Young Coconut Cake

Indulge in the tropical bliss of this Young Coconut Cake, a tender and moist dessert that celebrates the creamy richness of fresh young coconut. This two-layer masterpiece is crafted with cake flour for an ultra-soft crumb and infused with the delicate flavor of coconut milk. Shredded young coconut meat adds a naturally sweet chewiness, while a luscious whipped cream frosting completes the cake with a light, airy finish. Garnish with sweetened shredded coconut for a stunningly simple yet elegant presentation. Perfect for special occasions or to brighten any day, this cake is a crowd-pleasing treat that combines the freshness of the tropics with the comforting warmth of home baking. Keywords: Young Coconut Cake recipe, coconut dessert, tropical cake, layered cake, whipped cream frosting.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups Cake flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 large Eggs
• 2 teaspoons Pure vanilla extract
• 1 cup Coconut milk
• 1.5 cups Young coconut meat (from fresh coconuts), shredded
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 0.5 cup Sweetened shredded coconut (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.

Step 2

In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and alternately add the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Gently fold the shredded young coconut meat into the batter using a spatula.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 9

To make the whipped cream frosting: In a cold mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Step 10

Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of whipped cream frosting on top.

Step 11

Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream.

Step 12

If desired, sprinkle the sweetened shredded coconut over the top and sides of the cake as a garnish.

Step 13

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	2098.6 grams (2098.6g)

Amount per serving	% Daily Value*
Calories	6204

Total Fat 334.10g	428%
Saturated Fat 211.50g	1058%
Polyunsaturated Fat 0.00g
Cholesterol 1501mg	500%
Sodium 2026mg	88%
Total Carbohydrate 735.30g	267%
Dietary Fiber 20.70g	74%
Total Sugars 469.20g
Protein 63.60g	127%

Vitamin D 164IU	820%
Calcium 250mg	19%
Iron 9mg	50%
Potassium 1898mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 4.1%

Carbs: 47.4%