Are you ready for a cake that combines the rich, velvety texture of a traditional velvet cake with the tropical essence of coconut?
This Coconut Velvet Cake is a showstopper for any occasion, whether you’re celebrating a birthday, a holiday, or just craving something indulgent.
The moist cake, infused with coconut flavor, pairs beautifully with a fluffy coconut frosting, creating a perfect balance of sweetness and richness.
With a delicate crumb and a hint of tropical flavor, this cake is sure to be a hit at your next gathering. Let’s dive into the details and start baking this delicious treat!
Ingredients List
Cake Ingredients
- 8 oz (226g) cream cheese, softened (We used an 8 oz package of full-fat cream cheese)
- 1 ½ sticks (168g) unsalted butter, softened (Should be soft enough to dent when pressed, but still hold shape)
- 2 cups (400g) sugar
- 4 large eggs, room temperature (Place in a bowl of warm water for 5 minutes if in a hurry)
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (242g) buttermilk
- ¼ cup (54g) vegetable oil (We used canola oil)
- 1 teaspoon (4g) vanilla extract
- 2 teaspoons (8g) coconut extract
Coconut Seven Minute Frosting
- ⅔ cup (150g) water
- 2 cups (400g) sugar
- ½ teaspoon cream of tartar or 1 tablespoon white corn syrup
- 4 egg whites
- 1 teaspoon (4g) vanilla extract
- 2 teaspoons (8g) coconut extract (Adjust the amount to your liking)
Decoration
- 14 oz (396g) package of sweetened flaked coconut for topping the cake (We used the Baker’s brand)
Required Kitchen Tools
When making this Coconut Velvet Cake, having the right kitchen tools is essential for achieving the perfect texture and presentation. Here are the must-have tools to help you succeed:
- Hand or Stand Mixer: For creaming the butter and sugar, as well as mixing the cake batter, a stand mixer or hand mixer is indispensable. It will save you time and effort.
- Measuring Cups and Spoons: Accurate measurements are key to a perfect cake. Ensure you have measuring cups and spoons for both dry and wet ingredients.
- 9-inch Round Cake Pans: This recipe calls for two 9-inch round cake pans. These will help your cakes bake evenly, giving them a uniform shape.
- Mixing Bowls: You’ll need several bowls for mixing the cake batter and preparing the frosting.
- Piping Bag or Offset Spatula: A piping bag can help with precision when spreading frosting, but an offset spatula works great too for smoothing the frosting onto the cake.
- Cooling Rack: After baking, allow the cakes to cool completely on a cooling rack to prevent them from becoming soggy.
Cake Preparation
Now that we have all the ingredients and tools ready, it’s time to get started on the cake preparation. Follow these steps closely to create the most flavorful and moist Coconut Velvet Cake that will leave everyone coming back for seconds!
Creaming the Butter and Cream Cheese
Start by placing the softened unsalted butter and cream cheese in a large mixing bowl. Using a hand or stand mixer, beat them together on medium speed until smooth and creamy. This will take about 2-3 minutes. The texture should be light and fluffy. Add the sugar to the mixture and continue beating for another 3-4 minutes until the sugar is fully incorporated and the mixture is light in color.
Adding the Eggs and Vanilla Extract
Next, add the 4 large eggs, one at a time, beating well after each addition. It’s important to ensure the eggs are fully combined into the batter before adding the next one. Once the eggs are incorporated, add the vanilla extract and coconut extract. Mix until everything is well combined and the batter is smooth.
Mixing the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step is crucial for ensuring your cake has a light and airy texture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Alternate with adding the buttermilk and vegetable oil. Start by adding about a third of the dry ingredients, followed by half of the buttermilk and oil mixture, then another third of the dry ingredients, the remaining buttermilk and oil, and finish with the last third of the dry ingredients. Be careful not to overmix at this stage, as this can result in a dense cake.
Preparing the Cake Pans
Grease and flour two 9-inch round cake pans. You can also line the bottom of each pan with parchment paper for easier cake removal. Evenly divide the cake batter between the two pans. Use a spatula to smooth the tops of the batter, ensuring an even layer. This will help the cakes bake uniformly.
Baking the Cake
Now that your cake batter is perfectly prepared, it’s time to bake these delicious coconut-infused layers. Baking at the right temperature and for the correct amount of time is crucial for achieving that perfect, moist, and fluffy cake.
Preheating the Oven
Before you place your cake pans in the oven, preheat it to 350°F (175°C). This will ensure that the cakes bake evenly and develop that golden-brown crust we all love. Make sure the oven rack is placed in the center for even heat distribution.
Baking Time
Place the prepared cake pans into the preheated oven and bake for 28 to 32 minutes. You’ll know the cakes are done when they are lightly golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door too frequently while baking, as this can cause the cakes to sink in the middle.
Cooling the Cakes
Once the cakes are baked, remove them from the oven and let them sit in the pans for about 10 minutes. This allows the cakes to firm up slightly, making them easier to remove from the pans. After 10 minutes, carefully invert the cakes onto a cooling rack and remove the pans. Allow the cakes to cool completely at room temperature. It’s essential to let them cool completely before frosting, as this prevents the frosting from melting.
Coconut Seven Minute Frosting and Decoration
The frosting is just as important as the cake itself when it comes to a Coconut Velvet Cake. This Seven Minute Frosting is light, fluffy, and packs an irresistible coconut punch. Let’s go through the steps to make the perfect frosting and decorate your cake to perfection.
Making the Coconut Seven Minute Frosting
To make the frosting, combine the water, sugar, and cream of tartar (or white corn syrup) in a medium-sized saucepan. Place the saucepan over medium heat and stir until the sugar dissolves completely. Once dissolved, bring the mixture to a gentle boil. While the sugar syrup is heating up, place the egg whites in a mixing bowl and beat them on medium speed until soft peaks form.
Once the syrup reaches a boil, carefully pour it into the egg whites in a thin stream while the mixer is running on low speed. Once all the syrup is added, increase the mixer speed to high and beat for 7 minutes. The frosting will become glossy and stiff peaks will form. At this point, add the vanilla extract and coconut extract to the frosting, mixing until incorporated. Taste and adjust the coconut extract to your liking if you prefer a stronger coconut flavor.
Frosting the Cake
Place one layer of the cooled cake onto a serving plate or cake stand. Using an offset spatula or a piping bag, apply a generous layer of the coconut frosting onto the top of the first cake layer. Spread it evenly with the spatula, making sure to cover the edges. Place the second cake layer on top and continue frosting the top and sides of the entire cake.
Decorating with Flaked Coconut
Once the cake is fully frosted, it’s time for the fun part: decorating! Gently press the sweetened flaked coconut onto the sides and top of the cake. Be sure to cover all visible frosting with coconut for a beautiful, textured finish. For a festive touch, you can also sprinkle extra coconut on the top of the cake in a decorative pattern or add some toasted coconut for additional flavor.
Conclusion
Your Coconut Velvet Cake is now complete! With its tender, flavorful cake layers and light, sweet coconut frosting, this cake is bound to be a crowd favorite. Whether you’re serving it at a special event or enjoying a slice with your afternoon tea, it’s sure to impress.
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers (which is rare!), you can also freeze slices for up to a month. Simply thaw at room temperature or reheat in the oven for a warm, comforting treat.
Now that you’ve mastered this recipe, you can experiment with different variations, like adding toasted coconut flakes on top or infusing the cake batter with more coconut extract. Whatever you decide, this Coconut Velvet Cake is a delightful treat that’s sure to become a favorite in your baking repertoire.
