Toasted Coconut Cake | Nik Snacks
This toasted coconut cake tastes anything but basic. After making it, I realized why I don't bake more often. I have no self-control when it comes to sugar. I gave up added sugar for Lent--But this cake, though-- It's SO MOIST! And I don't like using any extract except for vanilla, so all of the coconut flavor comes from real coconut products: sweetened coconut flakes and real coconut milk.
It’s also got more coconut and sugar on the outside than the inside, but one bite and you're hooked. Traditional yellow cake is moistened with a simple syrup and then coated with a creamy coconut vanilla frosting accented with toasted coconut flakes. I have to admit: I left the coconut in the oven a little too long, but there's nothing wrong with having a little dark chocolate-looking magic in your back pocket, now is it?
To make sure that coconut taste shines through, I added coconut cream: the solid coconut that rises to the top of the coconut milk can before you shake it and mix it up.
PRO TIPS: Use a raw spaghetti noodle as a cake tester during baking AND to poke holes in the cake in order to pour simple syrup or coconut milk over the cake to keep it moist once it's cooled in the pan.
By dusting the pan with granulated sugar instead of flour, more magic happens. Toasted sugar creates a sweet, sparkly, crunchy crust. And it's the best part of the cake. The sturdy crust stands up better to the frosting. The sheer, lace-like coating is like the prom dress that everyone can't stop looking at. Raw flour on the outside of a cake looks amateurish, as if you made a mistake. Sugar on the outside of a cake looks purposeful and beautiful.
Toasted Coconut Cake
Ingredients
- Oil to grease baking pan
- Sugar to dust baking pan
- 1/2 cup butter
- 2/3 cup oil
- 1 1/2 cups sugar
- 1 cup sour cream
- 2 Tablespoons vanilla extract
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1 tsp salt
- 3/4 cup unsalted butter
- 2 cups powdered sugar
- 3 Tablespoons coconut milk
- 2 teaspoons vanilla extract
- 1 cup toasted sweetened coconut flakes
Instructions
- Grease the baking pan, add a big scoop of sugar, tap around until there’s an even coat, then remove the excess. Set aside.
- Beat butter, oil, sugar and sour cream until creamy.
- Stir in vanilla and eggs in a separate bowl.
- In a separate bowl, whisk flour, baking powder and salt together.
- Stir dry ingredients into the wet ingredients.
- Divide batter into oans. Bake 27-30 minutes. Allow cake to cool completely before frosting.
- Preheat oven to 325°F.
- Add 1 cup sweetened shredded coconut to a sheet pan in one even layer. Toast in the oven for 5-10 minutes. Toss the coconut a few times while it bakes until it's golden brown. Keep at eye on the coconut in the oven as it can burn quickly. Let cool.
- Add butter and powdered sugar to the bowl of an electric mixer and mix on medium speed just to blend.
- Add coconut milk and vanilla extract. Mix for another 4-5 minutes.
- Stir in the toasted coconut OR use it to decorate and top the cooled cake.
Notes:
To make sure that coconut taste shines through, I added coconut cream: the solid coconut that rises to the top of the coconut milk can before you shake it and mix it up.
PRO TIPS: Use a raw spaghetti noodle as a cake tester during baking AND to poke holes in the cake in order to pour simple syrup or coconut milk over the cake to keep it moist once it's cooled in the pan.
By dusting the pan with granulated sugar instead of flour, more magic happens. Toasted sugar creates a sweet, sparkly, crunchy crust. And it's the best part of the cake. The sturdy crust stands up better to the frosting. The sheer, lace-like coating is like the prom dress that everyone can't stop looking at. Raw flour on the outside of a cake looks amateurish, as if you made a mistake. Sugar on the outside of a cake looks purposeful and beautiful.
Calories
6337.68Fat (grams)
540.06Sat. Fat (grams)
290.44Carbs (grams)
364.10Fiber (grams)
6.73Net carbs
357.36Sugar (grams)
281.94Protein (grams)
27.74Sodium (milligrams)
747.14Cholesterol (grams)
1444.97
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Happy birthday!!!
ReplyDeleteBeen baking a lot during COVID and I LOVE coconut cake so I'm excited to try this out after my next grocery outing!
This looks amazing! Definitely trying this soon!
ReplyDeleteWhen I am ready to tackle an attempt at a bundt cake again, I will try this recipe!
ReplyDeleteAny good substitute for sour cream? I don’t keep it in the house but have everything else available to bake this.
ReplyDeleteMilk is fine, dairy or plabt-based. Yogurt or buttermilk are good subs too.
DeleteSending this to my 15-year old daughter to make for us. Not at all because I want to EAT IT but because I am a very supportive mom who totally supports her baking obsession because it is all about her and not about my obsession with good coconut cake. Seriously - I love how you offer pro tips (the spaghetti noodle! the sugar coating!) and that these recipes aren't too complicated. Love your blog!
ReplyDeleteReporting back! I made the cake and it was AWESOME. Super easy instructions, great tips, delicious recipe. I am a very #amateur baker and even I didn't screw this one up!
ReplyDelete