If you’re looking for a dessert that feels like a tropical getaway, look no further than this Coconut Nest Cake. It’s a delightful treat that combines the rich flavor of coconut with a light, fluffy texture. This cake is perfect for celebrations or just to indulge in a sweet moment at home.
Imagine sinking your fork into a soft, moist cake adorned with a beautiful coconut topping that resembles a nest. Not only is it visually stunning, but the Coconut Nest Cake also offers a wonderful flavor combination that will leave your taste buds dancing. You’ll find it hard to resist going back for seconds!
The Ultimate Coconut Nest Cake
This Coconut Nest Cake is a delightful blend of soft cake layers, coconut cream, and a toasted coconut topping. Each bite is a perfect balance of sweetness and coconut flavor, making it a beloved choice for coconut enthusiasts.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 ½ cups toasted shredded coconut for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded coconut.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Prepare the Frosting: In a medium bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of whipped cream on top of one cake layer. Place the second layer on top and frost the sides and top of the cake with the remaining whipped cream.
- Decorate: Generously sprinkle the toasted shredded coconut over the top and sides of the cake to create the nest effect.
- Serve: Slice and serve the Coconut Nest Cake chilled or at room temperature. Enjoy your tropical dessert!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 340 kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 38g
