Coconut Wedding Cake: A Tropical Guide To Baking Bliss

Coconut cake is a delicious, tropical-flavoured treat that is perfect for weddings and other celebrations. This guide will take you through the process of making a coconut wedding cake, from the ingredients you will need to the baking and assembly process. By following these steps, you can create a stunning and delicious coconut wedding cake that will impress your guests and make your special day even more memorable.

Choosing the right ingredients

• Flour: Cake flour is highly recommended for a coconut wedding cake as it produces the softest and most tender cake. It has a lower protein content than all-purpose flour, resulting in less gluten formation. This gives your cake a light and fluffy texture.
• Sugar: Granulated sugar is typically used to sweeten the cake batter. It dissolves quickly when mixed with wet ingredients.
• Butter: Unsalted butter is a common choice for coconut cakes. It not only adds flavour but also contributes to a tender crumb.
• Oil: Vegetable oil is often used in combination with butter. It helps create a pleasingly moist cake.
• Eggs: The use of eggs in two stages is crucial. The yolks bring moisture and tenderness to the cake, while the whites, when whipped into stiff peaks and folded into the batter, add lightness and lift.
• Dairy: Buttermilk is a popular choice as it lends a rich, buttery, and tangy flavour to the cake. Coconut milk, preferably full-fat, is also used to enhance the coconut flavour and create a delicate and soft texture. It has a high fat content, contributing to a super tender crumb. Additionally, coconut cream or cream of coconut (Coco Lopez) can be used for a richer flavour.
• Extracts: Coconut extract is essential to boosting the tropical flavour of the cake and its frosting. Vanilla extract is also commonly used, and almond extract can be added to complement the coconut flavour.
• Leavening Agents: Baking powder and baking soda are typically used as leavening agents. Double-acting baking powder works twice—once when mixed with wet ingredients and again when exposed to heat. Baking soda acts as a leavener when mixed with acidic ingredients like buttermilk.
• Salt: A small amount of salt enhances the overall flavour of the cake.
• Sweetened Shredded Coconut: This ingredient is used in two ways: folded into the cake batter and added to each baked layer. Toasting the coconut before adding it to the layers is recommended to enhance the flavour and texture.
• Cream Cheese: Cream cheese frosting is a popular choice for coconut cakes as it has a light sweetness and a slight tanginess. Mascarpone can be used as a substitute for cream cheese and provides a similar creamy texture.
• Confectioners' Sugar: This type of sugar is used in frosting due to its fine, silky texture, which blends smoothly with other ingredients.

Preparing the batter

The first step in making a coconut wedding cake is to preheat your oven to 320°F/160°C. You will also need to grease two or three 8-inch or 9-inch cake pans with butter or shortening and dust them with flour. Line the pans with waxed or parchment paper.

In a large bowl, cream together room-temperature butter and sugar until the mixture is light and fluffy. This process, known as creaming, creates air pockets in the mixture, which will expand during baking and give your cake a light and fluffy texture. You can use a hand or stand mixer for this step.

Next, separate the eggs, allowing the whites to come to room temperature. Add the egg yolks to the butter and sugar mixture one at a time, mixing well after each addition. Then, add in the vanilla extract and coconut extract or essence, if using.

In a separate bowl, sift together the dry ingredients: cake flour, baking powder, and baking soda. You can also add a pinch of salt if desired.

With the mixer on low speed, slowly add the dry ingredients to the wet mixture, alternating with buttermilk or coconut milk, and beat until combined. Be sure to scrape down the sides of the bowl as needed to ensure all the ingredients are incorporated.

Finally, gently fold in the stiffly beaten egg whites using a rubber spatula. Be careful not to overmix the batter, as this can result in a dense and tough cake.

Your coconut cake batter is now ready to be baked! Pour the batter evenly into your prepared cake pans and bake at 320°F/160°C for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Baking the cake

Ingredients

Firstly, gather your ingredients. You will need eggs, sugar, butter, oil, cake flour, baking powder, baking soda, salt, coconut milk, coconut extract, shredded coconut, and cream of tartar (optional).

Preparation

Preheat your oven to 325°F/160°C/350°F, depending on your recipe. Grease two or three 8 or 9-inch cake pans with shortening and dust them with flour. Line the pans with waxed or parchment paper.

Mixing

In a large bowl, beat the sugar, butter, and oil until well blended. Add the egg yolks one at a time, mixing well after each addition. In a separate bowl, combine the dry ingredients: cake flour, baking powder, baking soda, and salt. Add this to the wet mixture a little at a time, alternating with the coconut milk, and beat well.

Baking

Transfer the batter to the prepared pans and bake for 20-30 minutes, or until a toothpick inserted into the centre comes out clean. Cool the cakes for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely.

