Best 3 Incredible Coconut Cake Recipes

Welcome to the delightful world of coconut cake! In this article, we embark on a culinary journey to discover the secrets behind creating an incredible coconut cake that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, get ready to uncover the perfect recipe that will transform your ordinary cake into an extraordinary masterpiece. With careful attention to detail and a touch of creativity, you'll learn how to craft a coconut cake that is not just delicious but a true work of art. So, gather your ingredients, preheat your oven, and let's embark on this sweet adventure together!

Here are our top 3 tried and tested recipes!

INCREDIBLE COCONUT CAKE

Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

Ingredients

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

INCREDIBLE COCONUT CAKE

Incredible Coconut Cake image

Make and share this Incredible Coconut Cake recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 19

Ingredients

5 eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups flaked coconut, chopped
1/4 teaspoon cream of tartar
11 ounces cream cheese, softened
2/3 cup butter, softened
4 1/3 cups confectioners' sugar
1 1/4 teaspoons coconut extract
2 cups flaked coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 666.2, Fat 34.7, SaturatedFat 19, Cholesterol 115.8, Sodium 379.4, Carbohydrate 85.3, Fiber 2.4, Sugar 66.1, Protein 6

INCREDIBLE COCONUT CAKE RECIPE - (4.4/5)

Incredible Coconut Cake Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 20

Ingredients

Frosting:
5 eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
1 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups flaked coconut, chopped
1/4 tsp cream of tartar
2 (8oz) pkgs cream cheese softened
1 cup butter, softened
6 1/2 cups confectioner's sugar
1 3/4 tsp coconut extract
2 cups flaked coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut. Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter. Transfer to three greased and floured 9-in round baking pans. Bake at 325 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioner's sugar and extract; beat until smooth. Place one cake layer on a serving plate; spread with 3/4 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in refrigerator.

Tips:

Follow the recipe carefully: Coconut cake is a delicate dessert, and it's important to follow the recipe carefully to ensure it turns out well.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your cake. Use fresh eggs, butter, and coconut milk, and make sure your flour and sugar are fresh as well.
Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, making your cake light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Fold in the dry ingredients gradually: Be careful not to overmix the batter, as this can make the cake tough.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting and running off the cake.

Conclusion:

Coconut cake is a delicious and versatile dessert that can be enjoyed by people of all ages. With its moist, fluffy texture and sweet, coconutty flavor, it's sure to be a hit at your next party or gathering. So next time you're looking for a special dessert, give coconut cake a try. You won't be disappointed!