Coconut Cake
Recipe by Summer House Santa Monica
Summer House is sharing a recipe for its dangerously good Coconut Cake, made with buttercream frosting. To get started on making this three-layer delight, Chef Juan Gutierrez recommends using the following equipment:
- (3) 8-inch round cake pans
- Mixer (hand or stand)
- Rubber spatula
- Cooling rack
- Mixing bowls
Now that you’re ready, let’s get bakin’!
Coconut Cake
Have your cake, and eat it too
Yield: 1 cake
Ingredients:
COCONUT CAKE INGREDIENTS:
2½ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¾ cup unsalted butter
1⅔ cups granulated sugar
5 large egg whites, at room temp
½ cup sour cream, at room temp
2 tsp. pure vanilla extract
1 tsp. coconut extract
1 cup buttermilk
1 cup sweetened shredded coconut
FROSTING INGREDIENTS:
1 cup butter
8 oz. cream cheese
5 cups confectioners’ sugar
½ tsp. vanilla extract
½ tsp. coconut extract
⅛ tsp. salt
2 cups sweetened shredded coconut
Method:
COCONUT CAKE METHOD:
1. Preheat the oven to 350°F.
2. Grease three 8-inch cake pans and place a round of parchment paper in the bottom of each one, greasing the parchment, too. (Chef’s tip: This will help the cake pop out easily!)
3. In a medium bowl, whisk together all dry ingredients (cake flour, baking powder, baking soda, salt) and set aside.
4. In a large bowl, prepare the batter:
A. Beat softened butter and sugar together on medium-high speed until smooth and creamy (about 2 minutes), scraping down the sides occasionally with a spatula to make sure everything mixes evenly.
B. Add the egg whites, then mix in the sour cream, vanilla extract, and coconut extract. (Chef’s Note: The mix might look a bit lumpy or curdled that’s normal!)
5. With your mixer on low, slowly add the dry ingredients from earlier into the batter, followed by the buttermilk. Mix just until combined, then stir in the shredded coconut by hand and make sure there aren’t any lumps of butter hiding in the bottom. The batter should be slightly thick.
6. Divide the batter evenly between the three prepared cake pans.
7. Bake for 21-24 minutes, or until a toothpick in the center comes out clean.
8. Let the cakes cool in the pans on a wire rack for about 1 hour, then carefully remove them from the pans and let them finish cooling directly on the rack. The cakes must be completely cool before frosting.
FROSTING METHOD:
1. In a large bowl, beat together butter and cream cheese until smooth and creamy (about 2 minutes).
2. With the mixer on low, slowly add the powdered sugar, vanilla, coconut extract, and a pinch of salt.
3. Once everything is added, crank the mixer to high and beat for 3 minutes until fluffy. (Chef’s Tip: Adjust as needed with these guidelines: Add more sugar if it’s too soft; Add salt if it’s too sweet)
ASSEMBLE THE COCONUT CAKE:
1. If your cakes have domed, use a serrated knife to level the tops of them. (Chef’s Tip: Save the scraps for snacks or to crumble on top of ice cream!)
2. Place one cake layer on your cake stand or plate.
3. Spread about 1 cup of frosting over the top, then repeat with the second layer.
4. Add the third cake layer on top, and frost the top and sides with the remaining frosting. (Chef’s Tip: Use an icing spatula or even a butter knife for spreading. A bench scrape can also help you smooth the sides if you have one.)
5. Gently press shredded coconut onto the top and sides of the cake–it’s okay if it gets messy!
6. Pop the cake in the fridge for at least 20 minutes before slicing. This will help the cake hold its shape while you cut.
7. Cover any leftover cake tightly and store it in the fridge for up to 5 days. Enjoy chilled or let it sit at room temperature for a bit before serving.
