Delicious and Soft Coconut Cake Recipe

Ingredients for cake:

Cake flour- 2+1/3 cups

Eggs- 5 large eggs (separate egg white from egg yolk)

Butter- 1 stick (4oz)

Vegetable oil- ½ cup

Granulated Sugar- 1 cup

Coconut oil- 1 tablespoon

Baking soda -1/2 teaspoon

Baking powder- 1 teaspoon

Salt – ¼ teaspoon

Coconut milk- 1 cup

Coconut flakes- 1 cup (toasted)

Coconut extract- 1 teaspoon

Vanilla extract- 1 teaspoon

Ingredients for the cake frosting:

Cream cheese- 1 stick (8oz)

Powdered sugar- 3 cups

Butter- 3 sticks (12oz)

Coconut extract- ½ teaspoon

Vanilla extract- ½ teaspoon

Coconut milk- 1 tablespoon

Coconut flakes- 3 cups (used to decorate the cake- not toasted)

Hi there!

Thank you for visiting my blog “homemade by Nife.” Last week Saturday was my sister’s birthday and I made her this delicious and soft coconut cake.

Start by toasting one cup of coconut flakes on medium heat for about 3-5 minutes. Make sure you keep stirring until it turns golden brown.  

In a clean bowl, crack 5 large eggs and separate the egg white from the egg yolk. Add ¼ (one-quarter) teaspoon of sour cream to the egg white, this step is optional though, but I like to use it to stabilize the egg white foam. If you don’t have sour cream, replace with one-quarter cream of tartar, or lemon juice, vinegar, or sugar.

Whip the egg white until it appears foamy, and you get firm egg white peaks. I like to use a hand or stand mixer for this process, but if you have none, just go ahead and use a whisk.

I am using my stand mixer for this process, but you can use your hand mixer or even a spatula to cream one stick of unsalted butter for just a minute.

Add ½ (half a cup) of vegetable oil and one tablespoon of coconut oil and cream together.

Gradually add 1 cup of sugar to the mixer and cream until it looks fluffy and white.

Add the egg yolks and whisk

In a separate bowl, measure and sieve your cake flour. If you don’t have cake flour, use all-purpose flour. However, for every cup of all purpose flour, you will remove 2 teaspoons of all-purpose flour and replace with 2 teaspoons of corn flour. Add ½ (half a teaspoon of) baking soda to the cake flour, 1 teaspoon of baking powder and one-quarter teaspoon of salt and mix.

Measure one cup of coconut milk in a bowl and add 1 teaspoon of coconut extract and ½ (half a teaspoon of vanilla extract and mix.

Gradually add your cake mixture and coconut milk interchangeably into your batter. Make sure you don’t over mix your cake batter, so it doesn’t become soggy and dry.

Add the toasted coconut flakes and mix. Fold the whipped egg white into the cake batter.

Make sure you rub a little bit of butter or oil on your baking pan. I also like to use a parchment paper to line my cake pan. Divide the batter into two or three portions depending on your cake pan. I divided mine into two portions.

Gently dab cake pan on a flat surface to make sure it’s even.

Bake in an already preheated oven of 350 degrees for about 20-25 minutes.

Here are the cakes after 25 minutes. Allow them to cool down for at least an hour before frosting.

For the Cream Cheese frosting:

Cream butter and cream cheese together until its smooth. Gradually add powdered sugar.

Add ½ (half a teaspoon of vanilla extract, ½ (half a teaspoon of coconut extract and 1 tablespoon of coconut milk and cream together.

Gently trim the surface of the cake and add enough cream cheese to frost your cake.

After frosting your cake, coat it with coconut flakes and refrigerate.

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