Side Pannel
Coconut Cake Recipe
Coconut Cake Recipe
- Recipe Submitted by maryjosh on 03/29/2019
Ingredients List
- 1½ cups (210 g/7.5 oz) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick/113 g) butter, softened
- 1¼ cups (250 g/8.8 oz) granulated sugar
- zest of 1 lemon or lime
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional)
- 1 cup (240 ml) coconut cream (unsweetened)*
- 1 cup (100 g/3.5 oz) shredded (sweetened or unsweetened) or desiccated coconut
- Glaze:
- ¾ cup (85 g/3 oz) powdered sugar
- 2 tablespoons coconut cream, plus more as needed
- 1 teaspoon dark rum (optional)
- ½ cup flaked or shredded coconut, for topping
Directions
Adjust oven rack to middle position and preheat oven to 350F/180C. Grease a 9x5-inch loaf pan.
In a medium bowl, sift together flour, baking powder, and salt.
In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and rum. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut.
Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
For the glaze: In a small bowl, whisk together sugar, coconut cream, and rum until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Sprinkle flaked coconut on top. Allow glaze to set, 15-30 minutes.
Store cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Cake can be frozen without glaze for up to 2 months. Thaw overnight in the fridge.
In a medium bowl, sift together flour, baking powder, and salt.
In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and rum. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut.
Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
For the glaze: In a small bowl, whisk together sugar, coconut cream, and rum until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Sprinkle flaked coconut on top. Allow glaze to set, 15-30 minutes.
Store cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Cake can be frozen without glaze for up to 2 months. Thaw overnight in the fridge.
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