This recipe makes a 3 layer coconut cream cake or 30 coconut cupcakes. These are frosted with Swiss buttercream and topped with toasted coconut!
This coconut cream cake is our newest obsession. Not only does it have toasted coconut on top, but it is filled with coconut cream in the cake. The frosting is Swiss butter cream. If you have never had Swiss buttercream, you are in for a treat. I shared about 1/4 of this coconut cream cake with a friend, and her mother said the frosting was so good. She said she needed the recipe. Wish granted.
And if you are more of a coconut cupcake person, no worries, this makes about 30 coconut cupcakes!
Ingredients for Toasted Coconut:
- 1 14 oz bag sweetened shredded coconut
Ingredients for Coconut Cream Cake:
- 3 sticks butter softened
- 4 ½ cups flour
- 2 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2 ½ cups sugar
- 2 ½ cups sweetened cream of coconut, well stirred
- 6 eggs, separated
- 2 tsp vanilla extract
- 1 ½ cups buttermilk
Ingredients for Frosting:
- 9 egg whites
- 3 cups sugar
- 2 ¼ cups butter
- 3 tbls vanilla powder
- 3 tsp vanilla extract
Directions for toasting the coconut:
Preheat the oven to 300 F. and spread shredded coconut evenly in a rimmed half sheet pan. Bake coconut for 8 minutes, then stir the coconut with a spatula. Continue baking and stirring at 3-minute intervals until the coconut is golden brown. Remove from the sheet pan and allow to cool. Watch carefully, as coconut burns easily.
Directions for coconut cream cake:
Preheat the oven to 350.
Prepare three 8-inch cake pans with spray oil and parchment rounds on the bottom.
Add the flour, baking powder, baking soda and salt in a medium bowl. Use a whisk to stir together. In the bowl of a stand mixer, beat the sugar, butter and sweetened cream of coconut until fluffy and white, about 4 minutes. Mix in the egg yolks one at a time until just incorporated, scraping down the sides of the bowl as needed. Add in the vanilla extract. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients. Scrape down the sides in between each addition, until just blended.
Using clean, dry beaters and a large clean bowl, beat the egg whites until they are stiff. Fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Bake the cakes for 30 to 35 minutes or until a tester comes out clean. Rotate the cakes halfway through. Cool the cakes in the pans on a wire rack, about 10 minutes. Turn the cakes out onto the wire racks and cool completely. Remove the parchment round from the bottom.
If making cupcakes, add cupcake liners muffin tins. This makes about 30, so you will need 3 muffin tins. Scoop batter with a 1/2 cup, or an ice cream scoop into each cupcake liner. Bake for about 20-25 minutes.
For the frosting:
Heat a pot half filled with water to a slow boil. Place the egg whites into a clean heatproof bowl. Whisk in the sugar. Place the bowl with the egg white mixture over the boiling water and whisk until the sugar is completely dissolved. About 5-6 minutes.
The mixture is done when a small bit is rubbed between your thumb and index finger and it is smooth. If you feel any sugar granules whisk for two more minutes and test again. When the mixture feels smooth between your fingers, pour it into the bowl of a stand mixer and beat with the whisk attachment on medium high speed. When the bowl no longer feels warm to the touch and the egg whites are stiff and glossy (about 15 minutes), begin adding the butter 1 tablespoon at a time. When all the butter has been added, turn the mixer to medium and add the vanilla powder and extract. The frosting should be creamy and silky smooth. If it seems to be too thin, refrigerate for 10 minutes and whip again.
Level the cake layers by slice the rounded top off of each cake, with a cake level or a serrated knife. Next, scoop ¾ cup frosting on each layer. Smooth with a cake spatula and refrigerate all 3 for for 10 minutes. Now stack the layers on top of each other and spread the remaining frosting on the sides. Sit the cake in a sheet pan with sides before you add the toasted coconut. Sprinkle the toasted coconut on top and around the sides. You may have to do a sideways throwing motion. Refrigerate cake.
Before serving, get cake out of the refrigerator for at least 30 minutes, up to an hour to come to room temperature. To slice, run hot water over a sharp knife, and slice, repeating with each slice. This will allow a smooth cut.
Keywords: coconut, cake, cupcakes