White Coconut Cake Recipe

White Coconut Cake Recipe

This is an ultimate cake recipe for coconut lovers. Coconut cakes can be prepared in a number of ways and using different combination of ingredients; however, this one is surely one of the yummiest coconut cake recipes you will ever come across. Have a quick look at the section below to learn how to make white coconut cake.

  1. Steps to make rum syrup: Take a saucepan and in it heat the sugar, water, rum and coconut extract. Continue to heat until the sugar melts. Simmer for another 5 minutes and turn off the heat. Your rum syrup is ready.
  2. Steps to make white coconut cake: Sift all the dry ingredients (salt, 3 cups cake flour and baking powder) together and set the mixture aside. Take a cake pan; line it with parchment paper, grease using butter and then use the additional ½ cup cake flour to dust it.
  3. In a mixer, blend the superfine sugar and butter; keep on blending until you get a pale and fluffy mixture (this will take around 2-3 minutes); add the eggs and blend again. Now, add the coconut extract, vanilla extract, and milk; mix the ingredients at low speed. Continue mixing until all the ingredients blend well with each other. Now, start adding the cake flour mix; turn the mixer on to blend the cake flour mix well with the rest of the ingredients.
  4. Pour the batter into the cake pan. Place the pan into the oven and bake for 45 to 50 minutes. Once ready; take it out and wait for 30 to 35 minutes for the cake to cool down completely.
  5. Top the cake with the coconut buttercream and coconut flakes; keep it in the refrigerator for an hour before serving. This will allow the buttercream to set perfectly. Yourwhite coconut cake is now ready to be served; cutinto triangular pieces and serve.
  6. Steps to make coconut buttercream: Take a mixer equipped with a whip attachment; whip the butter in it until it becomes fluffy and light.
  7. Put in the sugar and blend again; continue until the sugar incorporates fully. Now, add the vanilla and coconut extracts and then finally the kosher salt. Turn the mixer on to allow all the ingredients blend with each other. Refrigerate the mixture for 15 to 20 minutes and you will get a bowlful of yummy coconut flavored buttercream.
  8. Try this coconut cake recipe today and let us know what you think!

No comments yet, be the first to leave one!

You must be logged in to post a comment.