Crazy for Coconut Cake Recipe

Birthday cakes are so fun, don’t you think? I always looked forward to mine each year growing up, and still, on my birthday each year, I always get excited. My birthday cake of choice always used to be German chocolate with that yummy coconut frosting from Betty Crocker. Even though this was my mom’s least favorite kind, she faithfully baked it each year, not just for me, but for my dad’s birthday, and probably other siblings over the year. 

Since Jack isn’t old enough to really have a say in it, I decided to make whatever kind of cake I wanted to! He isn’t supposed to have very much sugar (he has a fructose intolerance, along with his lactose intolerance,) so he has really never had anything sweet. While I couldn’t really avoid the sugar in the cake (because we don’t use artificial sweeteners, and the doctor said to absolutely avoid those for Jack,) I did omit all dairy. I was nervous about how it was going to turn out, but dare I say it, this turned out to be one of the best cakes I’ve ever baked!
Crazy for Coconut Cake by Clarks Condensed
The original recipe called for more sugar than I used, so this cake part wasn’t super sweet in this. To be honest, it had a similar taste to cornbread — without the corn. I was a little worried that it was going to be bland, but combined with the frosting, it was the perfect combination.

I found the idea to use the Coco Lopez Coconut from Chef-in-Training, and that really pulled the cake together and made it really moist. I was very pleased that this dairy free coconut cake turned out tasting better than any other cake I’d ever made (and if dairy free isn’t your lifestyle, don’t worry — I’ve included the dairy way, too.)If you hate coconut (like my mom,) then this probably isn’t the cake for you. But anyone else will probably love this — I know I did.

Jack seemed to really like it, though he was very dainty about eating it, so he only got a few bites in…which was probably for the best. The coconut that I covered it with really covered up my terrible frosting job, and I think it made it look slightly more professional!What is your favorite kind of cake to have on your birthday?

Crazy for Coconut Cake Recipe
 
Ingredients
  • 1 cup vegan butter (or regular, if not going dairy free)
  • ¾ cup powdered sugar
  • ½ cup granulated sugar
  • 1 tbsp lime juice
  • 3 eggs
  • 1 tsp vanilla
  • ⅔ cup almond milk (or regular milk)
  • 2½ cups white flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 cups sweetened coconut (divided)
  • ½ can of Coco Lopez Cream of Coconut (I found it in the party drinks aisle, though some say they've found it in the baking aisle.)
  • 1 recipe of Lime Buttercream Frosting (see below)
Instructions
  1. Preheat oven to 350 degrees. Cream butter, sugars, and lemon juice until smooth. Beat in the eggs, almond milk, and vanilla. Mix in flour, baking powder, baking soda, salt, and 1 cup of coconut. Mix until everything is mixed together well.
  2. Grease and flour two round cake pans, and divide the batter evenly between them. Bake for 25-30 minutes, or until a knife comes out clean.
  3. Cool in pans for about 10 minutes, and then invert onto a cooling rack to cool the remaining amount of time. Level the cake rounds by carefully cutting off the rounded top. This makes it easier to stack and frost. Place the bottom cake round on a plate, and poke holes in it for a fork or wooden spoon handle. Pour the cream of coconut over it until the top is covered. This is pretty sweet, so you won't need to frost this layer. Place the second layer directly on top of it it.
  4. Frost outside with the lime buttercream frosting (or any other kind), and cover with sweetened coconut.
Notes
Cake inspired by Vegan Mother Hubbard and Chef-in-Training
Lime Buttercream Frosting
Save RecipeSave Recipe

Ingredients

  • 1/2 cup butter or vegan butter
  • 2 1/2 cups powdered sugar
  • 3 tbsp almond milk (or regular milk)
  • 1/2 tbsp lime juice
six sisters menu plan

Instructions

  1. Mix all ingredients together with an electric beater or mixer until smooth. Use on anything you want! It is enough to cover one cake (using two round cake pans, and there will be some left over) or about 24 cupcakes.

Notes

inspired by Vegan Mother Hubbard

7.6.7
30
https://www.clarkscondensed.com/recipe/crazy-for-coconut-cake/

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  • This cakes seems to be very good! :-) it looks delicious! I am not a huge fan of coconut but hubby is, so this is definitely something I would love to try! Just found your post through "couponing & cooking" today! Ingrid
  • Hello! I'm stopping by from the Cake vs Cheesecake Challenge Link Up - your recipe looks so yummy! I just love coconut cake, though I rarely make it since my husband isn't a fan of coconut.
    Happy Monday!
    Ang
    jugglingactmama.blogspot.com