This coconut cake is packed with coconut goodness. When I woke up this morning, my whole downstairs still smelled like wonderful coconut. There is nothing that I love more than a great coconut cake. I have to admit, I did not make this, my husband did! This is my birthday cake. I asked him for a birthday cake, and he already knew my favorite was coconut. He is extremely good at cooking with precise measurements and instructions. Therefore, he loves Alton Brown. This recipe is adapted from Alton Brown’s coconut cake recipe. He did not use a fresh coconut, because I could not find one. However, I did make a stop by my local Asian grocery and found the required coconut juice, and went ahead and picked up the coconut milk and coconut cream for this recipe. I just bought all the ingredients, and he did the rest. He even did the dishes! For this recipe I used my stand mixer and my hand held mixer. I just got a new hand mixer from Hamilton Beach, and I love it so much! Stop by my giveaway page to enter to win one just like it. It made making the 7-minute frosting a breeze. The last time I made my 7-minute frosting I actually used my super heavy vintage Hamilton Beach. I use to always know when the frosting was done, when my arm felt like it was going to fall off! This mixer it so lightweight and easy to use. Click here for my product review and chance to win one!
Ingredients
Cake
- 14 1/4 ounces cake flour, about 3 cups
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup coconut milk
- 1/2 cup coconut cream
- 8 ounces, or 1/2 cup butter at room temperature
- 16 ounces sugar, 2 1/4 cups
- 1 teaspoon coconut extract
- 4 egg whites
- 1/3 cup coconut juice
7-Minute Coconut Frosting
- 3 large egg whites
- 12 ounces sugar, about 1 3/4 cups
- 1/3 cup coconut juice
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Grated coconut
Method
- Preheat oven to 350 degrees.
- Lightly oil 2 9 inch cake pans with vegetable oil. Line the pans with parchment paper, and then lightly oil again. Sprinkle with flour, and shake out excess.
- Place the cake flour, baking powder, and salt in a mixing bowl, and whisk to combine.
- Combine coconut milk and cream in a bowl and set aside.
- Place butter in mixing bowl of stand mixer and attach paddle attachment. Cream the butter on medium until light and fluffy, about one minute. Decrease the speed to low and slowly add the sugar. Once all the sugar is incorporated, turn the mixer back to medium and continue creaming until mixture is very light in color and fluffy, about 2-3 minutes.
- Add coconut extract, and mix until incorporated.
- Turn the mixer to low speed and add the flour and milk mixture to the butter and sugar alternately, ending with the milk mixture. Try not to over mix.
- In a separate bowl, use your hand mixer to beat the egg whites until they form stiff peaks.
- Fold the egg whites into the batter, just until combined.
- Divide the batter evenly into the two pans. Tap the pans on the counter several times to evenly distribute the batter.
- Place on middle rack in oven and bake at 350 degrees for 40 minutes, or until cakes are golden brown, and cakes path the toothpick test.
- Cool the cakes for 15 minutes in the pan, and then remove and place on a cooling rack to continue cooling.
- When cakes are completely cooled, cut each layer in half to make 4 cake layers.
- Use coconut water in a spritz bottle to spray on the cake layers, or lightly brush the coconut juice on the cake layers.
Method for Frosting
- Fill a sauce pan, or bottom of your double boiler with water and bring to a boil. Reduce heat to medium and continue to boil.
- In a mixing bowl, or top of double boiler, place egg whites, sugar, coconut water, cream of tartar, and salt.
- Place this on top of boiling water and beat with your hand mixer on low speed for 1 minute.
- Then increase hand mixer speed to high and continue to beat for 5 minutes or more, or until frosting has thickened. (My frosting always takes more than 7 minutes.)
- Remove from heat and add vanilla and coconut extracts. Beat for another minute on high.
- Allow the frosting to set for 5 minutes before using.
- Frost top of layers and sprinkle with grated coconut, repeat with all layers. Frost top and sides of cake. Sprinkle with grated coconut.
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Tags: coconut
we don’t bake much, but this loos scrumptious
ravenouscouple´s last blog, Ga Roti Vietnamese Roasted Chicken
It looks so fluffy!
Miriam/The winter guest´s last blog, Postre de músico or musician’s dessert
dee-lish! Happy Birthday by the way. Mine is on the 28th! Your husband should get a prize for all that hard work!
Mmmm, anything baked with coconuts is going to be good!
