The Queens Favourite Coconut Cloud Cake The Ultimate Layer Cake

Ultimate Moist Coconut Cake

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Preparation time:30 Mins

Cooking time:35 Mins

Servings:12 servings

Ingredients:

• 3 cups (360 g) All-Purpose Flour, sifted
• 1 ¾ cups (350 g) Granulated Sugar
• 1 tablespoon (15 g) Baking Powder
• 1 teaspoon (5 g) Baking Soda
• ½ teaspoon (3 g) fine sea Salt
• 1 cup (2 sticks / 225 g) Unsalted Butter, softened and cubed
• 4 large Eggs, room temp, separated (4 yolks used, 4 whites reserved)
• 1 ¼ cups (300 ml) full fat Buttermilk, room temp
• 2 teaspoons (10 ml) Vanilla Extract
• ½ cup (120 ml) full fat Canned Coconut Milk (for soak)
• ½ cup (120 ml) Sweetened Condensed Milk (for soak)
• ½ teaspoon (2.5 ml) Coconut Extract (optional, for soak)
• 8 oz block (225 g) full fat Cream Cheese, cold
• ½ cup (1 stick / 113 g) Unsalted Butter, softened (for frosting)
• 4 cups (480 g) Powdered Sugar (Icing Sugar), sifted
• ¼ cup (60 ml) Heavy Cream (Double Cream), cold
• 1 teaspoon (5 ml) Vanilla Extract (for frosting)
• 1 ½ cups (115 g) Shredded Sweetened Coconut (for coating and garnish)

Instructions:

• Preparation: Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans and line the bases with parchment paper circles.
• Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Cream Butter and Sugar: Using an electric mixer, cream the butter and granulated sugar on medium high speed until the mixture is pale and fluffy (3-5 minutes).
• Add Eggs and Vanilla: Beat in the four egg yolks one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
• Alternate Wet/Dry: Reduce speed to low. Alternately add the dry ingredients and the buttermilk in three stages, beginning and ending with the dry ingredients. Mix only until just combined; avoid overmixing.
• Whip and Fold Meringue: In a clean, separate bowl, whip the reserved 4 egg whites until stiff peaks form. Gently fold the meringue into the cake batter using a rubber spatula until no streaks remain. Divide batter evenly between the two prepared pans.
• Bake and Cool: Bake for 30 35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack.
• Make the Soak: While the cakes are still warm, combine the canned coconut milk, condensed milk, and optional coconut extract in a small saucepan. Heat gently until just steaming, whisking until smooth.
• Soak the Layers: Using a skewer or fork, poke holes evenly across the surface of the warm cake layers. Spoon half of the warm soak mixture over each layer, ensuring the liquid is absorbed. Let cool completely (about 45 60 minutes).
• Toast Coconut: Spread the 1 ½ cups of shredded coconut on a baking sheet. Toast until golden brown and fragrant, then let cool completely.
• Prepare Frosting: Beat the cold cream cheese and room temperature butter together until very smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream and vanilla, until the frosting is thick and spreadable.
• Assemble and Crumb Coat: Place the first soaked cake layer on your serving plate. Spread a thick layer of frosting over the top. Stack the second layer and apply a thin 'crumb coat' of frosting over the entire cake (top and sides) to trap loose crumbs. Chill for 30 minutes to set the crumb coat firmly.
• Final Frosting and Coating: Apply the remaining frosting smoothly to the entire cake. Press the cooled toasted coconut flakes gently onto the sides and top of the cake until fully coated. Refrigerate for at least 1 hour before slicing and serving.

Nutrition Facts

Calories	494 kcal
Protein	2.8 g
Fat	18.3 g
Carbs	37.6 g
Fiber	0.6 g
Sodium	5672 mg

Recipe Info

Category	Dessert
Cuisine	American

The Royal Standard: What Elevates This Coconut Cake Above All Others?

This recipe elevates a beloved classic into what we confidently call The Best Coconut Cake Recipe . While many recipes rely solely on a standard sponge, our approach incorporates culinary secrets borrowed from Caribbean and Southern baking traditions to ensure unparalleled moisture.

This is not just a cake; it’s an absolute showstopper designed specifically to achieve a dreamy, melt-in-your mouth texture that is moist without being heavy. The key differentiation lies in two stages: incorporating airy, whipped egg whites into the buttermilk batter, and then dousing the warm layers with a rich, tropical soak immediately upon cooling.

If you are learning How To Make Coconut Cake that truly impresses, mastering this technique is non-negotiable.

The Caribbean Secret to Supreme Moistness: The Coconut Milk Soak

The crucial step that transforms a pleasant baked good into a truly Tender Coconut Cake is the application of the signature "soak." This warm infusion, created by gently heating full fat canned Coconut Cake With Coconut Milk combined with sweet, thick condensed milk (and an optional dash of coconut extract for boosted flavour), is spooned directly over the warm cake layers.

