Luscious Coconut Buttercream Cake: A Tropical Delight
Coconut buttercream frosting is a dream come true for coconut lovers. It’s creamy, flavorful, and adds a touch of the tropics to any cake. This recipe will guide you through creating a perfect coconut buttercream and using it to frost a delicious cake. Get ready for a taste of paradise!
Why Coconut Buttercream?
Buttercream frosting is a classic for a reason. It’s rich, smooth, and versatile. Adding coconut elevates it to a whole new level. The coconut flavor pairs well with various cakes, including vanilla, chocolate, and even other fruit-flavored cakes like pineapple or lime. The slight texture from shredded coconut (if you choose to include it) adds another layer of interest.
The Perfect Coconut Buttercream Recipe
This recipe uses a base of American buttercream, known for its simplicity and ease of preparation. However, we’ll infuse it with coconut flavor using coconut cream, coconut extract, and optionally, shredded coconut.
**Yields:** Enough for a two-layer 8-inch cake or a 9×13 inch sheet cake
**Prep time:** 15 minutes
**Chill time:** 15 minutes (optional)
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened to room temperature
* 4 cups (1 pound) powdered sugar, sifted
* 1/2 cup coconut cream (the thick cream from the top of a can of refrigerated full-fat coconut milk)
* 1-2 tablespoons milk or heavy cream
* 1 teaspoon coconut extract
* 1/2 cup shredded coconut, sweetened or unsweetened (optional)
* Pinch of salt
**Equipment:**
* Stand mixer or hand mixer
* Mixing bowls
* Measuring cups and spoons
* Spatula
* Offset spatula or piping bags and tips (for frosting the cake)
**Instructions:**
1. **Cream the Butter:** In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter on medium speed until light and fluffy. This usually takes 2-3 minutes. It’s crucial that the butter is truly softened, but not melted, to ensure a smooth buttercream. If using a stand mixer, use the paddle attachment.
2. **Add the Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition. Sifting the powdered sugar prevents lumps in the frosting. Start on low speed to avoid a powdered sugar cloud. Mix until just combined after each addition, scraping down the sides of the bowl as needed.
3. **Incorporate Coconut Cream:** Add the coconut cream and beat on medium speed until well combined. The coconut cream adds a rich coconut flavor and helps to create a smooth and creamy texture. Make sure to only use the thick cream from the top of a refrigerated can of full-fat coconut milk. Avoid using the watery liquid at the bottom of the can.
4. **Adjust Consistency:** Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. You want it to be smooth, spreadable, and hold its shape. Be careful not to add too much liquid, as this can make the buttercream too thin. The amount of liquid needed will depend on the consistency of your coconut cream and the humidity in your kitchen.
5. **Add Coconut Extract and Salt:** Stir in the coconut extract and salt. The coconut extract intensifies the coconut flavor. The salt balances the sweetness of the frosting. Start with 1 teaspoon of extract and add more to taste, if desired.
6. **Incorporate Shredded Coconut (Optional):** If using shredded coconut, gently fold it into the buttercream with a spatula until evenly distributed. Be careful not to overmix, as this can toughen the buttercream. If you want a smoother buttercream, you can omit the shredded coconut altogether.
7. **Chill (Optional):** For a firmer buttercream, cover the bowl with plastic wrap and chill in the refrigerator for 15-30 minutes. This will help the buttercream to stiffen up, making it easier to work with, especially if you’re piping intricate designs. However, be sure to let it soften slightly before frosting your cake. If it gets too cold, it will be difficult to spread.
Tips for Success
* **Use Room Temperature Butter:** This is the most important tip for achieving a smooth buttercream. Cold butter will result in a lumpy frosting.
* **Sift the Powdered Sugar:** Sifting removes any lumps and ensures a smooth consistency.
* **Don’t Overmix:** Overmixing can incorporate too much air into the buttercream, making it unstable. Mix until just combined after each addition.
* **Adjust the Consistency:** The consistency of your buttercream will depend on your personal preference. Add more milk or heavy cream to thin it out, or more powdered sugar to thicken it up.
* **Taste and Adjust:** Always taste the buttercream and adjust the flavor as needed. Add more coconut extract for a stronger coconut flavor, or more salt to balance the sweetness.
* **Use High-Quality Ingredients:** The quality of your ingredients will affect the taste and texture of your buttercream. Use good quality butter and coconut cream for the best results.
* **Refrigerate leftovers:** Store leftover buttercream in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using, and re-whip it to restore its smooth texture.
Troubleshooting
* **Buttercream is too stiff:** Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency.
* **Buttercream is too thin:** Add more sifted powdered sugar, one tablespoon at a time, until the buttercream reaches your desired consistency.
