The idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting…
A Unique And Simple Cake
This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions.
In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner.
Using Coconut In Baking
Coconut is absorbent: Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake.
Sweetened vs unsweetened: Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor.
Grated or shredded coconut: Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened.
Desiccated coconut: Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut.
Make it gluten-free: Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly.
Make it vegan: To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts.
Add extra flavor: While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors.
Add toppings: Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top.
Make a layer cake: To make a larger cake, double the recipe and make two separate cakes and frost them. This coconut buttercream frosting uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan.
Use freshly squeezed orange juice: Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level.
Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.
- 3 eggs
- 150 grams sugar
- 100 grams margarine (at room temperature, or softened in the microwave)
- 100 grams grated coconut
- 4 tablespoons orange juice
- 8 tablespoons flour
- 1 tablespoon baking powder
- Preheat oven 350 degrees Fahrenheit.
- Grease and flour an 8 x 8-inch cake pan. Set aside.
- Beat the eggs with the sugar until they get fluffy. Add the softened margarine, the coconut, and the orange juice. Beat again until well mixed.
- Add the flour and baking powder, and mix without beating.
- Place the batter in the cake pan, and bake for 30 minutes.
- When the cake is done, the internal temperature should reach 210 degrees Fahrenheit or if you insert a toothpick, it should come out clean.
|Calories610Calories from Fat360|
|% DAILY VALUE|
|Calories from Fat360|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.