Recipe Background
This classic coconut cake, perfect for dorm kitchens, brings comfort and homey aromas.
I vividly recall my grandma's kitchen, where the scent of vanilla filled the air as I prepared my first dorm room meal: a classic coconut cake. It was my freshman year, and I wanted to bring a slice of home to my new surroundings. With a bag of sweetened shredded coconut in my backpack and a borrowed electric mixer, I set out to recreate this family favorite. The challenge was achieving the perfect balance of fluffy buttercream and moist cake, all while wrangling with a limited dorm kitchen setup.
Baking on a makeshift counter, I learned the value of room temperature ingredients. Letting the eggs sit out allowed for a smoother, well-emulsified batter and, in turn, a more tender crumb. Alternating between sifting flour over the tiny sink and folding ingredients into the sugary mix taught me patience. One tip I’d picked up was to fold in the coconut gently with a spatula. This preserved the batter's airiness and ensured a light, airy result.
As I shared slices of that cake with my new dorm mates, stories flowed and laughter grew. That cake became the backdrop for late-night study sessions and weekend celebrations. The art of creating something familiar from scratch gave me a newfound confidence in my culinary adventure. Each slice was a comforting reminder of home and the scents of my grandma’s kitchen, right there in my tiny dorm room.
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 2 cups sugar
- 3/4 pound (3 sticks) unsalted butter at room temperature
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure almond extract
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces coconut sweetened and shredded
For the frosting:
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 3/4 teaspoon pure vanilla extract
- 1 pound cream cheese at room temperature
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar sifted
- 6 ounces coconut sweetened and shredded, optional, for decoration
Directions
- To begin, preheat the oven to 350 degrees F.
- Prepare two 9-inch round cake pans with nonstick cooking spray, then line them with parchment paper. Grease once more and dust lightly with flour.
- In the bowl of an electric stand mixer, using the paddle attachment, cream the sugar and butter for 3-5 minutes on medium-high speed, until fluffy and light yellow.
- Crack the eggs into a small bowl.
- Reduce the mixer to medium speed, then add the eggs one at a time, scraping the bowl once during mixing.
- Add in the almond and vanilla extracts, mixing well.
- In a separate bowl, sift the baking powder, flour, baking soda, and salt together.
- Put the mixer on low speed, then alternately add in the dry ingredients and the milk to the batter in 3 parts, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the 4 ounces of coconut with a rubber spatula, being careful not to knock the air out of the batter.
- Evenly pour the batter into the 2 pans and gently smooth over the top with a knife.
- Bake in the center rack of the oven until the cake tester comes out clean and the tops are browned, about 45-55 minutes.
- Cool in the pans for 30 minutes before turning the cakes out onto a baking rack to finish cooling.
- While the cakes cool, in the bowl of an electric stand mixer fully combine the butter, vanilla, cream cheese, and almond extract on low speed using the paddle attachment.
- Add in the confectioners' sugar and mix until just smooth (don't whip).
- To assemble the cake, place 1 layer of cake on a flat serving plate, top side down, and spread with the frosting.
- Place the second layer on top, top side up, and frost both the sides and top.
- To decorate, sprinkle the top with coconut and gently press the coconut onto the sides.
- Serve at room temperature.
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