* **Buttercream is grainy:** This is usually caused by using cold butter or not sifting the powdered sugar. Make sure your butter is at room temperature and that you sift your powdered sugar.
* **Buttercream is curdled:** This can happen if the butter is too warm or if you add the liquid too quickly. Try chilling the buttercream for a few minutes and then re-whipping it.
Assembling the Coconut Buttercream Cake
Now that you have your delicious coconut buttercream, it’s time to frost your cake!
**What You’ll Need:**
* Your favorite cake layers (vanilla, chocolate, or coconut cake are all great choices)
* Coconut buttercream frosting
* Offset spatula or piping bags and tips
* Cake stand or serving plate
* Optional: Shredded coconut for decoration
**Instructions:**
1. **Level the Cake Layers:** If your cake layers are domed, use a serrated knife to level them. This will ensure that your cake is stable and that the frosting is evenly distributed.
2. **Place the First Layer:** Place one cake layer on a cake stand or serving plate. Add a dollop of frosting to the stand to secure the cake.
3. **Add the First Layer of Frosting:** Spread a generous layer of coconut buttercream over the first cake layer. Use an offset spatula to create a smooth and even surface. If desired, you can add a layer of filling, such as coconut flakes, toasted coconut, or a fruit preserve like pineapple or mango.
4. **Add the Second Layer:** Carefully place the second cake layer on top of the frosting. Gently press down to secure it.
5. **Crumb Coat:** Spread a thin layer of buttercream over the entire cake. This is called a crumb coat and will help to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
6. **Final Frosting:** Apply a thicker layer of coconut buttercream over the crumb coat. Use an offset spatula to create a smooth and even finish. You can create different textures and designs with your spatula or piping bags.
7. **Decorate:** Decorate the cake with shredded coconut, toasted coconut, coconut flakes, or any other decorations you like. You can also use piping bags and tips to create intricate designs. Get creative and have fun!
8. **Chill (Optional):** Chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will help the frosting to set and make it easier to slice.
Cake Layer Suggestions
Coconut buttercream is incredibly versatile and complements a wide range of cake flavors. Here are a few suggestions:
* **Classic Vanilla Cake:** A simple vanilla cake allows the coconut buttercream to truly shine. The light and airy vanilla flavor pairs perfectly with the rich and tropical coconut.
* **Rich Chocolate Cake:** The combination of coconut and chocolate is a match made in heaven. The slightly bitter chocolate balances the sweetness of the coconut buttercream beautifully.
* **Coconut Cake:** For the ultimate coconut experience, pair the coconut buttercream with a coconut cake. This will amplify the coconut flavor and create a truly decadent dessert.
* **Lime or Pineapple Cake:** The tartness of lime or pineapple cake cuts through the richness of the buttercream, creating a refreshing and balanced flavor profile. These fruity cakes add a bright and vibrant twist to the classic coconut combination.
Variations and Add-Ins
* **Toasted Coconut:** Toasting the shredded coconut before adding it to the buttercream will enhance its flavor and add a nutty crunch.
* **Coconut Flakes:** Adding coconut flakes to the buttercream will provide a more intense coconut flavor and a slightly chewy texture.
* **Coconut Cream Cheese Frosting:** Substitute half of the butter with cream cheese for a tangy and slightly less sweet buttercream.
* **Lime Zest:** Adding lime zest to the buttercream will add a bright and citrusy note that complements the coconut flavor.
* **Rum Extract:** A splash of rum extract will add a warm and boozy flavor to the buttercream.
* **Macadamia Nuts:** Chopped macadamia nuts are a delicious addition to coconut buttercream. They add a buttery and slightly sweet flavor that pairs perfectly with the coconut.
* **Pineapple Puree:** Adding a small amount of pineapple puree to the buttercream will give it a subtle pineapple flavor and a slightly tangy taste.
Serving and Storage
* **Serving:** Serve the coconut buttercream cake chilled or at room temperature. If serving chilled, let it sit at room temperature for a few minutes before slicing to allow the frosting to soften slightly.
* **Storage:** Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving.
Coconut Buttercream Cupcakes
This coconut buttercream recipe is also perfect for frosting cupcakes! Simply bake your favorite cupcakes (vanilla, chocolate, or coconut cupcakes work well) and then pipe or spread the buttercream on top. You can decorate the cupcakes with shredded coconut, toasted coconut, or coconut flakes.
A Few Final Thoughts
Coconut buttercream is a versatile and delicious frosting that’s perfect for any occasion. With its creamy texture and tropical flavor, it’s sure to be a hit with everyone. So go ahead and give this recipe a try. You won’t be disappointed!
Enjoy your slice of paradise!
