Cakes make every occasion very special. If it is a coconut cake layered with cream and garnished with coconut flakes then it is even better. This Southern speciality cake is now popular all over and perfect as dessert for parties. The next time you throw a Caribbean themed party, the coconut cake can hold the centre stage. The high fat content in coconut milk used makes the cake super-duper moist and even retains that moistness over a certain period of time. Making the coconut cake is very simple if you have all the ingredients at hand. Listed below is one easy and delicious recipe for coconut cake. Read on.
Complexity Level: Basic
Time Required: 40 to 50 minutes
Resources Required:
- 150 gms sugar
- 100 gms brown sugar
- 280 gms plain flour
- 1 table spoon baking powder
- 1 tea spoon baking soda
- a pinch of salt
- 3 eggs
- 1 tea spoon vanilla essence
- 250 ml coconut milk
- 350 ml dessicated coconut
- 240 gms soft butter
- Baking tin
- Hand blender or mixer
Instructions:
1. Preparation
- Take the butter and egg out of the refrigerator and bring it to room temperature.
- Pre heat the oven to 325F.
- Grease the insides of the baking pan and then dust with some flour.
- Into a bowl sift together the plain flour, baking soda, baking powder and salt till well combined.
2. Prepare the batter
- Into a large mixing bowl add the butter, vanilla essence and white and brown sugar. Insert the hand whisk into the bowl and blend on high speed for a few minutes. The mixture should be light and fluffy.
- Once the batter is nicely whipped, reduce the speed to medium and add the eggs. Add one egg first and mix well till no traces are seen. Then add the second and the third mixing well after each addition.
- Get the flour mix and coconut milk ready as you need to add them simultaneously. First, add a bit of the flour mix followed by the coconut milk and whisk it in gently. Then continue with the flour and so on starting and ending with the flour.
- Once they are all thoroughly combined, tip in the dessicated coconut and give it one final blend.
- Using the spatula, scrape down the edges and give one quick mix.
3. Baking
- Transfer the batter into the greased baking tin and use your spatula to gently even it out.
- Place the baking tray in the center of the oven and bake for about 45 minutes.
- Check to see if it is cooked by doing a skewer test. You basically use a skewer to pierce the centre of the cake and if it comes out dry then it means the cake is done. if there is batter still sticking to the skewer then cook for a couple of minutes.
- Once the cake is done, take it out of the oven and keep it aside to lightly cool. Then, turn it on to a cooling rack and cool completely.
- Slice and serve.
Frequently Asked Questions:
How do I layer and fill the coconut cake?
If you want to make a layered coconut cake, then make two separate cakes. They need not necessarily be coconut flavored, you can also use plain cakes. While the cake is baking, make a whipped cream frosting, adding some dessicated coconut or coconut milk into it. Keep it in the refrigerator if you prepare it in advance. Once the cakes have completely cooled down, place them on a serving tray and add a generous amount of the coconut cream onto the cake. Using the spatula spread it out evenly. Then, place the second cake on top of the creamed one and add some more cream on top. Even it out and then continue to frost the entire cake with the coconut cream. Sprinkle some dessicated coconut on top of the cake. You have a very yummy and delicious cake now!
Quick Tips:
1. Add some coconut essence if you want a stronger taste of coconut.
2. If it is the plain coconut cake you are making, then sprinkle some icing sugar on top before serving.
Things To Watch Out For:
The consistency of the cake is very important. if you under-cook it, then the cake would taste raw, and if you overdo it, the cake could become dry.
