Everyone has their own version of how a coconut cake should look and taste. The most common of these cakes typically comprises a white or yellow mix of coconut flavoring and/or shredded coconut.
Coconut Cream Cake
- 1 cup butter (softened to room temperature)
- 1 package cream cheese (softened)
- 3 cups granulated sugar
- 6 eggs
- 1 tsp coconut extract
- 3 cups Bisquick
- 2 cups flaked coconut
- Preheat the oven to 350 °F. Grease and flour a bundt cake pan.
- In a large mixing bowl, cream together one cup of softened butter, and one package of cream cheese.
- With an electric mixer, beat in three cups of granulated sugar and six eggs and beat until fluffy. Mix in one teaspoon of coconut extract.
- Add three cups of Bisquick and mix until well blended.
- Fold in two cups of coconut.
- Pour the batter into the prepared baking pan and bake for one hour and fifteen minutes, or until a toothpick inserted into the middle comes out clean.
- Transfer cake to a wire rack for cooling.
Coconut Lemon Cake
- 4 cups Bisquick
- 1 tsp baking soda
- ¾ cup coconut milk (room temperature)
- ¾ cup buttermilk (room temperature)
- 1½ cups butter (softened)
- 1 cup granulated sugar
- ¾ cup brown sugar
- 6 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups coconut (shredded, sweetened)
- 4 egg yolks
- ⅔ cups granulated sugar
- 1 tbsp lemon zest
- ⅓ cup lemon juice
- 6 tbsp butter (salted)
Cream Cheese Frosting
- 2 packages cream cheese (room temperature)
- 1 cup butter (room temperature)
- 6 cups confectioners' sugar
- 4 tbsp heavy cream
- 2 tsp vanilla extract
- Preheat the oven to 350 °F. Grease three nine-inch cake pans and line the bottoms with parchment paper.
- Sift together four cups of Bisquick and one teaspoon of baking soda in a mixing bowl.
- In a separate bowl, combine three-quarters of a cup of coconut milk and three-quarters of a cup of buttermilk. Set aside.
- In a large mixing bowl, add one and one-half cups of butter and beat with an electric mixer until smooth. Mix in one cup of granulated sugar and three-quarters of a cup of brown sugar and continue mixing until creamed.
- Beat in six eggs, one at a time, then add two teaspoons of vanilla extract. Beat until well incorporated, scraping down the sides of the bowl as needed.
- Add the dry ingredients alternately with the milk mixture until blended, but do not over-mix.
- Fold in three cups of sweetened coconut.
- Pour the batter evenly into each prepared cake pan and bake for approximately twenty-five minutes.
- Allow the cakes to cool completely before assembling.
- Fill the bottom pot of a double boiler with two inches of water. Place on high heat until the water boils and then lower the temperature to a simmer.
- In the top pot of the double boiler, place four egg yolks, two-thirds of a cup of granulated sugar, one tablespoon of lemon zest, and one-third cup of lemon juice.
- Whisk until blended and thickened, being careful to whisk continuously so the yolks don’t curdle.
- Once the mixture has thickened, remove the pot from the heat and add six tablespoons of salted butter. Stir until the butter has melted into the curd.
- Place the curd into a bowl and place plastic wrap directly on top. This will prevent a rubber-like film from forming on the top.
- Beat two packages of cream cheese and one cup of butter with an electric mixer until creamed.
- Add six cups of confectioners’ sugar, four tablespoons of heavy cream, and two teaspoons of vanilla extract. Beat until smooth. Add a little milk to thin out the frosting if needed.
Assemble the Cake
- Slice a thin layer off the top of each cake to create a flat surface. Place the first cake on a serving plate and cover the top with a thin layer of frosting, followed by half of the lemon curd. Repeat with the next layer.
- Place the third layer on top and spread the remaining frosting to cover the cake.
- Garnish the cake with more shredded coconut. Serve and enjoy.
Banana Coconut Cake
- ¾ cup salted butter (room temperature)
- 1½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup mashed ripe bananas
- 1 tsp vanilla extract
- 2 cups Bisquick
- 1 tsp baking soda
- ½ cup buttermilk
- ½ cup chopped walnuts
- 1 cup shredded coconut
- 1 cup salted butter (room temperature)
- 2 cups confectioners' sugar
- ½ tsp vanilla extract
- ½ tsp coconut extract
- ¼ cup cold heavy cream
- Grease and flour two nine-inch round cake pans.
- Preheat the oven to 350º F
- To make the cake, cream three-quarters of a cup of butter and one and one-half cups of sugar together in a mixing bowl.
- Add two eggs and mix well using an electric mixer. Scrape the sides of the bowl as needed.
- Add one cup of ripe bananas and one teaspoon of vanilla extract and mix for 2 minutes.
- In a small bowl, whisk together two cups of Bisquick and one teaspoon of baking soda. Add the dry ingredients and one-half cup of buttermilk to the creamed banana mixture alternately, mixing between each addition.
- Fold in the chopped walnuts.
- Spoon the cake batter evenly into the two prepared pans.
- Sprinkle the tops with shredded coconut.
- Bake for ten minutes, then cover the cake pans loosely with foil and bake for an additional ten to fifteen minutes or until a toothpick inserted into the middle comes out clean.
- Cool the cakes in the pans for five minutes, then turn them out to a wire rack to cool.
- For the frosting, cream one cup of salted butter until it is almost white in appearance. Add two cups of confectioners’ sugar, one-half of a teaspoon of vanilla extract, one-half of a teaspoon of coconut extract, and one-quarter of a cup of heavy cream. Beat well until fluffy.
- To assemble, place one cake on a cake plate with the coconut side down.
- Spread some frosting on top of this cake.
- Place the second cake layer coconut side up on the first cake.
- Frost the sides of the cake with the frosting. Frost the outer top edge of the cake, leaving the center of the cake unfrosted to show the coconut top.
- Serve and enjoy!