Picture this: a moist, fluffy cake infused with the rich, tropical flavors of coconut, straight from the Caribbean to your kitchen. Perfect for any occasion, this cake is a guaranteed crowd-pleaser.
Why This Recipe Works
- The combination of coconut milk and shredded coconut ensures a deep, authentic coconut flavor.
- Using both butter and coconut oil gives the cake a moist texture and rich taste.
- The addition of lime zest adds a refreshing twist, balancing the sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lime
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease your cake pan with a bit of coconut oil and dust it with flour to prevent sticking. This ensures your cake comes out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This step is crucial for an even distribution of leavening agents, ensuring your cake rises uniformly.
Cream Butter and Sugar
Using an electric mixer, cream together the butter, coconut oil, and sugar until light and fluffy. This incorporates air into the batter, making your cake light and airy.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the coconut milk, vanilla extract, and lime zest. Mixing the wet ingredients separately ensures a smoother batter.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The golden top is your visual cue it’s done.
Tips and Tricks
For an extra coconutty flavor, toast the shredded coconut before adding it to the batter. This enhances the nutty flavor and adds a slight crunch. If you’re short on time, using store-bought coconut milk is fine, but homemade will give you the best flavor. Always ensure your ingredients are at room temperature to achieve a smooth, homogenous batter.
Recipe Variations
- Add pineapple chunks to the batter for a tropical twist.
- Substitute half the flour with almond flour for a nuttier flavor and denser texture.
- Top with a coconut glaze made from powdered sugar and coconut milk for extra sweetness.
Frequently Asked Questions
Can I use coconut flour instead of all-purpose flour?
Coconut flour is highly absorbent, so you can’t substitute it one-to-one. If you’re keen on using coconut flour, you’ll need to adjust the quantity and possibly add more liquid to the batter.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, but bring it to room temperature before serving to enjoy its full flavor.
Can I make this cake vegan?
Yes! Substitute the eggs with flax eggs and use vegan butter. The cake might be slightly denser but still delicious.
Summary
This Caribbean Coconut Cake is a tropical treat that’s easy to make and impossible to resist. With its moist texture and rich coconut flavor, it’s perfect for any celebration or just because.
