UP TO 40% OFF SITEWIDE FEB 26 - MARCH 5

Menu
HOW TO CAKE IT
0
  • Shop
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
  • Recipes
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
  • Memberships
  • Live Tutorials
    • See All Cake Tutorials
    • See All Cookie Tutorials
    • See All Small Treat Tutorials
    • Tutorials Overview
  • Courses
    • Cake Decorating Foundations Program
    • FREE Basics of Baking
  • Sale
  • Login

UP TO 40% OFF SITEWIDE FEB 26 - MARCH 5

    0
    • Login
    HOW TO CAKE IT
    • Shop
    • Recipes
    • Memberships
    • Live Tutorials
    • Courses
    • Sale
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
    • See All Cake Tutorials
    • See All Cookie Tutorials
    • See All Small Treat Tutorials
    • Tutorials Overview
    • Cake Decorating Foundations Program
    • FREE Basics of Baking
    Home › Recipes › Yo's Coconut Cake

    Yo's Coconut Cake

    Yolanda's favorite coconut cake recipe! Featured in the How To Cake It Cakebook

    Get The Cakebook!

    I’m a big coconut fan. I am half Grenadian, so I think it’s in my blood. I love the subtly sweet taste of coconut cake as well as its richness. This recipe uses both coconut milk and sweetened desiccated coconut for a double dose of flavor—no coconut extract needed. I’m crazy about it and I have managed to convert many coconut haters with this delicious cake. If you’re making one of the novelty cakes, use the pan sizes and baking times specified in the novelty cake recipe.

    Share this recipe

    • Ingredients
    • Tools
    • Instructions
    • 3 Cups All-Purpose Flour 
    • 1 Tablespoon Baking Powder
    • 1 Cup Sweetened Dessicated or Shredded Coconut
    • 1 Cup (2 Sticks) Salted Butter, room temperature 
    • 2 Cups Sugar 
    • 2 Teaspoons Pure Vanilla Extract 
    • 4 Large Egg Whites, room temperature 
    • 4 Large Whole Eggs, room temperature 
    • 2 1/3 Cups Unsweetened Coconut Milk (a bit less than 1 1/2 [13.5 ounce] cans)


    NOTES

    * This recipe yields 6lbs of batter and makes one 9x13 inch cake or three 8” round cakes.


    ** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.


    Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts. 



    Item Name: Availability:
    Desired Cake Pans
    Parchment Paper
    Mixing Bowls
    Stand Mixer With Paddle Attachment

    Pre-Heat Oven & Prep Pan

    Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. 

    See How to Bake a Cake.



    Sift Dry Ingredients

    Sift the flour and baking powder into a medium bowl, then whisk in the desiccated coconut. Set aside.


    Cream Butter, Sugar, and Vanilla

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes.

     


    Add Eggs

    Add the egg whites and whole eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.


    Incorporate Ingredients

    Add the flour mixture in four parts, alternating with the coconut milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.


    Bake Cakes

    Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x 13-inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.


    Congratulations!

    Discover Us
    • About Us

    • Our Fans

    • Careers

    • Recipes

    • Blog

    • FAQ

    Learn More
    • Loyalty Rewards Program

    • Live Shopping

    • Courses

    • Affiliate Program

    • Take Our Baking Quiz!

    • Press Page

    More Info
    • Our COVID-19 Plan

    • Shipping

    • Returns

    • Privacy Policy

    • Terms of Use

    • Contact Us

    © 2021 HOW TO CAKE IT. Powered by Shopify