Vanilla & Coconut Cake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large bundt-style cake, or 2 loaf cakes

Recipe photo

Prefer your vanilla cake straight? Simply omit the coconut milk and coconut flavoring.

Vanilla & Coconut Cake

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large bundt-style cake, or 2 loaf cakes
Published: 01/01/2010

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar, packe
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk powder
  • 1 tablespoon Sonoma Vanilla Crush or vanilla extract
  • 1/4 teaspoon coconut flavor
  • 1 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk

Syrup

Glaze

  • 1 cup glazing sugar or confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream or 1 1/2 tablespoons milk

Directions

1) Preheat the oven to 350°F. Grease and flour two 8 1/2" x 4 1/2" loaf pans, or one 10 to 12-cup bundt-style pan.

2) To make the cake: Beat together the butter, sugars, salt, coconut milk powder, flavorings, and baking powder till fluffy.

3) Beat in the eggs one at a time, scraping the bottom and sides of the bowl often.

4) Mix in the flour and milk alternately, being sure the batter is well mixed after each addition

5) Spoon the batter into the prepared pan or pans, and smooth with a spatula.

6) Bake the cake in the loaf pans for 45 to 50 minutes and the tube pan about 55 to 60 minutes, until a cake tester inserted into the center comes out clean.

7) Remove cake(s) from the oven, and let sit for 15 minutes before removing from the pan and placing on a rack to cool.

8) To make the syrup: Mix the sugar and water. Bring the mixture to a boil and stir until the sugar dissolves. Stir in the vanilla.

9) Brush the top and sides of the cooling cake(s) with syrup. Cool for an hour or so before glazing.

10) To make the glaze: Stir the glaze ingredients until smooth, adding a bit more cream, milk or sugar until the glaze is the consistency of molasses.

11) When the cake is cool, drizzle glaze over the top.

Reviews

1
  • star rating 03/25/2010
  • Rob from Indiana
  • My friend and I made this cake with the coconut milk powder and really loved it (so did his family). Then we came up with the idea why not try making our Easter Lamb cake with it. It was really good. Loved the texture and flavorl . Just received more coconut milk powder today so we can do it again. THANKS FOR YOUR WONDERFUL PRODUCTS KING ARTHUR AND HELPFUL STAFF.
  • star rating 08/19/2009
  • karen from Painesville ohio
  • This cake is a real crowd pleaser. If anyone in your life loves coconut this is the cake to make. I couldn't find the coconut powder, used coconut milk instead, but it still worked! Brought it to work both were gone by early afternoon. This is a keeper.
  • star rating 04/03/2009
  • Sarah from Mass
  • I made this cake w/ coconut milk instead of regular milk and didn't use the coconut milk powder (on advice from KAF, b/c I had plenty of coconut milk on hand) and it was delicious and moist. But I found the glaze wasn't needed - I brushed the cakes with the syrup, sprinkled on shredded coconut, and drizzled more syrup on top to keep the coocnut stuck to the top and give it a little more sweetness. Perfect.
  • 04/01/2009
  • Cassandra from Oregon
  • Since I don't have dry coconut milk, I wonder if I could substitute coconut milk from a can for the 3/4 cup milk.
    Yes, you can use coconut milk for the regular milk. The powder is a little more flavorful but the cake will still be great. MJR @ KAF
  • star rating 03/09/2009
  • Teresa from Sacramento, CA
  • This cake is fragrant with vanilla and coconut! The syrup adds nice flavor to the cake, but not as much moistness as I had hoped. It is still delicious and I would make it again, but I'd try to add something to make the crumb a little more moist. Preparation was simple. I already had coconut milk powder on hand. I did not glaze the cake as I wanted to cut back on the sweetness. Instead, I sprinkled on unsweetened dried coconut shreds as I brushed the cake with syrup.
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