Toasted Coconut Cake

Course: Dessert

Cuisine: Soul Food, Southern

Keyword: buttercream, cake, coconut, pastry cream

Prep Time: 30

Cook Time: 55

Total Time: 1 25

Servings:

Calories: 1228kcal

Author: Marta Rivera

Begin this cake early in the day.

Print Recipe

Equipment

electric hand or stand mixer
serrated cake knife
2 8-inch cake pans

Ingredients

For the Toasted Coconut Flakes

1 3/4 cups (150 grams) sweetened coconut flakes divided later in the recipe

For the Coconut Cake

2 1/2 cups (310 grams) cake flour sifted twice
1 tablespoon (12 grams) baking powder
1 1/2 cups (13.4-ounce can or 400 milliliters full-fat coconut milk
1 tablespoon (15 milliliters) coconut extract
1 teaspoon (5 milliliters) almond extract
1 3/4 cups (400 grams) granulated sugar
1 cup (190 grams) butter shortening (or unsalted butter at room temperature)
1 teaspoon (6 grams) kosher salt
3 large eggs at room temperature

For the Toasted Coconut Pastry Cream

1 1/2 cups (13.4-ounce can or 400 milliliters) full-fat coconut milk
1/4 cup (60 milliliters) water
3/4 cup (175 grams) granulated sugar
1/8 teaspoon kosher salt
3 large egg yolks
1 large egg
3 tablespoons (30 grams) cornstarch
2 tablespoons (30 grams) unsalted butter at room temperature
1 teaspoon (5 milliliters) coconut extract
1/2 teaspoon almond extract
3/4 cup (75 grams) toasted coconut flakes

Coconut Buttercream

1/3 cup (80 milliliters) pasteurized egg whites or room temperature whole milk)
1 teaspoon (5 milliliters) lemon juice
1 teaspoon (5 milliliters) coconut extract
1/2 teaspoon almond extract
1 cup (2 sticks or 226 grams) unsalted butter softened
1/2 cup (90 grams) shortening
1/2 teaspoon (3 grams) kosher salt
4 cups (530 grams) confectioners sugar sifted

To Garnish

1 1/2 cups (125 grams) toasted coconut flakes

Instructions

Toast the Coconut Flakes (may be done up to 2 weeks ahead)

Preheat your oven to 350°F (180°C).
Spread the coconut flakes into an even layer on a quarter sheet pan. Be sure to break up any chunks of coconut flakes.
Bake the coconut in a 350°F (180°C) oven for 5 minutes.
After 5 minutes, pull the pan from the oven and use a wide spatula to toss the flakes around on the pan. Redistributing the flakes to ensure they toast evenly.
Return the pan to the oven and bake the coconut for another 5 minutes.
Repeat the tossing of the flakes, smoothing them out back into an even layer, and baking them for 5 minutes at a time, until they are golden brown.
This can take 15-20 minutes, depending on how brown you like your coconut flakes.
Allow the coconut flakes to cool completely once you're done toasting them.
If you are continuing with the rest of the recipe, leave the oven on.
If not, you can turn it off.

Prepare the Coconut Cake Batter

Generously spray two 8-inch cake pans with non-stick baking spray. Or grease them with shortening and dust them with all-purpose flour. Set the pans aside.
Sift together the cake flour and baking powder 2 times. Put the dry ingredients (and the sifter) aside for now.
Combine the coconut milk, coconut extract, and almond extract in a separate bowl or pitcher.
In a mixing bowl or the bowl of your stand mixer, beat together the butter shortening, sugar, and salt on low speed. Once the mixture is combined, or after 1 minute, increase the mixer to medium-high speed.
Beat the fat and sugar together for 4 minutes, or until it is pale yellow. Stop and scrape down the bowl and beaters at least twice during this mixing time.
Next, add the eggs to the fat-sugar mixture, one at a time.
Mix each in at low speed until no longer visible, then stop the mixer and scrape down the bowl and beaters.
Once all of the eggs are in, increase the mixer's speed to medium-high and beat the mixture for 3 minutes. Be sure to stop the mixer and scrape down the bowl and beaters twice during this mixing stage.
When finished, the mixture will look airy and pale yellow.
Sift in 1/3 of the cake flour mixture into the bowl. Blend it in at low speed for 20 seconds or until the flour is no longer distinguishable.
Scrape down the bowl and pour in half of the coconut milk mix. Blend, again, at low speed, for 20 seconds.
Continue this alternating addition of ingredients until the last third of cake flour is added. Once all of the cake flour is mixed in, blend it in for 20 seconds.
Once it's incorporated, only mix it for 15-20 seconds and no more.

