Buttercream-Coconut Cake Recipe: A Tropical Delight!

Greetings, lovely readers! Anne here, inviting you to join me for a delightful baking adventure. Get your aprons on as we craft a mouthwatering Buttercream-Coconut Cake on Beyond The Bayou Blog.

This heavenly dessert is a celebration of tropical paradise, marrying the rich creaminess of buttercream with the delicate sweetness of coconut.

Each bite offers a tantalizing fusion of textures and tastes, with moist layers of cake enveloped in luxurious buttercream frosting and adorned with a generous sprinkle of toasted coconut flakes.

Whether it’s for a special occasion or simply to satisfy your sweet cravings, this cake promises to transport you to a blissful oasis of flavor.

Get ready to embark on a culinary journey that delights the senses and leaves a lasting impression.

Why You Will Love This Recipe?

1. Coconut 3 Ways:
   • Made with coconut extract, coconut milk, and shredded coconut for an intense coconut flavor.
   • Coconut extract is also used in the frosting for an extra boost of coconut goodness.
   • Decorated with even more shredded coconut for added texture and flavor.
2. Great Make Ahead Dessert:
   • Can be prepared 1-2 days in advance without compromising taste or quality.
   • Perfect for planning ahead for parties or special occasions.
3. Moist And Fluffy Texture:
   • Achieved by using a combination of butter for flavor and oil for moisture.
   • Ensures each bite is moist, light, and utterly delicious.

Overview: How To Make Buttercream-Coconut Cake?

Let’s whip up a delightful Coconut Cake that’ll make your taste buds dance! First, preheat your oven to 325°F and prep three 8-inch round cake pans with a spritz of nonstick spray, lined with parchment paper for easy removal later.

Now, in a big ol’ mixing bowl, let’s blend together 1½ cups of granulated sugar with 1 cup of soft, room-temperature unsalted butter until it’s creamy and dreamy. Next, toss in 4 large egg whites and 2 whole eggs, taking your time to mix them in real good. Don’t forget to scrape down the sides of the bowl to get all that goodness mixed in.

Feelin’ tropical? Add in a tablespoon of coconut emulsion along with a teaspoon of vanilla extract to give your cake that irresistible island flavor. In another bowl, whisk together 3 cups of cake flour, a tablespoon of baking powder, and a pinch of salt. Now, let’s dance the mixer tango as we alternate adding the flour mix and a cup of canned coconut milk to the creamy concoction until it’s all blended into a smooth batter.

Pop those pans in the oven for about 23-25 minutes, until they’re a light golden brown and your kitchen smells like a beach paradise. Let ’em cool for a bit, then flip ’em out onto cooling racks to chill out completely.

While our cakes cool, let’s whip up some luscious buttercream. Toss 2 cups of slightly cold unsalted butter and ¼ cup of cream of coconut into a mixer and let ’em mingle until they’re light and fluffy. Gradually add in 6 cups of powdered sugar, a splash of coconut emulsion, and a pinch of salt. Keep mixin’ until it’s smooth as silk, then give it a taste to make sure it’s just right.

Now, it’s time to assemble our masterpiece! Level each cake layer with a knife, then stack ’em up with a generous slather of frosting between each layer. Smooth a thin coat of frosting all over the cake for a crumb coat, then pop it in the freezer for a quick chill. Once it’s nice and cool, finish frosting your cake, and sprinkle on some toasted coconut for a finishing touch. Voila! You’ve got yourself a slice of tropical paradise right in your kitchen. Enjoy!

Try More Cake Recipes!

• Red Wine Chocolate Cake
• Hummingbird Cake
• Chocolate Lava Cake
• Boiled Fruit Cake
• Russian Honey Cake

Tips that Will Help!

1. Opt for Quality Ingredients: Choose high-quality coconut flakes, coconut milk, and unsalted butter for the best flavor and texture. Quality ingredients can truly elevate the taste of your cake.
2. Avoid Overmixing: Resist the temptation to overmix the batter. Doing so can lead to a tough and dense cake. Mix the ingredients only until they’re just combined—no more, no less.
3. Room Temperature Ingredients Matter: Before you start baking, ensure your butter, eggs, and milk are at room temperature. This helps the cake bake evenly and rise properly. Give them about an hour on the countertop before diving into the recipe.
4. Patience is Key—Let It Cool: Allow your cake to cool completely before frosting it. Rushing this step can result in a frosting meltdown or sliding disaster. Let the cake chill out and settle down before you dress it up.

What to Serve with Buttercream-Coconut Cake?

• Caramel Apple Butter Ice Cream
• Vanilla Ice Cream
• Fruit Pizza 
• Cranberry Orange Pop Tarts
• Caramel Iced Coffee

Variations that Are Love!

1. Toasted Coconut Topping: Instead of mixing shredded coconut into the frosting, try toasting it and using it as a decorative topping. Spread shredded coconut on a baking sheet, toast it until golden brown, then sprinkle it over the frosted cake for a crunchy, flavorful finish.
2. All-Purpose Flour Swap: If you’re out of cake flour, don’t fret. Swap it out for all-purpose flour. Your cake may be slightly denser, but it’ll still be delicious. The flavor won’t disappoint.
3. Almond Extract Twist: Enhance the coconut flavor by adding almond extract to the batter. Replace half a teaspoon of vanilla extract with almond extract for a delightful coconut-almond fusion that’s sure to tantalize your taste buds.
4. Coconut Flakes Decoration: Swap out shredded coconut for large coconut flakes to decorate the exterior of the cake. These bigger flakes add visual appeal and a satisfying crunch.
5. Coconut Cream Cheese Frosting: Give your frosting a tangy twist by making a coconut cream cheese version. Simply add coconut extract to your favorite cream cheese buttercream recipe for a tropical flavor boost.
6. Swiss Meringue Buttercream: Experiment with a less sweet frosting option by trying Swiss Meringue buttercream. It’s light, and airy, and pairs wonderfully with the coconut cake. Don’t forget to add a hint of coconut extract to tie it all together.
7. Adjust Pan Sizes: While the recipe calls for two 8-inch cake pans, you can also bake it in three 9-inch pans for thinner layers. It’ll still taste amazing, just with a slightly different presentation.
8. Sheet Cake Option: If layer cakes aren’t your thing, transform this recipe into a sheet cake. Pour the batter into a greased 9×13-inch pan and bake until golden brown. It’s a convenient and delicious alternative.