Coconut Cake with Coconut Buttercream
Welcome, dessert lovers! Today, I want to talk to you about one of my all-time favorite treats – Coconut Cake with Coconut Buttercream. If you’re a coconut fan, this cake will blow your mind. It’s moist, flavorful, and topped with the most decadent and creamy coconut buttercream you’ve ever tasted. Trust me, once you try this cake, you won’t be able to resist going back for seconds (or thirds!).
The cake’s coconut flavor is a refreshing change from the usual chocolate or vanilla cakes, and the beautiful presentation of the cake will make it a showstopper at any celebration. The delicate crumb of the cake is perfectly complemented by the velvety smoothness of the buttercream, creating a simply irresistible flavor combination.
So what are you waiting for? Grab your apron, preheat your oven, and get ready to indulge in the ultimate coconut cake experience. I guarantee it’ll be love at first bite.
Tips and Tricks
- Use high-quality ingredients: To ensure your cake and buttercream have the best flavor and texture, use high-quality coconut flakes, coconut milk, and unsalted butter.
- Don’t overmix the batter: Overmixing the batter can cause the cake to be tough and dense. Mix the ingredients just until they are combined, and then stop.
- Use room temperature ingredients: Using room temperature ingredients will help the cake to bake evenly and rise properly. Take the butter, eggs, and milk out of the fridge for at least an hour before starting to bake.
- Let the cake cool completely: Be sure to let your cake cool completely before frosting it. This will prevent the frosting from melting or sliding off the cake.
How do I make sure the cake doesn’t stick to the pan?
To make sure the cake doesn’t stick to the pan, butter, and flour the pans or use non-stick baking spray. Let the cakes cool for a few minutes in the pans before removing them, and then run a knife around the edges of the pans to loosen the cakes before flipping them onto a wire rack to cool completely.
Can I add other flavors to the cake or the buttercream?
Yes, you can add other flavors to the cake or the buttercream, such as lemon zest or juice, lime zest or juice, orange zest or juice, or almond extract. Just be mindful that adding additional flavors may change the overall taste of the cake and/or buttercream.
How to make layer Coconut Cake with Coconut Buttercream?
Start by greasing and flouring two 8-inch baking pans. Then, divide the cake batter evenly between the two pans and bake for approximately 30 minutes or until the cakes are golden brown and the tops spring back when touched. Double the buttercream recipe to ensure you have enough frosting for both layers.
Can I make Coconut Cake with Coconut Buttercream ahead of time?
Yes, you can make this cake ahead of time. You can bake the cake layers and prepare the frosting up to two days in advance, then assemble and frost the cake just before serving.
Other Coconut Desserts
- Coconut Buns
- Coconut Sweet Bread
- Gizzada: Jamaican Coconut Tart
- Banana Coconut Cake with Almond Streusel Crunch
- Guyanese Salara
- Coconut Shortbread
How should I store Coconut Cake?
The cake should be stored in an airtight container in the refrigerator. It will last for up to five days when stored properly. To serve, simply remove the cake from the refrigerator and allow it to come to room temperature before slicing and serving.
Once you’ve made the cake, you can share the recipe with your friends and family, or serve it at parties and gatherings to impress your guests. So go ahead and give this delicious cake a try, and enjoy the sweet taste of coconut in every bite!
Get the Recipe Coconut Cake with Coconut Buttercream
- 7 oz unsalted butter or 14 tbps
- 11 oz granulated sugar or 1 1/2 cup
- 1 tsp coconut extract
- 3 eggs
- 4 oz sweetened coconut flaker or 1 1/3 cup + more for garnish
- 12 oz self rising flour or 2 cups + 2 tbsp
- 12 oz buttermilk
- 4 oz butter, softened
- 2 1/2 cups powdered sugar
- 1 tbsp milk
- 1/2 tsp coconut extract
- Preheat the oven to 350 degrees and prepare an 8-inch square baking pan by greasing and flouring it. In a mixing bowl, beat the butter, coconut extract, and sugar until the mixture becomes light and fluffy.
- Next, add the eggs one at a time, making sure to mix until fully incorporated.
- In another bowl, combine self-rising flour and coconut flakes. Add flour and coconut mix, and buttermilk alternately until combined. If using a mixer, use it on the lowest setting.
- Add batter to the prepared pan. Bake for 50-55 minutes or until golden brown and the top springs back when touched. Remove cake from oven and set aside to cool. Make sure the cake is cooled completely before frosting.
- Once the cake is cooled, remove it from the pan and spread the coconut buttercream over the top. Finally, sprinkle ¼ cup of coconut flakes on top for garnish.
- To make the coconut buttercream, start by placing the butter in a mixer and whipping it until it becomes smooth. Then, add the powdered sugar and mix until it is fully combined.
- Next, add the milk and coconut extract to the mixture and whip it quickly for 3-5 minutes. This will make the buttercream light and fluffy.
I found this recipe on TT and followed the instructions on how to make it in your bio. This cake is delicious moist and perfect for Easter! Thank you for posting this recipe!
Awesome, glad you loved it!