Bake, then Cool the Coconut Cake

Use a rubber spatula to scrape the batter into the greased cake pans, then give the cake pans a few quick but gentle raps against the countertop to expel any air pockets.
Slide the cake pans onto the middle rack of a 350°F (180°C) oven and bake them for 30-35 minutes.
When fully baked, the edges of the cake will pull away from the pan.
Remove the cake pans from the oven after the baking time is finished.
Allow the cakes to cool in the pan for 10 minutes.
After 10 minutes, you can turn the cakes onto a cooling rack. Allow the cakes to cool completely at room temperature.

Prepare the Toasted Coconut Pastry Cream (can be prepared 2 days ahead)

Stir together the coconut milk, water, sugar, and kosher salt in a 3-quart saucepot, then bring the mixture up to steaming over medium heat.
Whisk together the egg yolks, the whole egg, and the cornstarch while waiting for the milk to steam.
Once the milk begins to steam, reduce the heat to low and scoop up a 1/2-cupful of the milk mixture. Slowly drizzle it into the egg mixture, whisking constantly to temper the eggs. Repeat.
Once you add 1 full cup of the hot liquid slowly into the eggs, return the tempered eggs to the liquid in the pot in the same slow, steady way; whisking the mixture constantly while pouring it in.
After stirring in the eggs, heat the pastry cream, constantly stirring, until it thickens. Don't allow the mixture to boil, or you can break it and cause it to curdle.
Remove the pot from the stove and add the butter to the pastry cream. Whisk the butter in quickly to emulsify it into the pastry cream. The pastry cream will continue to thicken as you whisk. It will hold the marks from the whisk when it's done cooking.
Using a rubber spatula, fold in 3/4-cup of the toasted coconut flakes. Scrape the pastry cream into a container, allow it to cool to room temperature, and refrigerate it until chilly.
You can also do a quick chill: set the pot of pastry cream inside a bowl of ice water. Stir the pastry cream every 5 minutes to help it chill evenly. After 30 minutes, the cream will be pretty chilled, if not completely cold.
Be sure to stir the pastry cream before using it to smooth it out.

Make the Coconut Buttercream (may be prepared 2 weeks ahead)

In a bowl or pitcher, combine the egg whites, lemon juice, coconut, and almond extracts, then set this mixture to the side.
In a mixing bowl or the bowl of your stand mixer, blend the butter, shortening, and kosher salt together on low speed. Once they're smooth, use a rubber spatula to scrape down the bowl and beaters.
With the mixer on low speed, gradually add the sifted confectioners sugar to the bowl, a cup at a time. Increase the mixer's speed to medium-high once all of the sugar is added.
Beat the butter and sugar mixture together on medium-high for 3 minutes. Stop and scrape down the bowl and beaters twice during mixing.
Switch from the paddle (or beaters) to the whip attachment.
Add the egg white mixture to the bowl and blend them in on low speed. The mixture will look broken for the first 45 to 60 seconds. Once the mixture comes back together, scrape down the bowl and beaters.
Increase the speed to medium-high and whip it for 2 minutes or until very light and fluffy.

Assemble the Toasted Coconut Cake

Use a ruler to mark 3/4-inch up the side of the cake with a toothpick. Put 4 toothpicks in quadrants on the side of the cake at the same points.
Next, use a long, serrated knife to cut the cake across the width using the toothpicks as a guide (stay just above them). Repeat this with the second cake.
Save one of the bottom pieces, with a really flat side, to use as the top cake. You're going to flip it upside down, so your coconut cake is super flat on top.
Fill a piping bag with 3 cups of coconut buttercream. Cut 1/2-inch off the tip of the piping bag, then pipe a 1-inch border on the inside edge of the first layer of cake.
Spoon 1/3 of the coconut pastry cream into the center of the buttercream circle. Use an offset spatula to smooth the pastry cream into an even layer.
Place the second cake layer onto the first and repeat the border/filling process. Finish with that reserved bottom layer. Flip it over so the cut part touches the frosting and pastry cream, and the flat bottom is facing up.
Use the remaining coconut buttercream to generously frost the outside of the cake. Smooth it using an icing spatula.
Next, lift the cake plate up in one hand and grab a handful of the toasted coconut flakes.
Press the coconut flakes onto the side of the cake using the frosting as glue. Continue pressing the coconut into the sides of the cake as you turn the plate.
Shake or brush off the excess flakes back onto the sheetpan, grabbing more as needed. Finally, sprinkle a generous amount of coconut flakes onto the cake.
Slice and serve the Toasted Coconut Cake cold.

