Coconut Cake Recipe

This homemade coconut cake is made from scratch with no cream cheese frosting yet it's delicious. Topped with apricot jam and sprinkled with coconut. It's a perfect dessert for a holiday or when you have guests around.  

This cake has the perfect amount of sugar, it's moist and tender, it's the softest cake I've ever tasted.

This cake is simple yet sophisticated and incredibly delicious. It's a classic cake that every one will love whether you are serving it at a party or just some evening dessert.

If you hate dry cakes then you'll love this moist cake. A tasty cake recipe for cream cheese hates. If you love cream cheese then you'll love this chocolate fudge cake Chocolate Fudge Cake, this chocolate cake recipe Chocolate Cake and this red velvet cake recipe Red Velvet Cake

Slice of coconut pound cake on a white plate.

This coconut pound cake loaf will satisfy all the coconut lovers out there.  If you weren't satisfied with the coconut chocolate chip cookies Coconut Chocolate Chip Cookies then you'll definitely be satisfied with this pound cake recipe.

Reasons To Love This Coconut Cake 

Moist: This coconut pound cake is extremely moist. I mean we all love cakes but the majority of people would choose moist cake over dry cake.

Flavorful: The coconut and vanilla extract gave this cake so much flavor. 

Soft and Fluffy: you'll have the perfect soft cake if you use the correct measuremts of ingredients.

Type: You can use the same procedure to make coconut cupcakes, coconut bundt cake, coconut sheet cake or coconut layer cake.

Coconut Cake Ingredients

Flour: I used all purpose flour yet I got the softest cake ever. If you follow my instructions and my measurements then your coconut cake will be moist and soft otherwise use cake flour. You'll find cake flour in the same section as all purpose flour at your local grocery store.

Baking Powder

Oil: Vegetable oil or sunflower

Sugar: Granulated sugar or brown sugar.

Coconut: I used desiccated coconut. You can substitute desiccated coconut for shredded coconut or coconut flakes. If you'll go for shredded coconut then go for sweetened shredded coconut but reduce on the amount of sugar you'll use.

Eggs: Use egg whites only

Salt: Pinch of salt

Vanilla essence

HOW TO MAKE COCONUT CAKE

Follow these simple instructions on how to make coconut pound cake.

Step 1.

Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.

Step 2. 

In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.)

Step 3. 

Using a stand mixer or a handheld mixer, beat In the egg whites, vegetable oil and granulated sugar on medium high speed until mixed and creamy. 

Step 3.

Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl. 

Step 4. 

Slowly add the dry ingredients. Beat on low speed until combined.

Step 5.

Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done. 

Allow the cake to cool on a wire rank. 

Step 6.

I added apricot jam on top and sprinkled some coconut.

Why Sift Flour And Baking Powder?

Both flour and baking powder are sifted  in order to make them more fluffier and to make sure that they do not have any lumps. sifted flour makes pancakes lighter and cakes fluffier. There are some cake recipes that don't require sifted flour but coconut cake requires it, so do not feel lazy to sift your flour. 

Sifting flour reduces the amount of flour, so make sure you sift your flour then measure. 

HOW TO SIFT FLOUR

We are not just sifting flour but also baking powder.

Here are the equipments you can use to sift flour and baking powder and how you can use them.

Flour Sifter: A flour sifter looks like a cup and it has a mesh strainer . 

To use it just pour your flour or your baking powder in the strainer and squeeze the Sifter's handle, sifted flour will fall at the bottom of the cup. 

Mesh Strainer Also called sieve: This is a finely woven mesh net used for straining liquids like juice and loose leaf tea.

It also works as a flour sifter. Just pour your dry ingredients in the strainer and gently tap the sides with one hand or gently shake it.

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This homemade coconut cake is made from scratch with no cream cheese frosting yet it's delicious. Topped with apricot jam and sprinkled with coconut. It's a perfect dessert for a holiday or when you have guests around. The Cake will be ready in just 1 hour.

Coconut Cake Recipe

INGREDIENTS

• 175g cake flour/all-purpose flour
• 1 teaspoon baking powder
• 175g of vegetable oil
• 120g of granulated sugar
• 30g desiccated coconut
• 4 large eggs
• ¼ teaspoon salt
• 2 teaspoons vanilla essence
• Apricot jam

METHOD

1. Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.
2. In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.).
3. Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl.
4. Slowly add the dry ingredients. Beat on low speed until combined. Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done. Allow the cake to cool on a wire rank.
5. I added apricot jam on top and sprinkled some coconut.

NOTES: 

1.Your mixture will be runny but don't worry, that's how it's supposed to be.

 

Equipments Used: 
• Mesh Strainer 
• 9-inch cake pan 
• wire rank 
• Stand mixer 
• Mixing bowl




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