There’s something so nostalgic about baking a cake from scratch, especially when it’s a recipe that brings back cherished memories. My love for baking started with my grandmother, who always had a freshly baked cake on her kitchen counter whenever we visited. Her kitchen would fill with the warm, sweet aroma of coconut, which is why this Coconut Cake recipe holds a special place in my heart.
This Coconut Cake is incredibly moist, rich, and topped with a luscious cream cheese frosting that complements the coconut flavor beautifully. I remember the first time I made this cake for my family; it was a hit! My kids loved it so much that it quickly became a staple for our weekend treats and special occasions.
One of the things I adore about this recipe is its versatility. Sometimes, I like to add a handful of chopped nuts to the batter for an extra crunch or sprinkle toasted coconut on top of the frosting for a bit more texture and flavor. If you’re feeling adventurous, you could even add a layer of pineapple filling between the cake layers for a tropical twist. The options are endless, and that’s the beauty of baking at home – you can make it your own.
I hope this Coconut Cake recipe brings as much joy to your kitchen as it does to mine. Whether you’re baking for a family gathering, a friend’s birthday, or simply to satisfy your sweet tooth, this cake is sure to impress. Happy baking!
Making the Coconut Cake
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Ingredients
- 1 tablespoon vinegar
- 1 teaspoon coconut extract (or vanilla extract)
- 1 cup shredded coconut
- 1 cup confectioners sugar
- 1/2 cup oil
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 1 1/2 cups water
- 2 cups all-purpose flour
- 8 ounces cream cheese (softened)
- 2 teaspoons baking soda
- 1 1/2 cups sugar
Directions
- Set your oven to 375°F to preheat.
- Combine flour, sugar, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla, then whisk until smooth. Fold in the shredded coconut.
- Grease two 8-inch cake pans and divide the batter evenly between them.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before applying the frosting.
- For the frosting, beat the softened cream cheese until smooth. Gradually add the powdered sugar until fully combined. Add the heavy cream and coconut extract, then beat until stiff peaks form.
FAQs:
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cake. However, you might want to slightly reduce the sugar in the recipe to balance the sweetness.
What type of oil is best for this coconut cake?
Any neutral oil like vegetable oil or canola oil works well for this recipe. Avoid using strongly flavored oils like olive oil, as they can affect the taste of the cake.
How should I store the coconut cake?
Store the coconut cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For longer storage, you can freeze the cake for up to 3 months.
Can I substitute heavy cream with a lighter alternative?
If you’re looking to reduce the fat content, you can use half-and-half or whole milk instead of heavy cream. However, keep in mind that the frosting may not be as rich and creamy.
Is there a vegan version of this coconut cake?
To make a vegan version, substitute the heavy cream with coconut cream, use a vegan cream cheese, and replace the oil with melted coconut oil. Additionally, ensure that the sugar and shredded coconut are vegan-friendly.
Why do we add vinegar to the cake batter?
Vinegar reacts with the baking soda to create a light and fluffy texture in the cake. This helps the cake rise and ensures it has a tender crumb.
Coconut Cake
Ingredients
- 2 teaspoons baking soda
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 cup shredded coconut
- 3/4 cup heavy cream
- 1 1/2 cups sugar
- 8 ounces cream cheese softened
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract or vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup confectioners sugar
- 1 1/2 cups water
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix the flour, sugar, baking soda, and salt. Add water, oil, vanilla, and vinegar, then whisk until the batter is smooth. Fold in the shredded coconut.
- Grease two 8-inch cake pans and pour the batter evenly into each.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
- For the frosting, beat the softened cream cheese until smooth. Gradually add the powdered sugar until fully combined. Add the heavy cream and coconut extract, then beat until stiff peaks form.