As the warm, porous structure of the freshly baked cake cools, it draws in this liquid gold, locking in a deep, lasting moisture and rich tropical flavour. This process ensures the cake remains utterly moist days after baking, avoiding the dry crumb often associated with standard layer cakes.

Balancing Sweetness with the Tang of Cream Cheese Frosting

A cake this rich requires a counterpoint. The creamy, slightly tangy cream cheese frosting is the perfect foil for the intense sweetness derived from the coconut milk soak and the generous use of sugar in the batter. The frosting cuts through the richness, creating a harmonious balance on the palate.

Made with cold cream cheese, softened butter, and a generous amount of sifted powdered sugar lightened with cold heavy cream, this topping provides the ideal consistency for a tall, smooth final coat before the cake is enveloped in crispy, toasted coconut flakes.

Your Timeline for Baking Commonwealth Perfection

While the outcome is sophisticated, the process is straightforward, placing this squarely in the medium difficulty category. Patience is key when assembling a stunning Coconut Layer Cake .

Active prep and mixing require about 30 minutes, followed by 30 to 35 minutes of bake time for the two 9 inch layers. The real test of patience comes during the necessary cooling and chilling stages, which total approximately 90 minutes.

This mandatory rest time allows the layers to set, the soak to fully absorb, and the crumb coat to firm up, making the total preparation time around 3 hours before the final 1-hour chill ensures the cake is ready for flawless slicing.

Curating Your Kitchen Arsenal: Essential Ingredients and Tools

Creating this majestic layer cake relies on the quality of your components and having the right tools prepared before you even turn on the mixer.

Pantry Checklist: High Quality Components for a Fluffy Crumb

For the perfect buttermilk sponge, precision matters. You will need 3 cups of sifted all-purpose flour, 1 ¾ cups of granulated sugar, and the leavening agents (1 tablespoon baking powder and 1 teaspoon baking soda).

Crucially, you must start with 1 cup (2 sticks) of high quality unsalted butter, four large eggs (separated for superior lift), and 1 ¼ cups of full fat buttermilk all brought meticulously to room temperature to ensure proper emufication and a tender crumb.

Selecting the Best Coconut Products: Flakes vs. Dessiccated

To achieve that authentic tropical depth in this Coconut Cake , you’ll need two distinct types of coconut product. For the internal soak, use full fat canned coconut milk (½ cup), combined with an equal amount of sweetened condensed milk. This is the source of the intense moisture.

For the exterior, we rely on 1 ½ cups of sweetened shredded coconut. Unlike dry, dessiccated coconut, the sweetened variety toasts beautifully, achieving a deep golden colour and wonderful crunch that coats the cake perfectly.

Must Have Equipment for Perfect Layer Cake Construction

A reliable electric mixer is non-negotiable; a stand mixer fitted with a paddle attachment is ideal for achieving the necessary airy quality when creaming the butter and sugar, and for whipping the egg whites into stiff peaks.

You will require two standard 9 inch round cake pans, which must be diligently greased, floured, and lined with parchment paper circles. Finally, an offset spatula is essential for spreading the frosting evenly and achieving a professional looking finish on your Coconut Layer Cake .

Building the Buttermilk Base: Crafting the Layered Coconut Cake Sponge

The path to a Simple Coconut Cake begins with careful attention to the batter. After combining your sifted dry ingredients flour, baking powder, baking soda, and salt you initiate the classic creaming method.

Using the electric mixer, beat the room temperature butter and granulated sugar until the mixture is visibly lightened, pale, and fluffy, a process that should take 3 to 5 minutes. This aeration step is vital for the cake’s final height and delicate texture.

Next, beat in the four egg yolks one at a time, followed by the vanilla. The reserved egg whites are then whipped separately until stiff, glossy peaks form this is the chef's trick for extra elevation and a truly airy texture.

Finally, the dry ingredients and the room temperature buttermilk are added alternately in three stages, mixing only on low speed until just combined. The whipped egg whites are then gently folded in using a rubber spatula; this must be done carefully to preserve the air and achieve the signature fluffiness of this particular recipe.

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The Tropical Infusion: Preparing and Applying the Signature Soak

The next crucial stage of How To Make Coconut Cake focuses entirely on the moisture delivery system. While the baked cake layers are cooling on the wire rack (after the initial 10 minutes in the pan), prepare the soak.

Combine the ½ cup of full fat canned coconut milk and ½ cup of sweetened condensed milk in a small pan, heating gently until the mixture is steaming and smooth. Using a skewer or fork, systematically poke holes across the entire surface of both warm layers.

Pour half of the warm soak over each layer, ensuring even distribution. The warmth of the cake layers helps them absorb the liquid quickly and thoroughly, guaranteeing a supremely moist, Tender Coconut Cake .

Allow the layers to cool completely at least 45 to 60 minutes before proceeding to the frosting stage.

