Imagine a cake so irresistible that it transports you to a sun-drenched tropical beach with every single bite. This Coconut and Vanilla Naked Cake isn't just a dessert—it's a culinary journey that combines the luxurious richness of coconut with the classic elegance of vanilla, creating a masterpiece that's both visually stunning and incredibly delicious. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe promises to elevate your baking game and leave your guests absolutely mesmerized.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: International
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring the sides are lightly buttered to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help remove any lumps and ensure a smooth cake texture.
- In a separate large bowl, cream the unsalted butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which should take about 3-4 minutes.
- Add the vanilla extract to the butter-sugar mixture and mix well. Then gradually add the eggs one at a time, beating thoroughly after each addition to create a smooth, consistent batter.
- Alternately add the dry flour mixture and coconut milk to the wet ingredients, mixing on low speed. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Fold in 3/4 cup of the shredded coconut into the batter, reserving the remaining 1/4 cup for decoration.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then turn out onto a wire rack to cool completely.
- For the frosting, prepare a vanilla buttercream by beating softened butter, powdered sugar, vanilla extract, and a splash of coconut milk until smooth and creamy.
- Once completely cooled, place the first cake layer on a serving plate. Spread a layer of vanilla buttercream, then top with the second cake layer.
- Apply a thin layer of frosting around the sides and top of the cake, creating a "naked" look where some of the cake layers are still visible.
- Sprinkle the remaining shredded coconut around the top and sides of the cake for decoration.
- Refrigerate for 30 minutes to set the frosting before serving. Allow the cake to come to room temperature for the best flavor and texture.
Tips
- Room Temperature Ingredients: Ensure all ingredients like butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to prevent a tough, dense cake.
- Precise Oven Temperature: Use an oven thermometer to confirm accurate temperature for even baking.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Naked Cake Technique: For the perfect "naked" look, apply frosting sparingly, allowing cake layers to peek through.
- Coconut Decoration: Toast the shredded coconut lightly before decorating for enhanced flavor and visual appeal.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld beautifully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 40mg
