This Coconut Cake Vape Recipe is fluffy and damp, completely made from square one, and less complicated than you believe! It’s made with shredded sweetened coconut, coconut remove, and coconut milk to give you the most effective coconut taste. It’s additionally embellished with a coconut cream cheese frosting as well, making it perfect for special events, birthday celebrations, and vacations!
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My enthusiasm for Coconut Cake Vape Recipe has been lukewarm at best. Many iterations have fallen short of my expectations, with some being too dry, too sweet, or lacking a sufficient coconut flavor. My encounters with such cakes have generally been disappointing.
However, this simple recipe for coconut cake transformed my perspective entirely. That really takes the biscuit, if you know what I mean.
The essence of tropical coconut takes center stage in this delightful dessert, exuding a sweet and refreshing flavor that’s completely natural and absent of any artificial or sunscreen-like undertones. This is achieved by incorporating coconut in various forms throughout the cake, including the use of canned coconut milk instead of conventional dairy or buttermilk, creating a truly distinctive taste experience.
This recipe has undergone extensive testing to ensure it comes out flawless for you right the beginning. It is ideal for any occasion, whether it’s a birthday, bridal shower, or Easter savor it as it is, or experiment by incorporating my Raspberry Cake Filling, Easy Homemade Lemon Curd, or Homemade Cherry Pie Filling to create a completely delightful dessert!
If you’re a fan of sweet treats with a coconut twist, don’t miss out on my delectable Coconut Cupcakes, Pineapple Coconut Muffins, Coconut Bread, or the ultimate Coconut Cream Pie. Indulge your taste buds in the rich, creamy flavors of the tropics!
Why We Love This Recipe
- There is no denying that coconut’s sweet taste takes center stage.
- There is no doubt that creating celebration cakes from scratch results in the most delicious flavors!
- The cake recipe can serve as a foundation, allowing you to modify the frosting or incorporate fillings to create an entirely distinct taste.
What You’ll Need Coconut Cake Vape Recipe
Check out the recipe card at the bottom of this article for the ingredient amounts and step-by-step instructions.
- Butter – Opt for salted butter when preparing cake layers and frosting to incorporate vital fats and intensify the flavor throughout the dessert.
- Oil – Assists in maintaining optimal moisture for the cake. Frequently, I mix oil and butter together in recipes to achieve a delightful combination of taste and dampness.
- Sugar – The cake layers will be delightfully sweet when made with white granulated sugar.
- Eggs – Using a blend of whole eggs and egg whites provides the cake with a soft and airy consistency, a delightful richness, and a beautiful pale hue.
- Vanilla Extract – Although it may not be the dominant taste in this context, incorporating a bit of vanilla extract helps to harmonize the other flavors. If you haven’t experimented with creating your own Vanilla Extract at home, it works wonderfully for both the cake layers and the frosting.
- Coconut Extract – I minimized the quantity to allow the natural coconut flavors of the cake layers and frosting to take center stage, thereby creating a harmonious balance of flavors.
- Flour – While cake flour is the optimal choice for this recipe, all-purpose flour can be used as a substitute in a pinch. Although the final product may not be as delicate and light, it will still be nearly as delicious.
- Baking Powder – An ideal leavening agent to ensure this cake’s crumb is perfectly airy and lightweight.
- Salt – If you are utilizing unsalted butter, consider adding a little more to both the cake layers and the frosting in order to enhance the taste of this cake.
- Coconut Milk – If you substitute regular milk or heavy cream for the coconut milk, the cake batter and frosting may not have as much coconut flavor.
- Shredded Sweetened Coconut – This shredded sweetened coconut takes center stage, providing a and a delightful taste of the tropics!
- Cream Cheese – To create the foundation of the coconut cream cheese frosting, this ingredient’s tartness complements the sugary aspects of the remaining cake components flawlessly.
- Powdered Sugar – To sweeten the frosting and enhance its texture.
How to Make Coconut Cake Vape Recipe
- Make the cake batter. Cream together butter, oil, and sugar in a large mixing device on high speed for 2-3 minutes, until the mixture is light and fluffy. Then, add eggs, egg whites, vanilla extract, and coconut extract. Mix well for 2 minutes, pausing to scrape the bottom and sides of the bowl halfway through.
- Add flour mixture. In a separate bowl, whisk together cake flour, baking powder, and salt until well combined. Then, add half of the flour mixture and mix until everything is well incorporated.
- Add coconut milk. Combine half of the coconut milk with the mixture, then add the rest of the flour mixture and coconut milk, blending well after each addition.
- Add coconut. Finally, incorporate the shredded sweetened coconut by gently stirring it in.
- Bake layers. Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until the cakes are cooked through. To check if they’re done, insert a toothpick into the center of each cake. If the crumbs are dry and cling to the toothpick, they’re ready. Allow the cakes to cool completely on a wire rack before proceeding with the frosting.
- Assemble the cake. If necessary, even out the surfaces of the cake layers so that they are level. However, I’ve discovered that if I use ingredients at room temperature, I rarely encounter cake layers that are domed. Place the first layer on a cake stand. Apply a generous amount of frosting evenly on top of the first layer. Repeat this process with the next two cake layers. Finally, use the remaining frosting to frost the top and sides of the cake.
