Coconut Butter Cake
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The Best Coconut Butter Cake: New Recipe In 2024

Coconut butter cake is a delicious dessert that’s easy to make and sure to please a crowd. With its moist texture and tropical flavor, it’s the perfect treat for any occasion. 

Coconut Butter Cake
Coconut Butter Cake

The original was created for me to be a rich, moist, and tender treat because I was tired of eating dry, flavorless cakes. It is rather dense and has a fine to medium crumb texture, yet it is far lighter than a pound cake. 

Butter coconut cake is a delightful dessert that brings together the richness of butter and the exotic flavor of coconut. This cake is perfect for any occasion, from birthdays to tea parties, and is sure to impress your friends and family with its moist texture and irresistible taste.

 In this article, we’ll explore how to make a delicious butter coconut cake from scratch, along with some tips for success and serving suggestions.

Because it can be produced in a variety of flavors and requires little trimming, many women have chosen to use it in their wedding cakes. It’s simple to fill and frost with a variety of recipes, garnish with fruit, or serve simply. 

It’s currently the go-to cake for any celebration in my household!

Except for chocolate straight from the freezer, I bake most of my recipes using ingredients straight out of the refrigerator since I’ve discovered that the friction from the beaters quickly warms them up. 

Using room-temperature ingredients in hand-mixed recipes seems out of date and unnecessary, as it causes the ingredients to get too heated. When I use modern electric mixers to mix recipes with cold components straight out of the refrigerator, I don’t see a difference in the finished product.

Coconut Butter Cake

Coconut butter cake is a moist and flavorful dessert. It combines the richness of butter with the tropical taste of coconut. Each bite offers a delightful burst of sweetness and texture. 

Shredded coconut adds a delicious chewiness to the cake. The aroma of coconut fills the kitchen as it bakes in the oven.

It’s the perfect treat for coconut lovers everywhere. With its golden brown crust and soft crumb, it’s irresistible. Enjoy a slice with a cup of tea or coffee for a delightful snack. It’s easy to make and sure to impress friends and family. Once you try coconut butter cake, you’ll be hooked!

INGREDIENTS for coconut butter cake

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup dried, unsweetened coconut

1 1/2 cups whole or 2% milk, 

2 teaspoons coconut extract or more

1 teaspoon vanilla extract

2 cups (4 sticks) unsalted butter

2 cups sugar or superfine sugar

3 large eggs

Coconut Butter Cake
Coconut Butter Cake

Cream Cheese Butter Cream:

Step 1 of the recipe for cream cheese buttercream is to prepare the icing. Beat the butter and cream cheese on high speed in a stand mixer with a paddle attachment until the mixture is very light in color. To ensure that the butter and cream cheese are incorporated equally, scrape down the edges of the bowl at least twice while pounding. 

Step 2: Add the icing sugar gradually while running the mixer on low. Blend thoroughly, then gradually incorporate the milk and vanilla. Repeatedly scrape down the bowl’s sides. 

Step 3: Until the butter is light and fluffy, turn the mixer to high and let it run for at least 10 to 12 minutes.

INSTRUCTIONS for coconut butter cake

Put the oven shelf in the center of the appliance. Set the oven’s temperature to 350°F. 

Apply grease to two 9-by-2-inch, sturdy, ideally light-coloured pans that are not nonstick. If you use ovenproof Pyrex glass pans or dark nonstick baking pans, make sure to lower the oven temperature by 25 degrees Fahrenheit. 

In a larger basin, mix the flour, baking powder, and salt; set aside.

Grind the coconut to a fine powder in a food processor with a steel blade attached.

In a medium-sized pot, combine the coconut and milk; simmer over low heat for 30 minutes. 

After straining the milk, leave the coconut to cool. 

Make sure there are 1 1/2 cups of milk by re-measuring; if not, add extra. Let it cool. 

Place the milk, cooked coconut, coconut, and vanilla extracts in a medium-sized bowl and set it aside. 

Using a stand mixer bowl with a paddle attachment, beat the butter on low until it softens. In approximately 60 seconds, cold butter will warm up quickly from the beaters.

Gradually pour in the sugar along the bowl’s edge.

Turn the speed up to medium and beat for one minute, or until the butter is more aerated and has a lighter color.

With a large rubber spatula, scrape the sides and bottom of the bowl after stopping the mixer.

One egg at a time Put them in the mixer on low, and beat for 20 seconds after each addition.

Once the eggs are added, whip the mixture for two minutes on medium speed with the mixer. The batter will curdle a little bit if the eggs are cold. 

As the batter warms up from the beaters, it will come together. To assist you in keeping track of the time, set the kitchen timer. 

Once the final flour addition is complete, turn off the mixer and use a big rubber spatula to scrape the sides and bottom of the bowl.

After that, run the mixer on low for 30 seconds. 

As the beater works its way through the dense batter, ridges will start to develop on the edge of the bowl. 

Put an end to the mixer. NEVER overmix.

Take out the mixer’s mixing bowl. 

Make one or two rapid folds into the batter with a large rubber spatula to include any remaining stray flour or milk at the bottom and sides of the bowl. Next, QUIT!

Bake for 40 to 45 minutes, or until the top is firm to the touch, shrinks a little from the pan’s side, and feels somewhat give. 

There will be some browning on the cake. There should be some moist crumbs attached to the toothpick when you pull it from the center, but not batter. 

Take out the cakes and let them cool for ten to fifteen minutes on wire racks.

Using a small metal spatula or sharp knife, loosen the sides, being careful not to harm the cake pan. 

Turn it over onto a cake rack and stand it upright to cool fully. Take caution, since the cakes become fragile when heated. 

Since the cake layers cool flat, there’s no need to cut them before stacking.

Coconut Butter Cake
Coconut Butter Cake

Serving Suggestions for Coconut Butter Cake

For a luxurious treat, serve pieces of butter coconut cake with a scoop of vanilla ice cream or a dab of whipped cream.

Snack on it in the afternoon with a cup of hot tea or coffee.

Tips for coconut butter cake

Before creaming the butter with the sugar, make sure the butter has softened to room temperature. 

A dense cake may come from overmixing the mixture, so proceed with caution. 

Use high-quality ingredients for the best flavor.


Nutrition

per portion

Calories: 1948 kJ / 464 kcal Protein: 6.5 g

Carbohydrate: 49 g, Fat: 27 g

Saturated Fat 17.7 g

Frequently Asked Questions

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but you may want to reduce the amount of sugar in the recipe slightly to compensate for the added sweetness.

Can I make this cake ahead of time?

Yes, the cake can be baked in advance and kept for up to three days at room temperature in an airtight container.

Can I freeze butter coconut cake?

Yes, you can freeze butter coconut cake for up to three months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Can I substitute coconut milk with regular milk?

While coconut milk adds a distinct flavor to the cake, you can substitute it with an equal amount of regular milk if desired.

Can I use coconut oil instead of butter?

Yes, you can use coconut oil instead of butter for a dairy-free version of this cake. Just make sure you utilize the identical quantity as specified in the recipe.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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