Notes

Swaps and Substitutions:

You can omit the almond extract if you don't have it.
Swap the butter shortening in this recipe for room temperature unsalted butter if you don't care about the cake being firmer. You can also use plain shortening, though it won't have the same great flavor.
You can use fresh or canned coconut milk for both the pastry cream and the cake.
Replace the toasted coconut pastry cream with 3 3.4-ounce boxes to fill this cake. Just prepare it according to the instructions on the box.
Leave the cake without the toasted coconut or use raw coconut flakes instead.
Drizzle this toasted coconut cake in caramel or cajeta over the finished cake.

Tips and Techniques:

If you accidentally curdled the eggs, don't worry. Pour it through a strainer to remove any small chunks of egg.
You don't have to add egg whites to the buttercream. Replace the egg whites in a buttercream recipe with 1/3 cup of whole milk to achieve the same fluffy texture.
Sifting the powdered sugar eliminates potential lumps in your buttercream and makes it lighter and fluffier.
You will have the exact amount of buttercream you need to pipe the inner borders and generously frost the cake. If you want to pipe borders on the outside of the finished cake, I recommend doubling this recipe.
You'll need to give the buttercream about 30 minutes at room temperature to warm up if you refrigerate it.
The buttercream border acts as a dam to keep the toasted coconut pastry cream from oozing out from between the layers.
If the kitchen is too warm, after filling and stacking the cake, chill it in the fridge for 30 minutes before icing it.
Don't freeze the pastry cream, or it could curdle on you when you try to thaw it.

Storage Instructions:

Toast the coconut flakes up to 2 weeks ahead. Store the cool flakes in an airtight container in the pantry until you're ready to use them.
You can wrap the cakes in plastic film and freeze them for up to 2 months if you don't want to finish the recipe now.
You can also wrap them and store them at room temperature for 24 hours if you want to get a headstart on the recipe. I recommend freezing the cakes if I don't plan to assemble it within 24 hours. That way, it doesn't lose its quality.
You can make the toasted coconut custard two days ahead. Allow it to cool to room temperature, then press a piece of plastic film or wax paper directly on the surface to keep a skin from forming. Cover the container and refrigerate until you're ready to fill your cake.
You can store buttercream (made without eggs) at room temperature for 2 days, in the fridge for 2 weeks, or frozen for up to 3 months.
To store leftover Toasted coconut cake, press a piece of parchment or wax paper against any exposed interior of the cake. This keeps the cake from drying out too much.
Store the cake in the fridge for up to 3 days after assembling it.

Toasted Coconut Cupcakes:

Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed.
Scoop the batter into a muffin tin lined with cupcake liners. Bake the cupcakes in a 350°F (180°C) oven for 18-20 minutes. Remove the pan from the oven and allow the cupcakes to cool completely.
Use an apple corer to create the hole in the middle of each cupcake. Spoon or pipe the pastry cream into the center of each cupcake.
Spread or pipe a generous layer of coconut buttercream on each cupcake. Make a small valley in the center of the icing and spoon a small amount of the remaining pastry cream inside it.
Press the coconut flakes onto the sides of the icing on each cupcake.

Serves 12

Toasted Coconut Sheet Cake:

Prepare the toasted coconut flakes, coconut cake, coconut pastry cream, and coconut buttercream as instructed.
Bake the cake batter in a greased 9x13-inch cake pan at 350°F (180°C) oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Once done, allow the cake to cool completely.
Spoon the entire batch of pastry cream over the surface of the cake. Use an offset spatula to smooth the pastry cream into an even layer.
Pipe the coconut buttercream on the pastry cream or carefully smooth it.

Serves 24

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