The Duo Dishes´s last blog, The Quicker Picker Upper
First, Happy Birthday! Second, what a nice cake, looks so yummie and like you said full of coconut…
Juliana´s last blog, CORN SOUP
Happy belated bday. I love coconut cake, this one looks scrumptious, so moist!
Jackie at PhamFatale.com´s last blog, Basil Mint Lemonade
Girlfriend, Coconut Cake is my total fave!!! Reminds me of my childhood. Mr. AB doesn’t dig coconut unless it’s deep-fried and wrapped around shrimp. I know.
Happy Bday, Sweetheart!!!
xo,
Betty
averagebetty´s last blog, Double Dipping
Happy birthday
The Chickenless Chick´s last blog, Baba Ganoush Floridian with Black-Eyed Peas and Rosa Bianca Eggplant
Happy Birthday. That’s very sweet of your husband. I love coconut cake too. It’s a great thing that husbands cook too. Have a great day.
Divina´s last blog, Roasted Pumpkin and Chickpea Soup
Happy Birthday! Your hubby did this?? What a lovely surprise & I love coconut!!
Blackswan´s last blog, Prawns, Cooking With Quaker Oats
Happy birthday! What a great celebration cake!
Natasha – 5 Star Foodie´s last blog, Alouette Smoked Baby Brie, Apple, and Virginia Ham Bites and a Giveaway
What a beautiful cake. Looks delicious!
Andrea@WellnessNotes´s last blog, More Comfort Food
How sweet of you husband to make this for you! Alton Brown is so terrific. It’s one of our favorites!
theUngourmet´s last blog, On top of spaghetti…
Your cake looks so good! I have read about the 7 minute frosting a few times just today. I need to try it!
The Purple Foodie´s last blog, 2 Years, Gratitude, and Red Velvet Cupcakes
I just have a sudden craving for this delicious cake, I can tell how moist and soft it is and it’s such a great cake
Jessie´s last blog, Mudville 9
Isn’t it great to have a husband who cooks? Looks fantastic!
Tasty Trix´s last blog, Shrimp and Red Snapper a la Veracuzana de la Trix, with Crispy Grilled Polenta Cakes
Happy Birthday! enjoy your yummy cake!
Nicole´s last blog, Tunnel to Tower Run
I love coconut cake. My mom makes one every year at Christmas and Thanksgiving. A recipe passed down from my grandmother. I think it’s a different recipe but this has made me hungry for it. Can’t wait till Thanksgiving now.
I tried to make it myself one year. Turned out okay but not great. I can totally relate to the arm falling off thing. Didn’t think that icing would ever get done. LOL
Thanks for sharing.
Ann´s last blog, “Angel Food” Menu – Day 2
happy birthday! What a nice husband you have! looks delicious. precise measurements and instructions… you make me laugh ^^
Short and Bald´s last blog, Short’s Kitchen: Beer Damper
Belated Happy Birthday!
I love coconuts too, they’re my favorite whether sweet/savory. You have such a sweet husband, mine can only do the dishes
your cake looks very yummy and you took a really great photo, you’re number 1 again on the daily 9, congrats!
Olive´s last blog, Chicken Scallopine with Spinach and White Cheese
This coconut cake looks amazing.
Melody @ Party Cupcake Ideas´s last blog, Minnie Mouse Disney Cupcakes
Good time on your wonderful day. Thank you for sharing. Cheers !
sizzlechef´s last blog, Cabbage Oyster Sauced Prawns Rice
OOOHHH! I enjoy Alton Brown too! I gotta make this cake someday
) We have plenty of fresh coconuts around here in Costa Rica… thank you for sharing this and happy belated birthday!!
My cousin gave me this recipe, but told me to double it for a double layer cake. Do you think I need to do this or is the original recipe here, ok for a double layer?
3/4c sugar, 2TBSP water, 2TSP white corn syrup, 1 egg white, salt, 1/8TSP cream of tartar, beat, then add 1/2TSP vanilla.
Thanks so much!
I love coconut cake but don’t know how much more I can do with it. I do want to try that Mochaccino Cake. Well maybe not so much me as my wife, but I’ll have to try it. Thanks for your post.
Your Coconut Cake looks yummy! I am a Chinese from Malaysia and grew up eating Asian food. Your Birthday cake baked by your husband reminds me of the many uses of coconuts in baking and cooking. I missed all the curry dishes that use coconut milk in the cooking. I am now residing in Pennsylvania, USA.
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