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HomeHome CookingOutdated-Normal Coconut Cake – Leite's Culinaria

Outdated-Normal Coconut Cake – Leite’s Culinaria


A brief story that proves that is the right coconut cake. It’s so good, it’s virtually miraculous. (Not that I see the face of Jesus within the frosting, however rattling close to as stunning.)

The One has been a lifelong coconut hater. Every time I counsel whipping up a batch of coconut blondies or some coconut pops, he rolls his eyes and says one phrase. “Chocolate.”

All this month, our buddy Nora has been visiting us from Uruguay. She is, as she places it, “cuckoo for coconut cake.” Consequently, I’ve made this magnificence thrice.

The primary time, The One nibbled a bit on his slice after which reached for the blueberry slab pie.

The second time, he muttered, “Not too unhealthy,” and had a couple of extra mouth fulls. The third time, he demanded I divvy the cake into thirds so he might stake his declare. Now he needs it in regulation summer time rotation.

I drew inspiration from the Magnolia Bakery’s coconut cake recipe. As a lot as I really like their cake, I wished extra coconut taste and a moister texture, and I didn’t wish to fiddle with two sorts of flour (self-rising and all-purpose). I wished what the identify counsel: an previous vogue coconut cake.

After testing and tweaking and retesting, I settled on coconut milk and coconut cream for sweetness and moisture. I added coconut to the batter, and actual coconut extract gave it that further punch of taste. I settled on simply plain ole all-purpose flour.

Dare I say it restored my religion in, um, the ability of dessert?

david caricaturedavid caricature

Why Our Testers Beloved This

Tester Ayanna Fews struggled to search out the correct phrases to explain how a lot she and her goddaughter adored this classic coconut cake. She beloved that it was “moist, candy, wealthy, and simply pure decadence.”

What You’ll Have to Make This

The ingredients for old-fashioned coconut cake, including bowls of coconut, butter, flour, sugar, coconut milk, and coconut cream.The ingredients for old-fashioned coconut cake, including bowls of coconut, butter, flour, sugar, coconut milk, and coconut cream.
  • Sweetened shredded coconut–This provides texture to the cake batter and filling in addition to a sexy garnish to the completed cake.
  • Coconut milk and sweetened coconut cream–To create a wealthy cake batter with a number of coconut taste, I exploit a mixture of coconut milk and coconut cream. Use the canned variations, not the boxed selection.
  • Coconut extract–This delivers an additional increase of coconut taste. Keep away from the pretend stuff; use actual coconut extract for the very best outcomes.
  • Cream of tartar–That is essential for stabilizing your meringue frosting. Don’t skip it.

Tips on how to Make This Recipe

A person greasing cake pans; a close-up of butter in a stand mixer.A person greasing cake pans; a close-up of butter in a stand mixer.
  1. Warmth the oven to 350°F. Butter and flour three 8-inch cake pans.
  2. Beat the butter in a stand mixer till clean.
A mixer with butter and sugar mixed together; an egg being added to the butter-sugar mixture.A mixer with butter and sugar mixed together; an egg being added to the butter-sugar mixture.
  1. Dump within the coconut and regularly beat within the sugar.
  2. Plop within the eggs, one by one, beating properly after every addition.
Flour being scooped in butter on a stand mixer; the same mixer with coconut milk poured in.Flour being scooped in butter on a stand mixer; the same mixer with coconut milk poured in.
  1. Mix the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk the coconut cream, coconut milk, vanilla, and coconut extract. Add one-quarter of the dry substances to the mixer whereas it’s working.
  2. Pour in one-third of the coconut milk combination and mix properly. Alternate including the remaining dry and moist mixtures.
A person spreading cake batter into a cake pan; A hand with a whisk stirring a mixture in a pot on an induction burner.A person spreading cake batter into a cake pan; A hand with a whisk stirring a mixture in a pot on an induction burner.
  1. Divvy the batter between the cake pans. Bake till a tester comes out clear. Cool within the pans for quarter-hour, then take away and funky fully on a wire rack.
  2. To make the filling, whisk the coconut milk, sugar, and flour in a saucepan till clean. Cook dinner till thickened and bubbly.
A hand with a spatula stirring coconut into a pot; an unfrosted three-layer old-fashioned coconut cake with coconut filling.A hand with a spatula stirring coconut into a pot; an unfrosted three-layer old-fashioned coconut cake with coconut filling.
  1. Stir in coconut and vanilla, then cool.
  2. Unfold half of the cooled filling between the primary two layers of the cake, then unfold the remaining half between the second and third layers.
A bowl of a stand mixer filled with fluffy 7-minute frosting.A bowl of a stand mixer filled with fluffy 7-minute frosting.
  1. Put together the Italian meringue and beat till it’s silky with stiff peaks.
  2. Frost the cake instantly, then sprinkle with coconut.
A white old-fashioned coconut cake with 7-minute frosting topped with shredded coconut on a glass cake stand. A slice in front.A white old-fashioned coconut cake with 7-minute frosting topped with shredded coconut on a glass cake stand. A slice in front.

