This is the perfect go-to cake dessert: a handmade triple-layer Coconut Cake Vape Recipe with toasted coconut and cream cheese icing. This cake has an unbelievably rich and luscious texture.
What could be more ideal for a treat than a delicious cake? For easy, delicious treats the family would like, I also frequently prepare my basic pound cake and funnel cake.
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Coconut Cake Vape Recipe
Layers of white sponge cake with a coconut flavoring, covered with cream cheese frosting and topped with coconut flakes or shreds, make up the traditional Southern delicacy known as Coconut Cake Vape Recipe. The Mineral Point Tribune published the Coconut Cake Vape Recipe for the first time in 1869 under the name “cocoanut cake.” Meringue was also used as frosting in the original form of the dish, although cream cheese buttercream is now more popular.
This cake has the perfect amount of coconut flavor and is quite moist. The tropical vibe of coconut taste makes Coconut Cake Vape Recipe a perfect summertime dessert. For me, this cake tastes best served room temperature since the smooth icing will really enhance the cake’s flavors.
Coconut Cake Vape Recipe Ingredients and Substitutions
- Flour: For this coconut cake, all-purpose flour was utilized.
- Cornstarch: This is used to simulate cake flour by making the flour fluffier.
- Leavening Agents: To aid in the leavening of the cakes, I added baking powder and soda.
- Butter: In order to regulate the amount of salt in my food, I only ever use unsalted butter while baking and cooking.
- Oil: Any type of oil with no taste will do. Just so you know, I used veggie oil.
- Coconut Extract: A small amount of this will help give the cake and frosting some wonderful coconut tastes.
- Coconut Shreds: For this recipe, use sweetened coconut shreds that will be roasted and added to the frosting after being mixed into the cake batter.
- Egg Whites: Break up big egg whites to room temperature or cold.
- Coconut Milk: You’ll need the canned version, full-fat.
- Sugar: For the batter and icing, you’ll need both confectioner’s sugar and granulated sugar.
- Cream cheese: This is what the icing is made of.
- Sea salt: For all of my baking and cooking, I practically always use coarse sea salt.
How to Make Coconut Cake Vape Recipe from Scratch
Once the ingredients are well blended, whisk in the coconut shreds, flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Next, use a stand mixer fitted with a paddle attachment to cream the butter and sugar on medium-high speed until the mixture is light and fluffy, about 5 to 7 minutes.
One egg white at a time, until well combined, should be added to the mixer after adding the coconut essence.
Add the oil. Pause and clean the dish.
Using 1 cup of liquid alone from the canned coconut milk, alternately add the dry ingredients (starting with the dry and finishing with the dry) until everything is combined on low speed. Three batches of the dry and two batches of the wet should be added.
Evenly divide the batter among three 9-inch cake pans lined with parchment paper that has also been butter-greased. Bake for 27 to 29 minutes at 350°, or until the center is firm, the outside is gently browned, and a toothpick inserted into the middle comes out clean.
It will take one to two hours to cool entirely on a rack.
Prepare the buttercream mixture when the cake is still 15 to 30 minutes from cooling.
Using a stand mixer fitted with the paddle attachment, whisk the softened butter, cream cheese, and any remaining coconut cream from the can until they are creamy and smooth, about 5 to 7 minutes on high speed.
Add the coconut extract and mix on low to medium speed until fully smooth, adding 1 cup of powdered sugar at a time.
Ice the cake layer by layer until it’s all covered.
Thoroughly cover the entire cake with toasted coconut on both sides.
Cut into pieces and present.
Coconut Cake Vape Recipe Make-Ahead and Storage
Prepare Ahead: This cake may be prepared up to one day in advance.
How to Store: For up to three days, cover and store at room temperature. For up to five days, cover and store in the refrigerator. This may be frozen, covered, for up to 3 months. Thaw it overnight in the fridge before serving.
Serving Instructions: Take the cake out of the fridge and allow it come to room temperature for one hour.
CHEF NOTES + TIPS
- If you have cake flour on hand, use 3 ¾ cups and 3 tablespoons of cake flour in place of the all-purpose flour and cornstarch in this recipe.
- Use of coconut milk straight from the carton in the supermarket’s milk department is not advised. That won’t function.
- When serving, I strongly advise adding more toasted coconut to each piece.
- Incorporate the remaining egg yolks into my carbonara spaghetti.
How To Make Coconut Cake Vape Recipe
Ingredients
For the Cake:
- 3 1/3 cups all-purpose flour
- 7 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon coarse sea salt
- 1 packed cup sweetened coconut shreds
- 1 ½ cups softened unsalted butter
- 2 cups granulated sugar
- 2 teaspoons coconut extract
- 7 egg whites
- ½ cup neutral-flavored oil
- Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
- 2 x recipe for butter cream cheese frosting using coconut extract instead of vanilla extract
- Coconut cream from 1 15-ounce can full fat coconut milk
- ½ recipe for toasted coconut
Instructions
- Once the ingredients are well blended, whisk in the coconut shreds, flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Next, use a stand mixer fitted with a paddle attachment to cream the butter and sugar on medium-high speed until the mixture is light and fluffy, about 5 to 7 minutes.
- One egg white at a time, until well combined, should be added to the mixer after adding the coconut essence.
- Add the oil. Pause and clean the dish.
- Using 1 cup of liquid alone from the canned coconut milk, alternately add the dry ingredients (starting with the dry and finishing with the dry) until everything is combined on low speed. Three batches of the dry and two batches of the wet should be added.
- Evenly divide the batter among three 9-inch cake pans lined with parchment paper that has also been butter-greased. Bake for 27 to 29 minutes at 350°, or until the center is firm, the outside is gently browned, and a toothpick inserted into the middle comes out clean.
- It will take one to two hours to cool entirely on a rack.
- Prepare the buttercream mixture when the cake is still 15 to 30 minutes from cooling.
- Using a stand mixer fitted with the paddle attachment, whisk the softened butter, cream cheese, and any remaining coconut cream from the can until they are creamy and smooth, about 5 to 7 minutes on high speed.
- Add the coconut extract and mix on low to medium speed until fully smooth, adding 1 cup of powdered sugar at a time.
- Ice the cake layer by layer until it’s all covered.
- Thoroughly cover the entire cake with toasted coconut on both sides.
- Cut into pieces and present.
Notes
- If you have cake flour on hand, use 3 ¾ cups and 3 tablespoons of cake flour in place of the all-purpose flour and cornstarch in this recipe.
- Use of coconut milk straight from the carton in the supermarket’s milk department is not advised. That won’t function.
- When serving, I strongly advise adding more toasted coconut to each piece.
- Incorporate the remaining egg yolks into my carbonara spaghetti.
