Cooks Illustrated Coconut Cake Recipe
Description
This Cooks Illustrated Coconut Cake is a classic recipe that is sure to please. It’s a delicious and moist coconut cake that is full of flavor with a light and airy texture. It can be served as a dessert or as a snack. It’s a great option for any occasion. It’s an easy recipe that can be prepared in just a few simple steps.
The cake is made with coconut flakes and cream of coconut. The batter is then spread into a greased and floured pan and baked until it’s golden brown. Once cooled, it’s ready to be topped with a delicious cream cheese frosting. The frosting is made with cream cheese, butter, confectioners’ sugar, and a bit of shredded coconut for an extra burst of flavor. The cake can also be garnished with toasted coconut flakes for a crunchy topping.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 1/2 cup cream of coconut
- 1/2 cup buttermilk
Instructions
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the coconut flakes, cream of coconut, and buttermilk.
5. Pour the batter into the prepared cake pan, and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before frosting.
Equipment
To make this delicious Coconut Cake, you will need the following equipment:
- 9-inch cake pan
- Whisk
- Large bowl
- Medium bowl
- Electric mixer
- Spatula
- Toothpick
Notes
This recipe can be easily doubled to make a larger cake. To do so, double all of the ingredients and bake in two 9-inch cake pans for about 40 minutes.
The cake can also be made in three 8-inch cake pans. Bake for about 25-30 minutes.
This cake can be served as-is, or topped with a cream cheese frosting and toasted coconut flakes.
Nutrition
This Coconut Cake has approximately 360 calories per serving. It is high in carbohydrates and contains some fat, protein, and dietary fiber. It also contains trace amounts of vitamins and minerals.
This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
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