Cathy's Version of Brooklyn Diner Coconut Cake

Cathy's Version of Brooklyn Diner Coconut Cake
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    54

Experience a taste of Brooklyn with this divinely moist coconut cake! Layers of tender white cake embrace a luscious coconut filling, crowned with a cloud of fluffy 7-minute icing and a generous shower of sweet coconut flakes. This cake is pure tropical indulgence.

Ingridients

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Nutrition

  • Carbohydrate
    93 g
  • Cholesterol
    154 mg
  • Fiber
    1 g
  • Protein
    8 g
  • Saturated Fat
    21 g
  • Sodium
    501 mg
  • Sugar
    50 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Prepare three 9-inch cake pans by greasing and lightly flouring them. This prevents sticking and ensures easy release. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures even distribution of the leavening agents. (3 minutes)

Image Step 03
03 Step

Recipe View 7 mins In a large bowl, using an electric mixer on medium speed, beat the softened butter until light and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is pale and creamy. (7 minutes)

Image Step 04
04 Step

Recipe View 3 mins Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. (3 minutes)

Image Step 05
05 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients in several additions, alternating with the coconut milk. Begin and end with the dry ingredients. Stir in the almond and vanilla extracts. Mix until just combined; avoid overmixing, which can result in a tough cake. (5 minutes)

Image Step 06
06 Step

Recipe View 2 mins Divide the batter evenly between the three prepared cake pans. (2 minutes)

Image Step 07
07 Step

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until the cakes are lightly golden brown and a wooden toothpick inserted into the center of each cake comes out clean. (25 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)

Image Step 09
09 Step

Recipe View Once the cakes are completely cool, assemble the cake with your favorite coconut filling and 7-minute icing. Sprinkle generously with coconut flakes.

Image Step 10
10 Step

Recipe View Enjoy!

For an extra moist cake, brush the cooled cake layers with a simple syrup infused with coconut extract before frosting.
To toast the coconut flakes, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until lightly golden brown, watching carefully to prevent burning.
If you don't have coconut milk, you can substitute with regular milk with a tablespoon of coconut extract.
Make sure your butter and eggs are at room temperature for the best possible crumb structure.
For a stronger coconut flavor, add shredded coconut to the cake batter.

Frieda Harber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 18 Ratings)
Total Reviews: (8)
  • Brandi Abbott

    My cake layers came out a little dry. Any tips?

  • Tristin Stanton

    My family devours this cake every time I make it. A definite keeper!

  • Vance Crooks

    This cake was a huge hit at my party! Everyone loved the coconut flavor.

  • Matt Schroeder

    I love how easy this recipe is to follow!

  • Darron Hettinger

    I added some lime zest to the batter for a tropical twist – delicious!

  • Eloy Kub

    I used canned coconut milk and it worked perfectly.

  • Cecelia Veum

    This is the best coconut cake recipe I have ever tried! Thank you for sharing!

  • Brayan Ward

    The 7-minute icing is a bit tricky, but the effort is totally worth it!

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