Coconut Cake (Triple Coconut!) (2024)

FAQs

Can you add coconut to a cake mix? ›

Can you add coconut to the cake mix? You can add ½ cup of flaked coconut tot the mix if you want to. I chose not to because I think the coconut in the filling and all over the outside of the cake adds enough texture already.

Substitute coconut milk for water in the cake mix

Coconut milk makes the cake taste more decadent and less like a cake mix. However, if you don't have coconut milk, you can certainly use water, instead.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

If your cake has an icing, that contains butter, whipped cream or cream cheese, you should cover your coconut cake and keep it refrigerated. It will keep better and you won't have to worry about it spoiling.

Other tropical fruits naturally create terrific flavour combinations with coconut. Sweet & Spicy: sugar, maple syrup, brown sugar, allspice, curry, turmeric, chilli pepper, garlic, ginger, cumin, basil, black pepper, lemongrass, coriander, cilantro, chocolate, caramel, and vanilla.

Toasted coconut can add flavor and texture to desserts like cupcakes, muffins, parfaits and bars, but it's also fantastic in homemade truffles and mini trifles.

How does the number of eggs affect a cake? If you add too many eggs to a cake, you'll get a much thinner consistency of cake batter and, while it will be a stunning golden colour, you'll end up with a cake tasting and textured more like a baked custard.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Whisk first: To absolutely ensure my eggs incorporate slowly, I whisk all my eggs together and then slowly drizzle it into the running mixer. I've found this very gradual approach really helps to create a nice emulsion. You'll find the mixture will be thick, creamy and not curdled.

Cake flour, which is more finely ground and contains less protein than its all-purpose counterpart, is a major contributor to how soft and the overall weight of a cake. Since cake flour has less protein, less gluten is formed. Without all of that gluten, the cake becomes less dense, airy, and smooth.

What is better for cakes baking soda or baking powder? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

The extra yolks add the density and moisture you'd find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

This can be baked in an 8 or 9 by 4 inch loaf pan for 50-55 minutes. Store in an airtight container for upto 5 days in the refrigerator. I have used fresh coconut here, but you can use desiccated coconut . If using sweetened , adjust sugar in recipe accordingly.

You can store your Coconut Cake for up to 4 months. You can also wrap and freeze unfrosted layers of Coconut Cake using the same method and frost when you need them.

Sweetened coconut water manufacturers use added sugars from cane, beet and corn to help mask the taste of the naturally occurring minerals in pure coconut water and, in some cases, replace coconut water sugars themselves, iTi claimed.

Coconut flakes (or flaked coconut) are a larger version of dried shredded coconut. Instead of being grated, boiled coconut meat is cut into substantial flakes that are then dried.

Oven. Preheat the oven to 350℉. Spread the shredded coconut in an even layer on a rimmed baking sheet, making sure not to overlap. Bake for 6-8 mins stirring frequently to prevent burning (about halfway through and then more frequently as the coconuts gets closer to the end of baking time.)

What is the difference between shredded and grated coconut? ›

Conclusion. Shredding and grating involve slicing or cutting food materials like cheese, coconuts, and vegetables like carrots and cabbages, into small pieces. The main difference between shred and grate is that shredding gives thin strips while grating gives tiny pieces of food which look like powder.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

How many eggs exactly does it take to make a great cake? In a traditional 9-inch, two-layer American butter cake, four eggs seem to be the typical number found in most recipes, but other butter cake recipes call for anywhere from 2 to 6 eggs.

Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

For Moister Cake: Add One Extra Egg

Instead of adding 3 eggs to your cake batter, add 4. The extra egg will add more fat, making for moister cake and a little extra structure — an important quality of a cake that you want to decorate.

For example, using two substitutions in a spice cake substitute the oil with applesauce and substitute the water with milk or buttermilk. Mayonnaise-Add 2 Tablespoons of Mayo. It improves the texture and makes it taste more like homemade.

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture. The white batter looks airier, while the red looks thick and dense. You Can Taste The Difference: The overmixed cupcakes were gummy.

Tips for Making Boxed Cake Mix Hack

Substitute the water in box directions for milk. Replace the oil in the box directions with butter and DOUBLE the amount. Add one additional egg than what the box instructions call for. Mix ingredients together and follow baking directions from the box.

