Best Ever Coconut Cake Recipe - Cooking Classy (2024)

FAQs

What is a secret ingredient for cakes? ›

To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!

I simply grab a handful of coconut flakes and gently press it up the sides of the cake and into the frosting. You can do this with the cake sitting in the center of a baking sheet to catch the excess coconut that falls, then scoop it back up and continue pressing it into the cake.

The easiest way I find to do this is just with my hands! Grab a palmful of shredded coconut (or whichever type of coconut you're using), and place it on the side of the cake by gently pressing your palm into the cake. It's also best if the frosting is a little soft so the coconut sticks easier.

More Fat, More Flavor

Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter), to boost richness. For an extra decadent cake, add two tablespoons of mayonnaise.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Therefore, a powder added while baking bread and cakes to make them fluffy and soft is baking powder.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.

I suggest using refined coconut oil, which doesn't have a coconut-y flavor. Unrefined (or virgin) will also work, but you'll be able to taste it in the cake.

Should I toast coconut before baking? ›

Toasted coconut maximizes the coconut flavor and can be used in any recipe that calls for coconut. I like to use toasted coconut to make scones, cookies, and even popcorn. It is also great for decorating cakes and cupcakes.

The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking. Fold or Folding: A method of gently mixing ingredients.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.