One of the best-loved desserts around, coconut cake has been spiced up by various cultures all across the world. It may have originated in Egypt during ancient times before being brought to America by slaves. The spices used are so diverse that many people can’t agree on what exactly it is made with!
The “classic coconut cake” is a recipe that has been around for a long time. It is one of the most popular recipes in the world.
My very first recipe! This one is from my mother, who lives in Boston. She had found it years ago but hadn’t gotten around to making it until this weekend. The cake is rich and substantial, and the cream cheese frosting complements the coconut’s nuttiness nicely. Pour yourself a big glass of milk, put on a faux-fur coat, and bask in the glory of this beautiful masterpiece!
2 3/4 cup flour (all-purpose)
1 3/4 pound of sugar
1 teaspoon powdered baking soda
1/2 teaspoon bicarbonate of soda
a half teaspoon of salt
2 pound butter
1 cup buttermilk 4 big eggs, separated
1 cup sweetened coconut cream in a can
1 teaspoon extract de vanille
To make the icing:
8 oz. softened cream cheese (at room temperature)
1 stick room temperature butter
a couple of cups of powdered sugar
1/2 cup sweetened coconut cream in a can
4 cups shredded sweetened coconut
1 teaspoon extract de vanille
Preheat the oven to 350 degrees Fahrenheit. Two 9-inch-diameter cake pans with 2-inch-high sides should be butter and floured. In a medium mixing bowl, combine flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large mixing basin, whisk sugar, butter, and sweetened coconut cream until frothy using an electric mixer. In a separate bowl, whisk together the egg yolks and vanilla essence. On low speed, beat in the dry ingredients, followed by the buttermilk, until barely combined.
In a separate large mixing bowl, beat egg whites with a pinch of salt until stiff but not dry, using clean dry beaters. In a separate bowl, whisk together the egg whites and fold them into the batter.
Using a spatula, divide the cake batter between the prepared pans. Bake for 45 minutes, or until a tester inserted in the middle comes out clean. Allow 10 minutes for the cakes to cool in the pans on a rack. To loosen the cakes, run a tiny sharp knife over the edges of the pan. Place the cakes on wire racks to cool fully.
Prepare the icing while the cakes are baking. Cream the cream cheese and butter together with an electric mixer until smooth. Combine the coconut cream, vanilla extract, and powdered sugar in a mixing bowl. Mix until the frosting is smooth and creamy.
On a cake plate, place 1 cake layer. 1 cup cream cheese frosting, spread over cake layer 1 cup shredded sweetened coconut, strewn over top Place the second cake layer on top. Cover the top and sides of the cake with the remaining icing. The remaining coconut should be sprinkled over the cake and gently pressed into the edges to adhere. (The cake may be made up to a day ahead of time.) Refrigerate after wrapping with plastic wrap. Allow 2 hours to get to room temperature before serving.) The original Epicurious recipe may be found here.
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The “ina garten coconut cake” is the best coconut cake in the world. It is moist, fluffy and full of flavor.
Frequently Asked Questions
Which is the tastiest cake in the world?
A: The tastiest cake in the world is given to be chocolate.
What is coconut cake made of?
A: Coconut cake is a dessert that typically consists of shredded coconut, egg whites and sugar.
Can I freeze coconut cake?
A: Unfortunately, you cant freeze coconut cake.
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