Kickstart your baking adventure with this old fashioned coconut cake recipe that’s as easy as it is delicious. Perfect for those who love a moist, fluffy cake with a tropical twist, this recipe will transport your taste buds straight to paradise.
Why This Recipe Works
- Uses simple, pantry-staple ingredients for a hassle-free baking experience.
- The combination of coconut milk and shredded coconut ensures a moist and flavorful cake.
- Easy-to-follow steps make this recipe perfect for bakers of all skill levels.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into your batter, ensuring a light and airy cake.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the coconut milk. This method prevents the batter from becoming too dense.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Fold in the shredded coconut until just combined. Overmixing at this stage can lead to a tough cake, so be gentle.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve slices with a dollop of whipped cream or a sprinkle of toasted coconut for extra flair.
Tips and Tricks
For an even more moist cake, try brushing the baked cake with a simple syrup made from coconut milk and sugar before frosting. Toasting the shredded coconut before adding it to the batter can enhance its flavor and add a slight crunch. If you’re short on time, a boxed cake mix can serve as a base, but be sure to substitute water with coconut milk and add shredded coconut to the batter for that homemade taste.
Recipe Variations
- Add a layer of pineapple jam between cake layers for a tropical twist.
- Substitute half of the all-purpose flour with almond flour for a nutty flavor.
- Top the cake with a cream cheese frosting for a tangy contrast to the sweet coconut.
- Incorporate lime zest into the batter for a citrusy kick.
- Use coconut oil instead of butter for a dairy-free version.
Frequently Asked Questions
Can I use coconut flour instead of all-purpose flour?
Coconut flour is highly absorbent and cannot be substituted one-to-one for all-purpose flour. If you’re keen on using coconut flour, you’ll need to adjust the quantities and possibly add more liquid to the batter. It’s best to follow a recipe specifically designed for coconut flour to avoid a dry or dense cake.
How do I store the coconut cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake (without frosting) for up to 3 months. Thaw at room temperature before serving.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that’s designed for baking and includes xanthan gum, which helps mimic the texture of gluten. Be sure to check that all other ingredients are gluten-free as well.
Summary
This old fashioned coconut cake recipe is a breeze to make and delivers a moist, flavorful cake that’s perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof way to bring a taste of the tropics to your table.