Homemade Coconut Cake 2020 recipe

15 or more servings
Youtube instructional video is at the bottom.
What you’ll need
All purpose flour or Cake flour
Sugar
Salt
Baking powder
Cream of tartar
Unsalted butter (Room temp)
Large eggs (Room temp)
Sour Cream (Room temp)
Coconut milk (Room temp)
Vanilla Extract
Butter extract
Coconut extract
Shredded Sweetened Coconut
Confectioners sugar

Tools you’ll need
Baker’s Joy non-stick baking spray
Two 9 inch round baking pans
Disposable piping bag with the tip cut off
Mesh strainer
Small metal bowl
Spatula
Thermometer
Hand or Stand mixer

Preparation of ingredients
Dry ingredients
Step 1- Sift 2 3/4 cups All purpose Flour or Cake flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl using a mesh strainer. Stir all ingredients together and set aside.

Wet Ingredients
Step 2- Add 2/3 cup Coconut milk (Room temp), 1/2 cup sour cream (Room temp), 2 teaspoons vanilla extract, 1 teaspoon butter extract and 2 teaspoons coconut extract into a separate medium sized bowl. Stir with whisk until combined and set aside.

Preparation of cake batter
Step 3- Add 3 sticks unsalted butter (Room temp), and 2 2/3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.

Step 4- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl. Careful not to overmix the batter after this step.

Step 5- Add 1 cup All purpose or Cake flour mixture and 1/3 cup coconut milk mixture. Mix on a medium low speed until combined.

Step 6- Add 1 cup All purpose or Cake flour mixture and 1/3 cup coconut milk mixture. Mix on a medium low speed until combined.

Step 7- Add 3/4 cup All Purpose or Cake flour mixture and 1/2 cup coconut milk mixture. Mix on a medium low speed. Scrape down sides of bowl.

Baking the cake
Preheat oven to 325 degrees.
Step 8- Spray baking pans with Baker’s joy non-stick baking spray. Add Prepared coconut cake batter into each baking pan as even as possible. Spread batter around with the back of a spoon and shake pans slightly to make batter even.

Step 9-Place into a preheated 325 degree oven on the middle rack and bake for 35 to 40 minutes. Once done baking, remove the cakes from the oven. Let cool for 5 hours before removing cakes from the pan.

Making the Coconut Swiss Meringue Frosting
Troubleshoot- If your frosting comes out runny, place stand mixer bowl into freezer for 10 to 15 minutes. Place bowl back onto the base of stand mixer. Mix on high speed for 4 minutes or until frosting thickens.

Step 10- Separate 4 egg whites from 4 egg yolks. Add egg whites into a small metal bowl and place egg yolks into a separate bowl.
Preheat fire to medium high heat.

Step 11- Add 2 cups water into a small pot and let come to a simmer. Add metal bowl with egg whites in it on top of the small pot and add 3/4 cup sugar. Stir continuously for 2 minutes or until temperature with egg whites reaches 120 degrees. (Using thermometer)

Step 12- Transfer metal bowl onto a small dry towel. Add 1 teaspoon Creme of Tartar, 1 teaspoon Vanilla extract, 1/2 teaspoon Butter extract and 1/2 teaspoon Coconut extract. Stir until combined and let cool for 10 to 15 minutes.

Step 13- Add Egg white mixture into stand mixer bowl fitted with whisk attachment. Mix on high speed for 4 to 6 minutes or until mixture reaches stiff peaks.

Step 14- Add 1 stick unsalted butter (Room temp), and 1 1/4 cups confectioners sugar. Mix on a medium low speed until combined and scrape down sides of bowl.

Step 15- Add 1 stick unsalted butter (Room temp), and 1 cup confectioners sugar. Mix on a medium low speed until combined and scrape down sides of bowl.

Step 16- Add 1 stick unsalted butter (Room temp), and 1 cup confectioners sugar. Mix on a medium low speed until combined and scrape down sides of bowl. Once the mixture is incorporated mix on high speed for 4 minutes or until frosting thickens.

Assembling and decorating the cake
Step 17- Trim top portion of cake layers with a large knife. This will the cake layers even. Add 1 1/2 to 2 cups of Coconut Swiss buttercream into a disposable piping bag with the tip cut off.

Step 18- Flip one cake layer over onto a large pan. Pipe Swiss buttercream frosting onto bottom layer of cake. Spread buttercream around with frosting to make it even. Add second layer of cake on top and press down slightly.

Step 19- Spread a small amount of Swiss buttercream frosting on top the top and sides of the cake. This is known as the crumb coat which prevents cake crumbs from appearing in the final coating of cake. Once the crumb coat is applied, place cake into fridge for 15 to 20 minutes.

Step 20- Add Coconut Swiss buttercream on top of cake and spread around with spatula as even as possible. As you spread the frosting on top of the cake, it will free fall on to the sides. Spread the frosting onto the sides of the cake. Once done, warm the spatula either on the stove or by dipping it in some water. Glide the spautula on the top and sides of cake.

Step 21- Add Shredded coconut on to the top and sides of the cake. Slightly press down onto bottom and sides of cake. Let set for 15 minutes before serving.

Youtube instructional video