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4.64 from 68 votes

Coconut Velvet Cake

This moist Coconut Velvet Cake is named for its velvety soft texture. It is so tender and decadent, with a luscious coconut seven minute filling and frosting.
Course: Dessert
Cuisine: American
Servings: 13
Author: Melissa and Bebe

Equipment

Ingredients

  • 8 oz (226g) cream cheese, softened (We used an 8 oz package of full fat cream cheese.)
  • 1 ½ sticks (168g) unsalted butter, softened (Should be soft enough to dent when pressed, but still hold shape.)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature (Place in a bowl of warm water for 5 minutes if in a hurry.)
  • 3 cups (342g) cake flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (242g) buttermilk
  • ¼ cup (54g) vegetable oil (we used canola oil)
  • 1 teaspoon (4g) vanilla extract
  • 2 teaspoons (8g) Coconut Extract

For the Coconut Seven Minute Frosting

  • ⅔ cup (150g) water
  • 2 cup (400g) sugar
  • ½ teaspoon Cream of Tartar or 1 Tablespoon white corn syrup
  • 4 egg whites
  • 1 teaspoon (4g) vanilla extract
  • 2 teaspoons (8g) coconut extract- adjust amount to your liking.

Decoration

  • 14 oz 396g package of sweetened flaked coconut onto the top and sides of the cake (We used Bakers brand)

Instructions

For the Coconut Velvet Cake Layers

  • Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
  • In another bowl, add the buttermilk, vegetable oil, coconut extract, and vanilla extract. Set aside.
  • In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
  • Gradually add the sugar and mix at medium speed for 2-3 minutes.
  • Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
  • Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
  • Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
  • This recipe makes 7 ½ cups of batter. Works for cupcakes also (although there will be little to no dome).

For the Coconut Seven Minute Frosting

  • Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
  • You will be using only the egg whites for this recipe. If a bit of egg yolk happens to get mixed in, the recipe will likely not work as the egg whites won't whip up properly. Place the egg whites into the bowl of your mixer and add the vanilla extract and coconut extract. Set aside until it's time to beat the whites.
  • In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don’t want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved.
  • Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up).
  • The frosting should be used right away as it set up rather quickly. The frosting does not become hard but does form a slight crust. The cake can be kept at room temperature or refrigerated. Leftover frosting can be stored in the refrigerator and remixed, it will still taste good but will be softer and will not hold a stiff peak.
  • Makes 5 cups frosting

Assemble the Cake

  • Place the first coconut cake layer on a cake pedestal or cake plate.
  • Spread with a layer of coconut frosting. You can sprinkle with a bit of flaked coconut if you'd like as an optional step.
  • Repeat for the next layer, and top with the last cake layer. Frost the cake with coconut frosting on top and around the sides of the cake.
  • Gently press the flaked sweetened coconut all over the cake.

Notes

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.
Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 cup mark, stir. Wait 5 minutes and it is ready to use.