Are you looking to tantalize your taste buds with a deliciously moist, melt-in-your-mouth Coconut Cake? Today you’re in luck because this cake recipe will bring your taste buds’ dreams to life!
Make everyone’s day brighter by making delicious and unique Coconut Cake! It’s a real game changer in cake flavors – perfect for celebrations. Indeed, baking with fruits has never been this tasty and healthy!
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In this blog post, you’ll learn how to make a delectable coconut cake from scratch in just a few simple steps. Additionally, you’ll discover the right ingredients to use, get step-by-step instructions to help you along the way, and learn some expert tips to help you make the perfect coconut cake. So, let’s get baking and enjoy a slice of this scrumptious dessert!
How to Make Coconut Cake
Making Coconut Cake is just as easy as making any cake. It is made special with fresh coconut! Now, you have a new breakfast, dessert, or snack. Coconut Cake is one of the best family desserts I have made for my loved ones!
Ingredients
Relish the tasty quality of Coconut Cake with these simple ingredients:
Coconut
This recipe uses fresh coconut to get the full and real coconut flavor. The coconut water is also added to the batter for moisture and easy mixing. Meanwhile, the coconut meat is added into the cake batter.
You will use some of the coconut bits for garnish and crunch. If you love coconuts, then I suggest trying Nigerian Coconut Buns, Coconut Puff Puff, and Coconut Egg Rolls!
The coconut oil makes the cake moist and soft for a wonderful texture. Just imagine the fusion of flavors and textures – can you taste coconut goodness?
Plain flour
Plain flour is the main ingredient in every cake recipe. It gives the form, structure, and texture of the dish. This also mixes the spices and leavening agents properly.
It’s the same flour I use for Crispy Hot Dogs, Nigerian Coconut Buns, and Plantain Bread for the best crumbs!
Leavening agents
Baking powder and bicarbonate of soda are effective leavening agents for cakes, bread, and other baked goods. They’re surely going to give the Coconut Cake a high and beautiful rise.
These are also effective for Banana Bread, Chocolate Cake, and Carrot Cake. Additionally, they can make your cake light and airy inside!
Seasoning
Seasoning the flour with cane sugar, nutmeg, and vanilla extract is a great way of making every slice flavorful. They also make the dish sweet, nutty, and caramel-like!
Milled linseeds
Milled linseeds go well with coconuts and nutmeg because these seeds have a nutty quality. These also have an earthy taste to make the Coconut Cake tastier.
Did you know that these seeds can also make the cake healthier?
Eggs
Eggs add to the structure of the cake to maintain its shape. These also give moisture for a slightly tender texture. In fact, eggs have leavening properties to go with the baking powder and bicarbonate of soda.
Evaporated milk
Evaporated milk increases the moisture of the cake and adds a creamy quality. This also reacts with the eggs and sugar for a caramelized texture and flavor. It even makes the batter smooth and thick for the best cake!
After trying many cake recipes, I know these ingredients are the best for Coconut Cake. Not only is it delicious, but it is also healthy and satisfying!
Directions
Get ready to bake an amazing Coconut Cake for your family and friends!
Prepare the coconut mixture
- Crack the coconut open with a hammer or against a surface.
- Pour the coconut water into a bowl and set aside.
- Then, chop the coconut into pieces with a knife.
- Combine the coconut meat, coconut water, evaporated milk, vanilla extract, eggs, and coconut oil in a blender.
Make the batter
- In a bowl, mix the plain flour, cane sugar, baking powder, nutmeg, bicarbonate of soda, and milled linseed.
- Add the wet coconut mixture.
- Then, mix them with a whisk.
- Add more of the chopped fresh coconuts.
Bake the cake
- Pour the batter into a lined cake tin.
- Sprinkle with small coconut chips.
- Bake it in a preheated oven at 160C for 50 to 55 minutes.
- Then, remove the lid after 30 minutes of baking.
- Insert a cake tester to check for doneness.
- Finally, remove it from the pan, slice, and serve!
Isn’t it one of the easiest cake recipes you have ever tried? The coconut flavor paired with the moist and soft texture of the cake makes it truly one of the best!
Tips
Coconuts
Selection
- You should hear and feel a sloshing sound as you shake the coconut.
- The coconut eyes should also not have rotten or soft spots.
- The fruit should not have holes or cracks.
- The coconut should also be heavey for its size.
Storage
- Unopened coconuts can be kept at room temperature for up to several weeks.
- Cracked ones are best stored in resealable bags to refrigerate or freeze for shelf life.
Preparation
- Locate and poke the soft eye of the coconut with a screw or knife.
- Then, drain the coconut water to set aside.
- Crack the coconut open with a hammer.
