Coconut Cake with Toasted Flakes recipe.

Coconut Cake with Toasted Flakes

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 55 mins
  • Makes: 1 cake

Turn a classic cake into a rich, creamy, coconut delight. The moistness and flavor of this cake are incredible. With flakes of toasted coconut and coconut cream, it's a coconut lover's dream.

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COCONUT CAKE WITH TOASTED FLAKES


Step 1

Preheat oven to 325°F. Using 1 tablespoon or less of butter provided, butter each pan, insert parchment paper rounds, and butter the paper. Open can of coconut cream and reserve 1/3 cup (about 6 tablespoons) for step 5.

COCONUT CAKE WITH TOASTED FLAKES


Step 2

Spread shredded coconut evenly on a baking sheet and toast in the oven on the middle rack for 3 minutes. After 3 minutes, toss the coconut with a spatula (some of it will start to brown). Bake another 3 to 5 minutes, until the coconut is golden brown. You may need to do this once more for 2 minutes. Remove from oven, toss again, and let cool on wire rack. Turn oven up to 350°F.

COCONUT CAKE WITH TOASTED FLAKES

Step 3

In a large bowl, using an electric mixer, cream the butter (for cake) and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix until *just* incorporated. Stir in the vanilla extract. In a medium bowl, sift together the flour, baking powder, and salt (for cake). Add the flour mixture to the butter mixture in three additions, alternating with the coconut cream until *just* combined.

COCONUT CAKE WITH TOASTED FLAKES


Step 4

Divide batter evenly between the pans and bake 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Let the cakes cool for a few minutes in the pans and then flip them onto a rack to cool completely before frosting. (Frosting will melt if cake is not completely cooled!)

COCONUT CAKE WITH TOASTED FLAKES

Step 5

Sift confectioner’s sugar over a bowl and set aside. In a medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add reserved coconut cream and continue to mix. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for 2 to 3 minutes.

COCONUT CAKE WITH TOASTED FLAKES

Step 6

To assemble, place one cake on a serving platter. Be sure to remove parchment paper and only start to frost cakes once completely cooled. With a spatula, spread one-quarter to one-third of frosting to sandwich both cakes, then cover entire cake with remaining icing. Sprinkle toasted coconut on top or sides as desired. Refrigerate if not serving right away.

COCONUT CAKE WITH TOASTED FLAKES

BAKING HACK:

Back in the day, all recipes were done by hand, so it's okay if you don't have an electric mixer. (We're big fans of wooden spoons and whisks.) It will take a bit more time, but you get an excellent arm workout!

BAKING PAN ADVICE:

Want to keep the serving platter clean while frosting the cake? Cut three 4-inch strips of waxed paper or parchment and tuck under the edges of the cake. After the frosting has set, simply remove the paper, and you'll have a beautifully clean plate.

Coconut Cake with Toasted Flakes
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 55 mins
  • Makes: 1 cake

For the Cake:

Ingredients

  • 1 Can Coconut Cream
  • 1 cup(s) Granulated Sugar
  • 1 teaspoon(s) Vanilla Extract
  • 2 1/3 cup(s) Flour
  • 2 teaspoon(s) Baking Powder
  • 3 Eggs

Instructions

  1. Preheat oven to 325°F.
  2. Using 1 tablespoon or less of butter provided, butter each pan, insert parchment paper rounds, and butter the paper.
  3. Open can of coconut cream and reserve 1/3 cup (about 6 tablespoons).
  4. Spread shredded coconut evenly on a baking sheet and toast in the oven on the middle rack for 3 minutes.
  5. After 3 minutes, toss the coconut with a spatula (some of it will start to brown).
  6. Bake another 3 to 5 minutes, until the coconut is golden brown. You may need to do this once more for 2 minutes.
  7. Remove from oven, toss again, and let cool on wire rack. Turn oven up to 350°F.
  8. In a large bowl, using an electric mixer, cream the butter (for cake) and granulated sugar until light and fluffy.
  9. Add the eggs, one at a time, and mix until *just* incorporated.
  10. Stir in the vanilla extract.
  11. In a medium bowl, sift together the flour, baking powder, and salt (for cake).
  12. Add the flour mixture to the butter mixture in three additions, alternating with the coconut cream until *just* combined.
  13. Divide batter evenly between the pans and bake 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
  14. Remove from oven. Let the cakes cool for a few minutes in the pans and then flip them onto a rack to cool completely before frosting. (Frosting will melt if cake is not completely cooled!)

For the Frosting:

Ingredients

  • 1 1/2 cup(s) Coconut, Shredded
  • 16 tablespoon(s) Butter, Room Temperature
  • 2 1/2 cup(s) Confectioner's Sugar
  • 1/8 tablespoon(s) Salt

Instructions

  1. Sift confectioner’s sugar over a bowl and set aside.
  2. In a medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy.
  3. Add reserved coconut cream and continue to mix.
  4. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for 2 to 3 minutes.
  5. To assemble, place one cake on a serving platter. Be sure to remove parchment paper and only start to frost cakes once completely cooled.
  6. With a spatula, spread one-quarter to one-third of frosting to sandwich both cakes, then cover entire cake with remaining icing.
  7. Sprinkle toasted coconut on top or sides as desired.
  8. Refrigerate if not serving right away.
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Meet Agathe & Arielle , Co-Founders (and sisters!), Red Velvet NYC
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