Description
A moist and flavorful Triple Coconut Cake that combines the richness of butter, coconut oil, and shredded coconut with the creamy texture of sour cream and coconut milk. This cake is perfect for coconut lovers looking for a tender, dense loaf cake baked in 8-inch pans, offering a delightful balance of sweetness and tropical coconut aroma.
Ingredients
Scale
Dry Ingredients
- 3 1/3 Cups All-Purpose Flour (400 g / 14 oz)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Cup Unsweetened Shredded Coconut + 2 Tbsp to sprinkle (60 g / 2 oz)
Wet Ingredients
- 3/4 cup Unsalted Butter, softened (180 g / 6 oz)
- 1/3 Cup Coconut Oil, solid at room temperature (85 g / 3 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 4 Large Eggs
- 1/2 Cup Sour Cream, full fat (120 ml)
- 1/2 Cup Coconut Milk, full fat (120 ml)
- 1 Tbsp Vanilla Paste (or vanilla extract)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 8″ x 3″ loaf pans with parchment paper. Set aside to be ready for the batter.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Stir them to combine evenly and set aside.
- Combine Wet Ingredients: In a large measuring cup or bowl, mix the sour cream, coconut milk, and vanilla paste until smooth and set aside for later use.
- Cream Butter, Coconut Oil, and Sugar: Using a stand mixer fitted with the paddle attachment, place the softened butter, solid coconut oil, and sugar in the bowl. Beat on medium speed for 4-5 minutes until the mixture is fluffy and light.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Occasionally scrape down the sides and bottom of the bowl to ensure even mixing.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low-medium speed, add the dry ingredients in three additions, alternating with the wet mixture in two additions. Start and finish with the dry ingredients for best texture.
- Fold in Shredded Coconut: After adding the final portion of the flour, turn off the mixer. Using a rubber spatula, gently fold in the shredded coconut and any residual flour to fully incorporate it without overmixing.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans. Sprinkle the tops with the reserved shredded coconut for added texture and visual appeal. Bake on the middle rack in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Ensure coconut oil is solid at room temperature before mixing to achieve the right cake texture.
- You can substitute vanilla paste with high-quality vanilla extract if unavailable.
- Use full-fat sour cream and coconut milk to maintain the cake’s moistness and richness.
- Check cake doneness by inserting a toothpick; if it comes out clean, the cake is fully baked.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
