Best 2 Coconut Spice Cake Recipes

Are you craving a moist, indulgent cake that will tantalize your taste buds? Look no further than a coconut spice cake. This delectable treat combines the richness of coconut with the warmth of spices and a hint of sweetness, creating a flavor profile that is both comforting and engaging. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you step-by-step through the process of crafting the perfect coconut spice cake. Discover the secrets to achieving a fluffy, tender crumb, a delicate balance of spices, and a luscious, creamy frosting that will leave you and your loved ones spellbound.

Let's cook with our recipes!

COCONUT-RHUBARB SPICE CAKE

Coconut-Rhubarb Spice Cake image

Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 17

Ingredients

1/2 cup shortening
1-1/2 cups packed brown sugar
1 large egg
1-1/4 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup buttermilk
2 cups finely chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT SPICE CAKE

Coconut Spice Cake image

Categories Cake Fruit Ginger Dessert Bake Coconut Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 25

Ingredients

Cake
2 cups plus 3 tablespoons sifted unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup plus 2 tablespoons light unsulfured molasses
2 tablespoons grated orange peel
1 teaspoon vanilla extract
3/4 cup buttermilk
1 cup shredded sweetened coconut, toasted
1/2 cup diced crystallized ginger (about 2 1/2 ounces)
Icing
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons grated orange peel
1 teaspoon vanilla extract
1 1-pound box powdered sugar
1/3 cup minced crystallized ginger (scant 2 ounces)
1 cup shredded sweetened coconut, toasted
Tropical fruit such as pineapple, papaya and mango, cut into bite-size pieces

Steps:

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.
Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.
For icing:
Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.
Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Be sure to measure your ingredients accurately, as this will affect the final outcome of the cake.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a light and airy cake.
Gradually add the eggs to the batter, beating well after each addition.
Sift the flour and spices together before adding them to the batter. This will help to prevent lumps.
Mix the batter until just combined. Overmixing can result in a tough, dense cake.
Pour the batter into a greased and floured cake pan. Bake according to the recipe instructions.
Allow the cake to cool completely before frosting.
Enjoy the cake with your favorite frosting or topping.

Conclusion:

Coconut spice cake is a delicious and versatile dessert that can be enjoyed for any occasion. With its moist, flavorful crumb and sweet, spicy frosting, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So next time you're looking for a special treat, give coconut spice cake a try. You won't be disappointed!