Tips

• For a lighter, fluffier texture, separate the eggs and whip the egg whites into stiff peaks before folding them into the batter.
• To enhance the coconut flavour, use coconut milk and coconut extract in the batter.
• For a super soft and delicate crumb, use cake flour, which has a lower protein content than all-purpose flour.
• To make your cake extra moist, use sour cream in the batter.
• To ensure your cake doesn't dry out, use room temperature ingredients, as these bond together more easily.
• To make your cake look neater and easier to frost, use a crumb coat: spread a thin layer of frosting over the cakes to seal the surface, then use a bench scraper to gently remove excess frosting and loose crumbs.

Making the frosting

Ingredients:

• Butter: Use softened, unsalted butter to ensure a smooth and creamy texture.
• Cream Cheese: Opt for full-fat brick-style cream cheese, softened to room temperature. Avoid using cream cheese spreads as they can affect the consistency.
• Confectioners' Sugar: Also known as icing sugar or powdered sugar, this fine-textured sugar blends smoothly with other ingredients. Sift the sugar beforehand to eliminate any lumps for a flawless finish.
• Coconut Milk: Canned, full-fat coconut milk adds a creamy texture and boosts the coconut flavour. Ensure it is at room temperature before use.
• Coconut Extract: This ingredient enhances the coconut flavour without adding too much liquid to the frosting.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavour.

Method:

Cream the Butter and Cream Cheese:

Using a hand mixer or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium speed until they are fully incorporated and have a creamy, smooth consistency. This process should take around 2 minutes.

Add Confectioners' Sugar:

Gradually add the confectioners' sugar to the butter-cream cheese mixture in 3 batches. Ensure that each batch is well combined before adding the next. Mixing on low speed, continue until the frosting is smooth and free of lumps.

Incorporate Coconut Milk and Coconut Extract:

With the mixer still running on low speed, slowly add the coconut milk and coconut extract to the mixture. Continue mixing until all the ingredients are fully incorporated and the frosting is smooth and creamy.

Avoid Overmixing:

It is important not to overmix the frosting once it reaches the desired consistency. Overmixing can cause the liquid in the cream cheese to break down the sugar, resulting in a less stable frosting.

Refrigerate if Needed:

If your frosting becomes too soft or you are making it in advance, place it in the refrigerator for about 30 minutes to firm it up. Then, rewhip it to restore its pipeable consistency.

Variations:

While the above recipe creates a delicious coconut cream cheese frosting, you can also experiment with other types of frosting for your coconut wedding cake:

• Coconut Whipped Cream Frosting: Combine mascarpone or cream cheese with coconut milk, coconut extract, heavy cream, and confectioners' sugar. Whip until stiff peaks form to create a fluffy, tropical-flavoured frosting.
• Vanilla Buttercream: For a non-cream cheese option, use vanilla buttercream instead. Substitute canned coconut milk for regular milk and add coconut extract to taste.
• Chocolate Frosting: Indulge in a chocolatey twist by pairing your coconut cake with chocolate frosting.
• Lemon Frosting: Add a tangy twist to your coconut cake with a zesty lemon frosting.
• Ermine Frosting: If you prefer a less sweet option, try an old-fashioned ermine frosting flavoured with coconut extract.

Now that you have the perfect frosting, you're well on your way to creating a magnificent coconut wedding cake!

Assembling the cake

Now that you've baked your cake layers, it's time to assemble your coconut wedding cake! Here are the steps to create a stunning and delicious cake:

Prepare the Cake Layers:

Before assembling, ensure your cake layers are completely cooled. You can even chill them in the refrigerator for a bit to make them easier to handle. If your cake layers have domed tops, use a serrated knife to carefully level them off, creating a flat surface for easier frosting and stacking.

Soak the Cake Layers:

To keep your cake moist and enhance the coconut flavour, you can soak the layers with coconut milk. Generously brush or drizzle coconut milk over each layer. This step is optional but recommended for a super moist and flavourful cake.

Create a Crumb Coat:

To make the final frosting process neater and prevent the cake from tearing, create a crumb coat. Spread a thin layer of frosting over the cake layers to seal the surface. Then, use a bench scraper to gently remove excess frosting and loose crumbs. Refrigerate the cake layers for about 30 minutes to set the crumb coat.

Stack and Frost:

Place the first cake layer on your serving plate, cake stand, or turntable. Spread a generous amount of frosting onto the layer, ensuring it reaches the edges or slightly over them. If desired, you can also add a layer of sweetened or toasted shredded coconut over the frosting.

Repeat this process with the second cake layer, spreading frosting and sprinkling coconut (if using).

Finally, place the third cake layer on top. Frost the entire cake, covering the top and sides with a thin layer of frosting. This is your crumb coat for the exterior of the cake. Chill the cake for about 30 minutes to set this initial coat of frosting.

Final Frosting and Decoration:

After the crumb coat has set, apply the remaining frosting to the cake. Smooth it out with an icing spatula or bench scraper. Ensure the top and sides are evenly coated.

For the final touch, gently press shredded coconut into the sides of the cake. You can also sprinkle some coconut on top for added texture and decoration.

Your coconut wedding cake is now ready to be served and enjoyed! It's best to chill the cake for at least a couple of hours before slicing and serving to allow the flavours to meld and the cake to set.

Frequently asked questions