If you're simply leaving them out on the counter, it'll depend on the ambient temperature of your room, but a general rule of thumb is to leave eggs out for at least 30 minutes if you're not using the water trick. If you're using the water trick (in a bowl of warm water), the eggs should be ready in 10-15 minutes.

What makes a cake the most moist? ›

Sweeteners like honey, corn syrup, and molasses help retain moisture inside the cakes, so they stay fresh longer. Plus, these sweet flavors will make your baking taste better. Adding extra egg yolks to the batter allows the batter to retain extra liquid.

Cake Is Heavy or Dense

Possible reasons your cake is heavy/dense: Too little baking powder. Too many eggs. Batter is overmixed.

That's because baking soda is not a baking powder substitute. If you swap in an equal amount of baking soda for baking powder in your baked goods, they won't have any lift to them, and your pancakes will be flatter than, well, pancakes.

Can I use bicarb soda instead of baking powder? Bicarb soda has 3 to 4 times more power than baking powder, so if you need baking powder and only have bicarb soda on hand, you will need to increase the amount of acidic ingredients in your recipe to offset bicarb's power.

Another reason to use both baking powder and baking soda is because they affect both browning and flavor. Fine Cooking breaks it down easily: let's take my buttermilk pancake recipe. In my recipe, buttermilk is used partly for its tangy flavor.

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Whole milk and buttermilk will add more moisture than low-fat milk because there's more fat in whole milk and buttermilk. Fat helps to make a cake moist, so it's always best to use whole milk if the cake recipe just says to add milk.

Verdict: With a moist, flavorful, and consistent result, the Duncan Hines mix takes the cake.

Substitute coconut milk for water in the cake mix

Coconut milk makes the cake taste more decadent and less like a cake mix. However, if you don't have coconut milk, you can certainly use water, instead.

Can I make a cake 3 days in advance? ›

Un-iced: If you don't need to ice your cake until the day, you can bake your cake at least 2-3 days ahead of time. But you will need to store it carefully. Wrap it and seal it in an airtight container so it doesn't lose moisture.

Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.

If your cake has an icing, that contains butter, whipped cream or cream cheese, you should cover your coconut cake and keep it refrigerated. It will keep better and you won't have to worry about it spoiling.

Wrap the coconut cake with plastic wrap and refrigerate for 4 days, three days in a pinch.

Frosting acts as a protective barrier for the cake, so there's no need for plastic wrap here. Cover it with a cake keeper or an overturned bowl to protect it from dust, pet hair, and other things in the air. A frosted cake can be kept at room temperature for four to five days.

Typically, a cake will only stay fresh for up to three or four days before the moisture is drawn out and the texture becomes drier. A cake can last in a fridge for a little bit longer if it has been frosted as the frosting keeps the moisture in the sponge.

A cake normally lasts between 3 to 5 days before it starts to get dry. The moisture is drawn out the longer it is stored and will result in dry cake.

In general, a cake will last anywhere from 2-7 days in the refrigerator, if kept well covered, depending on the type of frosting and filling.

If you want to try this hack, it's easy: Just replace the oil called for with melted coconut oil. 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.

To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake.

What can I add to cake mix to make it better? ›

2. Coconut oil can be substituted 1:1 for other fats. When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

Virgin coconut oil has a moderate smoke point (350°F) and is best suited for sautéing over medium heat. Any higher and you risk destroying the fatty acids that make it healthy in the first place. Melted or solid, it's terrific for baking, particularly if you love that fresh coconut flavor.

You'll usually need to melt your coconut oil before using it in your baking and when mixing with cold ingredients make sure to stir the oil in quickly so it doesn't solidify.

Put the coconut on a baking sheet and bake it in a 375F oven for 15 minutes. After 15 minutes it will have a large crack in it. Now all you do is insert that same screwdriver and tap it gently. Pull it apart and let it cool.

Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet. Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.

Mix in cornstarch or all-purpose flour.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

Don't get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.

Mixing in cream cheese, ricotta, sour cream, whole-fat yogurt, or peanut butter in addition to the amount of fat called for on the box will yield even richer cakes.

What does adding extra eggs to a cake mix do? ›

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Desiccated coconut refers to the relatively finely grated and dried mix often found covering your favourite lamington recipe, or sprinkled over other delicious baked goods. This is the best option for baking into slices, cakes and biscuits.

Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%). Too much saturated fat in the diet is unhealthy because it raises "bad" LDL cholesterol levels, which increases the risk of heart disease.