Sublime Coconut Cake

Name: Sublime Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup coconut milk (full fat); 1/2 cup sour cream; 1 cup shredded coconut (sweetened); 1/2 cup unsalted butter (room temperature); 3 cups icing sugar (sifted); 1/4 cup coconut milk (full fat); 1 teaspoon vanilla extract; 1 cup shredded coconut (toasted)

50 min 12 slices Medium

All Recipes

A heavenly coconut cake that's moist, fluffy, and bursting with coconut flavour.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

If you're a fan of coconut, this Sublime Coconut Cake is destined to become your go-to dessert. With its rich coconut flavour and light, fluffy texture, it embodies the essence of tropical indulgence. The origins of coconut cake are rooted in the southern United States, but this version brings a touch of Québécois flair with a focus on pure, simple ingredients. Whether you're celebrating a special occasion or simply craving something sweet, this cake promises to delight the senses.

Ingredients

Servings

Cake

Frosting

Instructions

Prepare the oven and pans

Preheat your oven to 350°F (175°C). Grease and flour two 20 cm (8-inch) round cake pans.

Pro tip: Use parchment paper at the bottom for an easy release.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream butter and sugar

In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Ensure the butter is at room temperature for better creaming.

Combine wet ingredients

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Incorporate dry and wet mixes

Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the flour mixture. Stir in the sour cream and shredded coconut.

Pro tip: Avoid over-mixing to keep the cake tender.

Bake the layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

Cool the cakes

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Pro tip: Cooling completely prevents the frosting from melting.

Prepare the frosting

In a large bowl, beat the butter until smooth. Gradually add the icing sugar, coconut milk, and vanilla extract, beating until creamy.

Pro tip: Adjust the consistency with more coconut milk or icing sugar as needed.

Frost the cake

Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides. Press toasted coconut onto the frosting.

Pro tip: Use a spatula for a smooth finish.

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Tips & Tricks

<ul><li>Use room temperature ingredients for a smoother batter.</li><li>Toast coconut flakes for added flavour and texture.</li><li>Check for doneness with a toothpick inserted into the centre.</li><li>Let the cake cool completely before frosting.</li></ul>

Serving Suggestions

Serve this Sublime Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent experience. Pair it with a refreshing cup of green tea or a robust coffee to balance the sweetness. To make ahead, bake the cake layers and store them in an airtight container at room temperature for up to two days. The frosted cake can be refrigerated for up to three days. For longer storage, freeze the cake layers individually wrapped in plastic wrap for up to a month.

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