Greetings, lovely readers! Anne here, inviting you to join me for a delightful baking adventure. Get your aprons on as we craft a mouthwatering Buttercream-Coconut Cake on Beyond The Bayou Blog.
This heavenly dessert is a celebration of tropical paradise, marrying the rich creaminess of buttercream with the delicate sweetness of coconut.
Each bite offers a tantalizing fusion of textures and tastes, with moist layers of cake enveloped in luxurious buttercream frosting and adorned with a generous sprinkle of toasted coconut flakes.
Whether it’s for a special occasion or simply to satisfy your sweet cravings, this cake promises to transport you to a blissful oasis of flavor.
Get ready to embark on a culinary journey that delights the senses and leaves a lasting impression.
Why You Will Love This Recipe?
- Coconut 3 Ways:
- Made with coconut extract, coconut milk, and shredded coconut for an intense coconut flavor.
- Coconut extract is also used in the frosting for an extra boost of coconut goodness.
- Decorated with even more shredded coconut for added texture and flavor.
- Great Make Ahead Dessert:
- Can be prepared 1-2 days in advance without compromising taste or quality.
- Perfect for planning ahead for parties or special occasions.
- Moist And Fluffy Texture:
- Achieved by using a combination of butter for flavor and oil for moisture.
- Ensures each bite is moist, light, and utterly delicious.
Try More Cake Recipes!
Buttercream-Coconut Cake Recipe
Super soft & moist Coconut Cake layered with a classic coconut buttercream. The only coconut cake recipe you'll ever need!
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Calories: 385kcal
Servings: 15 servings
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Cake Pans
- Cooling Rack
- Spatula
- Knife
- Grater
Ingredients
FOR THE CAKE
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large egg whites room temperature
- 2 whole eggs at room temperature
- 1 cup canned coconut milk the cream and the liquid mixed together
- 1 tablespoon coconut emulsion
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
FOR THE BUTTERCREAM
- 2 cups unsalted butter slightly cold
- 1/4 cup cream of coconut in the bottle, not the can
- 6 cups powdered sugar measured and then sifted
- 1 tablespoon coconut emulsion
- Pinch of salt
FOR THE GARNISH
- 1 1/2 cups sweetened shredded coconut toasted
Instructions
- Preheat oven to 325°F. Prep three 8-inch round cake pans with nonstick spray and parchment paper lining.
- Beat butter and sugar in a stand mixer for 2 minutes until fluffy.
- Gradually add egg whites and whole eggs, mixing for 2 more minutes.
- Add coconut emulsion and vanilla extract.
- Whisk cake flour, baking powder, and salt in a separate bowl.
- Alternately add flour mixture and coconut milk to the mixer, starting and ending with flour mixture.
- Divide batter into prepared pans.
- Bake for 23-25 minutes until golden brown.
- Cool in pans for 10 minutes, then transfer to cooling racks.
Nutrition
Calories: 385kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 288mg | Potassium: 179mg | Fiber: 1g | Sugar: 36g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tips that Will Help!
- Opt for Quality Ingredients: Choose high-quality coconut flakes, coconut milk, and unsalted butter for the best flavor and texture. Quality ingredients can truly elevate the taste of your cake.
- Avoid Overmixing: Resist the temptation to overmix the batter. Doing so can lead to a tough and dense cake. Mix the ingredients only until they’re just combined—no more, no less.
- Room Temperature Ingredients Matter: Before you start baking, ensure your butter, eggs, and milk are at room temperature. This helps the cake bake evenly and rise properly. Give them about an hour on the countertop before diving into the recipe.
- Patience is Key—Let It Cool: Allow your cake to cool completely before frosting it. Rushing this step can result in a frosting meltdown or sliding disaster. Let the cake chill out and settle down before you dress it up.
What to Serve with Buttercream-Coconut Cake?
