How To Make Coconut Cake

Guests are sure to love coconut cake, it is a delicious treat with a bold flavor.If you are an experienced baker or new to the kitchen, this made-from-scratch coconut cake is a classic and easy dessert that you can whip up for any occasion.You can serve the cake with fresh fruit or ice cream.

Step 1: The oven needs to be set to 350 F.

Baking powder and baking soda will only work in high heat if you preheat your oven.The oven should take around 15 minutes to set.Pay attention to the preheating indicator light on your oven because this time can vary.If you don’t preheat your oven, your cake might not bake all the way, or you may have to bake it for a longer time.This can cause a cake to be unevenly baked.If your oven doesn’t have an indicator light, you can use a thermometer.

Step 2: Grease the pans and line them with paper.

Rub butter or margarine into the pans.Press the paper into the pan so that it touches the bottom and the sides.You can use a baking spray to grease your pans if you don’t have extra butter or margarine.There is no need to worry if the paper won’t stay in the pans.The paper will fall into the pan when you add the batter.

Step 3: Cream the butter and sugar.

3 sticks of softened butter and 2 cups of sugar should be added to the bowl of an electric mixer.Slowly increase the speed of the mixer until you reach medium-high, and then allow the butter and sugar to combine for at least 3 minutes.They should be light yellow and fluffy.You might need to use a spatula to push the ingredients into the bowl.It is important to use softened butter since it will combine more easily with the sugar to form a creamy mixture.If you want to make butter softer, you can leave it outside of the refrigerator for 30 minutes or microwave it for 15 seconds.

Step 4: The eggs should be added to the mixer at a time.

If you want to crack an egg into the mixer, slow it down to medium speed.Wait for the egg to mix into the batter before adding another.Continue until you have added all of your eggs, and then mix the batter for an additional 1-2 minutes to make sure the eggs are combined.The batter may have to be removed from the side of the bowl with the spatula after you add the eggs.

Step 5: The extracts are mixed at a medium speed.

Put the extract in the bowl and measure out the amount.The batter should be mix for another 30 seconds.The batter might look clumpy at this point.When you add the dry ingredients, the clumps will go away.

Step 6: In a separate bowl, mix the dry ingredients.

Use a dry spatula to stir the 3 cups of all-purpose flour, baking powder, and baking soda into the bowl.You can combine the ingredients with a sifter.

Step 7: Milk and dry ingredients can be added to the mixer.

Divide the dry ingredients into thirds by changing the mixer speed.Next, add 13 of the dry ingredients and 2 cup of milk.The dry ingredients should be put in with the milk.Take the rest of the dry ingredients and mix them together.Let the batter mix for at least 15-20 seconds after adding ingredients to give them time to combine.

Step 8: When the mixture is evenly combined, fold the coconut by hand.

If you want to mix by hand, remove the bowl from the mixer.Put 4 ounces of sweetened, shredded coconut into the batter and use a spatula to distribute it evenly.It’s best to mix for about 1-2 minutes.If you want the batter to rise too much in the oven, avoid mixing it by hand for too long.

Step 9: If you want to bake, divide the batter evenly between the 3 pans.

Place the pans on the center rack of the oven after pouring the batter.After 25 minutes, remove the cakes from the oven and push a toothpick into the center.The cake is done if the toothpick is clean.For an additional 5 minutes, bake the cakes if not.You can bake all of the cakes at once, but be sure to check to make sure each one is done.

Step 10: Allow the cakes to cool before adding frosting.

The pans should be cooled for 5 minutes before removing the cakes.The cakes should be placed on a wire rack and cooled for 1-2 hours.The cakes can be frosting when they are completely cool.You can place the baked cakes in the fridge until you frost them.The cakes are cooling so you can start making frosting.

Step 11: Cream cheese and butter can be beaten at a medium speed.

Put softened cream cheese and unsalted butter in a bowl of an electric mixer.Gradually increase the speed to medium-high, and whip the ingredients together for about 3 minutes until the mixture has a smooth consistency.If you don’t have an electric mixer, you can use a hand mixer.Cream cheese will stick together and form clumps if you use it directly from the refrigerator.The cream cheese can be softened by sitting it outside of the refrigerator for 30 minutes or microwave it in a bowl for 15 seconds.

Step 12: The frosting should be well mixed with the milk and vanilla.

The mixer is still running and you can add milk and extract with it.Continue mixing the frosting until it is a smooth consistency and has an even color with no pockets of liquid as you mix it.

Step 13: Beat the frosting with the sugar until it is smooth.

Let the frosting mix for about 15-20 seconds before adding more when you pour the sugar into the mixture.Allow the mixer to run for 3-4 more minutes to get rid of any clumps of sugar.Run a spatula through the frosting to make sure there are no pockets of sugar.The frosting should be smooth and white, with a creamy consistency that holds its shape when you lift the spatula.

Step 14: The coconut should be put in the frosting by hand.

Use a rubber spatula to fold coconut into the frosting after pouring 3 cups of coconut flakes into a bowl.Continue mixing and set the frosting aside until you are ready to decorate the cake.Sprinkle some of the coconut flakes on top of your cake to finish it off.You don’t have to keep the frosting refrigerated if you want to decorate your cake in 1-2 hours.Simply cover the top of the bowl with a napkin or paper towel and leave it on the counter until you are ready to decorate.If you wait more than 2 hours, you should keep the frosting refrigerated until you are ready to ice the cake.

Step 15: It was cold.

Place one layer of the cake on a serving plate with the top down and spread a scoop of frosting over it.The frosting layers should be 4 inch (0.64 cm) thick.Continue frosting the cake until you have used all of it, and then apply a layer of frosting along the top and outside.If you want to make a dessert, sprinkle the top with coconut flakes.You can either serve the cake at room temperature or keep it in the fridge for up to 6 hours.The cake can be kept in the refrigerator for a week.Throw away any leftovers after a week.