Total epic-ness here baby! 😄 Maaan I don’t even know how to start…..this cake 😍😍😍
I was actually going to put off posting this recipe now because I’m making it again but this time as a big, fluffy, soft and cuddly layer cake and I wanted to post that cake and pictures but I figured hey, I’ll just post it again 😂 this cake is soo worth it!
This is the MOST softest, creamiest and ‘omg it’s so fluffy I’m gonna die ;)’ cake that you’ll ever eat! I’m talking pillowy soft, melt in your mouth, tender and rich little bites of coconut heaven and I’m super happy to be sharing it with you guys 🙂
Isn’t it so dreamy! 😍
I’m going to jump right into this cake because I’ve taken a few pictures to show the steps and I don’t want to make this post longer than it already is.
This cake starts off with one of the most amazing white cake recipes. It’s such a perfect cake, I just adore it. I’ve adapted it to make this coconut cake by switching out the buttermilk for coconut milk and adding some coconut extract, if you have some.
We’ll be using the reverse creaming method here for ultimate tenderness so just mix up all of the dry ingredients along with the sugar. Add in the butter and whisk.
Then add in the coconut milk and whisk until smooth and fluffy, about 2 minutes on medium high.
See how light and fluffy the batter is 🙂
Add in the sour cream and extracts and whisk until smooth and well combined.
Now comes the fun part 😉 whisk your egg whites until stiff peaks form exactly how I did here and then fold them in slowly and gently to the batter in 3 additions. Be careful because you don’t want to deflate the whites.
Use a spatula or spoon here and making circular motions fold in the whites, fold from the outer sides into the middle. Keep doing this until almost all combined then add the next spoonful of egg whites.
The batter will be very smooth and airy once you’re done and all the whites are folded in.
Pour batter into prepared cake tray at a low height so as not to knock out the air. Smooth tops and bake away!
This cake actually bakes up so desirably white in colour, even with the vanilla extract, I used 2 different cameras and one of them gives the cakes a bit of a yellow tint but as you see here, the cake is very white and fluffy! Took this picture at night but you can still see what I’m talking about 😉
You can top this cake with either cream cheese frosting or even just regular whipped cream. I also like using coconut buttercream 🙂 and you don’t have to toast the coconut if you don’t want to.
Make sure you sneak a piece for yourself before serving or else you might not get an entire slice for yourself 😂
So perfectly fluffy and flavourful, this is definitely one of those cakes you’ll be making time and time again 💚
Perfect Coconut Cake
Makes an 8 or 9 inch round or square cake or 12 to 14 cupcakes.
- 1 1/2 cups cake flour*
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150gms) + 2 tablespoons sugar, divided
- 6 tablespoons (75gms) butter
- 2 tablespoons oil
- 1/2 cup (125mls) well shaken canned coconut milk**
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (or almond extract can be used instead)
- 3 egg whites
- Optional: 1/2 cup shredded coconut***
Whipped cream cheese frosting
- 1/4 cup (2oz/50gms) cream cheese
- 1/4 cup (35gms) icing sugar
- 1/2 cup (125mls) whipping cream
- Splash of vanilla or coconut extract
- Preheat oven to 180C. Grease and flour a cake tray. To toast some coconut, sprinkle a handful onto a dry baking tray and place in the oven for a few minutes until toasted. Make sure to keep an eye on them and stir them around every so often. Alternatively you can toast coconut on a non stick pan on the stove top while whisking constantly.
- In a large bowl, whisk together cake flour, baking powder, salt and 1/2 cup (100gms) + 2 tablespoons sugar until well combined. Add in chopped butter and whisk until all flour is moistened and mixture resembles coarse sand.
- Whisk in the shaken coconut milk and oil and whisk on medium high speed until smooth and fluffy. Add in sour cream and extracts and whisk smooth, about a minute.
- In a large, CLEAN DRY bowl, add egg whites and whisk until foamy and opaque in colour (see here for visuals). Add in remaining 1/4 cup of sugar one tablespoon at a time whilst whisking. Continue whisking whites until stiff peaks form.
- Fold egg whites in 3 additions to batter, taking care to be gentle so they dont deflate. Use a spatula or spoon and fold from the outer sides into the middle until whites are almost combined before adding next spoonful. Gently fold in the shredded coconut if using.
- Pour batter into cake tin and bake for 25 – 28 minutes until cooked through. Allow to cool for 10 minutes in cake tin before placing on wire rack to cool. I like to let my cakes cool for about 15 minutes on the rack then transfer to an air tight container to cool completely.
For the frosting
- Whip cream cheese and icing sugar until smooth.
- In a separate bowl, whip cream until soft peaks form. Add to cream cheese mixture and whip smooth. Whisk in extracts to taste
Frost cakes and top with toasted coconuts.
* Make sure to use cake flour. If you don’t have then make your own by measuring 1 1/2 cups plain flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons corn flour/corn starch. Sift and whisk and continue with the recipe.
** Canned coconut milk is required for optimum results in both flavour and texture. You can however use homemade coconut milk but the flavour won’t be as clear. If you’re using a canned brand that’s too flavourful for your tastes then reduce amount to 1/4 cup coconut milk and add 1/4 cup buttermilk instead of the called for amount of 1/2 cup coconut milk.
***Keep in mind that if you’re using sweetened coconut it will make the cake sweeter. Personally I didn’t like adding the shredded coconut into the batter but if that’s your thing then go with it 🙂
To boost the toasted coconut flavour in the cake, place about 1/2 cup of toasted shredded coconut into a grinder/food processor and grind until powdery. Add this toasted coconut powder into the flour mix and continue with the recipe.
Recipe by the dutch baker.