Coco for coconuts anyone? Not sure if it’s because I grew up eating a lot of grater cakes, gizzadas, and coconut drops (Jamaican coconut desserts/snacks) but I do enjoy a yummy coconut-inspired and/or flavored dessert so much so that I find it hard to understand when people say they don’t like coconut. So yeah I’m definitely a bit coco for coconuts (not ashamed) and for those of you who are also proud coconut lovers this coconut cake recipe is for you. It’s easy to follow, filled with coconut flavor, moist (sorry not sorry if that word freaks you out) thanks to the sour cream, and just delicious.
If you’re not a coconut lover, you can still make this for someone who is or pass it along to someone who you know will enjoy it. The icing also coconut flavored is the perfect complement to the cake and provides the “glue” for adding more coconut flakes on top (because why not). My mother’s exact words when she tried the coconut cake was, “this reminds me of my childhood.” And with that statement, I’ll leave you to it. Enjoy!
Cake Ingredients
2 cups All-Purpose Flour
2 cups Shredded Coconut (Sweetened or Unsweetened, see notes)
1 ½ cups Granulated Sugar
1 cup Tofutti Better Than Sour Cream (see notes)
4 large Eggs
1 cup Softened Butter
½ tsp Baking Powder
1 tsp Vanilla Extract
2 tsp Coconut Extract
½ tsp Salt
Icing Ingredients
1 ½ cups Powdered Sugar
2 tbsp Almond Milk (substitute based on preference )
2 tbsp Melted Butter
1 tsp Coconut Extract
¼ tsp Salt
Steps
1. Preheat oven to 325 degrees. Grease and lightly flour a 9-inch bundt cake pan.
2. In a medium-sized bowl sift dry ingredients together (flour, salt, and baking powder).
Note: Sifting these ingredients is optional, I did it because it allows for even incorporation and a lighter texture.
3. In a separate large bowl, place sugar and softened butter. Mix until smooth. (I used a hand mixer on low speed for about 3-5mins.) Add coconut and vanilla extract, sour cream, and eggs. Whisk till well combined.
4. Add half of the flour mixture to the sugar mixture and using a spatula stir to combine. Add the remaining flour and repeat until fully incorporated. Then gently stir in coconut flakes.
Note: Once the flour and flakes are evenly combined STOP stirring. You don’t want to activate the gluten in the flour which results in a dense and dry cake. Use your best judgment. You got this.
5. Pour the cake batter into the greased cake pan and bake for 50-60 minutes.
Note: I always set my timer on the lower end (in this case 50 mins) and after the 50 mins, I check the cake to see if it’s done, if not I add 5 mins, check again, and repeat as needed.
6. Once the cake is golden on top and a toothpick comes out clean, remove the cake from the oven. While still in the pan, place the cake on a wire cook, and let it cool for 15 minutes.
7. After 15 minutes, turn the cake over onto the wire cake and allow it to cool for another 15 minutes.
Icing (make while cake cools)
8. Melt butter in a microwave-safe bowl. Add powdered sugar, milk, coconut extract, and salt. Whisk till smooth.
9. When the cake is fully cooled pour the icing evenly over the cake and press the
remaining coconut flakes onto the cake.
10. After that, it’s time to eat. You don’t need my help with that part. Enjoy!
Additional Notes
Don’t be afraid of the sour cream. I’ve tried, tested, and tasted it in different cakes, and it doesn’t affect the taste of the finished product. Feel free to use any sour cream you have or can find.
2. I used sweetened coconut flakes (it was all I could find at my grocery store and I
wasn’t going hunting for unsweetened coconut flakes) and because of that, I cut down
the original amount of sugar from 2 cups to 1 ½ cups. Didn’t make a huge difference as
the cake isn’t overly sweet but just thought I would let you know.
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