it on a nice plate. It pairs wonderfully with a cup of coffee or tea. Your guests will love the moist texture and sweet coconut flavors! ☕🍰
How to store Toasted Coconut Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it, where it will last for about a week. Just be sure to allow it to come to room temperature before serving for the best flavor and texture. ❄️
Tips for preparing Toasted Coconut Cake
- Ensure your butter is softened to room temperature for easier mixing.
- If you prefer a stronger coconut flavor, feel free to add more coconut extract.
- Don’t rush the cooling process! Allow the cakes to cool completely to prevent the frosting from melting.
- Toast the shredded coconut in the oven for a few minutes for added flavor and crunch! 🌰
Variations
You can easily customize this cake by incorporating layers of fruit, such as pineapple or mango, or even adding chocolate chips for a twist. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Q: Can I use fresh coconut instead of shredded coconut?
A: Yes! You can use fresh grated coconut, but make sure to toast it lightly beforehand for the best flavor.
Q: How can I make this cake in advance?
A: You can bake the cakes ahead of time, wrap them tightly, and freeze them. Just frost them when you’re ready to serve!
Q: Is there a non-dairy option for the frosting?
A: Absolutely! You can use vegan butter and non-dairy milk to make a delicious dairy-free frosting.
Now that you have this easy recipe, it’s time to bring a taste of the tropics to your next dessert table with this delicious toasted coconut cake! 🥥🍰