Perfect Coconut Cake Ganache

This perfect coconut cake is the answer whenever a celebration calls for something extraordinary yet homey. The crumb is pillowy and moist from buttermilk and sour cream, every slice infused with luscious layers of coconut and rich vanilla. Finished with a coconut Swiss meringue buttercream that is impossibly creamy, this cake always impresses.

Every time I bring this cake to family gatherings it disappears fast My grandma once said it is the best coconut cake she has ever tasted It has become the most requested birthday cake in our home

Ingredients

• Cake flour: gives a fine delicate crumb Use a brand labeled for cakes and measure before sifting for precision
• Baking powder and baking soda: create lift Balance leaveners for the right rise without bitterness
• Kosher salt: sharpens flavors Always check it is fresh and not caked together
• Unsalted butter: at room temp forms a creamy base Choose a high quality block for best richness
• Granulated sugar: sweetens the cake evenly Opt for superfine if you can find it
• Eggs plus extra whites: boost both structure and tenderness Fresh eggs at room temp blend seamlessly
• Full fat sour cream: makes the cake ultra moist and tender Use a premium brand without extra fillers
• Pure vanilla extract and coconut extract: bring aromatic flavor Find real extracts not imitation
• Buttermilk: keeps the cake light and tender Shake well before measuring
• Sweetened shredded coconut: provides texture and big coconut taste Look for soft moist shreds not dried out
• Egg whites and granulated sugar in the buttercream: create a stable meringue Fresh eggs yield the fluffiest results
• Salt in the buttercream: balances sweetness
• Room temp butter: creates a smooth creamy finish in the frosting Use good quality for flavor
• Coconut milk powder: intensifies coconut aroma and helps the frosting whip up fluffy Sift out any lumps for silky results

Step-by-Step Instructions

Prepare The Pans:

Butter three 8 inch round pans Line bottoms with parchment Butter again dust with flour Set aside so cakes release easily when baked

Mix The Dry Ingredients:

Whisk together sifted cake flour baking powder baking soda and salt to blend them evenly Set aside for smooth mixing

Cream Butter And Sugar:

In your stand mixer bowl use the paddle on medium high Beat butter and sugar until pale and fluffy about 5 minutes Scrape the bowl well so everything mixes evenly

Incorporate Eggs And Flavorings:

Add whole eggs one at a time mixing well after each Stir in egg whites until just combined Blend in sour cream vanilla and coconut extracts Even if it looks slightly curdled proceed

Alternate Dry And Wet:

On low speed alternate adding flour mix and buttermilk Begin and finish with flour Pause to scrape bowl and fold gently to avoid overmixing

Fold In Coconut:

Using a spatula gently fold in the shredded coconut This gives a lovely bite to each slice

Bake The Cakes:

Divide batter evenly into pans Bake at 350 degrees for 35 to 45 minutes A tester should come out clean when inserted in the center Let cakes cool 10 to 15 minutes in pans then turn onto racks to cool completely

Make Coconut Swiss Meringue Buttercream:

Wipe mixer bowl and whisk fully clean with vinegar Whisk egg whites sugar and salt over simmering water until hot to the touch Sugar should be dissolved and mixture frothy about 3 minutes Attach to stand mixer and whisk on medium high until cooled and stiff peaks form about 10 to 15 minutes Switch to paddle Add butter a tablespoon at a time beating in each bit before the next After all butter is in add coconut milk powder and whip on high until thick and silky If mixture looks curdled just keep beating or chill briefly then rewhip

Assemble And Frost:

Spread a layer of buttercream between cake layers then frost the entire cake Smooth the sides or give a rustic swoop style as you like Coat the outside with extra coconut for texture and visual flair if desired

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I absolutely love the burst of coconut flavor from the coconut milk powder in the frosting My kids line up to sneak a little extra off the spatula whenever we make this cake The smell alone fills our kitchen with a promise of celebration

Storage Tips

This cake keeps beautifully covered at room temperature for up to twenty four hours Longer storage is best in the fridge wrapped well to keep moisture in Bring to room temperature before serving for the softest texture If frosted ahead freeze uncovered for one hour then wrap tightly for up to two months

Ingredient Substitutions

If you cannot find coconut extract add a splash of almond extract which also enhances the coconut notes Full fat Greek yogurt works well if you have no sour cream Freshly grated unsweetened coconut can be substituted for shredded just add an extra spoonful of sugar

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Serving Suggestions

Scatter extra toasted coconut flakes on top for crunch and drama Top each slice with raspberries or a tropical fruit compote for color and freshness Serve with a strong cup of coffee or a scoop of coconut ice cream for a full dessert experience

Cultural And Historical Context

Coconut cake is a classic Southern American celebration cake It brings back memories of church suppers Sunday dinners and family birthdays Generations have handed down versions adapting local ingredients and modern twists but the essence remains pure comfort and community

Recipe FAQs

→ How do I achieve a moist texture?

Using cake flour and sour cream, along with careful mixing, keeps the layers soft and tender.

→ Can I use sweetened shredded coconut?

Yes, sweetened shredded coconut is recommended for both texture and subtle sweetness in every bite.

→ Why alternate wet and dry ingredients?

Alternating helps keep the batter even and protects airiness for a tender crumb.

→ What tips improve Swiss meringue buttercream?

Ensure your bowl is grease-free, whip egg whites to stiff peaks, and keep butter slightly cool for best results.

→ How do I know my cake is baked?

Insert a toothpick in the center; if it comes out clean, the cake is ready to cool and assemble.

→ How can I store leftovers?

Wrap slices tightly or store in an airtight container at room temperature or refrigerated for up to 4 days.