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Coconut and Cardamom Cake
Aromatic and flavorful, this tender butter cake features both coconut and cardamom for a floral, tropical take on classic yellow cake.
👥 8 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●skillet
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven and preheat to 325°. Grease an 8"-diameter cake pan with unsalted butter and line with a parchment paper round.
3
Whisk 1⅓ cups (167 g) all-purpose flour, 1¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cardamom in a medium bowl to combine.
⅓ cups (167 g) all-purpose flour1(200 g) granulated sugar1 cup(220 g) powdered sugar2 cups¼ tsp. baking powder1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
4
Beat 1 cup (200 g) granulated sugar and ½ cup (1 stick) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about ⏱️ 3 minutes. Add 2 large eggs one at a time, beating until incorporated after each addition and scraping down sides of bowl with a rubber spatula as needed. Add 2 Tbsp. vegetable oil, 1 tsp. vanilla extract, and ½ tsp. coconut extract and beat until combined. Reduce speed to low and gradually pour in ½ cup whole milk; beat until incorporated. Scrape down sides of bowl and mix to combine. Add dry ingredients and gently fold in with spatula just until no dry spots remain.
(200 g) granulated sugar1 cuplarge eggs2(220 g) powdered sugar2 cups. vegetable oil2 Tbsp. vanilla extract1 tsp
5
Scrape batter into prepared cake pan; smooth surface. Bake cake until a tester inserted in the center comes out clean, 45–⏱️ 50 minutes. Transfer pan to a wire rack and let cake cool, 1–⏱️ 2 hours. Do ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
6
Frosting and assembly
7
While the cake is cooling, heat a dry small skillet over medium. Toast 1 cup sweetened shredded coconut, stirring often, until mostly golden brown, 5–⏱️ 7 minutes. Immediately transfer to a small bowl and let cool (coconut will continue to darken slightly as it cools).
(200 g) granulated sugar1 cupsweetened shredded coconut1 cup(220 g) powdered sugar2 cups
8
Using an electric mixer on medium speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a medium bowl until light and fluffy, about ⏱️ 3 minutes. Add 2 cups (220 g) powdered sugar in 2 additions, beating until combined after each addition. Add ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. coconut extract and beat until incorporated. Reduce speed to medium-low and beat, scraping down sides of bowl as needed, until mixture is very light and fluffy, about ⏱️ 5 minutes. Add ¼ cup heavy cream and beat until frosting is smooth. Frosting should be spreadable; if it’s too thick, beat in more cream 1 Tbsp. at a time.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(200 g) granulated sugar1 cup(220 g) powdered sugar2 cups¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
9
Invert cake onto a platter and unmold; carefully remove parchment paper. Using an offset spatula, spread frosting evenly over top and sides of cake. Sprinkle shredded coconut over to coat top and sides; press gently to adhere. Do ahead: Frosting can be made 2 days ahead. Cover and chill. Bring to room temperature, then beat until fluffy again before using.
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