Best 1 2 3 4 Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

OLD-FASHIONED 1-2-3-4 CAKE

Steps:

• 1. Preheat oven to 350 F. Spread Crisco on the bottom and sides of cake pan(s) and dust with flour. Tap out excess.
• 2. Cream butter, sugar, eggs, salt and vanilla in the large bowl of an electric mixer until very light and fluffy, about four minutes, scraping down the sides of the bowl frequently with a rubber spatula.
• 3. Stir the baking powder into the milk, and with the mixer on low speed, alternately add the flour and milk, beginning and ending with flour.
• 4. Bake 30 to 35 minutes for layers, slightly longer for the oblong pan, or until a wooden toothpick inserted in the center comes out clean and the cake springs back when lightly touched with your finger.
• 5. Cool the layers in their pans on a wire rack for 10 minutes before turning out on the rack to cool completely. You can leave the oblong cake its pan to cool.
• 6. When completely cooled, finish with your desired filling and frosting.
• 7. VARIATIONS: Coconut: Before adding the flour and milk to the basic cake, stir in 1 cup shredded sweetened coconut and 3/4 teaspoon coconut extract. Frost cake with a coconut frosting. Orange: Stir in grated zest of 1 orange before adding flour and replace milk with orange juice. Bake cake in a 10-inch, greased and floured tube or Bundt pan. Almond: Add 1/4 to 1/2 teaspoon almond extract along with the vanilla. After frosting, sprinkle sliced almonds over the top.

1-2-3-4 COCONUT CAKE

Steps:

• Place margarine in a mixing bowl. Fluff with mixer.
• Add sugar, small amounts at a time.
• Add eggs one at a time.
• Add flour a little bit at a time alternating with the milk.
• Add the vanilla.
• Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me -- ], you can bake in 2 shifts (2 pans at a time).
• Bake at 350F for 25 minutes.
• After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.
• For frosting:.
• Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.
• Bring to a boil and stop stirring.
• Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.
• Meanwhile, beat egg whites until stiff.
• Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.
• Add coconut and coconut flavoring.
• When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.
• While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.
• Fresh coconut will stick to sides and syrup will absorb into cake.
• This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.