The Best Fluffy Coconut Cake Recipe Everyone Will Love

Sweet memories of grandma’s kitchen dance through my coconut cake recipe, beckoning with nostalgic comfort.

Soft layers promise pure indulgence waiting to melt on your tongue.

Delicate shreds of tropical goodness weave magic into every crumbly bite.

Baking becomes an intimate celebration of simple ingredients transformed.

Whispers of warm vanilla and rich coconut create an irresistible symphony of flavor.

Creamy frosting promises a decadent finish that melts hearts instantly.

Come join this delicious journey and make something extraordinary today.

Keep Nigella Coconut Cake Soft And Fresh

• Store cake in an airtight container for up to 5 days. Cover tightly with plastic wrap to prevent drying.
• Wrap completely in plastic wrap, then aluminum foil. Freeze for 23 months. Thaw overnight in refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in freezer-safe container. Keeps frozen for 1 month.
• Bring refrigerated cake to room temperature for 30 minutes. For frozen cake, thaw completely in refrigerator, then let sit at room temperature for 1 hour before serving.

Nigella Coconut Cake Questions Answered

• What makes this coconut cake different from other cake recipes?

This recipe uses both egg whites and buttermilk for an extra moist and tender texture, creating a lighter and more delicate cake compared to traditional coconut cake recipes.

• Can I use low-fat ingredients in this recipe?

While you can substitute low-fat ingredients, it may impact the cake’s richness and texture. Full-fat butter, cream cheese, and buttermilk provide the best flavor and consistency.

• Is this cake suitable for beginners?

Yes, this recipe is relatively straightforward. The key is to follow the mixing instructions carefully and not overmix the batter, which helps maintain the cake’s soft texture.

• How do I ensure my cake layers are even?

Use a kitchen scale to divide the batter equally between pans, or measure the batter using a measuring cup to ensure uniform cake layers that bake evenly.

Why Nigella Coconut Cake Is Worth Baking

• Celebrate Special Moments: Create a stunning dessert perfect for birthdays, weddings, or family gatherings that instantly becomes the centerpiece of any celebration.
• Master Baking with Ease: Requires basic baking skills and simple ingredients, making it an excellent recipe for both novice and experienced home bakers looking to impress.
• Texture Paradise: Enjoy a delightful combination of soft, moist cake layers with a rich, creamy frosting and crunchy coconut flakes that provide an irresistible sensory experience.
• Crowd-Pleasing Flavor: Delivers a classic tropical taste that appeals to all ages, combining sweet buttermilk, vanilla, and almond extract with the nutty richness of coconut.

Nigella Coconut Cake Full Ingredient Guide

• Flour: The foundation of the cake's structure and texture.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Provides richness and moisture to the cake.
• Sugar: Adds sweetness and helps with the cake's tender crumb.
• Egg Whites: Contribute to the cake's volume and lightness.
• Buttermilk: Adds moisture and helps activate the baking powder.
• Vanilla Extract: Brings a classic, warm flavor to the cake.
• Almond Extract: Adds a subtle, nutty undertone to the cake.

• Coconut Flakes: Provides texture and signature coconut flavor to the cake and decoration.

• Butter: Creates a creamy base for the frosting.
• Cream Cheese: Adds tanginess and smooth texture to the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Heavy Cream: Helps achieve the right consistency for the frosting.

How To Bake Nigella Coconut Cake Easily

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F (177°C). Grab two 9-inch cake pans and give them a light coating of grease to prevent sticking.

Step 2: Prep the Wet Mixture

Whisk together egg whites and buttermilk in a separate bowl. Set this creamy blend aside for later.

Step 3: Cream the Base

In a mixing bowl, whip butter, sugar, vanilla, and almond extract until the mixture becomes light and fluffy like a cloud.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Mix these ingredients until just combined, being careful not to overmeat.

Step 5: Create Cake Batter

Pour in the egg white mixture and remaining buttermilk. Beat the batter for 3-4 minutes until smooth and well incorporated.

Step 6: Add Coconut and Bake

Fold shredded coconut into the batter. Divide the mixture evenly between the prepared pans. Slide into the preheated oven and bake for 26-28 minutes.

Step 7: Cool and Rest

Remove cakes from oven and let them cool completely on a wire rack.

Step 8: Whip Up Frosting

Beat butter and cream cheese until silky smooth. Gradually add powdered sugar and cream. Continue beating for 5 minutes until frosting is light and fluffy.

Step 9: Assemble and Decorate

Spread frosting between cake layers and cover the entire cake. Press coconut flakes onto the sides and top for a beautiful finish. Chill in the refrigerator before serving to let flavors meld.

