A Fantastic, Moist and Fluffy Coconut Cake Recipe
This winter wonderland cake has all the makings of a coconut lover’s dream. The secret to its flavor: GOYA® Coconut Milk and GOYA® Cream of Coconut. Airy layers of coconut cake are swathed in rich coconut frosting and delicate coconut flakes to create, quite possibly, this holiday’s most delicious cake.
Total Time
60m
Prep Time:10m
Yields:8 Servings
Ingredients
For the Cake
1 cup
(2 sticks) butter, softened, plus more for coating pans
3 cups
<p><span>cake flour, plus more for coating pans</span></p>
1 tsp.
<p><span> baking powder</span></p>
½ tsp.
<p><span>baking soda</span></p>
½ tsp.
<p><span>salt</span></p>
1¾ cups
<p><span>sugar</span></p>
1 cup
4
<p><span>large eggs, separated</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
1 cup
For the Frosting:
4
<p><span>egg whites</span></p>
1 cup
<p><span> sugar</span></p>
⅛ tsp.
<p><span> salt</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
3 cups
<p><span>unsweetened flaked coconut</span></p>
Directions
For the Cake:
Step 1
<p>Adjust oven racks to upper and lower thirds; heat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with parchment paper rounds; butter parchment paper. Dust bottom and sides of pans with flour, knocking out excess. Set pans in refrigerator.</p>
Step 2
<p>In medium bowl, using whisk, whisk together flour, baking powder, baking soda and salt; set aside. In large mixing bowl, using electric mixer, beat together sugar, butter and cream of coconut on medium-high speed until fluffy, about 2 minutes. Beat in egg yolks, one at a time, and vanilla extract until well combined. On low speed, beat in reserved flour mixture, scraping sides of bowl with spatula, until incorporated. Beat in 1 cup coconut milk until just blended; set aside. In separate medium mixing bowl, using clean dry beaters, beat egg whites until stiff but not dry. Using spatula, stir 1/3 beaten egg whites into cake batter until well blended. Gently fold in remaining beaten egg whites until well combined.</p>
Step 3
<p>Divide cake batter evenly among prepared pans. Bake cakes, rotating after about 15 minutes, until tops are golden brown and cake tester inserted into center comes out clean, 30-32 minutes.</p>
Step 4
<p>Cool cakes in pans on cooling racks about 15 minutes. Loosen cakes from sides of pans with thin knife, invert cakes onto racks. Cool cakes to room temperature; remove and discard parchment rounds.</p>
For the Frosting:
Step 5
<p>Meanwhile, in heatproof bowl, whisk together egg whites, sugar and salt. Set bowl over saucepan containing about 1” simmering water (making sure bottom of bowl does not touch water). Whisk constantly until mixture is opaque and warm to the touch (about 120°F on quick-read thermometer), about 3 minutes. Remove bowl from heat.</p>
Step 6
<p>Using electric mixer, beat egg whites on high speed until glossy white and sticky and mixture cools to about 80°F on quick-read thermometer, about 4 minutes. Reduce speed to medium and beat in vanilla; set aside.</p>
Assemble the Cake:
Step 7
<p>Place one cooled cake round (top side-up) on cake plate. Using off-set metal spatula, evenly spread with ½ cup frosting; sprinkle with ¾ cup flaked coconut. Stack second cake layer (top side-up) on frosted cake. Evenly spread cake with another ½ cup frosting; sprinkle with ¾ cup flaked coconut. Stack last cake layer (top side-up) on frosted cake. Evenly spread remaining frosting on top and sides of cake. Sprinkle top of cake with about ¾ cup flaked coconut. Using hands, press remaining coconut on sides of cake.</p>
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Coconut Layer Cake
Prep Time: 10m
Total time: 60m
Yields: 8 Servings
<h2 class="subheader">A Fantastic, Moist and Fluffy Coconut Cake Recipe</h2>
<p>This winter wonderland cake has all the makings of a coconut lover’s dream. The secret to its flavor: GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> and GOYA® <a title="Goya Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a>. Airy layers of coconut cake are swathed in rich coconut frosting and delicate coconut flakes to create, quite possibly, this holiday’s most delicious cake.</p>
Ingredients
For the Cake
1 cup
(2 sticks) butter, softened, plus more for coating pans
3 cups
<p><span>cake flour, plus more for coating pans</span></p>
1 tsp.
<p><span> baking powder</span></p>
½ tsp.
<p><span>baking soda</span></p>
½ tsp.
<p><span>salt</span></p>
1¾ cups
<p><span>sugar</span></p>
1 cup
4
<p><span>large eggs, separated</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
1 cup
For the Frosting:
4
<p><span>egg whites</span></p>
1 cup
<p><span> sugar</span></p>
⅛ tsp.
<p><span> salt</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
3 cups
<p><span>unsweetened flaked coconut</span></p>
Directions
For the Cake:
Step 1
<p>Adjust oven racks to upper and lower thirds; heat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with parchment paper rounds; butter parchment paper. Dust bottom and sides of pans with flour, knocking out excess. Set pans in refrigerator.</p>
Step 2
<p>In medium bowl, using whisk, whisk together flour, baking powder, baking soda and salt; set aside. In large mixing bowl, using electric mixer, beat together sugar, butter and cream of coconut on medium-high speed until fluffy, about 2 minutes. Beat in egg yolks, one at a time, and vanilla extract until well combined. On low speed, beat in reserved flour mixture, scraping sides of bowl with spatula, until incorporated. Beat in 1 cup coconut milk until just blended; set aside. In separate medium mixing bowl, using clean dry beaters, beat egg whites until stiff but not dry. Using spatula, stir 1/3 beaten egg whites into cake batter until well blended. Gently fold in remaining beaten egg whites until well combined.</p>
Step 3
<p>Divide cake batter evenly among prepared pans. Bake cakes, rotating after about 15 minutes, until tops are golden brown and cake tester inserted into center comes out clean, 30-32 minutes.</p>
Step 4
<p>Cool cakes in pans on cooling racks about 15 minutes. Loosen cakes from sides of pans with thin knife, invert cakes onto racks. Cool cakes to room temperature; remove and discard parchment rounds.</p>
For the Frosting:
Step 5
<p>Meanwhile, in heatproof bowl, whisk together egg whites, sugar and salt. Set bowl over saucepan containing about 1” simmering water (making sure bottom of bowl does not touch water). Whisk constantly until mixture is opaque and warm to the touch (about 120°F on quick-read thermometer), about 3 minutes. Remove bowl from heat.</p>
Step 6
<p>Using electric mixer, beat egg whites on high speed until glossy white and sticky and mixture cools to about 80°F on quick-read thermometer, about 4 minutes. Reduce speed to medium and beat in vanilla; set aside.</p>
Assemble the Cake:
Step 7
<p>Place one cooled cake round (top side-up) on cake plate. Using off-set metal spatula, evenly spread with ½ cup frosting; sprinkle with ¾ cup flaked coconut. Stack second cake layer (top side-up) on frosted cake. Evenly spread cake with another ½ cup frosting; sprinkle with ¾ cup flaked coconut. Stack last cake layer (top side-up) on frosted cake. Evenly spread remaining frosting on top and sides of cake. Sprinkle top of cake with about ¾ cup flaked coconut. Using hands, press remaining coconut on sides of cake.</p>
Reviews
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Juanita Nikki Tibbs
This was by far the best coconut cake that I have ever tasted
