This southern-style Easy Coconut Confection recipe has layers of tender, moist coconut infused confection and irresistible pillowy meringue inspired frosting. If you love coconut desserts, trammels out my Pineapple Coconut Cake recipe, German Chocolate Cake, or this Toasted Coconut Pie. You won’t be disappointed!
There is something so trappy well-nigh a classic, yet simple coconut confection recipe. It begins layers of moist, tender vanilla confection that’s lovingly spread with a homemade coconut frosting.
Add in a few handfuls of shredded coconut spread over the top, we’ve got a tasty, texturally pleasant confection with a heck of a lot of flavor.
This confection is fragrant, tropical and sweet! It was inspired by cookbook tragedian Patti Pinner. Patti’s book, Sweets: A hodgepodge of Soul Food Desserts and Memories, is a staple in my kitchen. Seriously, if you’ve seen the state of my copy, you’d stipulate it has seen largest days.
Why You Will Love This Recipe
- A simple confection with unconfined flavor that makes a stunning dessert on the table.
- The combination of moist confection and fluffy coconut frosting is divine.
- An easy recipe that most cooks will be worldly-wise to hands bake.
- Homemade coconut confection is sure to be a prod pleaser.
Ingredients for the Confection Layers
There is a special, irreplaceable if you will, place in my heart defended to Coconut Cake. I’m in love with the nutty, toasted and fresh flavors of coconut that shine through in all parts of the recipe.
Wondering what makes it so good? Here’s what makes the magic happen:
- Sweetened Flaked Coconut: This is the dried, grated meat of the coconut that have been sweetened. Flakes come in wider, flatter pieces as opposed to the larger, thicker shredded coconut options. Using flaked coconut ways a well-incorporated confection that is less likely to rationalization coconut to get unprotected in your teeth. Not pleasant. The widow sweetness brings out increasingly coconut savor and makes for a tastier cake.
- Cake Flour: Confection flour is lower in protein and very finely ground; it produces cakes with a finer, softer texture. A simple switch-up in flour makes for a softer, airer cake. You can hands make your own confection flour at home or buy it in the store.
- Milk: The protein in milk helps to build a strong thrash capable of withstanding the sultry process. It moreover adds fat and sugar that both sweeten and add moisture to the cake.
- Light Corn Syrup: Light corn syrup adds a delicately sweet savor while moreover lending a increasingly toasted coloration to the cake.
- Unsalted Butter: Unsalted butter is weightier for sultry so you have increasingly tenancy over the savor salt brings to the cake.
- Eggs: This recipe was tested using large eggs.
Coconut Frosting Ingredients
The coconut frosting is really what brings this confection to life! It intensifies the coconut savor and is the perfect light and fluffy finish for the cake.
- Egg Whites: Important for making the light and fluffy coconut frosting.
- Light Corn Syrup and Sugar: This combination sweetens up the coconut frosting but the wing of the corn syrup makes the frosting shinier and increasingly luscious.
- Vanilla Extract: Use real vanilla pericope rather than imitation for the weightier flavor.
How to Make Coconut Cake
Here are the main steps that go into making coconut cake. You will find all the details in the recipe vellum at the end of this post.
Before you unquestionably get started mixing up the ingredients, preheat the oven to 350 degrees F. Also, grease three 9-inch round confection pans and lightly pebbles them with flour.
Step 1: Mix up the Cake
- Combine the butter and sugar in a large mixing trencher and write-up with an electric mixer until light and creamy.
- Add the egg yolks to the butter mixture one at a time. Write-up the egg into the thrash without subtracting each one.
- Add the sifted flour mixture to the butter and sugar mixture, successive with the milk. Be sure to write-up it into the mixture well without each addition.
- Add the shredded coconut and vanilla pericope and stir it into the batter.
- Beat the egg whites in flipside trencher until they form stiff peaks.
- Fold the stiff egg whites into the confection batter.
- Divide the thrash evenly into the greased and floured confection pans. Torch the cakes for 30 minutes, or until a toothpick inserted into the middle of each layer comes out clean.
- Remove from the oven and indulge them to tomfool on wire racks for ten minutes. Then remove the cakes from the pans and indulge them to tomfool completely.