- Finally, slice the coconut meat for your recipes!
No-Blender Coconut Mixture
Use a food processor or grater to prepare the coconuts for the wet batter. On the other hand, add desiccated coconuts for extra texture and aroma. Mix the ingredients well with a whisk to get the proper batter.
Store the coconut mixture in an airtight container. Then, refrigerate it for up to two days!
Coconut Cake Variations
Aside from this recipe’s ingredients, you can substitute them to suit your diet best. For instance, use almond flour, coconut flour, or oat flour for gluten-free alternatives.
Meanwhile, evaporated milk can be replaced with almond milk or coconut milk for vegan options. You can use any of the 25 egg substitutes for baking that suits your diet!
More Cake Recipes
If you don’t have an oven, then you can try other ways of cooking the cake:
Air Fryer Coconut Cake
- Prepare the batter as mentioned in this recipe.
- Preheat the air fryer to 160°C for a few minutes.
- Then, pour the batter into a round cake tin.
- Cover it with aluminum foil.
- Bake the coconut cake for 30 minutes with the foil and 20 minutes without the foil.
- Check the cake for doneness before taking it from the air fryer.
No-Bake Coconut Cake
- Preheat the pot with ceramic baking beans in a pot and an iron stand inside.
- Grease the cake tin with butter or oil.
- Then, pour in the coconut cake batter.
- Steam the dish for 50 minutes or until done.
Recommended Tools
- Oven: Bake the Coconut Cake in the oven.
- Blender: Make the wet batter mixture in a blender.
- Bowls: Prepare the ingredients in bowls.
- Whisk: Stir the mixtures with a whisk.
- Knife: Chop the coconut using a knife.
- Cake tin: Give the dish the right form with a loaf tin.
- Cake tester: Check the cake for doneness using a tester.
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How to Serve Coconut Cake
Fruity cakes like Coconut Cake are best served for breakfast, desserts, or snacks. It’s also a family-friendly cake for any celebration, from birthdays to Thanksgiving dinners!
Make it creamier and tastier by making coconut filling or ganache! You can also easily make the coconut filling and coating with coconut cream, sugar, and desiccated coconut.
After making the cake, you can prepare these drinks and juices to pair with it:
Storage Tips
- At room temperature: Store unfrosted Coconut Cake in a cake container. Keep it at room temperature for up to five days.
Frequently Asked Questions
What is coconut cake made of?
Coconut Cake is made of essential cake ingredients like plain flour, baking powder, bicarbonate of soda, spices, eggs, milk, and oil. The coconut is also infused with the batter and used as a garnish.
Why is my coconut cake dry?
A dry coconut cake may be due to several reasons. Make sure you have effective ingredients ready for use. Moreover, prepare the batter properly without overmixing. Bake the cake until moist and done. Cook it with a lid for 30 minutes and without a lid for at least 20 minutes.
What makes the cake soft and fluffy?
Baking powder and bicarbonate of soda make the cake extra soft and fluffy. Furthermore, these give the coconut cake a beautiful rise. They also make the dish tender yet well-formed.
Coconut Cake (VIDEO)
Ingredients
Dry ingredients
- 2½ g plain flour
- ½ g cane sugar
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp bicarbonate of soda
- 1 tsp milled linseeds (each)
Wet ingredients for blending
- ½ coconut flesh (roughly chopped)
- ½ coconut water (or water)
- ¼ g coconut oil (melted)
- 3 eggs (medium-sized)
- 1 tsp vanilla extract
- 10 tbsp evaporated milk (or fresh milk)
Garnish
- ¼ coconut flesh (roughly chopped) for mix-in
- ¼ coconut flesh (roughly chopped) for topping
Instructions
Prepare the coconut mixture
- Crack the coconut open with a hammer or against a surface. Pour the coconut water into a bowl and set aside. Chop the coconut into pieces with a knife.
- Combine the coconut meat, coconut water, evaporated milk, vanilla extract, eggs, and coconut oil in a blender.
Make the batter
- In a bowl, mix the plain flour, cane sugar, baking powder, nutmeg, bicarbonate of soda, and milled linseed.
- Add the wet coconut mixture. Mix them with a whisk. Add a ¼ of the chopped fresh coconuts.
Bake the cake
- Pour the batter into a lined cake tin. Sprinkle with a ¼ chopped fresh coconut.
- Bake it in a preheated oven at 160C for 50 to 55 minutes.
- Remove the lid after 30 minutes in the oven.
- Insert a cake tester to check for doneness. Remove it from the pan, slice, and serve!
Video
Notes
- Buy fresh coconuts for the best-tasting cake.
- Make the wet mixture with a food processor or grater.
- You can bake the cake in the oven, air fryer, or pot!
Nutrition