Helpful Tips For Nigella Coconut Cake

• Whip Egg Whites Right: Ensure egg whites are at room temperature for maximum volume and fluffiness when beating.
• Control Mixing Speed: Gently fold ingredients to maintain air bubbles and prevent a dense, tough cake texture.
• Toast Coconut Flakes: Lightly toast coconut before decorating to enhance its nutty flavor and add a delightful crunch.
• Room Temperature Ingredients: Let butter, cream cheese, and eggs sit out 30 minutes before mixing for smoother, more consistent batter.
• Prevent Dryness: Check cake at 26 minutes and avoid overbaking to keep the cake moist and tender.

Simple Twists For Nigella Coconut Cake

• Gluten-Free Coconut Cake: Replace wheat flour with almond flour or gluten-free blend for celiac or gluten-sensitive individuals. Ensures same rich flavor and tender texture.
• Vegan Coconut Cake: Substitute butter with coconut oil, eggs with flax eggs, and cream cheese frosting with cashew-based cream. Creates dairy-free and plant-based version.
• Low-Sugar Coconut Cake: Use monk fruit sweetener or stevia instead of sugar. Add extra vanilla or almond extract to enhance natural sweetness. Perfect for diabetic-friendly option.
• Tropical Coconut Cake: Incorporate crushed pineapple into batter or add mango puree between layers. Sprinkle toasted macadamia nuts on top for extra crunch and island-inspired flavor.

Tasty Pairings With Nigella Coconut Cake

• Pair Zesty Tropical Cocktail: Craft a refreshing piña colada with white rum, pineapple juice, and coconut cream to complement the cake's tropical flavor profile.
• Serve Creamy Coffee Companion: Brew a smooth vanilla latte or cappuccino with light foam, which balances the cake's sweet richness and enhances coconut notes.
• Match Fruity Sorbet Delight: Add a scoop of mango or passion fruit sorbet alongside the cake slice, creating a bright, tangy contrast to the sweet, creamy dessert.
• Explore Sparkling Wine Elegance: Select a chilled prosecco or moscato d'asti with light sweetness and bubbles that cut through the cake's dense texture and highlight its delicate coconut essence.

Coconut Cake Recipe

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4.5 from 31 reviews

• Total Time: 41-43 minutes
• Yield: 12 1x

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Description

Heavenly coconut cake delivers a tropical paradise of sweet, moist layers infused with rich coconut essence. Delicate crumbs and creamy frosting promise a blissful escape with each delectable bite you’ll savor.

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Ingredients

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Cake Ingredients:

• 2 1/2 cups cake flour
• 1 3/4 cups sugar
• 3/4 cup unsalted butter, soft
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 5 egg whites, room temperature
• 3/4 cup buttermilk
• 1 cup sweet coconut, shredded

Frosting Ingredients:

• 1/2 cup unsalted butter, soft
• 1 package (8 ounces) cream cheese, soft
• 5 cups powdered sugar
• 1/4 cup heavy cream
• 2 cups sweet coconut, shredded

Liquid Ingredients:

• 3/4 cup buttermilk
• 1/4 cup heavy cream

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Instructions

1. Heat the oven to 350F (177C) and prepare two 9-inch cake pans with a light grease coating.
2. Whisk egg whites with buttermilk in a separate bowl and set aside for later use.
3. Cream butter, sugar, vanilla, and almond extract until light and airy in texture.
4. Gently incorporate flour, baking powder, and salt into the butter mixture.
5. Gradually blend the reserved egg white mixture and remaining buttermilk into the batter, mixing thoroughly for 3-4 minutes.
6. Delicately fold shredded coconut into the batter, ensuring even distribution.
7. Transfer batter evenly into prepared cake pans and bake for 26-28 minutes until golden and a toothpick comes out clean.
8. Allow cake layers to cool completely on a wire rack before frosting.
9. Prepare frosting by blending butter and cream cheese until completely smooth.
10. Gradually add powdered sugar and cream, beating for 5 minutes until light and fluffy.
11. Spread frosting between cake layers and cover entire cake surface evenly.
12. Carefully press additional coconut flakes onto sides and top of the cake for decorative finish.
13. Refrigerate cake for at least 30 minutes before serving to set frosting and enhance flavor.

Notes

• Ensure egg whites are at room temperature for better volume and smoother cake texture.
• Sift dry ingredients to prevent lumps and create a lighter, more delicate crumb.
• Toast coconut flakes briefly before decorating to enhance their nutty flavor and add a delightful crunch.
• For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s soft structure.

• Prep Time: 15 minutes
• Cook Time: 26-28 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 402
• Sugar: 37 g
• Sodium: 174 mg
• Fat: 25 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg