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Coconut Cream Gingham Cake

Irresistible Coconut Cream Gingham Cake for Every Occasion

Experience the tropical delight of Coconut Cream Gingham Cake, a dessert that's both visually stunning and effortlessly simple to make.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: DESSERTS
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Cooking spray Use to coat your pans for easy cake removal.
  • 4 cups Cake flour Provides the structure for a fluffy cake.
  • 4 tsp Baking powder Essential for that perfect rise.
  • 1.5 tsp Kosher salt Balances the sweetness and enhances flavor.
  • 2.5 tsp Shredded sweetened coconut Adds delightful texture and sweetness.
  • 0.75 cup Unsalted butter Creates a rich and creamy base for the batter.
  • 3.5 cups Granulated sugar Sweetens the cake beautifully.
  • 0.5 cup Solid virgin coconut oil Enhances the coconut flavor and adds moistness.
  • 5 tsp Pure vanilla extract Brings warmth and depth to the cake.
  • 2.5 tsp Pure coconut extract Intensifies the luscious coconut essence.
  • 6 large Eggs Vital for binding and moisture.
  • 6 large Egg yolks Enriches the cake with a tender crumb.
  • 1.5 cups Unsweetened coconut milk Infuses a creamy richness without extra sugar.
  • 0.5 cup Sweetened cream of coconut Adds an extra layer of coconut flavor and sweetness.
For the Frosting
  • 1.25 lbs Unsalted butter Whip to create a silky buttercream texture.
  • 2 lbs Confectioners’ sugar Provides sweetness and a smooth consistency.
  • 0.75 tsp Kosher salt Balances the sweetness in the frosting.
  • 2 tsp Pure vanilla extract Enhances the overall flavor profile.
  • 1 tsp Pure coconut extract Perfect for a rich coconut frosting.
  • 1 cup Unsweetened coconut milk Adds creaminess and consistency to the frosting.
  • 1 cup Shredded sweetened coconut Sprinkle on top for a beautiful finish.
  • Green gel food coloring Use for a pop of color in your decoration.
  • Fresh flowers Elevate the cake’s aesthetics and make it festive!

Equipment

  • Oven
  • mixing bowls
  • baking pans
  • whisk
  • Hand Mixer
  • Spatula

Method
 

How to Make Coconut Cream Gingham Cake
  1. Preheat your oven to 350°F and prepare your baking pans by generously coating them with cooking spray to ensure your cake releases easily after baking.
  2. Combine the dry ingredients by mixing the cake flour, baking powder, kosher salt, and shredded coconut in a bowl.
  3. Cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
  4. Add the solid virgin coconut oil, vanilla extract, and coconut extract, mixing well until all ingredients are fully blended.
  5. Incorporate the eggs and egg yolks one at a time, mixing thoroughly after each addition.
  6. Alternate adding the dry ingredients and coconut milk to the batter, mixing until just combined.
  7. Pour the batter into your prepared baking pans and bake for about 25-30 minutes.
  8. For the Buttercream, whip unsalted butter until creamy and smooth, then gradually add confectioners’ sugar and kosher salt.
  9. Mix in vanilla extract, coconut extract, and coconut milk until smooth.
  10. Once the cake has cooled, generously frost with the buttercream and top with toasted shredded coconut, green gel food coloring, and fresh flowers.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 16gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Ensure your eggs and butter are at room temperature for better emulsification. Avoid overmixing for an airy texture.

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