Coconut Cake
So, Why Coconut Cake? (And a Little Story)
Okay, picture this: it’s my cousin’s 8th birthday, and I’ve been roped into baking the cake, even though my last attempt went sideways (literally, the entire cake slid off the cooling rack onto the dog’s tail). But I said yes—and ended up making coconut cake, because it’s just the one thing I know people will devour before I’ve even finished the birthday song. I suppose coconut cake has a way of saving the day around here. Plus, my grandma used to say, “If you’re going to make dessert, at least make it interesting!” Wise woman. Anyway, that’s why this cake is the go-to in my kitchen, especially when I want to impress without too much faff.
Why You’ll Love This (And Why I Keep Making It)
I make this coconut cake for birthdays, barbecues, really any excuse—I mean, a Tuesday’s good enough, right? My family goes crazy for it because it’s ridiculously fluffy, not too sweet, and the coconut flavor actually shines through (not like those sad, flavorless ones you sometimes get at the supermarket—tsk). Sometimes, I’ll even make it when I’m feeling a bit grumpy; there’s something about the smell of toasted coconut that just cheers me up. Oh, and I’ve finally figured out how not to burn the edges—took me long enough!
What You’ll Need (But You Can Totally Improvise)
- 2 cups all-purpose flour (I’ve swapped in half whole wheat on occasion, and it turned out alright—just a bit denser)
- 1 1/2 cups granulated sugar (my grandmother always insisted on C&H, but, honestly, whatever’s on sale is fine)
- 1 cup shredded sweetened coconut (unsweetened works if you want it less sweet; also, I’ve used fresh grated in a pinch—messy but good)
- 1 cup unsalted butter, softened (I’ve tried margarine; it’s okay but misses that rich flavor)
- 4 large eggs (if you’re out, and only have 3, it’s not a total disaster—the texture just changes a bit)
- 1 cup coconut milk (sometimes I use regular milk with a splash of coconut extract and, honestly, nobody notices)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, but it really bumps up the flavor)
- Frosting: 1 cup butter, 4 cups powdered sugar, 1/4 cup coconut milk, 1 teaspoon vanilla, extra shredded coconut for topping
How I Actually Make It (With Real-Life Tangents)
- Preheat your oven to 350°F (or about 175°C if you’re like my cousin in Dublin). Grease and flour two 8-inch round pans—or just one 9×13 if you can’t be bothered with layers.
- Cream the butter and sugar together until it’s pale, fluffy, and you can’t resist sneaking a spoonful—just me?
- Beat in the eggs, one at a time. Don’t panic if the batter looks a bit curdled at first; it’ll smooth out (it always freaks me out, but it’s fine).
- In a separate bowl, whisk the flour, baking powder, and salt. I always make a flour cloud all over the counter at this step (maybe you’re neater than me).
- Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with the dry. Mix gently. Fold in the coconut and both extracts.
- Pour the batter into your pans. Tap them on the counter to chase out air bubbles (I sometimes forget and it’s still okay).
- Bake for 28-33 minutes, or until a toothpick comes out with a few crumbs. If it smells like toasted marshmallows, you’re doing something right.
- Cool in the pans for 10 minutes (I always get impatient—resist the urge), then turn onto a rack to cool completely. Or at least mostly. I’ve frosted a warm cake before and, well, let’s just say it was more abstract art than cake.
- For the frosting, beat butter until creamy, add powdered sugar gradually (otherwise you’ll be wearing it), then coconut milk and vanilla. Slap that on the cooled cake and pile extra coconut on top. Sometimes I toast the topping; sometimes I forget. Both are good.
Notes from My (Sometimes Messy) Kitchen
- Actually, I find it works better if you measure the flour by fluffing it up in the bag first—learned that the hard way after a few doorstop cakes.
- If the cake seems dry, it probably just baked a tad too long. It’s still fab with a scoop of ice cream.
- I sometimes use a mix of coconut and almond extract; not traditional, but tasty.
Variations I’ve Tried (And a Fail or Two)
- I’ve swapped some flour for ground almonds—makes it a bit heavier, but everyone loved it.
- Lemon zest in the batter? Surprisingly fresh!
- One time I tried adding pineapple chunks… yeah, it got soggy. Wouldn’t recommend unless you really love a pudding-like cake.
The Equipment (But Don’t Panic If You’re Missing Something)
- Electric mixer (hand or stand—if you only have a whisk, your biceps will thank you later)
- Two 8-inch cake tins, or whatever pans you’ve got (I once used a lasagna dish—came out just fine, a bit rustic)
- Cooling rack (a grill pan works in a pinch)
How to Store This Wonder (If There’s Any Left)
Just pop leftovers in an airtight container in the fridge. It’ll keep for about 3 days, but honestly, in my house it never lasts more than a day! If you want to freeze it, wrap slices well and defrost at room temp. I think this tastes even better the next day, after the flavors have had a little time to mingle.
How I Serve It (And the Weird Traditions)
I love it with a mug of coffee (or a hot cuppa if it’s cold out—it’s always cold somewhere). My brother insists on vanilla ice cream on the side, and my aunt once added a drizzle of chocolate sauce, which was unexpectedly divine. Sometimes we eat it straight from the pan, no plates, no judgment.
Pro Tips (Learned the Hard Way)
- I once tried to skip the cooling step and frosting just melted everywhere. Patience pays off, apparently.
- Don’t overmix the batter—unless, you know, you enjoy eating something with the texture of a brick.
- If you forget to grease the pans, run a knife around the edges after baking and hope for the best (I’ve done it, cake still tastes good).
FAQ: Real Questions from Real, Slightly Distracted Friends
- Can I use coconut oil instead of butter?
Sure thing! The flavor changes a bit, but it’s still tasty. Just reduce the amount a smidge, since coconut oil is a bit, well, oilier. - Is this gluten-free?
Sorry, not as written. But I’ve had luck with Bob’s Red Mill 1-to-1 gluten-free flour, if you want to give that a go (here’s their blend). Texture’s a little different, but not bad! - How do I toast coconut?
Just pop it in a dry frying pan over medium-low heat, stir a bunch, and don’t answer the doorbell or you’ll burn it. Or the oven at 325°F for 5-7 minutes works too (see this guide for pics—I found it helpful). - Can I make it ahead?
Yep! Actually, I think it’s better the next day. Keeps the stress down if you’re hosting. - What if I don’t have coconut extract?
Don’t stress, just use a bit more vanilla. It’ll be slightly less coconutty, but still delicious!
Oh, and before I forget—if you want to learn more about cake basics, the tutorials over at King Arthur Baking are top notch. I still check back there when I get stuck on something silly (like, what pan size is best, again?).
Alright, that’s the coconut cake. If you make it, let me know how it goes—good, bad, or hilariously messy, I wanna hear it. Cheers from my (sometimes flour-covered) kitchen to yours!
