This coconut cake is great, the combination of the actual cake’s softness with the filling and the crunchiness is perfect. Now, apart from the coconut, we also added some vanilla to this recipe, because it pairs just right with the coconut.
This cake is great. It is a cake that is actually a bit difficult to make, because you have to separetely make the cake, the filling, the frosting and the toasted coconut. But the cake is fluffly, soft, and so yummy, plus, really pretty.
We prefer to make almost all of our recipe to be simply decorated. That is because we rather focus on the flavor. So we decorate this cake in a simple way, but you could use artificial coloring for the frosting, for example, or use some other decorations you line on top of the cake.
This is a recipe that requires time and patience and the result is fresh and sweet without being too tiring. This is one of the cakes recipes we have come up with in our quest for new cake flavors, cakes in which you can actually taste the principal ingredient in. If you want to try some more cakes like this, go to our pistachio cake we can assure you will love it.
This, for us is the best, a recipe for a dessert that tastes a lot like the ingredient it is supossedly made out of. And there are many ingredients out there waiting to be used and discovered.
If you like this recipe you have to go see our sweet potatoe cake.
- 3/4 C (170gr) unsalted butter at room temperature
- 1/4 C sunflower oil or any other of soft taste
- 1 3/4 C granulated sugar
- 5 eggs separated
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 1/4 tsp almond extract
- 1/2 C buttermilk
- 1/2 C coconut milk
- 2 1/4 C all purpouse flour
- 1/3 C coconut finely grated
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cream of tartar (optional)
- 1 1/4 C whipping cream
- 1/2 C granulated sugar
- 1/2 C (115 gr) unsalted butter
- 2 tbsp corn starch
- 2 tbsp coconut milk
- 1 tsp vanilla
- 1/2 tsp salt
- 2 C coconut finely grated
- 1/4 C sour cream
- 1 1/2 C (380gr) cream cheese at room temperature
- 1/2 C (115gr) unsalted butter at room temperature
- 2 C confectioners sugar
- 1/2 tsp salt
- 1/2 vanilla bean (the seeds)
- 1 tsp coconut extract
- 2 C toasted shredded coconut
Preheat the oven to 375°F (180°C).
Prepare two 7 or 9inches (18 o 23 cm) diameter molds by spreading some butter in them and adding some flour for the cake not to stick and turn out easily after baked.
In a big bowl, place the butter, oil and the sugar and beat for 4 minutes or until the mixture turns fluffier and lighter in colour.
Separate the eggs and place the egg whites in a clean and completely dry small bowl. Add the egg yolks to the previous mixture one by one. Once fulli mixed, add in the vanilla, coconut and almond extract.
In another big bowl, sift all the dry ingredients; flour, grated coconut, baking powder and baking soda and mix.
Add half of the dry ingredients to the butter mixture and beat until fully mixed. Then beat in the buttermilk and coconut milk. After this add in the rest of the dry ingredients and beat.
Lastly, beat the egg whites along with the cream of tartar until they are fluffy and somewhat stiff. Add the beaten egg whites to the main mixture little by little being careful not to take air out of it.
Pour the half of the mixture in each cake pan and then bake at 375°F (180°C) for 45 minutes or until a wooden stick comes out clean when inserted.
Once they´re ready, turn the cakes out and place them on a cooling rack until completely cool.
Pour the sugar, whipping cream and butter in a pot and place it on the stove to medium heat until it starts boiling a little and the sugar dissolves.
In different small bowl mix the corn starch with the coconut milk, vanilla extract and salt until there are no bumps in the mixture. Add this mixture to the pot with the cream and mix for 1 minute until the mixture thickens.
Take the pot away from the stove and add in the finely grated coconut. Mix until it is all fully incorporated and let it cool down completely.
Pour the mixture in a bowl and cover it in kitchen plastic wrap. Let it sit for at least 2 hours in the fridge and once you´re about to use it, mix a little with a hand mixer for 4 minutes until it gets fluffy.
In a big bowl place the cream cheese with the butter and beat until soft.
Beat in the sugar, salt, vanilla bean seeds and the coconut extract and mix for 4 minutes until soft again.
Take a big serving plate, this is where the cake will be presented, and place one of the cakes on it. Add all of the filling mixture on it and spread until it evens out.
Place the other cake on top and put the whole cake in the fridge for 30 minutes.
Add the frosting little by little and make any decorations you want. Lastly spread the toasted shredded coconut on the sides of the cake for the crunchy touch.
Refrigerate for at least 2 hours and it is ready!