Coconut Velvet Cake with Creamy Frosting

Coconut Velvet Cake with Creamy Frosting is a truly decadent dessert that combines the richness of velvet cake with the tropical sweetness of coconut. The moist, tender texture of the cake paired with a creamy, smooth frosting creates a delightful treat perfect for any occasion. This cake is a luxurious choice for birthday parties, special gatherings, or simply a sweet indulgence after dinner. With its unique flavor profile, the Coconut Velvet Cake stands out from the typical red velvet or chocolate velvet cakes, offering an exciting variation that coconut lovers will adore.

The cake features coconut milk for a soft, moist crumb and a generous amount of shredded coconut that adds texture and flavor. The creamy frosting is made from a blend of butter, cream cheese, and powdered sugar, creating a silky-smooth consistency that complements the coconut flavor beautifully. Whether you’re a seasoned baker or a beginner, this cake is sure to impress.

Ingredients:

For the Coconut Velvet Cake:

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups granulated sugar

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 3 large eggs

• 1 cup coconut milk (or regular milk for a variation)

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 ½ cups shredded sweetened coconut

• 1 teaspoon white vinegar

• 1 tablespoon cornstarch (optional for texture)

For the Creamy Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream (or coconut milk for added coconut flavor)

• Pinch of salt

Preparation:

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottom with parchment paper to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cornstarch (if using). Set this dry mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the butter, vegetable oil, and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes. Make sure to scrape down the sides of the bowl to ensure all ingredients are fully combined.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract, ensuring the wet ingredients are well blended.

Step 5: Combine Wet and Dry Ingredients

Gradually add the sifted dry ingredients into the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients. Stir until just combined – avoid overmixing to keep the cake light and fluffy.

Step 6: Fold in Coconut

Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the cake batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Variation:

You can add variations to the Coconut Velvet Cake to suit your personal preferences:

1. Lemon Coconut Velvet Cake – Add 1 tablespoon of lemon zest to the batter to infuse a citrusy tang to the cake.

2. Chocolate Coconut Velvet Cake – Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey twist.

3. Pineapple Coconut Velvet Cake – Mix in 1/2 cup of crushed pineapple (drained) into the batter for a juicy, fruity addition.

For the frosting, you can experiment with using coconut cream instead of heavy cream for a more intense coconut flavor. If you prefer a less sweet frosting, reduce the powdered sugar by a half cup and substitute it with a little extra coconut milk or heavy cream for creaminess.

Cooking Note:

When preparing this cake, ensure your ingredients are at room temperature, particularly the butter, cream cheese, and eggs. This helps achieve the best texture and prevents the batter from curdling. Also, avoid overmixing the batter after adding the dry ingredients to prevent a dense cake.

The cake should be allowed to cool completely before frosting. Frosting a warm cake can cause the frosting to melt and slide off.

Serving Suggestions:

Serve your Coconut Velvet Cake with a cup of hot coffee or tea to complement the rich, tropical flavors. It can be enjoyed as a stand-alone dessert or served alongside a fresh fruit salad for a lighter, balanced dessert. For a festive touch, garnish the top of the cake with toasted coconut flakes or a few whole maraschino cherries.

Tips:

1. Coconut Milk: Using full-fat coconut milk will give the cake a richer texture, but you can substitute with light coconut milk for a slightly lighter version.

2. Frosting Consistency: If the frosting becomes too thick, add a tablespoon of heavy cream or milk to loosen it up. If it’s too thin, add more powdered sugar until you reach your desired consistency.

3. Storage: Store leftover Coconut Velvet Cake in an airtight container in the refrigerator for up to 3 days. The cake stays moist and delicious for several days.

4. For a Smoother Frosting: Beat the frosting ingredients together on medium-high speed for about 4-5 minutes to ensure a smooth and airy texture.

Prep Time:

• 20 minutes

Cooking Time:

• 25-30 minutes

Total Time:

• 1 hour (including cooling time)

Nutritional Information (per serving, assuming 12 servings):

• Calories: 430

• Protein: 4g

• Sodium: 180mg

• Fat: 24g

  • Saturated Fat: 12g

• Carbohydrates: 52g

  • Dietary Fiber: 1g

  • Sugars: 43g

FAQs:

1. Can I make this cake ahead of time?

Yes! The cake can be made in advance and stored in an airtight container for up to 3 days. You can also freeze the cake layers for up to 3 months. Just make sure to let them cool completely before wrapping them tightly in plastic wrap and foil.

2. Can I make this cake without coconut milk?

Yes, you can substitute coconut milk with regular milk, almond milk, or even buttermilk for a slightly different flavor. However, coconut milk adds to the moisture and coconut flavor, so if you use a different milk, it may not be as rich.

3. Can I make this recipe as cupcakes?

Absolutely! This recipe can be used to make approximately 24 cupcakes. Bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

4. How can I store the frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and rewhip before using.

5. How do I make the frosting less sweet?

To reduce the sweetness of the frosting, reduce the powdered sugar by half and use coconut milk to adjust the consistency. You can also add a small pinch of salt to balance the sweetness.

Conclusion:

Coconut Velvet Cake with Creamy Frosting is a showstopper dessert that blends the rich, soft texture of velvet cake with the delicate, tropical flavors of coconut. Perfect for any celebration, this cake will captivate your guests with its moist crumb and creamy, indulgent frosting. Whether you enjoy it for a special occasion or as an everyday treat, this cake is guaranteed to be a crowd-pleaser. With its versatile ingredients and easy preparation, it’s a must-try recipe for any baking enthusiast.

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