Now pour the batter into your greased baking pan and spread it evenly. Slide it into your preheated oven and let it bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. I love the scent that wafts through my kitchen at this stage; it’s as if summer has just walked in! Once it’s done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.
While the cake is cooling, let’s whip up the frosting! In another bowl, combine the powdered sugar, coconut cream, and coconut extract. Blend them together until you have a smooth and creamy consistency. When the cake is completely cool, spread that luscious frosting generously over the top. You can even add toasted coconut flakes on top for that extra crunch if you’d like. And just like that, you’ve created a slice of paradise!
Pro Tips for Best Results
First and foremost, I’ve learned that using room temperature ingredients, especially eggs and butter, can make a world of difference. It helps the batter come together seamlessly and rise beautifully, resulting in a fluffier cake. I let my eggs and butter sit out for about 30 minutes before I start baking to ensure they’re perfectly warm.
Another tip: If you want a more intense coconut flavor, you can toast your shredded coconut beforehand. I’ve tried it both ways, and the toasted coconut contributes a wonderful nuttiness that takes this cake up a notch. Just keep an eye on it while it toasts, as it can go from golden to burnt pretty quickly!
Lastly, feel free to get creative! I often add a splash of rum or pineapple juice to the batter for an even more tropical feel, which has turned out to be an excellent addition in the past. Experimenting with flavors is always fun in my kitchen!
Common Mistakes to Avoid
One of the biggest mistakes I’ve made in the past is not letting my cake cool completely before frosting it. Trust me; it’s tempting to frost it right away, but a warm cake will cause the frosting to melt and slide off. I recommend waiting at least an hour after the cake is out of the oven—patience is key! (See the next page below to continue…)