Homemade Coconut Cake Recipe
Ingredients for the cake:
- 3/4 pound (3 sticks) unsalted butter, softened at room temperature, with extra butter to grease the pans.
- 2 cups sugar.
- 5 extra-large eggs at room temperature.
- 1 1/2 teaspoon pure vanilla extract.
- 1 1/2 tablespoons pure almond extract.
- 3 cups all-purpose flour, plus enough flour to lightly cover the pans.
- 1 teaspoon of baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon kosher salt.
- ½ cup milk and 1 tablespoon vinegar
- 1/2 cup coconut milk.
- 4 ounces of sweetened shredded coconut.
- For the frosting:
- 4 blocks of cream cheese at room temperature.
- 2 sticks of salted butter at room temperature.
- 1 teaspoon of pure vanilla extract.
- 1/4 teaspoon of pure almond essence.
- 1 tablespoon of coconut milk.
- 3 cups confectioners’ sugar, sifted
- 6 ounces of sweetened shredded coconut
Instructions:
- Preheat the oven to 350 °F. Grease three (9-inch) round cake pans and line with parchment paper. Grease them again and lightly dust with flour.
- In the bowl of an electric mixer with a paddle attachment, beat the softened butter and sugar on medium-high speed for 3 to 5 minutes, or until light yellow and fluffy.
- Break the eggs into a small dish. While the mixer is set to medium speed, add the eggs one at a time, scraping the sides of the bowl as needed. Combine the vanilla and almond extracts and combine thoroughly. Don’t be concerned if the mixture appears curdled; this is normal.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients and the milk (with vinegar) to the batter in three batches, starting and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of shredded coconut using a rubber spatula.
- Divide the batter evenly between the three pans and level the tops with a knife. Cook in the center of the oven for 45 to 55 minutes, or until the tops are golden brown and a cake tester comes out clean.
- Allow the cakes to cool on a baking rack for 30 minutes before turning them out to cool completely.
- To create the frosting, combine the cream cheese, butter, vanilla, and almond extract in the bowl of an electric mixer fitted with a paddle attachment and set to low speed.
- Spread the cream cheese frosting generously over the cake, then sprinkle with the remaining shredded coconut.
