I cannot express how happy I am with this Coconut Butter Cake, so let me describe it to you. It is soft and moist, and had a very nice light cake crumb. It’s so fine and compact and yet it holds its shape so well that it doesn’t crumble when you slice it. It has a creamy butter taste, with a hint of coconut flavor. This is a cake I am proud to serve for breakfast, snack, tea time or even for a slice of dessert
Look closely and notice how smooth and compact the texture of this cake. Even by just looking at it, by touching it and the way the knife cuts through the cake I was able to tell immediately that this is a cake that I can be proud to bring to a gathering, and so I did. What can I say? It was well received and it was gone too fast, I wished I had more to share. Luckily, this cake is so easy and simple to make, so I can make it again anytime that I want to.
Butter cake as the name suggest, uses a lot of butter. For someone like me who usually bakes small batch, 1/2 cup of butter is what I consider a lot. But sometimes it’s ok to treat ourselves, and this is a cake worth breaking my rule of using a lot of butter. I would make this again and again to share with my friends. Since butter is one of the main key ingredients, I strongly suggest using a good quality of butter, it’s worth spending a little bit more for this butter cake.
Tips in Making Coconut Butter Cake
- Use Room Temperature Butter: This means softened butter, soft but not greasy or oily. Leave the butter on the counter at least 1 hour before using it. If your kitchen it hot and humid, check at 30 minutes. You don’t want it to get to the point that it starts to melt. Softened butter is key when doing the creaming process between butter and sugar. Softened butter creams easily, air is introduced into the mixture making it light and fluffy.
- Use Room Temperature Egg: Takeout the egg from the refrigerator the same time you takeout the butter. You can also submerge the egg in warm water for 10 minutes if you forget to take it out. Room temperature egg mix well with the other ingredients.
- Use Caster Sugar: Caster sugar are similar to granulated white sugar only it has a finer texture which makes it dissolve easily when creamed with the butter. To make your own, simply process your granulated sugar in food processor of food chopper. If you decide to use granulated sugar, just pay attention to the texture of the mixture. Test a small portion and rub it between your fingers to feel if there are still undissolved sugar.
- Use Cake Flour: Although you can use all-purpose flour, cake flour produces a lighter cake crumb. This is because cake flour have lower protein content responsible for gluten formation. The next best option to cake flour is pastry flour, which is basically a mixture of cake flour and all-purpose flour. But if you can find cake flour, stick with it I get the same texture that you see in the photo
- Sift the Dry Ingredients: Sifting aerates the flour, thus producing a lighter cake crumb
- Use Fine Shredded Coconut: This helps keep the cake smooth and light. If what you have is the bigger shredded coconut, simply process it in a food chopper or food processor to get a finer texture
- 1/2 cup unsalted Butter – softened at room temperature
- 1/2 cup Caster Sugar
- 2 Egg – room temperature
- 1/2 teaspoon pure Vanilla Extract
- 3/4 cup + 2 tabslepoon Cake Flour
- 1/2 teaspoon Baking Powder
- 4 teaspoon Milk
- 1/3 cup dried Shredded Coconut
- Preheat oven to 350F and position a rack in the center. Grease a 7-inch loaf pan with nonstick and line with parchment paper. Make 1-inch allowance overhang for the parchment paper so that it is easier to out the cake.
- Mix Wet Ingredients: In an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until smooth and light, about 5 minutes. The texture should look somewhat like a thick white whipped cream. Beat in egg one at a time, it may curdle a little bit at this point, don’t worry about it, it will adjust once you add the dry ingredients. Add vanilla extract and mix until just distributed.
- Tip# 1: Use softened butter for easy creaming. Take the butter out of the refrigerator at least 1 hour before using it or leave it overnight on the counter. The butter should be soft, but not greasy when touch.
- Mix Dry Ingredients: Onto the wet ingredients, sift the cake flour, baking powder and salt.
- Tip# 2: Sifting the flour while adding it to the butter mixture will help the cake have a lighter texture and will also make the mixing easier thus avoiding over mixing. So don’t just dump the dry ingredients all at once.
- Add Milk: Pour the milk and manually mix until just combined.
- Add Shredded Coconut: Add the shredded coconut and manually mix until distributed.
- Pour Batter into prepared pan and use a spatula to smooth the top.
- Bake cake for 35 – 40 minutes or until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean. Check at 35 minutes, if the top is browning too much, cover the top with aluminum foil.
- Cool: Allow loaf to cool completely in pan before pouring the glaze (if using one)
- Dust with confectioners sugar on top
Here’s more option for you to choose from. Check them out.
- Strawberry Banana Loaf Bread
- Chocolate Chip Banana Bread
- Banana Sponge Walnut Bread
- Cream Cheese Swirl Banana Bread
- Pina Colada Banana Bread and Muffin (No Alcohol)
- Small Batch Blueberry Lemon Yogurt Bread
- [VIDEO] Double Chocolate
- Pumpkin Bread
- Zucchini and Cheddar Cheese Bread
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