CLASSIC COCONUT CAKE
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.
Categories Cake Mixer Dessert Bake Cream Cheese Coconut Birthday Party Butter Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For cake:
- Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
- Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD: can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
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Vivian Ephraim
[email protected]This cake is a must-try for any coconut lover.
Bbagalinya Joel
[email protected]Amazing recipe!
Thae Mg Mg Hlaing
[email protected]This is the best coconut cake I've ever had.
Marlon Morgan
[email protected]I've been making this coconut cake for years, and it's always a hit. It's the perfect cake for any occasion, and it's always a crowd-pleaser. The cake is moist and flavorful, and the frosting is rich and creamy. The toasted coconut on top is the perf
Nomatter Tambanesango
[email protected]This coconut cake is a classic for a reason. It's moist, fluffy, and flavorful, and the frosting is rich and creamy. The toasted coconut on top adds a nice touch of texture and flavor. This cake is perfect for any occasion, and it's always a crowd-pl
Tulsi Gajurel
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved it! The cake was moist and flavorful, and the frosting was rich and creamy. The toasted coconut on top was the perfect finishing touch. I will definitely be making this cake again.
Da Uzi
[email protected]This is one of my favorite coconut cake recipes. The cake is always moist and fluffy, and the frosting is to die for. The toasted coconut on top adds a nice touch of texture and flavor. I highly recommend this recipe.
Kamala Thalang
[email protected]I've made this cake several times now, and it's always a hit. It's the perfect cake for any occasion, and it's always a crowd-pleaser. The cake is moist and flavorful, and the frosting is rich and creamy. I highly recommend this recipe.
Amber Willis
[email protected]This was my first time making coconut cake, and it turned out great! The instructions were easy to follow, and the cake came out perfectly. I was especially impressed with the frosting, which was light and fluffy. I will definitely be making this cak
Historia?!
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best coconut cake he's ever had. The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again for future special oc
Hashim Imran
[email protected]This cake was a bit more work than I expected, but it was totally worth it. The end result was a beautiful and delicious cake that was perfect for a special occasion. I would definitely recommend this recipe to anyone who loves coconut cake.
Brenda Henderson
[email protected]I'm not usually a fan of coconut cake, but this one changed my mind. It was so light and fluffy, and the coconut flavor was just right. The frosting was also amazing, and the toasted coconut on top was the perfect finishing touch.
Nice Nepal
[email protected]This coconut cake was a hit at my dinner party! Everyone raved about how moist and flavorful it was. The frosting was the perfect complement to the cake, and the toasted coconut added a nice touch of texture. I will definitely be making this cake aga