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Coconut Cake From Anne Byrn

For more than 30 years, I’ve tried to come up with the perfect coconut cake because my husband, John, has a December birthday and loves coconut cake. One of his favorites was an oldie-goldie cake mix version, slathered in an icing of sour cream, coconut, and sugar, and left to marinate in the fridge for a couple days. I’ve moved on to a from-scratch cake these days, but I have never been able to find a coconut cake that is tender but rich. This recipe is it. With the bit of oil (vegetable or olive oil) to keep the cake moist, and the usual butter, sugar, and eggs for structure and flavor, this cake can be baked as a Bundt, layers, sheet cake, or cupcakes. For a refrigerator version, omit the cream cheese frosting and lightly sweeten whipped cream and you have the ultimate coconut icebox cake (especially when assembled a day in advance so the coconut and cream can seep into the layers!). If desired, slice the layers in half horizontally for a four-layer cake.

A decorated cake on a pink cake stand with a patterned background.

Photo by Anne Byrn

INGREDIENTS

Makes 12 to 16 servings
 
Shortening or butter and flour for prepping the pan
 
3 cups (336 grams) cake flour
 
2 teaspoons baking powder
 
1 teaspoon kosher salt
 
¾ cup whole buttermilk
 
½ cup canned coconut milk
 
¼ cup vegetable oil (or light olive oil)
 
1 teaspoon pure coconut extract
 
1 teaspoon pure vanilla extract
 
1½ sticks (12 tablespoons) unsalted butter, at room temperature
 
2 cups minus 2 tablespoons (370 grams) granulated sugar
 
3 whole large eggs plus 2 egg whites, at room temperature
 
CREAM CHEESE FROSTING
1 stick (8 tablespoons) unsalted butter, at room temperature
 
8 ounces cream cheese, at room temperature
 
¼ teaspoon kosher salt
 
3 cups (285 grams) confectioners’ sugar
 
½ teaspoon pure coconut extract
 
½ teaspoon pure vanilla extract
 
2 tablespoons coconut milk, if needed to smooth out the icing
 
3 cups sweetened shredded coconut, for garnish

 
 

METHOD

Grease and flour two 9-inch round layer pans with the shortening or butter and flour. Set aside. Preheat the oven to 350ºF with the rack in the middle.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside. Whisk together the buttermilk, coconut milk, oil, and extracts in a large measuring cup or medium bowl and set aside.
Place the butter and sugar in a large bowl of an electric mixer, and mix on medium speed until creamy in texture and well combined, about 3 to 4 minutes. With the mixer on low, add one egg at a time, mixing to incorporate. Add the egg whites, and mix to incorporate. Increase the mixer speed to medium-high and beat the mixture until it is lightly lemon-colored and nearly doubled in volume, about 2 minutes. Turn off the mixer, and scrape down the sides of the bowl.

Add a third of the flour mixture, and mix on low until just combined. Add a third of the buttermilk mixture and mix until combined, and proceed with the rest of the flour and buttermilk mixtures in thirds. Give a good stir of the batter with the rubber spatula, making sure to stir from the bottom to blend the batter well.

Pour the batter into the prepared pans. Bake for 35 to 40 minutes, or until an instant-read thermometer reaches 200ºF or a skewer inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes. Run a small metal spatula around the edges of the pans and give the cakes a good shake or two to loosen them. Invert onto a rack, and let the layers cool completely before frosting, about 45 minutes.

Meanwhile, make the frosting: Place the butter and cream cheese in a clean mixing bowl and with an electric mixer on medium-low speed, beat until creamy and combined, 1 minute. Add the salt and 1 cup of the sugar, and beat until combined, then add another 1 cup sugar and the extracts and beat until combined. Add the last cup of sugar, and increase the mixer to medium and beat 1 minute so the frosting gets fluffy and light, using the coconut milk to thin out the frosting if needed for spreading. Set aside.

To assemble, frost the top of one layer, sprinkle generously with coconut, and place the second layer on top. Frost the sides of the cake. Add frosting to the top, and repeat frosting on the sides. If your kitchen is warm, you might need to place the cake in the fridge for 20 minutes to chill. Pat coconut generously on the top and sides of the cake. Slice at one, or chill the cake for easier slicing.

Note about coconut milk: When you open a can of coconut milk, the fat is often solidified at the top. You want this fat in the milk, so to distribute it, dump the contents of the can, fat and liquid, into a small saucepan and place over low heat for 1 minute, whisking, until the fat melts and the mixture is smooth. Let cool until warm, then use in the recipe.

Excerpted by permission of Anne Byrn.

 

 

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