7. Decorate with coconut. Gently press the shredded coconut onto the entire surface of the cake with your hands until it is fully coated. It is recommended to perform this step over a baking sheet or clean area, allowing you to collect any fallen coconut and reuse it. Since not all of the coconut will adhere to the frosting on the first attempt, you may need to go over it again to ensure even coverage.
Recipe FAQ’s
Can I use toasted coconut instead?
Certainly! Toasted Coconut has a less moist consistency than shredded sweetend coconut. However, if you have a preference for this, you have the option to incorporate it into the cake batter, the frosting, or even both.
How do I store Coconut Cake?
This cake can be stored at room temperature for 3-4 days in an airtight container. The sugar content will help preserve it during this time, despite the cream cheese frosting. If you prefer to store it for longer, keep it in the refrigerator for up to 1 week.
Can I freeze Coconut Cake?
Absolutely! Prepping your cake in advance is a smart move, especially when hosting a large and busy event. You have two options: freeze the undecorated cake layers and frosting separately, then assemble and decorate it before serving, or decorate the cake and store it in a freezer-safe cake box. If you choose to freeze the cake layers, be sure to wrap each layer individually in plastic wrap or store them in separate Ziplog freezer bags. They’ll keep for up to 3 months in the freezer. When you’re ready to serve, thaw the cake completely, and if you stored the frosting separately, thaw and beat it again for a smooth consistency.
Tips for Success
- For optimal results with celebration cakes, utilize premium ingredients, as it’s a special occasion!
- To ensure a consistent blend, it is recommended to keep all your ingredients at temperature for approximately one hour before combining them.
- Mixing the batter excessively can lead to a cake that is tough and heavy. Only mix until the ingredients are evenly incorporated and the batter appears smooth.
Substitutions and Variations
- For a unique and tasty flavor combination, try utilizing my Vanilla Buttercream Frosting, Fresh Strawberry Frosting, Guava Frosting, or Homemade Chocolate Frosting.
- Coconut milk can be replaced with regular milk.
- You can substitute vanilla extract with almond extract, but use it sparingly, as it can easily overwhelm the delicate coconut flavor. A good rule of thumb is to use half the amount of almond extract as you would vanilla extract.
Easy Coconut Cake Vape Recipe
Ingredients
Cack
- 1 cup salted butter softened (227g)
- ¼ cup vegetable oil
- 1¾ cups granulated sugar 350g
- 2 large eggs room temperature
- 4 egg whites room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups cake flour 375g
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
Frosting
- 1 8-ounce package cream cheese, softened
- 1 cup salted butter softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 Tablespoons coconut milk or heavy cream only as needed
- 3 cups shredded sweetened coconut for decorating
Instructions
Cake
- Preheat the oven to 350°F. Place parchment paper circles on the bottoms of three 8-inch round cake pans and lightly spray them with baking spray. Set them aside for later use.
- Mix butter, oil, and sugar in a big mixer 2-3 minutes until it becomes airy and creamy.
- Combine eggs, egg whites, vanilla extract, and coconut extract. Mix thoroughly for 2 minutes, occasionally pausing to scrape the bottom and edges of the bowl.
- In a separate bowl, blend together cake flour, baking powder, and salt.
- Incorporate the flour mixture in two separate additions, alternating with coconut milk, and mix well after each addition. Also, make sure to stir in the coconut.
- Distribute the batter evenly among the prepared pans. Bake for 20-25 minutes, or until the cakes are cooked through. To check if they’re done, insert a toothpick into the center of each cake. If the crumbs are dry and cling to the toothpick, they’re ready.
- Allow the baked goods to cool entirely on a wire rack prior to adding the filling and frosting.
Frosting
- Cream together the butter and cream cheese in a stand mixer for 3 minutes until it becomes smooth and creamy.
- Combine 2 cups of powdered sugar in a mixture and blend on low speed until well-incorporated. Add the remaining powdered sugar and mix briefly until fully incorporated. Add vanilla and coconut extracts, then beat the mixture until it becomes light and fluffy.
Assembly
- If necessary, even out the tops of the cake layers so that they are level. Place the bottom layer onto a cake stand. Spread a substantial amount of frosting evenly across the layer. Repeat this process with the next two cake layers. Use the remaining frosting to cover the top and sides of the cake.
- Use your hands to cover the entire outside of the cake by pressing coconut onto it.
Notes
- This recipe produces a total of 6 cups of batter.
- For a 2-layer cake, it is suggested to use cake pans that are 9 inches in size.
- You can store this cake in an airtight container at room temperature for 3-4 days. The sugar in the cake will help preserve it, even though we’ve used a cream cheese frosting. If you want to store it for longer, you can keep it in the refrigerator for up to 1 week.
- You have the option to freeze either the undecorated cake layers and frosting separately or the fully decorated cake. If you choose to freeze the cake layers, be sure to wrap each layer individually in plastic wrap or place them in separate Ziploc freezer bags. This will help them maintain their freshness for up to 3 months in the freezer. If you choose to decorate the cake before freezing it, make sure to store it in a freezer-safe cake box. When you’re ready to serve, thaw the cake completely and, if necessary, beat the frosting again if it was stored separately.
