Coconut Cake

  • 1¾ cups all-purpose flour (220 gms)
  • 1½ tsp baking powder
  • ½ tsp Sea Salt
  • 1 cup unsalted butter @ room temp (225 gms)
  • 1 cup Brown Sugar (200 gms)
  • 3 large Eggs
  • ½ tsp pure Vanilla or Coconut Extract
  • 2½ cups HandS Fresh Grated Coconut (200 gms)
  • ¾ cup HandS Coconut Milk (Original – 135ml) **
  • ** Substitute with HandS Coconut Cream for a richer taste.
Coconut Buttercream Filling (Optional)
  • ½ cup HandS Coconut Cream(90 ml)
  • 125 gms Unsalted Butter @ room temperature
  • 2 cups powdered / confectioners’ Sugar (250 gms)
  • ½ tsp pure Coconut or Vanilla Extract
  • ¼ tsp Sea Salt
  • Prep Time
    15 minutes
  • Cook Time
    30 minutes
  • Servings
    12 Servings
  • Products Used
    HandS Coconut Milk (Original) and Fresh Grated Kernel

Toast HandS Fresh Grated Coconut to bring out flavor. Spread coconut in a thin layer on a baking sheet. Bake at 350°F/180°C for 8~10 minutes until golden brown. Remove toasted coconut & close oven properly to conserve heat – reducing energy requirement for later baking cake. Line pans with parchment paper and grease lightly to keep ready.

Using a medium bowl sift together all ingredients except Grated Coconut. Beat & Whisk till all ingredients are mixed well, and have achieved a soft texture (mixer bowl with paddle attachment is preferred). Add Grated Coconut (setting aside a handful, if you plan to top cake with same) as you continue to beat well– follow ingredient addition steps properly to get a good batter mix.

Pour batter into greased and lined baking pan, if topping with Grated Coconut, sprinkle it now. Heat oven to 320°F/160°C, place pan in centre of oven and bake for 30~40 minutes, or until skewer inserted in centre comes out clean. Remove from heat and let it cool for 8~10 minutes, before placing on wire rack to cool further.

Prepare Coconut Buttercream by adding all ingredients to bowl, and whisking it well till light and fluffy. Assemble inside cake, after cake has cooled completely (or the frosting will melt). Split cake horizontally down the middle – brush both layers with Maple Syrup – spread ½ of the prepared frosting generously to bottom layer. Place top layer back, and spread remaining ½ to outside of cake – since we have already topped cake with grated coconut, you can simply sprinkle some powdered sugar to decorate.

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