More often than not just the mere sight of a cake has the power to bring a smile on most faces. Regardless if it's a fancy or simple one, a store-bought or homemade one, cakes just feel celebratory. From birthdays to weddings to holidays, cakes seem to have an endearing place in our hearts. Yet, no special occasion is needed to inspire us to bake a cake or to simply enjoy a piece of cake. Sometimes it's just a craving for something sweet or a yearning to bring some joy. Either of which can only be satisfied with cake. The number of cake recipes (59 to be exact) on this blog might be an indication of how much I am smitten with cake. Especially if it's a really good one!
Considering the relatively high number of cake recipes shared here, it's not surprising there is already a recipe for Coconut Cake with Cream Cheese Icing in the archives. So why post another one? Because there are never enough coconut cake recipes? Because coconut cakes happen to be one of my favorites? Or is it because a recipe for a simple, single layer, everyday kind of coconut cake is one almost impossible to resist? Yes, yes, and yes!
Recipes for confections with coconut as one of the ingredients date back to the late 1770s. But it wasn't until the late 1800s (1881 to be exact) when Abby Fisher, an African American cookbook author, published the first recipe for a coconut layer cake in her cookbook "What Mrs. Fisher Knows About Old Southern Cooking". Many of the subsequent early coconut cake recipes were ones either developed or contributed by talented, enslaved African American women. Which explains in part why coconut cakes are such a significant part of American South traditions and the Southern Black Culture.
The ambrosial flavor of coconut in this cake comes from shredded sweetened coconut flakes. As an added bonus the coconut also contributes to the cake's mouthwateringly delicious, moist texture.
The dreamiest, creamiest icing is topped with even more sweetened shredded coconut. Making this Coconut Cake one of the most irresistibly scrumptious confections. Between the flavors of the cake and icing, this simple, unpretentious cake is really an understated showstopper.
Using a ice cream scoop to place the icing on the cake is one of those 'tricks' that make slathering icing so much easier. The recipe for the cream cheese icing yields the perfect amount of generousness. Giving way to the ideal cake to icing ratio. What I am trying to tell you is don't be tempted to either scale back the icing recipe or to spread some of the icing on the sides of the cake. Trust me on this.
For those of you who are not just cake lovers, but a coconut cake lovers, today is the day you weren't even aware you have been waiting for. As this is destined to become one of your favorite Coconut Cakes ever! I am tempted to tell you it might even be one of the BEST coconut cakes ever! Instead I will let you decide that for yourself. But if you are serving it at a gathering of 8 or more people, make sure you put an extra slice away in the refrigerator for yourself to enjoy after the cake is demolished.
From the moist, fluffy texture of the cake to the tanginess of the icing to the icing to cake ratio, each bite is a to die for flavor explosion. You will definitely experience one of those pure bliss cake eating moments.
As the saying goes "life is too short to say no to cake". I might alter that saying to "life is too short to say no to coconut cake". Especially this one.
Recipe
Coconut Cake
Serves 8-12, depending on how you slice it!
Ingredients
Coconut Cake
12 Tablespoons (170g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups (195g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup buttermilk, shaken
3 1/2 ounces (102g) sweetened shredded coconut flakes
Cream Cheese Coconut Icing
8 ounces (225g) cream cheese, softened
12 Tablespoons (170g) unsalted butter, room temperature
1 teaspoon vanilla
3/4 pound (339g) confectionary sugar
Generous pinch of Kosher salt
3 1/2 ounces (102g) sweetened shredded coconut flakes
Directions
Coconut Cake
1. Preheat oven to 325 degrees (F). Butter and line a 9" cake pan with parchment paper. Set aside.
2. In a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (approximately 5 minutes), scraping down the sides and bottom as needed.
4. With the mixer on low speed, add in the eggs one at a time until blended.
5. Mix in the vanilla and almond extract.
6. Beat in half of the dry ingredients, followed by the buttermilk, and finished with the remainder of the dry ingredients until combined.
7. With the mixer on low, mix in the coconut.
8. Pour the cake batter into the prepared cake pan.
9. Place the cake pan on a large baking sheet and place in oven. Bake for 38-42 minutes (or until the top of the cake is a golden brown and a toothpick comes out clean). Notes: Check for doneness at 35 minutes and rotate the baking sheet midway through the baking process.
10. Remove from oven. Place cake pan on a cooling rack. Let rest in pan for 15 minutes before transferring to a cake platter or cake stand. Let cake cool completely before icing.
Cream Cheese Coconut Icing and Finishing
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, Kosher salt and vanilla until creamy.
2. Mix in the sweetened coconut flakes.
3. Using a large ice cream scoop, scoop icing on top of the cooled cake.
4. Use an offset spatula to spread the icing evenly over the top.
5. Top the iced cake with the sweetened coconut flakes.
6. Serve immediately or lightly cover and refrigerate until ready to serve. If chilled for several hours, remove from the refrigerator about 20 minutes before serving.
Notes: (1) If you want a two layer coconut cake, double the recipe for the cake and the icing. (2) The recipe for the cream cheese icing makes a generous, perfect amount. Ice only the top of the cake and don't be tempted to use the icing to spread on the sides of the cake. (3) If you like square cakes, this recipe works easily in an 8"x8" square pan as its' volume is the same as a 9" round cake pan.