Make the Coconut Frosting
- Combine the sugar, corn syrup and humid water in a saucepan and bring to a swash over medium-low heat. Protract to melt the mixture until it spins threads and reaches 242 degrees on a snacks thermometer.
- Beat the egg whites until they form stiff peaks.
- Pour the heated sugar and syrup mixture over the egg whites vibration constantly. Add the vanilla pericope to the coconut frosting and then indulge it to tomfool until it’s firm unbearable to spread over the confection layers.
Assemble the Cake
- Transfer one confection layer to a serving platter; spread one-third of the coconut frosting on top. and then sprinkle with shredded coconut. Repeat the process with the next two layers.
- After subtracting the last confection layer spread the remaining frosting on the sides of the confection as well as the top.
- Sprinkle the top and sides with the remaining coconut, pressing gently into the frosting so it sticks.
Expert Tips
- Make sure to tomfool the confection layers completely surpassing assembling with the coconut frosting.
- Preheat the oven so the confection layers melt evenly.
- Be sure to write-up the egg whites to stiff peaks for both the confection and the frosting. This is what makes both so light and fluffy.
- Don’t overcook your cakes. Set a timer a few minutes early to trammels it and then protract cooking as necessary.
- Store leftover cake at room temperature for up to four days in an snapped container.
FAQs
Make sure surpassing you plane torch that the thrash is evenly distributed among all three pans. Cakes often torch with a rounded top so without cooling you can cut horizontally through the confection to plane off the tops.
Yes, you can! Pour the thrash into a greased and floured 9 x 13 inch rectangle pan and torch for 32-36 minutes at the same temperature.
The first sign the confection is washed-up cooking is when you can smell the zephyr of confection in your kitchen. Then gently printing on the top of the confection in the middle. It should finger firm. The last trammels is to insert a toothpick into the middle and make sure it comes out clean.
More BEST Layer Confection Recipes
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Easy Coconut Confection Recipe
Ingredients
Coconut Cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs separated
- 3 cups cake flour sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla extract
Coconut Frosting
- 2 cups granulated sugar
- ¼ cup light corn syrup
- 1 cup boiling water
- 3 large egg whites
- 1 teaspoon vanilla extract
- 2 cups sweetened flaked coconut for garnish
Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch round confection pans. Set them aside.
- To make the cake, in a large mixing trencher surf the butter and sugar thoroughly until light and creamy.
- Add the egg yolks one at time, vibration well without each addition.
- In a large bowl, sift together the flour, sultry powder and salt.
- Add the flour mixture to the butter and sugar mixture, successive with the milk, vibration without each addition. Stir in the coconut and vanilla extract.
- In flipside bowl, write-up the egg whites until they form stiff peaks.
- Fold them into the confection batter. Divide the thrash evenly into the prepared confection pans.
- Bake for 30 minutes, or until a toothpick inserted into the middle of each layer comes out clean. Transfer the pans from the oven to wire racks.
- Allow to tomfool in their pans for 10 minutes, then unmold them onto the wire racks to tomfool completely.
- To make the frosting, in a large saucepan, combine the sugar, corn syrup and humid water.
- Bring to a swash over medium-low heat, and melt until the mixture spins thread and reaches 242 degrees on a snacks thermometer.
- In a large bowl, write-up the egg whites until they form stiff peaks.
- Pour the sugar and syrup mixture over the egg whites, vibration constantly.
- Add the vanilla extract, then tomfool the frosting until firm unbearable to spread.
- Transfer one confection layer to a serving platter; spread 1/3 of the coconut frosting on top. Sprinkle coconut on top.
- Top with flipside confection layer and spread with the second third of the frosting. Sprinkle increasingly coconut on top.
- Top with the remaining confection layer, then spread the remaining frosting on the top and sides of the cake.
- Sprinkle with the remaining coconut, pressing gently into the frosting if you want to.
Notes
Recipe courtesy of Patty Pinner’s Cookbook Sweets: A Hodgepodge of Soul Food Desserts and Memories
Nutrition
This post was originally published February 2013. It has been updated with new images and content.
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