Chef Rebecca Rather's Coconut Cake

Indulge in the tropical decadence of Chef Rebecca Rather's Coconut Cake, a dessert masterpiece that combines rich flavors and pillowy textures. This triple-layer cake features moist, tender crumb infused with sweetened shredded coconut and a hint of vanilla, making each bite irresistibly soft and flavorful. The velvety cream cheese frosting, kissed with coconut extract, adds a tangy-sweet contrast, while a crowning of golden toasted coconut flakes delivers a satisfying crunch. Perfect for celebrations or indulgent evenings, this recipe is surprisingly simple, with just 30 minutes of prep time and a show-stopping presentation that's sure to impress. Keywords: coconut cake, cream cheese frosting, tropical dessert, toasted coconut, layered cake recipe, Chef Rebecca Rather cake.

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 Large eggs
• 2 teaspoons Vanilla extract
• 3 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Whole milk
• 1.5 cups Sweetened shredded coconut
• 8 ounces Cream cheese, softened
• 4 cups Powdered sugar
• 1 teaspoon Coconut extract
• 1 cup Sweetened shredded coconut, toasted (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 6

Gently fold in the sweetened shredded coconut to the batter.

Step 7

Divide the batter evenly into the prepared cake pans and smooth the tops.

Step 8

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Step 10

While the cakes are cooling, prepare the frosting. Beat the softened cream cheese and powdered sugar together until smooth and creamy.

Step 11

Mix in the coconut extract until fully incorporated.

Step 12

Once the cakes are completely cool, frost the layers, sides, and top of the cake generously with the cream cheese frosting.

Step 13

Gently press the toasted shredded coconut onto the sides and top of the cake for decoration.

Step 14

Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together.

Step 15

Slice and enjoy this luscious coconut cake!

Nutrition Facts

Serving size	(2549.2g)

Amount per serving	% Daily Value*
Calories	9427.6

Total Fat 398.1g	0%
Saturated Fat 262.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1541.0mg	0%
Sodium 3615.0mg	0%
Total Carbohydrate 1426.6g	0%
Dietary Fiber 35.5g	0%
Total Sugars 1053.0g
Protein 98.6g	0%

Vitamin D 267.4IU	0%
Calcium 795.2mg	0%
Iron 25.0mg	0%
Potassium 1849.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 4.1%

Carbs: 58.9%