Recipe Of The Day: Coconut Cake


This Coconut cake is amazingly delicious and mouth-watering. It is so creamy, heavenly and fluffy. The pastry cream between layers is love. learn how to make this

Time to Prepare: 2 hours

Serves: 4 to 11



Sugar: 2 cups

Milk: 1 cup

Kosher Salt: ½ tsp

Baking Soda: ½  tsp

Eggs: 5 extra-large

Pure Vanilla Extract: 1 ½ tsp

Pure Almond Extract: 1 ½ tsp

Flour: 3 cups (plus more for dusting the pans)

Baking Soda: ½ tsp

Sweetened Shredded Coconut: 4 ounces

Unsalted Butter: ¾ pound (at room temperature)

For frosting:

Cream Cheese: 1 pound (at room temperature)

Unsalted Butter: ½ pound (at room temperature)

Pure Vanilla Extract: ¾  tsp

Pure Almond Extract: ¼ tsp

Confectioners’ Sugar: 1 pound (sifted)

Sweetened Shredded Coconut: 6 ounces



1: Preheat oven to 350 degrees F (175 degrees C)

2: Grease and flour a 10-inch tube pan.

3: Crack the eggs into a bowl; add the eggs 1 at a time, with the mixer on medium speed.

4: Cream the butter and sugar on medium-high speed for 3 to 5 minutes, in the bowl of an electric mixer fitted with a paddle attachment.

5: Add the almond extracts and vanilla and mix it well.

6: In a separate bowl, sift together the salt, baking powder, baking soda, and flour.

7: Alternately add the dry ingredients and the milk to the batter in 3 parts, (With the mixer on low speed).

8: Mix it until just combined.

9: Pour the batter into the pans and smooth the top with a knife.

10: Bake it in the oven for 45 to 55 minutes, until the tops are browned or until a toothpick inserted into the cake comes out clean.


Method for Frosting:

1. Mix the cream cheese, butter, vanilla and almond extract, (using an electric mixer) on low speed.

2. Now add the confectioners’ sugar and mix until it gets smooth.

3.  On a flat plate, create layers and do frosting on top and sides

4. Refrigerate it , at least 20 minutes before serving.




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