An Easy Coconut Cake

Photo: Food Network

The flavor of coconut in ice cream and cake is pure and simple like vanilla, only kicked up a notch. A coconut cake is a combination of rich tropical flavor, moisture and texture. Here's how to make it from scratch:

Coconut Cake

Ingredients:

1 1/2 sticks butter, softened
1 cup of sugar (If you like sweeter cake use 1 1/2 cups of sugar. With icing, I don't need such a sweet batter.)
1 cup buttermilk (You may substitute sour cream or yogurt.)
Pinch of salt
2 1/2 cups all-purpuse flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs (I use whole eggs and don't mind the ivory color of the cake. Usually coconut cakes require 5 egg whites [use only whites if you wish, save the yolks for custard or omelets] but most of the nutrients are in the yolks, so in my cake, the entire egg goes into making the batter!)
2 teaspoons coconut extract (You can substitute vanilla, or almond extract if you don't have coconut -- it will taste good -- but why then are you making a coconut cake?🙂)
1 1/2 cups flaked coconut

Directions:

1) Beat together the butter and sugar using an electric mixer.

2) Add the buttermilk.

3) Follow with the dry ingredients: flour, baking powder, baking soda and punch of salt.

4) Next beat in one egg at a time.

5) Add the coconut extract and flaked coconut.

6) Pour the batter into two 9" buttered cake pans.

7) Bake in a preheated 350 degree F oven for 30 minutes or until the center is done. Remove from the oven to cool.

8) Wait 5 minutes and remove the cakes while the pans are still warm, so the cakes don't stick. Let the cake cool completely before frosting.

Coconut Frosting

Ingredients:

8-ounces cream cheese, softened
1 tablespoon butter, softened (adds taste and creaminess)
3 tablespoons milk 
1 teaspoon coconut extract
1 box of confectioners' sugar
1 bag of coconut flakes (Like the confectioners' sugar, you will use only as much as needed.)

Directions:

1) Toss the ingredients (except the coconut flakes) one by one into a mixing bowl. 

2) I don't measure the confectioners' sugar. I pour the liquids and flavors in first then add as much powdered sugar as I need. You want a creamy, yet thick enough frosting to spread on the cake and in-between the layers.

3) After you frost the outside of the cake, refrigerate it, then frost it a 2nd time like professional bakers do, if you wish.

4) Sprinkle as much flaked coconut on top of the frosting as you like -- to look like garnish or snow.

To make coconut ice cream from scratch, my dear readers, you're on your own!🙂 


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A fancy Vanilla Cake
Mocha Chocolate Cake
Let's East Hummingbird Cake
Sacher-Torte, The Perfect Birthday Cake