Angel Coconut Cake

Name: Angel Coconut Cake
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: For the cake layers; eggs - 3 large at room temperature; oil - for greasing the molds; coconut butter - 3/4 cup unrefined; sugar - 1 1/3 cups; coconut extract - 1/2 tsp.; vanilla extract - 1/2 tsp.; coconut milk - 3/4 cup, full - fat; baking powder - 2 1/2 tsp.; salt - 3/4 tsp.; flour - 2 cups; coconut shavings - 1 cup; For the cream; butter - 12 tbsp.; cream cheese - 6.2 oz (175 g); powdered sugar - 3 1/2 cups; coconut milk - 2 tbsp. full - fat; coconut extract - 1/4 tsp.; vanilla extract - 1/4 tsp.; coconut shavings - 2 cups; fruits - optional for decoration

20.02.2025 | 09:22

Teodora Meshterova

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Translated by

Nadia Galinova

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Preparation

45 min.

Тotal

45 min.

Servings

"A coconut explosion of flavors that you will remember long after you have finished the last piece - angel coconut cake."

Ingredients

For the cake layers
eggs - 3 large at room temperature
oil - for greasing the molds
coconut butter - 3/4 cup unrefined
sugar - 1 1/3 cups
coconut extract - 1/2 tsp.
vanilla extract - 1/2 tsp.
coconut milk - 3/4 cup, full - fat
baking powder - 2 1/2 tsp.
salt - 3/4 tsp.
flour - 2 cups
coconut shavings - 1 cup
For the cream
butter - 12 tbsp.
cream cheese - 6.2 oz (175 g)
powdered sugar - 3 1/2 cups
coconut milk - 2 tbsp. full - fat
coconut extract - 1/4 tsp.
vanilla extract - 1/4 tsp.
coconut shavings - 2 cups
fruits - optional for decoration

measures

Coconut Cake

How to make

Place the butter for the cream and the cream cheese in a bowl and set them aside to soften.

In another bowl, place the coconut butter for the cake layers/if it is hard, heat it/ along with the sugar, coconut extract and vanilla extract and beat them with a mixer until well mixed.

Add the eggs one at a time, beating after each one until a smooth mixture is obtained.

Add the coconut milk and beat again.

Add the salt and baking powder and mix now with a spatula. Sift the flour and gradually add it to the mixture, stirring constantly so that there are no lumps. Add the coconut shavings and mix again;

Take two cake tins with a diameter of 10″ (26 cm) and line them with baking paper. Grease the paper with oil. Turn on the oven to 360°F (180°C). Distribute the batter between the two tins. Adjust the oven rack so that both tins fit.

Bake for 10 minutes, then switch sides and bake for another 10-15 minutes until fully baked. Then let them cool to room temperature for about 30 minutes. During this time, make the cream.

Beat the butter with the cream cheese, which have already softened, with the mixer until well mixed. The mixer should be on low or medium speed. Then add the powdered sugar cup by cup and beat until there are no lumps left in the mixture.

Add the coconut milk, coconut extract, vanilla extract and salt. Beat well until well mixed. Finally, add the coconut shavings and mix with a spatula.

Once the cake layers have cooled, take a suitable cake tray, take the first cake layer and spread it generously with cream. Then place the second layer and spread the entire cake with cream. You can sprinkle more coconut on top if you wish. Decorate with fruits of your choice and refrigerate to set.

If you don't have coconut butter, you can substitute it with oil or butter, but the flavor won't be the same. The coconut milk can also be substituted with cow milk. Leave the coconut cake at room temperature for an hour before serving.

Enjoy!

Check out more essential reasons to eat coconut butter regularly, why coconut flour is so healthy or try our Raffaello cake.

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