Simple Desiccated Coconut Cake Recipe You Should Try!

When it comes to baking, few ingredients can infuse a recipe with the exotic charm and delightful texture that desiccated coconut brings. If you’re a fan of coconut, you’re in for a treat with these simple desiccated coconut cake recipes. 

Moist, flavorful, and adorned with the goodness of desiccated coconut, these cake recipes are a celebration of tropical flavors. In this article, we’ll guide you through the step-by-step process of creating this delectable dessert that is sure to become a favorite in your repertoire.

Desiccated Coconut Cake Recipe

Coconut is not only delicious to eat as is but can also be used to create tasty cakes. The process is relatively simple, and the required ingredients are similar to those used in regular baking. Here are the ingredients and steps:

A. Ingredients 

For the Cake:

• 2 cups all-purpose flour
• 1 cup desiccated coconut
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup desiccated coconut
• 2 teaspoons coconut extract
• 2-3 tablespoons heavy cream (optional, for consistency)

B. Step

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cakes after baking.

2. Combine Dry Ingredients

In a bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and salt, contributing to the cake’s uniform rise and flavor.

3. Cream the Butter and Sugar

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 3-5 minutes.

4. Add Eggs and Vanilla Extract

Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. Incorporate the vanilla extract and continue to beat until the mixture is smooth and well combined.

5. Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. This method helps to maintain the cake’s structure and texture.

6. Fold in Desiccated Coconut

Gently fold the desiccated coconut into the batter using a spatula. Ensure that the coconut is evenly distributed, adding a delightful texture and flavor to the cake.

7. Divide and Bake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to create an even surface. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is crucial to ensure that the frosting adheres properly and doesn’t melt when applied.

9. Prepare the Coconut Frosting

While the cakes are cooling, prepare the coconut frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is smooth and fluffy.

10. Add Coconut Extract and Desiccated Coconut

Incorporate the coconut extract into the frosting, giving it a burst of coconut flavor. Then, fold in the desiccated coconut, adding a delightful texture to the frosting.

11. Adjust Consistency with Heavy Cream (Optional)

If the frosting is too thick, you can add heavy cream, one tablespoon at a time, until you achieve the desired consistency. Be cautious not to add too much, as the frosting should still be thick enough to hold its shape.

12. Frost and Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the coconut frosting over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining coconut frosting.

13. Decorate with Additional Desiccated Coconut (Optional)

For an extra touch, you can sprinkle additional desiccated coconut on top of the frosted cake. This not only adds a decorative element but also enhances the coconut flavor.

14. Ready to Serve

Once the cake is assembled and decorated, it’s time to slice and savor the deliciousness. The combination of moist cake layers and coconut-infused frosting creates a tropical paradise in every bite.

Get Creative With Your Homemade Desiccated Coconut Cake!

Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a straightforward approach to creating a flavorful and visually appealing dessert. You don’t need to worry about finding the ingredients for making your cake. 

Sari Coconut is a desiccated coconut supplier that sells various coconut-based products you may need. Originating from Indonesia, Sari Coconut is the largest coconut-producing country globally, thanks to its tropical climate. Their coconut-processed products are highly sought after internationally due to their excellent quality.

FAQ

1. What is a Coconut Cake?

A coconut cake is a dessert that features coconut as a primary ingredient, providing a deliciously sweet and tropical flavor.

2. How to Make Coconut Cake from Scratch?

To make coconut cake from scratch, you typically need ingredients like flour, sugar, butter, eggs, coconut milk, shredded coconut, and baking powder. The process involves mixing, baking, and frosting.

3. Can I Use Desiccated Coconut in a Coconut Cake Recipe?

Yes, desiccated coconut can be used in a coconut cake recipe. It adds texture and enhances the coconut flavor.