FOOD
Best Coconut Cake Ever
Light and fluffy as a cloud, this coconut cake is an absolute dream.
FOOD
Best Coconut Cake Ever
Light and fluffy as a cloud, this coconut cake is an absolute dream.
Ingredients
Coconut Pastry Cream
- 2 large eggs
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1 tablespoon butter, cubed
- 1 teaspoon vanilla extract
Coconut Buttercream
- 3 cups vanilla buttercream
- 1/4 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
The Best Ever Coconut Cake
- 1 large egg
- 5 large egg whites
- 3/4 cup cream of coconut
- 1/4 cup coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 1/2 sticks butter, room temperature, cubed
- 2 cups shredded coconut
- 1/2 coconut simple syrup
Steps
Coconut Pastry Cream
- In a medium saucepan, whisk together eggs and sugar until well combined.
- Whisk in cornstarch, salt and coconut milk.
- Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total.
- Strain custard through a fine-mesh sieve into a small bowl, pushing it through with a small spatula.
- Stir in vanilla.
- Cover with plastic wrap, pressing the plastic directly onto the surface.
- Chill for at least 3 hours and up to overnight.
Coconut Buttercream
- In a large bowl, mix buttercream, cream of coconut, vanilla extract, and coconut extract.
- Stir until thoroughly incorporated. Set aside.
The Best Ever Coconut Cake
- Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper.
- In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside.
- In a small bowl, mix flour, baking powder and salt and set aside.
- In another large bowl, cream sugar and butter until light and fluffy, approximately 3 to 4 minutes. Alternate adding flour and egg mixture into the creamed butter and mix until thoroughly combined.
- Divide batter between cake pans and bake for 25 to 30 minutes until cake is golden and a toothpick comes out clean.
- Allow to cool for up to 2 hours.
- Cut each cooled cake in half lengthwise, creating four cake layers in total.
- Place one cake layer on a serving platter and top with 1/4 cup of coconut pastry cream. Repeat this step until all layers are used, leaving the last layer bare on top.
- Set in the fridge to cool for 30 minutes.
- Remove chilled cake from fridge and cover completely in buttercream.
- Top with toasted coconut and serve. Cake will keep up to five days covered in the fridge.