Icing and Assembly: Crown Your Creation with Cream Cheese Glory

Mixing Method Mastery for an Airy, Uniform Batter

Before moving to assembly, let’s revisit the final battery steps for ensuring success. The careful folding of the meringue (whipped egg whites) into the main buttermilk batter is the difference between a dense cake and one that rises high and evenly.

Divide the airy batter equally between the two prepared 9 inch pans to ensure uniform layers, which will bake at 350°F (175°C) for 30 to 35 minutes until golden brown and firm in the center.

Ensuring Perfectly Level Layers and Golden Edges

Once your layers are baked and cooling, inspect them for evenness. Dividing the batter precisely and avoiding opening the oven door too early helps layers bake flat. The cakes should release cleanly after the ten-minute rest period and continue cooling on a wire rack until fully chilled.

This is critical for preventing tearing during the final stacking.

Pouring the Liquid Gold: When and How to Drench Warm Cake Layers

To reiterate, the moment to apply the coconut soak is immediately after the layers are inverted onto the cooling rack, while they still hold residual heat. The pores of the cake are open and ready to receive the warm liquid.

The goal is to fully saturate the cake without making it soggy, which is achieved by pricking the surface and slowly spooning the mixture over the entire surface, allowing time for full absorption.

Achieving the Ideal Crunch: Toasting Coconut Flakes to Perfection

The texture of the cake’s exterior is just as important as the interior. Spread the 1 ½ cups of sweetened shredded coconut onto a baking sheet and toast them until they are fragrant and a beautiful golden brown.

This step massively intensifies the flavour and provides a much needed crunch, dramatically improving the presentation and taste profile of your finished Coconut Cake . Ensure the toasted coconut is completely cool before applying it to the frosted cake.

Whipping Up the Silky Smooth Cream Cheese Topping

The frosting requires a powerful start: begin by beating the cold, full fat cream cheese (8 oz block) with the room temperature butter (½ cup) until the mixture is perfectly smooth and lump free.

Then, gradually incorporate the four cups of sifted powdered sugar, alternating with the ¼ cup of cold heavy cream and vanilla extract. This ensures a thick, stable, yet spreadable frosting consistency, perfect for the height of this Coconut Layer Cake .

Layering Techniques for a Tall, Stable Showstopper

Place the first thoroughly soaked and cooled cake layer onto your serving plate. Spread a thick, even layer of cream cheese frosting over the top. Carefully place the second layer on top.

The secret to professional looking results is the crumb coat : apply a very thin layer of frosting over the entire cake sides and top to trap any loose crumbs. Chill the cake in the refrigerator for 30 minutes until this coat is firm.

This ensures a clean surface for your final, generous layer of frosting. Once fully frosted, gently press the cooled, toasted coconut flakes onto the sides and top for a spectacular finish.

Mastering Longevity and Customization for Your Coconut Cake

Proper Preservation: Storing Leftover Layers and Frosted Slices

Due to the perishable ingredients (cream cheese, buttermilk soak), this Coconut Cake must be stored in the refrigerator. Ensure the cake is covered tightly with a cake dome or plastic wrap to prevent the layers from drying out.

Properly stored, the cake will maintain its superb moisture and flavour for up to 4 days. If you wish to freeze un-frosted layers, wrap them tightly in plastic wrap and foil; they will keep for up to two months.

Solving Common Baking Missteps and Texture Issues

If your layers come out dense, the issue likely lies in ingredient temperature or overmixing. Remember that cold butter and eggs do not emufy correctly, resulting in a heavy cake. Conversely, overmixing the batter after adding the flour will develop the gluten too much.

For the light, fluffy result of this Simple Coconut Cake version, mix only until the last streak of flour disappears. If the soak runs off rather than absorbing, your cake was likely too cold when applied; ensure the layers are warm enough to be porous.

Adaptable Recipes: Vegan and Gluten Free Variation Notes

For those seeking adaptable recipes, this Coconut Layer Cake is surprisingly flexible. To create a vegan version, substitute the butter with plant based shortening, use a full fat non-dairy milk (like oat or almond) curdled with lemon juice for the buttermilk, and use a reliable vegan cream cheese frosting base.

For a gluten free option, use a high quality 1:1 gluten free baking blend that includes xanthan gum. You may need to slightly increase the liquid (another tablespoon of buttermilk) as gluten free flours tend to be thirstier.

Deciding the Perfect Portion Size and Presentation Tips

This rich recipe yields 12 generous slices. To achieve bakery quality presentation and perfect, clean cuts, the crucial trick is to chill the fully assembled cake for at least one hour before slicing. Before each cut, dip a long, sharp knife into hot water, wipe it completely dry, and then slice straight down.

Repeat this process for every slice. This Simple Coconut Cake pairs perfectly with a strong cup of Earl Grey tea or, for a more tropical flair, a chilled glass of dark rum punch.

For added zest, grate a little fresh lime zest over the top before serving to introduce a lovely tropical acidity that enhances the rich coconut flavour.