Frequent Questions

How do I STORE coconut cake?

This cake is finest served the day it’s crammed and frosted. But when I’m sincere, The One and I’ve had sliced 48 hours, and it was completely fantastic. To maintain the cake in preventing form, it’s finest to retailer it below a cake dome. It retains the meringue frosting more energizing.

What if I don’t have three 8-inch cake pans?

Concern not. Should you don’t have three 8-inch pans, you’ll be able to bake the cake in batches. Simply make certain to not let the batter sit too lengthy as a result of it might have an effect on the cake’s rise. You would additionally use two 9-inch pans and cut back the baking time to 25 to half-hour.

Can I freeze this coconut cake?

Sure, however with caveats. You may freeze the unfrosted cake layers for as much as 4 months. Merely wrap them tightly in plastic wrap, then, for further security, in aluminum foil or in hermetic freezer baggage.

Once you’re prepared to make use of them, allow them to thaw fully at room temperature earlier than filling and frosting. Right here’s the caveat: The filling and frosting don’t freeze properly, so that you’ll must make them because the cake defrosts. No biggie.

Useful Suggestions

  • You may make the cake layers a day forward of time and the filling and frosting the day it’s to be served.
  • Every time I bake truffles, I exploit cake strips (these grey spirals in step #1). You moist them and wrap them across the outdoors of the cake pan. It prevents the cake from doming.
  • For a extra complicated taste, you toast the adorning coconut in a dry skillet over low warmth. Stir continuously till the coconut is evenly coloured. Instantly spoon it right into a bowl to cease the cooking. It provides dramatic colour to the highest of the cake.
A slice of a three-layer coconut cake with white frosting on a gray plate.A slice of a three-layer coconut cake with white frosting on a gray plate.

Extra Very good Cake Recipes

Write a Evaluation

Should you make this recipe, or any dish on LC, think about leaving a assessment, a star ranking, and your finest photograph within the feedback under. I really like listening to from you.–David

That is the very best cake ever! I actually loved getting ready it. I’ve been baking for years and am fairly good at it. However it is a very totally different cake combine and a pleasure to create.

diana s.

Forestall your display screen from going darkish

Make the coconut layer cake

  • Preheat the oven to 350°F (175°C). Butter and calmly flour three 8-by-2-inch spherical cake pans, then line the bottoms with parchment paper.
  • Beat the butter within the bowl of a stand mixer till clean. Dump within the coconut.

  • Add the sugar regularly and beat till fluffy, 3 to five minutes. Add the eggs, 1 at a time, beating properly after every addition. 

  • Whisk the flour, baking powder, baking soda, and salt In a medium bowl. In one other bowl, whisk collectively the coconut milk, coconut cream, and extracts.

  • Spoon the flour combination into the creamed butter in 4 additions, alternating with the coconut milk combination, beating properly after every addition. Divide the batter among the many cake pans.

  • Bake for 30 to 35 minutes or till a cake tester inserted within the heart of a cake comes out clear.

    ☞ TESTER TIP:

    Resist overbaking the cake. it will likely be unpleasantly dry and crumbly.

  • Let the truffles cool within the pans for quarter-hour. Take away from the pans and funky fully on a wire rack.

