For the Coconut Cake
- 1 ½ cup (180g) all-purpose flour
- ¼ cup (28g) cornstarch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup (56g) unsalted butter, room temperature
- ⅓ cup (66g) vegetable oil
- ¾ cup + 2 tbsp (175g) granulated white sugar
- 1 large whole egg + 1 egg white, room temperature
- 1 ½ tsp Pure Vanilla Extract
- ⅓ cup (76g) full-fat canned coconut milk, shaken (if solidified, gently heat until melted)
- ⅓ cup (76g) full-fat sour, cream room temperature
- ½ cup unsweetened fine shredded coconut + more for garnish
For the Coconut Mousse
- 2 ½ tsp (7g) unflavored gelatin
- ¼ cup (56g) water
- 1 cup (227g) full-fat canned coconut milk
- 8 oz (227g) full-fat block cream cheese, room temperature
- ¾ cup (86g) powdered sugar
- 1 tsp Pure Vanilla Extract
- ¼ tsp coconut extract (or to taste)
Directions
For the Coconut Cake
- Preheat the oven to 325ºF (162ºC). Then, lightly grease and line a 9-inch springform pan.
- In a small bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In a large bowl, and using an electric mixer, beat butter, oil and sugar until light and fluffy. Add the egg, extra egg white and Nielsen-Massey vanilla extract, and beat for an additional minute. Scape down the bowl as needed. Next, mix in coconut milk and sour cream until incorporated.
- Sift the flour mixture into the wet ingredients and mix until nearly combined. Then, fold the shredded coconut into the batter until just combined. Do not overmix.
- Spread the cake batter into your prepared pan. Bake for 28 to 32 minutes or until an inserted toothpick in the center comes out clean. Cool completely on a wire rack at room temperature or in the fridge.
- Line the bottom of your springform pan with a fresh piece of parchment paper. If needed, level off the top of the cooled cake with a serrated knife to create a flat even layer. Next, place the cake back into the springform pan. Tightly wrap the sides of the cake with a 29-inch (74cm) long piece of acetate (cake collar), tapping the ends to prevent it from unraveling.
For the Coconut Mousse
- In a small bowl, stir together water and gelatin and let sit for 5 to 8 minutes. Add coconut milk, and gelatin mixture to a small saucepan and set over medium-low heat. Stirring often, heat until the gelatin is completely melted and the mixture reaches 100ºF (38ºC). It will only take about a 1 to 2 minutes. Transfer the mixture to a bowl and let cool on the counter.
- Meanwhile, in a large bowl, beat cream cheese, powdered sugar, Nielsen-Massey vanilla extract and coconut extract until smooth. Set aside.
- In a separate bowl, whip heavy cream until firm peaks form. Fold the whipped cream into the cream cheese mixture until combined.
- In 2 additions, add cooled coconut milk mixture and gently whisk until smooth and combined.
- Pour the coconut mousse over the cake layer and refrigerate for at least 5 hours or overnight.
- When ready to serve, remove the chilled cake from the fridge. Unmold it from the pan and peel off the acetate. Slide the cake onto a serving plate and top with additional shredded coconut. If desired, garnish with whipped cream or frosting, and coconut almond truffles. Slice and enjoy!
Notes
- Use a cake strip to create a flat cake layer. Soak the cake strip in a small bowl of water for 10 minutes, wring to remove excess water, and tightly wrap around the cake pan before baking. You may need to add a few extra minutes to your baking time.
- Store cake in the fridge in an airtight container for up to 3 days.
Recipe by @shortstackkitchen
For the Coconut Cake
- 1 ½ cup (180g) all-purpose flour
- ¼ cup (28g) cornstarch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup (56g) unsalted butter, room temperature
- ⅓ cup (66g) vegetable oil
- ¾ cup + 2 tbsp (175g) granulated white sugar
- 1 large whole egg + 1 egg white, room temperature
- 1 ½ tsp Pure Vanilla Extract
- ⅓ cup (76g) full-fat canned coconut milk, shaken (if solidified, gently heat until melted)
- ⅓ cup (76g) full-fat sour, cream room temperature
- ½ cup unsweetened fine shredded coconut + more for garnish
For the Coconut Mousse
- 2 ½ tsp (7g) unflavored gelatin
- ¼ cup (56g) water
- 1 cup (227g) full-fat canned coconut milk
- 8 oz (227g) full-fat block cream cheese, room temperature
- ¾ cup (86g) powdered sugar
- 1 tsp Pure Vanilla Extract
- ¼ tsp coconut extract (or to taste)
Directions
For the Coconut Cake
- Preheat the oven to 325ºF (162ºC). Then, lightly grease and line a 9-inch springform pan.
- In a small bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In a large bowl, and using an electric mixer, beat butter, oil and sugar until light and fluffy. Add the egg, extra egg white and Nielsen-Massey vanilla extract, and beat for an additional minute. Scape down the bowl as needed. Next, mix in coconut milk and sour cream until incorporated.
- Sift the flour mixture into the wet ingredients and mix until nearly combined. Then, fold the shredded coconut into the batter until just combined. Do not overmix.
- Spread the cake batter into your prepared pan. Bake for 28 to 32 minutes or until an inserted toothpick in the center comes out clean. Cool completely on a wire rack at room temperature or in the fridge.
- Line the bottom of your springform pan with a fresh piece of parchment paper. If needed, level off the top of the cooled cake with a serrated knife to create a flat even layer. Next, place the cake back into the springform pan. Tightly wrap the sides of the cake with a 29-inch (74cm) long piece of acetate (cake collar), tapping the ends to prevent it from unraveling.
For the Coconut Mousse
- In a small bowl, stir together water and gelatin and let sit for 5 to 8 minutes. Add coconut milk, and gelatin mixture to a small saucepan and set over medium-low heat. Stirring often, heat until the gelatin is completely melted and the mixture reaches 100ºF (38ºC). It will only take about a 1 to 2 minutes. Transfer the mixture to a bowl and let cool on the counter.
- Meanwhile, in a large bowl, beat cream cheese, powdered sugar, Nielsen-Massey vanilla extract and coconut extract until smooth. Set aside.
- In a separate bowl, whip heavy cream until firm peaks form. Fold the whipped cream into the cream cheese mixture until combined.
- In 2 additions, add cooled coconut milk mixture and gently whisk until smooth and combined.
- Pour the coconut mousse over the cake layer and refrigerate for at least 5 hours or overnight.
- When ready to serve, remove the chilled cake from the fridge. Unmold it from the pan and peel off the acetate. Slide the cake onto a serving plate and top with additional shredded coconut. If desired, garnish with whipped cream or frosting, and coconut almond truffles. Slice and enjoy!
Notes
- Use a cake strip to create a flat cake layer. Soak the cake strip in a small bowl of water for 10 minutes, wring to remove excess water, and tightly wrap around the cake pan before baking. You may need to add a few extra minutes to your baking time.
- Store cake in the fridge in an airtight container for up to 3 days.
Recipe by @shortstackkitchen
