The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch) - Easy | TASTE BAKERY

Homemade & Delicious. Quick & Simple. This tasty tropical cake makes a great summer birthday cake!
Pairs deliciously with cream cheese frosting (Southern Coconut Cake), Hawaiian pineapple, lime, mango, chocolate buttercream and ganache.
Check out my almond joy cupcakes, margarita cupcakes and pina colada cupcakes made with rum!
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The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch)
*makes 3 - 8 inch round cakes
2 & 1/2 cups (11 oz) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter (room temperature)
2 cups (14 oz) granulated sugar
1/2 cup (4 oz) vegetable oil
5 large eggs yolks (room temperature)
5 large egg whites (room temperature)
1/4 teaspoon of cream of tartar (optional)
1 teaspoon pure vanilla extract
2 teaspoons coconut extract
1 cup (8 oz) buttermilk (room temperature)
1 cup & 1 Tbsp & 1 tsp (packed tight) (6 oz) sweetened coconut flakes
2 Tablespoons (packed tight) (1 oz) sweetened coconut flakes for garnish
1. Preheat oven to 350 degrees Fahrenheit. (Oven rack should be in the middle of the oven.) Take butter, eggs and buttermilk out of the refrigerator to warm to room temperature.
2. Spread the coconut flakes onto a cookie sheet and bake at 350 degrees Fahrenheit for 2-4 minutes or until flakes start to turn brown around the edges. Take the flakes out of the oven to stir then spread out again onto the cookie sheet and bake an additional 1-3 minutes or until golden brown. Coconut flakes BURN QUICKLY so watch them closely. Set aside to cool.
3. Separate the egg whites and egg yolks and set aside. Place the egg whites in the mixing bowl of a stand mixer with the whip attachment (could also use an electric hand mixer) and whip on medium-high speed (8 on the stand mixer) adding the cream of tartar shortly after. Whip until firm moist peaks form (cotton candy texture). SET ASIDE. (Try not to get any egg yolks mixed in the egg whites or it will take longer for firm moist peaks to form.) (The cream of tartar is optional but it will help the egg whites form peaks.)
4. Add room temperature butter to the mixing bowl of the stand mixer with a paddle attachment (or an electric hand mixer) and beat on medium-high speed (8 on stand mixer) until smooth and shiny. (This should take under a minute.) Reduce speed to low and SLOWLY sprinkle in the sugar (If you sprinkle in too fast you will get sugar clumps.) and then immediately pour in the vegetable oil. Beat on medium-high speed until the mixture is fluffy and lighter in color (about 5 minutes).
5. Scrape the mixing bowl then add the egg yolks to the mixture one at a time beating on medium-high speed adding the next yolk after the previous yolk is incorporated.
6. In a separate bowl whisk together the flour, baking powder, baking soda and salt and set aside.
7. Pour buttermilk, pure vanilla extract and coconut extract into a liquid measuring cup. Whisk lightly to combine and set aside.
8. With the mixer on the lowest speed add about a third of the flour mixture (about 3/4 cup) to the batter immediately followed by about a third of the buttermilk mixture (2-3 ounces) mixing until almost incorporated. Repeat this process 2 more times. (A total of 3 times.) Scrape the bowl and continue mixing until the batter appears fully incorporated.
9. SLOWLY fold in the whipped egg whites with a spatula. (Do not fold too fast or the egg whites will lose their fluff.)
10. SLOWLY fold in the toasted coconut flakes.
11. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
12. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
13. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level or trim off. This is to help with building the cake layers.
14. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
15. Let cakes cool to room temperature before frosting. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can be frozen for up to 2 months in a FREEZER ziploc bag or aluminum foil.
#baking #cake #coconut #tastebakery

[@jillstokoe6199]

I’d love to know how to make a cake where you can use melted butter instead of having to cream butter and sugar. I only have a hand mixer and never seem to cream it long enough 🤪

[@tastebakery]

I have found that when using a hand mixer beating the butter and sugar in a smaller mixing bowl helps it cream faster if you haven’t tried that already. 👍😊 Also, if my kitchen is colder than 70 degrees I put my butter in the microwave on defrost a bit to make sure it’s soft enough. I do use MELTED butter in my red velvet cake recipe 👍😄 th-cam.com/video/qCBOfv4oGUU/w-d-xo.html and I don’t use butter at all in my chocolate cake recipe. 😁 th-cam.com/video/xf-cGnHVE9A/w-d-xo.html

[@jillstokoe6199]

@@tastebakery thank you 🙂

[@tastebakery]

@@jillstokoe6199 You are very welcome! ☺️