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Triple Coconut Cake

Soft, tender and fluffy triple coconut cake. This cake is all about the coconut flavor and texture.

Course Dessert
Cuisine American
Keyword easy coconut cake recipe, loaf cake, simple coconut cake recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 8" Loaf Pans
Author Dikla

Ingredients

  • 1 Stick Unsalted Butter, soften (113 g / 4 oz)
  • 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
  • 1/3 Cup Sour cream, full fat (100 g / 3.5 oz)
  • 1 1/4 Cup Coconut milk, full fat (300 g / 10.5 oz)
  • 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

  1. Preheat oven to 350F and line two 8"x3" loaf pans with parchment paper. Set aside

  2. In a medium bowl, sift the flour, baking powder and baking soda. Stir to combine. Set aside.

  3. In a large measuring cup, place the sour cream, coconut milk and vanilla paste and mix to combine. Set aside.

  4. 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.

  5. Lower 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.

  6. 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.

  7. Once you added the last part of the flour, turn the mixer off and with a rubber spatula fold in the shredded coconut and any flour strikes.

  8. 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.