Triple Coconut Cake Recipe
Soft, tender and fluffy triple coconut cake. This cake is all about the coconut flavor and texture.
Ingredients
- 3/4 cup Unsalted Butter, soften (180g/6oz)
- 1/3 Cup Coconut Oil, solid at room temperature (85 g / 3 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 4 Large Eggs
- 3 1/3 Cups AP Flour (400 g / 14 oz)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 Cup Sour cream, full fat (120ml)
- 1/2 Cup Coconut milk, full fat (120ml)
- 1 TBS Vanilla paste (vanilla extract is ok)
- 1 Cup Unsweetened shredded coconut + 2 TBS to sprinkle on top (optional) (60 g / 2 oz)
Instructions
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Preheat oven to 350F and line two 8"x3" loaf pans with parchment paper. Set aside
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In a medium bowl, sift the flour, baking powder, and baking soda. Stir to combine. Set aside.
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In a large measuring cup, place the sour cream, coconut milk and vanilla paste and mix to combine. Set aside.
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In a bowl of a standing mixer fitted with the paddle attachment, place the butter, coconut oil, and sugar and beat on medium until you have a fluffy mix. 4-5 minutes.
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Lower the speed to low and add the eggs one at a time, waiting for each egg to fully incorporate before adding the second. Scrap the sides and bottom of the bowl occasionally.
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With the mixer on low-medium, add the flour in three additions, alternating with the liquid mix in two additions. Starting and finishing with the dry mix.
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Once you add the last part of the flour, turn the mixer off, and with a rubber spatula, mix in the shredded coconut and any dry flour
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Divide the batter between the two pans, sprinkle with extra shredded coconut, and bake on the middle rack for 45-55 minutes are until a tooth pick comes our clean from the middle of the cake.
Recipe Notes
- For the best results, make sure to use room-temperature ingredients.
- The coconut butter must be at room temperature to properly blend with the butter and sugar. If it is too warm, it will become liquid. To prevent that, store it at room temperature.
- Adjust the sweetness by choosing sweetened or unsweetened shredded coconut. Or, Use toasted coconut for a deeper, richer flavor.
- Feel free to glaze the cooled cake with coconut glaze by mixing one cup of powdered sugar with 1-2 tablespoons of coconut milk.
- Add lemon zest or lime zest to the sugar for a lemony cake. Or, add one cup of white chocolate chips to the batter.
- You can bake this recipe using two eight, or nine-inch loaf pans.