Discover the timeless charm of Old-Fashioned Coconut Cake with our comprehensive recipe guide. Delight in the sweet nostalgia of this classic dessert, as we take you through the step-by-step process of creating a moist and flavorful coconut cake that’s sure to impress. From the soft, tender crumb to the creamy coconut frosting, every bite is a taste of pure indulgence. Let’s dive into the world of Old-Fashioned Coconut Cake and unlock the secrets to baking perfection.:
Transport yourself to a bygone era of homemade goodness with our Old-Fashioned Coconut Cake recipe. Reminiscent of simpler times, this timeless dessert captures the essence of traditional baking at its finest. With its delicate layers of moist cake and luscious coconut frosting, it’s a true testament to the art of classic baking. Whether you’re celebrating a special occasion or simply craving a taste of nostalgia, this coconut cake is sure to evoke fond memories and satisfy your sweet tooth.
Ingredients:
For the Cake:
- 5 Egg whites at room temperature
- 1/2 cup of milk
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup grated sweetened coconut
For the Frosting:
- 1 cup unsalted coconut butter, softened
- 1 package (8 ounces) cream cheese, softened
- 5 cups powdered sugar
- 1/2 cup heavy cream
- 2 cups grated sweetened coconut
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Batter: In a small bowl, whisk together the milk and egg whites until well combined. In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extracts and mix until incorporated.
- Combine Dry Ingredients: In another bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk and egg mixture, and mixing until smooth. Fold in the grated coconut.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool completely before frosting.
For the Frosting:
- Prepare Frosting: In a large mixing bowl, beat together the softened coconut butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and continue to beat until the frosting is light and fluffy.
- Assemble Cake: Place one cooled cake layer on a serving platter. Spread a layer of frosting over the top of the cake. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate: Sprinkle the grated coconut over the top and sides of the cake, pressing gently to adhere. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Cook’s Notes:
- Room Temperature Ingredients: Ensure that the butter, cream cheese, and eggs are all at room temperature before starting to ensure proper mixing and a smooth batter.
- Cake Flour Substitute: If you don’t have cake flour on hand, you can make your own by replacing 2 tablespoons of flour with cornstarch for every cup of all-purpose flour.
Variations:
- Pineapple Coconut Cake: Add a tropical twist to your coconut cake by layering crushed pineapple between the cake layers and incorporating pineapple juice into the frosting for a burst of flavor.
- Lemon Coconut Cake: Infuse your coconut cake with zesty lemon flavor by adding lemon zest to the batter and filling the layers with lemon curd. Top with toasted coconut for an extra touch of brightness.
Keto Version:
For a keto-friendly version of this coconut cake, substitute almond flour or coconut flour for the cake flour and use a sugar substitute such as erythritol or stevia in place of granulated sugar and powdered sugar. Additionally, use coconut cream instead of heavy cream for the frosting to reduce the carb content.
Low-Carb Version:
To reduce the carb content of this coconut cake, follow the keto version substitutions mentioned above. You can also experiment with reducing the amount of grated coconut in the cake and frosting to further lower the carb count.
Frequently Asked Questions (FAQs):
Q: Can I use coconut milk instead of regular milk in the cake batter? A: Yes, you can substitute coconut milk for regular milk to enhance the coconut flavor of the cake.
Q: Can I make the cake layers in advance and freeze them? A: Yes, you can bake the cake layers in advance and freeze them for up to a month. Wrap each layer tightly in plastic wrap and aluminum foil before freezing.
Q: Can I use store-bought frosting instead of making it from scratch? A: While homemade frosting is recommended for the best flavor and texture, you can use store-bought frosting as a time-saving alternative.
Q: Can I add nuts or chocolate chips to the cake batter for extra texture? A: Absolutely! Feel free to customize the cake batter by adding chopped nuts, chocolate chips, or dried fruit for added flavor and texture.
Q: How should I store leftover cake? A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Bring the cake to room temperature before serving for the best taste and texture.
Indulge in the timeless allure of Old-Fashioned Coconut Cake and savor the simple pleasures of homemade baking. With its moist, tender crumb and creamy coconut frosting, this classic dessert is a celebration of tradition and nostalgia. Whether enjoyed on its own or as part of a special occasion, this coconut cake is sure to bring joy to every bite. So gather your ingredients, preheat your oven, and embark on a baking journey that’s as delightful as it is delicious!
