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THE ENTERTAINING ISSUE - November December Issue 2018

Creamy Coconut Cake
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Creamy Coconut Cake

January February 2013

From Julie an Rosendaal

This is like coconut cream pie in cake form – dense, moist coconut cake made coconuttier with the addition of coconut extract, topped with creamy coconut frosting and crunchy toasted coconut. For coconut lovers only.


2 1/2 c. all-purpose flour

2 t. baking powder

1/4 t. salt

1/3 c. butter, softened

1 1/2 c. sugar

2 T. canola oil

3 large eggs

2 t. coconut extract

1 14 oz. (398 mL) can coconut milk, divided

Coconut Frosting:

1/4-1/2 c. butter, softened (depending on whether you’re watching fat intake or not)

1 t. coconut or vanilla extract

3 c. icing sugar

1/2 c. shredded coconut, toasted

Preheat the oven to 350°F. Spray two 8” or 9” round cake pans with nonstick spray.

In a medium bowl, stir together the flour, baking powder, and salt. In a larger bowl, beat the butter with an electric mixer for about 30 seconds, until it’s pale and creamy. Pour in the sugar and oil and continue to beat for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each one, then beat in the coconut extract. Scrape down the sides of the bowl now and then.

Add about one-third of the flour mixture to the butter mixture and stir it in by hand or with the electric mixer on low speed, just until it’s combined. Remove 1/4 c. of the coconut milk from the can and set it aside for the frosting. Add about half the remaining coconut milk to the batter, then another third of the flour, the rest of the milk, and the rest of the flour, mixing just until the batter is blended.

Divide the batter between the greased cake pans and tap the bottoms a few times on the countertop to remove any air bubbles. To prevent a domed top, spread the top of the batter with a spatula, creating a slight dent in the middle and a raised edge. This compensates for the way a cake tends to rise higher in the middle.

Bake the cakes for 30-35 minutes, until golden, the edges pull away from the sides of the pans, and the tops are springy to the touch. Let the cakes cool for about 10 minutes before running a knife around the edge of the pans and inverting them onto a wire rack. Cool completely before you frost them.

To make the frosting: in a medium bowl, beat the butter and extract with an electric mixer until creamy. Add about a third each of the icing sugar and the remaining coconut milk; beat and continue to add each ingredient until you have a spreadable frosting. Add a spoonful or two of water if you need it. Frost the cake once it’s completely cooled, then sprinkle with toasted coconut. Makes 1 cake, serves 16.