Hi Everyone, today I want to share this yummy coconut cake recipe. With graduations, Easter and Mother’s Day this is perfect. I love coconut and a homemade white cake sounded perfect for Mother’s Day. After six months of holidays, I need a break from chocolate based desserts. A coconut cake sounds lighter; which means fewer calories, right?
Many of you know my challenge to follow a recipe from start to finish. My recipe mishaps remind me of the Friends’ Thanksgiving episode- where Rachel intends to make a traditional English Trifle Pie and finishes with a Shepherd’s pie; the result of two pages stuck together.
I get it. I have done the exact same thing while reading one recipe and then adding the ingredients from a second recipe on the same page in a cookbook.
But not with this recipe. This coconut cake recipe was easy and the frosting was perfect. Imagine that? The power of following a recipe. I even purchased heavy cream where I usually substitute with skim milk.
But, like many of my recipes, at some point, the recipe (me) go sideways. This recipe was on point until the two cake pans went into the oven. Meaning, I used all the required ingredients and used no substitutions. Something went wrong in the oven.
Coconut Cake Baking Time Issue
The recipe instructions said to bake the cake for 26-28 minutes. I checked the cake at 30 minutes and the cakes were “wobbly” in the center; so I added 12-15 minutes to the baking time. In my defense, the centers were very wobbly. However, the cakes looked great when I removed the round cake pans (total baking time 45 minutes) from the oven. Once cooled, the yummy frosting went on beautifully.
I finished with coconut to the sides and top of the cake. Coconut covers any frosting mishaps too. And it gives the cake a fancy finish.
Serve this coconut cake on a cake plate and it literally and figuratively elevates the cake.
I found this coconut cake recipe over at Shugary Sweet. The recipe below is hers; just follow it. And, if the cake’s center is wobbly at 30 minutes, add a few minutes at a time. I don’t know if the error sits with me or my oven?
Does it make a difference if both cake rounds were baked at the same time, on the same rack? It’s not like the oven knows if there are two identical cake rounds in the oven? Or does it?
Speaking of ovens look at my oven envy everydayedits.co/oven-envy.
Coconut Cake Recipe
Enjoy the recipe! Let me know what you think? Or, what your cake looked like at 30 minutes. It is an easy, light cake with a pretty finish.
- 5 EGG WHITES ROOM TEMP
- 3/4 CUP MILK USED SKIM
- 3/4 CUP UNSALTED BUTTER, SOFTENED
- 1 3/4 CUP SUGAR
- 1 TSP. VANILLA
- 1/2 TSP. ALMOND EXTRACT
- 2 1/2 CUPS CAKE FLOUR
- 1 TBSP. BAKING POWDER
- 1/2 TSP. KOSHER SALT
- 1/2 CUP UNSALTED BUTTER, SOFTENED
- 2 PACKAGES CREAM CHEESE
- 6 CUPS POWDERED SUGAR
- 1/4 CUP HEAVY CREAM
- 2 CUPS SHREDDED SWEETENED COCONUT
- DIRECTIONS: FOR THE CAKE:Whisk together the egg whites and 1/4 cup of the milk in a small bowl. Set aside. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed.Add dry ingredients and mix until combined.Beat in egg white mixture until fully blended.Add in remaining milk and beat for 3-4 minutes.Fold in coconut.Spray two 9-inch cake pans with baking spray.Pour batter into pans and bake in a 350-degree oven for 26-28 minutes.Remove and cool completely on wire rack.FOR THE FROSTING:Beat butter and cream cheese for 3 minutes.Add powdered sugar and heavy cream.Beat an additional 4-5 minutes.To assemble, place one layer of cake on a cake stand.Add a large amount of frosting to top and smooth with a spatula.Top with the second layer of cake.Apply the frosting to the entire cake.Add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut).Press coconut gently into the top and sides of cake.