I was looking for a better coconut cake recipe that was definitely coconutty but didn’t taste like you were eating SPF32! I love the scratch WASC recipe by Edencakes so I used that as a base for experimenting and came up with this version that has a fine, soft crumb and a mellow coconut taste. I have tried several coconut milk coconut cakes but I found that using Cream of Coconut (I used Coco Lopez) gives a more intense yet still natural coconut flavor. I cut back the sugar in the original recipe by a cup because Cream of Coconut has a lot of sugar and I used all butter because that’s what I bake with. I also added an additional egg for stability since much of the binding qualities of the milk were replaced by the cream of coconut.
You can cut this recipe in half if you don’t have a 6 quart or larger mixer. The full recipe yields about 48 normal sized cupcakes or 36 jumbo sized. Haven’t tried it as full cakes yet, but I’ll bet it would be fine. I fill mine with pastry cream and top with cream cheese frosting. Bon Apetit!

Hmmm…just enough Coco Lopez left for a Pina Colada!

Ingredients

  • 5 cups cake flour (21.25 ounces)
  • 2 1/3 cups sugar
  • 2 tablespoons + 1 teaspoon baking powder
  • 2 teaspoons salt (I use kosher salt – use 1 1/2 tsp if using table salt)
  • 1 can Coco Lopex Cream of Coconut (near the drink mixers in my store)
  • 1/4 cup whole milk
  • 1 1/3 cup unsalted, softened butter
  • 16 ounces sour cream
  • 2 teaspoons vanilla
  • 2 teaspoons coconut oil flavoring or extract (I get mine from Whole Foods)
  • 6 whole eggs, lightly beaten


Comments

pacable Says... 22 Feb 2010 , 5:52pm

sounds very yummy! cant wait to try it

Rosie2 Says... 23 Feb 2010 , 10:29am

Couple of questions: do you just mix everything and bake? and how do you fill the cupcakes and last, but not least, can you freeze them for later use? Thank you!

2SchnauzerLady Says... 23 Feb 2010 , 2:12pm

Is this cake texture suitable for carving or fondant? Inquiring minds want to know! It looks really good!

TamathaV Says... 23 Feb 2010 , 5:33pm

Hi! Thanx for the comments. Waaa - For some reason the directions got lost even though I typed them! Here you go... Sift dry ingredients into mixer (I add salt separately because I use kosher and it's too big for the sifter). Add all but eggs. Beat on medium for 2 minutes. Reduce speed and add egg a little at a time, scraping the bowl and paddle after. Beat on medium for another 2 minutes. I filled my cupcake liners 2/3 full with a food portioner (large ice cream scoop sized). For cupcakes I preheat my oven to 400 then reduce to 350 right when I put cupcakes in - have noticed a better dome this way. Bake for 15-20 minutes or until golden brown.

I have not tried this as a layer cake yet so I can't speak to whether or not it would hold for carving or fondant but the cupcakes did have a pretty soft crumb so I'd test it before committing to a cake. I'll report back once I've done so.

TamathaV Says... 23 Feb 2010 , 5:36pm

Rosie - I did end up freezing some well wrapped on a baking sheet and they were wonderful after thawing 2 weeks later!

Rosie2 Says... 24 Feb 2010 , 12:25am

Ahhh, thank you TamathaV for answering my question. I think I'll try to make some and freeze then.

michelle1029 Says... 5 Mar 2010 , 5:09am

i am going to try this we love cocnut in our home so this would be the perfect cake for someone for the b day.

Roejoe Says... 9 Mar 2010 , 9:23pm

Love the receipe and cann't wait to try these wonderful sounding cupcakes. Will let you know. Thanks for the receipe

letstalkcake Says... 10 Mar 2010 , 4:58pm

Why is kosher salt used? Just curious, I made the coconut cake off of the show "Good Eats" and it too called for kosher salt. Just wondering what it does differently than regular salt. Thanks.

I am going to try and make this cake tonight.

TamathaV Says... 22 Mar 2010 , 8:33pm

letstalkcake - Kosher salt has a more pure taste whereas iodized can give off a little bit of a chemical, sometimes metallic taste. I never noticed until Alton Brown said that and i tried a side by side test. It's really just a personal preference when it comes down to it. Regular salt is fine if that's what you have;) Just note that it tends to be a bit more salty so use a tad less if using regular.

ksaw29 Says... 13 May 2010 , 10:16pm

Hi. Just wanted to know if anyone has ever tried this in a cake form? I was thinking of baking it off in a half sheet pan for a layer cake. Thank u.

Lizmybit Says... 10 Aug 2010 , 12:12pm

These look wonderful. I'm wondering how do you fill them with the pastry creme?

cakesbyashli Says... 30 Apr 2011 , 7:19am

Just baked these cupcakes, turned out beautifully. soft velvety crumb. Very good!

cakedecofun Says... 21 May 2011 , 9:21pm

Sounds yummy! What size can of Coco Lopez do you use--there is a small and a larger can--how many ounces goes in the cake? I noticed you said just enough left for a Pina Colada.

Thanks for sharing ml

lrlt2000 Says... 6 Dec 2011 , 7:43am

I am new to scratch baking, and tried with NO success the infamous "Shubox" coconut cake (not sure what I did wrong, but I'm sure with practice I could get it ;)). This one looks a bit easier, and it has the sour cream I love to use! I'm excited to try this, thanks for sharing!


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