Perfect Coconut Cake Ganache

This perfect coconut cake shimmers with coconut flavor and a truly cloud-soft texture each bite is tender and moist with just the right sweet balance This is my go-to recipe when I want a showstopper dessert that still feels approachable for home bakers

I still remember baking this cake for my sister’s birthday one year the coconut aroma filled the whole house and everyone kept sneaking little slices before dinner

Ingredients

• Cake flour: provides an extra tender crumb choose a trusted brand and sift to keep things light
• Baking powder and baking soda: these leaveners help the cake rise beautifully check freshness for best results
• Unsalted butter: at room temperature lets you control the salt and brings flavor richness use European-style for extra creamy notes
• Granulated sugar: for sweetness and to build structure look for superfine sugar if available
• Eggs and egg whites: at room temperature create that light sponginess make sure there are no shell pieces
• Full-fat sour cream: infuses moisture and slight tang use fresh never low-fat
• Pure vanilla extract: adds aroma and roundness splurge on real vanilla for best flavor
• Coconut extract: intensifies the flavor avoid artificial overly sweet types
• Buttermilk: gives moisture and a subtle tang shake well before measuring
• Sweetened shredded coconut: brings texture and tastes best when it is soft and moist not dry
• For coconut Swiss meringue buttercream
• Egg whites: form the silky base separate carefully to avoid yolk in the whites
• Granulated sugar: sweetens gently opt for organic if you have it
• Kosher salt: enhances depth
• Butter: must be room temp for smooth frosting select a high-butterfat variety if you can
• Coconut milk powder: boosts coconutiness and must be sifted to avoid lumps

Step by Step Instructions

Pan Prep:

Generously butter three eight-inch pans line bottoms with parchment butter again and dust with flour shake out excess for smooth release

Mix Dry Ingredients:

Thoroughly whisk sifted cake flour baking powder baking soda and salt in a medium bowl this ensures even distribution of leaveners and seasoning

Cream Butter and Sugar:

In a mixer bowl with paddle attachment beat butter and sugar on medium-high about five minutes until pale and very fluffy scrape bowl as needed

Add Eggs and Flavorings:

Beat in eggs one at a time then egg whites mixing fully each time add sour cream vanilla and coconut extract blend until just combined the mixture might look slightly curdled do not worry

Alternate Dry and Wet:

On low speed alternate adding the flour mixture and buttermilk starting and ending with the flour work in two additions for flour and one for buttermilk gently scrape sides don’t overmix this keeps the crumb soft

Fold in Coconut:

With a spatula gently fold in shredded coconut from edge to center so every bite has coconut strands

Bake:

Divide batter equally among pans use a scale if possible bake at three hundred fifty degrees Fahrenheit for thirty five to forty five minutes until toothpick inserted in center comes out clean cool in pans on rack ten minutes then carefully turn out and cool completely

Make Swiss Meringue Buttercream:

Wipe mixer bowl with vinegar or lemon juice to remove grease add egg whites sugar salt set over hot simmering water and whisk constantly about three minutes until sugar dissolves and feels smooth when rubbed

Whip Meringue:

Transfer bowl to stand mixer whip on medium-high until stiff peaks form and bowl is cool to the touch about ten to fifteen minutes

Build Buttercream:

Switch to paddle attachment lower speed to medium add butter one tablespoon at a time let each piece fully blend in before next when all butter is added scrape down sides add coconut milk powder and whip until thick silky and easy to spread about five minutes

Assemble:

Spread buttercream between layers and over top and sides garnish with extra coconut or fruit if you like slice and serve

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Shredded coconut is hands down my favorite part because it makes the cake incredibly moist any time my family gathers for birthdays or holidays this is their top request and decorating together is always the sweetest mess

Storage Tips

Store the cake well covered at room temperature for up to two days for longer freshness refrigerate but let slices come to room temp before serving Swiss meringue buttercream holds its texture well after chilling

Ingredient Substitutions

You can swap buttermilk with whole milk plus a teaspoon of vinegar if needed sour cream can be replaced with plain full-fat yogurt coconut flavor can be boosted with a sprinkle of toasted coconut on top

Serving Suggestions

• Fresh berries on top add a pop of color and tartness
• For extra elegance garnish with edible flowers
• Slice thick pieces and serve with a scoop of vanilla ice cream for special occasions

Cultural and Historical Context

Coconut cake has deep roots in American southern baking where coconut was a prized ingredient for its rarity and flavor this version feels classic yet the Swiss meringue buttercream adds an elegant Modern twist

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Frequently Asked Questions About Recipes

→ How do I keep the coconut cake layers moist?

Using full-fat sour cream and buttermilk helps retain moisture, while careful mixing prevents the cake from becoming dense. Make sure not to overbake.

→ Can I use sweetened or unsweetened coconut?

Sweetened shredded coconut is recommended for its texture and flavor, but unsweetened may be used for a less sweet option.

→ What ensures the buttercream is smooth and stable?

Whipping egg whites to stiff peaks and gradually adding butter yields a stable Swiss meringue buttercream. If it separates, keep whipping or chill and re-whip.

→ How do I get clean cake slices?

Cool cake layers completely before assembling and slice with a sharp, warm knife for clean edges.

→ Can the coconut cake be made ahead?

Bake and cool layers in advance, wrap tightly, and store at room temperature or freeze. Assemble with buttercream before serving.