BEST WAY TO MAKE COCONUT CAKE
Coconut cake is a refreshing treat that you will love; it’s yummy and has lots of flavors that you will love. Coconut cake is an easy dessert that can be made in a short while for an occasion.
Coconut cake is popular dessert in the southern region of the United States. It’s a cake prepared with a white frosting and it’s covered with coconut flakes. The main ingredients in the coconut cake are the white or yellow cake, icing, coconut flakes.
- 3 sticks of unsalted butter, softened
- 2 cups (400 g) of sugar
- 5 extra-large eggs
- 1.5 teaspoons (7.4 mL) of pure vanilla extract
- 1.5 teaspoons (7.4 mL) of pure almond extract
- 3 cups (360 g) of all-purpose flour
- 1 tsp (4 g) of baking powder
- ½ tsp (2 g) of baking soda
- ½ tsp (2.5 g) of salt
- 1 cup (240 mL) of milk
- 4 oz (113 g) of sweetened, shredded coconut
- MAKING COCONUT CREAM CHEESE FROSTING
- 8 oz (225 g) of cream cheese, softened
- 1 stick of unsalted butter, softened
- 3 tablespoons (44 mL) of milk
- 1 teaspoon (4.9 mL) of vanilla extract
- 3 cups (375 g) of powdered sugar
- 3 cups (225 g) of coconut flakes
- Yield: 6-8 servings of cake
BAKING A COCONUT CAKE
When baking a coconut cake, there are different procedures to be followed in other to ensure you get your sweet frosting coconut cake. The procedures needed for making a frosting coconut cake are;
STEP 1- PREHEATING THE OVEN
Preheating your oven is important for baking a coconut cake; it prevents you from baking for a longer time and prevents unevenly baked coconut cake. Make sure your oven is set to the appropriate time or temperature by paying attention to the preheating indicator light on your oven then move to the next step
STEP 2-GREASING THE PAN
The next thing to do after the preheating of the oven is to apply butter to the bottom and side of the pan. Lining up your pan with a piece of parchment paper. You can apply extra butter or margarine or baking spray in greasing the pan.
STEP 3-MIXING OF THE INGREDIENTS
Mix your butter and sugar for about 3-5 minutes. Then add 3 sticks of softened butter and 2 cup of sugar into the bowl of an electric mixer. Lower and lock the arm. If you don’t have an electric mixer you can kindly make use of your hands. Stir till it is light yellow and has a fluffy texture. It’s advisable to use soften butter so it will mix easily and get the creamy mixture. There are various ways in which your butter can be softened like, by microwaving it on the defrost settings and also by leaving it outside of the refrigerator.
STEP 4-ADDING OF EGGS
Break and add eggs to the mixer one at a time. Wait or stir the egg before adding another. Continue until you have added all the eggs. Stir for an extra minutes to make it smooth.
STEP 5-POURING OF VANILLA
Pour in the vanilla and almond extracts, mix properly, Measure out 1.5 teaspoons (7.4 mL) of pure vanilla extract and 1.5 teaspoons (7.4 mL) of pure almond extract and put them in the bowl together. mix for another 30 seconds.
STEP 6-MIXING OF DRY INGREDIENTS
Make sure you mix the dry ingredients thoroughly in a different or separate bowl. Pour 3 cups of all-purpose flour, 1 tea spoon of baking powder, ½ teaspoon (2 g) of baking soda, and ½ teaspoon (2.5 g) of salt into the bowl and stir them for a time to make an even mixture.
STEP 7-ADDING OF MILK AND DRY INGREDIENTS
In this step, you have to decide what to add into the mixer between the milk and other dry ingredient. Reduce the mixer speed to low or reduce the rate of mixing with the hand and divide the dry ingredients into thirds. Then, add ⅓ of the dry ingredients followed by 1⁄2 cup (120 mL) of the milk. Pour in another ⅓ of the dry ingredients and then the remaining 0.5 cups (120 mL) of milk. Add the remaining ingredient and mix properly till it blends
STEP 8-FOLDING OF COCONUT
In this step, you are advised to fold in the coconut into the mixture by using hand. Pour 4 Oz (113 g) of sweetened, shredded coconut into the batter and use a spatula to mix the coconut evenly throughout the batter. Mix for about 1-2 minutes
STEP 9-HEAT IN THE OVEN
Divide the batter evenly between the 3 pans and bake for about 25-30 minutes. Then Pour the batter into the pans and then place or put them on the center rack of your preheated oven. After 25 minutes, remove the cakes from the oven and push a toothpick into the center of each. This is done to know if the cake is well baked. If the toothpick comes out unstained, then the cake is ready and if not, bake the cake for an additional 5 minutes.
Make sure the cake has cooled down before adding your frosting. Allow the pan to cool for about 5 minutes before thinking of removing the cakes from the pans. When the cake is completely cool, you can begin frosting them.