Make the coconut filling

  • Whisk the coconut milk, sugar, and flour in a medium saucepan till clean.

  • Cook dinner, stirring continuously, over medium-high warmth till thickened and bubbly, about 5 minutes. Take away from the warmth, then stir within the coconut flakes and vanilla extract. Cool to room temperature.

  • Unfold half of the cooled filling between the primary two layers of cake, then the opposite half between the second and third layers.

Make the Italian meringue

  • Add the egg whites and coconut extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high till foamy, about 1 minute.

  • Mix the water, sugar, cream of tartar In a medium saucepan over excessive warmth.

  • Because the combination begins to bubble across the edges, stir as soon as to verify the sugar is dissolved fully. Let it come to a rolling boil, 2 to three minutes. Instantly take away from the warmth.

  • Flip the mixer to medium-high, and pour the sugar syrup CAREFULLY into the crushed egg whites in a skinny, regular stream. Proceed beating for about 7 minutes or till stiff peaks type, however the frosting continues to be silky.

  • Frost the highest and sides of the cake instantly, being beneficiant together with your swoops, swirls, and thrives. Generously sprinkle the highest of the cake with shredded coconut.

  1. Make forward–The cake layers will be made a day forward of time, and the filling and frosting the day it’s to be served.
  2. Use cake strips–Cake strips forestall doming. They’re indispensable.
  3. Toast the coconut–For a extra complicated taste, toast the adorning coconut in a dry skillet over low warmth. Stir continuously till the coconut is evenly coloured. Instantly spoon it right into a bowl to cease the cooking. 

Serving: 1 portionEnergy: 632 kcalCarbohydrates: 100 gProtein: 8 gFats: 24 gSaturated Fats: 16 gMonounsaturated Fats: 5 gTrans Fats: 1 gLdl cholesterol: 104 mgSodium: 232 mgFiber: 2 gSugar: 76 g

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

Recipe © 2023 David Leite. Photographs © 2023 David Leite. All rights reserved.


Recipe Testers’ Evaluations

It’s a wonderful cake! Tender and moist. Simply beautiful.

The coconut cream I purchased was unsweetened and the cake turned out so completely. I actually wouldn’t have preferred the cake any sweeter. The marshmallow-y coconut frosting was sugary sufficient for me and my household, who agreed that the cake was excellent.

Studying by means of the recipe, one would suppose this basic cake needs to be a multi-day endeavor. I suppose it may very well be, nevertheless it got here collectively way more shortly than I believed it could.

The Italian meringue is FABULOUS, and the instructions are spot on. My icing reached the stiff peak stage in about 4 minutes utilizing my 30+-year-old bowl carry Kitchenaid. Most of these icings have been considerably of a nemesis to me through the years, typically turning out completely, different occasions wanting like soup (or worse, hardening like divinity sweet).

I’m nonetheless not all in on the coconut IN the cake. It appears to make for a messy minimize. The hubs is completely happy, although. It’s a stable cake. And an enormous one.

It’s exhausting to place into phrases simply how unimaginable this old style coconut cake is. It’s moist, candy, wealthy, and simply pure decadence. I shared a slice with my goddaughter, and she or he stated, “It’s so good that it doesn’t make sense!” It truly is!

The filling was wonderful, and the frosting tasted SO good. (And I’ll admit that I sampled fairly a little bit of the frosting earlier than it made it onto the cake!)

You make the frosting such as you would an Italian meringue, besides you don’t add any butter. It tastes like the very best marshmallow you’ve got ever tasted! The recipe was spot on as written; the one deviation I made was to toast the coconut earlier than placing it on the cake, giving it a considerably nutty style that was properly obtained.

I all the time use somewhat of the batter to make a single cupcake in order that I can style the cake with out having to chop into it, and I can let you know this recipe makes an cute cupcake, too. I added a small layer of the filling to the highest of the cupcake, then I added the frosting and the toasted coconut, which turned out actually cute!

I can’t wait for one more purpose to make this old-timey cake once more, as that is the type of cake it’s good to make with the intent to share. In any other case, you can positively eat this whole cake by your self.

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