The Best Coconut Cake

This recipe will make a fluffy, moist, packed with coconut flavours and simply The Best Coconut Cake ever. This coconut cake is infused with the right subtle amount of coconut flavour.

About This Coconut Cake

• This recipe comes together quickly, making 2 X 8 inch or 3 X 6 cake layers.
•  The ingredients are simple, and no fancy ingredients are on this list. All we need to make the cake is; Eggs, Sugar, Butter, Oil, Sour Cream, All-purpose Flour, Baking Powder and Soda, Salt, Shredded Coconut, Buttermilk, Vanilla and Coconut Extract. 
• One important fact about this recipe is that it uses a sponge cake method, meaning the egg whites are whipped separately until stiff peaks form, yolks are added to the batter separately, and the whites are added at the end. This method guarantees a fluffy and super moist texture and The Best Coconut Cake.
• The Best Coconut Cake is covered with a creamy, smooth American Buttercream and topped with coconut shreds.

• We use a small amount of coconut extract to enhance the coconut flavour. This extract is very strong, so be sure to use a small amount. 
• This recipe calls for both oil and butter. Butter adds flavour, and oil keeps the cake moist longer.
• I prefer to use unsweetened shredded coconut in my The Best Coconut Cake. Also, I use the fine-grade shreds in the batter and the larger shreds to cover the cake. 

How To Make It

• Separate the egg whites from the yolks.
• Using the paddle attachment, beat the butter, oil, and sugar until smooth and creamy.
• Add the sour cream
• Next, add the yolks one at a time and beat after each addition.
• Add both extracts and mix well.
• Sift all dry ingredients and add the shredded coconut to the dry ingredients.
• Add all dry ingredients to the mixture, alternating with the buttermilk. Start and finish with dry ingredients.

• Whip the egg whites until stiff picks form. Add ⅓ of the whites to the batter and gently mix. Try to be as gentle as possible. Add the rest of the whites to the batter and gently mix. Do not overmix or deflate the mixture. 
• Pour the batter into the lined pans and bake the cakes for 25 to 30 minutes or until an insert comes out clean. Let them cool down in the pan for ten minutes, then flip them on the cooling rack. Let the cakes cool down fully before frosting.

American Buttercream

• Be sure the butter is at room temperature. If you have to use it straight from the fridge, microwave it at 10-second intervals until it becomes soft enough that your finger leaves a dent in it. It should not melt.
• Use the whisk attachment to beat the butter on medium-high until it is light, fluffy, and almost white in colour. Scrape the bottom of the bowl a few times to ensure that all the butter is whipped properly. This may take about 8-10 minutes.
• Add ⅓ of a cup of powdered sugar at a time and whisk after each addition.
• Add vanilla extract and whisk.
• Switch to the paddle attachment and beat the buttercream on low speed for a few minutes to remove any air pockets.
• Different powdered sugar brands contain different ratios of cornstarch, affecting the buttercream's consistency differently. If the buttercream is too runny and difficult to pipe and spread, add some powdered sugar; if it is too stiff, add a couple of tablespoons of heavy cream.

Topping

This coconut cake has a coating of coconut shreds, and for extra flavour and texture, I placed one Coconut FERRERO Raffaello on each buttercream piping.

See more recipes here:

The Best Easter Coconut Cake,

Cherry Coconut Cake,

Coconut Cupcakes

📖 Recipe