Best 4 Grannys Secret Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

GRANNY'S SECRET COCONUT CAKE

Steps:

• 1. Grease and flour two 8 inch round cake pans. In a large mixing bowl combine cake mix, oil, water and eggs. Mix until well blended and mix is smooth. Divide into two pans and tap pans on solid surface to remove air bubbles. Bake in 350 degree oven until firm in the middle. apx. 25 minutes.
• 2. Place cake on cooling rack and allow to cool completely. In a large mixing bowl place one and half containers of 8 oz cool whip. Add 8 oz of sour cream and vanilla. Mix with wooden spoon until combined. Gently stir in 3/4 of the frozen coconut. Place back in refrigerator to keep cool.
• 3. Slice the top off of the cakes to make two even layers. Place a small dollop of icing on cake plate to prevent cake from sliding. Invert first layer of cake onto the plate. Frost the cake layer, making an even layer of frosting on top of bottom layer. Place second layer on top and frost the top layer. Be liberal with the frosting. Take the remaining coconut and dust the outside of cake, sides and top. Cake is best if refrigerated for several hours before serving.

GRANNY'S FAMOUS COCONUT CAKE

Steps:

• 1. Cream butter and sugar until smooth.
• 2. Add eggs, beating well after each addition.
• 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
• 4. Stir in flavorings.
• 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
• 6. Bake at 350 degrees for about 25 minutes or until test done.
• 7. Cool and Ice with Granny's Never Fail Frosting.

GRANNY'S COCONUT POUND CAKE

Steps:

• 1. Cream butter and Crisco together. Add sugar gradually to Crisco mixture.
• 2. Add eggs, one at a time, beating well after each egg. Gradually add flour and baking powder, alternating with milk. Add flavoring, mix well. Add coconut and stir well.
• 3. Bake in a tube pan that has been sprayed with a flour and oil mixture (I prefer Bakers Joy). Bake at 325 degrees for 1 1/2 hours or until done.
• 4. The cake pictured here is the one I just made; I chose to put a coconut glaze on this which is easily made with 1 pound confectioners sugar, 1 t. coconut flavoring and a little milk to get it to the consistency you desire.