Detailed Coconut Cream Explanation
Using coconut cream correctly is key to achieving the best results in your coconut buttercream. Coconut cream is essentially the thick, concentrated cream derived from coconut milk. However, the quality and consistency of coconut cream can vary greatly depending on the brand and how it’s extracted. Here’s a more in-depth look:
**Different Types of Coconut Cream:**
* **Canned Coconut Cream:** This is the most readily available type. It’s made by simmering coconut flesh in water, then skimming off the thick cream that rises to the top. When you refrigerate a can of full-fat coconut milk, the cream will separate and solidify on top, leaving a watery liquid below. This solidified cream is what you want to use.
* **Cream of Coconut:** This is a sweetened product, often used in cocktails like piña coladas. It’s thicker and sweeter than regular coconut cream and is **not** recommended for this buttercream recipe, as it will make the frosting too sweet and may alter the texture.
* **Coconut Cream in Cartons (UHT):** While convenient, these often have stabilizers and thinner consistency than canned versions. They may still work, but you might need to adjust the liquid in the recipe.
**How to Prepare Coconut Cream from Canned Coconut Milk:**
1. **Refrigerate:** Place a can of full-fat, unsweetened coconut milk in the refrigerator for at least 8 hours, or preferably overnight. This allows the cream to separate properly.
2. **Open Carefully:** Open the can without shaking it. You want to avoid mixing the cream with the watery liquid.
3. **Scoop Out the Cream:** Use a spoon to carefully scoop out the thick, solidified cream from the top of the can. Avoid including any of the watery liquid.
4. **Measure:** Measure out the required amount of coconut cream (1/2 cup in this recipe).
**Why Use Only the Thick Cream?**
The thick cream provides the most intense coconut flavor and the best texture for the buttercream. The watery liquid is mostly water and has very little flavor. Using it will thin out the buttercream and dilute the coconut flavor. If your canned coconut milk doesn’t separate well even after refrigeration, it might be a lower-quality brand with more stabilizers. Try a different brand in that case.
**Alternative Method (if separation is poor):**
If you find that your coconut milk isn’t separating well, even after refrigeration, you can try this method:
1. **Pour the entire can into a bowl.**
2. **Use a spoon to skim the thickest parts of the cream** from the top, discarding the watery liquid as much as possible.
This method is less precise, but it can still salvage a can of coconut milk that isn’t separating properly.
**Using Homemade Coconut Cream (Advanced):**
If you’re feeling ambitious, you can make your own coconut cream from shredded coconut. This involves simmering shredded coconut in water, then straining the mixture and refrigerating the liquid to separate the cream. However, this is a more time-consuming process, and the canned version is usually sufficient for most applications.
**Important Considerations:**
* **Check the Expiration Date:** Use fresh coconut milk to ensure the best flavor and texture.
* **Avoid Shaking:** Don’t shake the can of coconut milk before refrigerating it, as this will prevent the cream from separating properly.
* **Adjust the Liquid:** Depending on the consistency of your coconut cream, you may need to adjust the amount of milk or heavy cream in the buttercream recipe. Start with less and add more as needed to achieve the desired consistency.
By understanding the different types of coconut cream and how to prepare it properly, you can ensure that your coconut buttercream turns out perfectly every time. This will give you a richer, creamier frosting with a far more intense coconut flavor. Happy baking!
Step-by-Step Cake Assembly with Images (Example)
While I can’t directly embed images here, I can describe the visual steps of assembling your coconut buttercream cake. Imagine each step with a corresponding image:
**Step 1: Leveling the Cake Layers (Image: Serrated knife trimming the top of a domed cake layer)**
* Place one cake layer on a cutting board.
* Use a long, serrated knife to carefully trim the top of the cake layer, creating a flat, even surface. Rotate the cake as you cut to ensure an even trim.
* Repeat with the other cake layer(s).
**Step 2: Applying a Dollop of Frosting to the Cake Stand (Image: Offset spatula spreading a small amount of frosting on a cake stand)**
* Place a small dollop of coconut buttercream in the center of your cake stand or serving plate.
* Spread the frosting around slightly to create a base for the first cake layer. This will prevent the cake from sliding around.
**Step 3: Placing the First Cake Layer (Image: Hand carefully placing a cake layer onto the frosting on the cake stand)**
* Gently lift the first cake layer and center it on the frosting on the cake stand.
* Press down lightly to secure it in place.
**Step 4: Adding the First Layer of Frosting (Image: Offset spatula spreading coconut buttercream evenly over the first cake layer)**
* Spoon a generous amount of coconut buttercream onto the first cake layer.
* Use an offset spatula to spread the frosting evenly across the surface, creating a smooth and even layer. Aim for a thickness of about 1/2 inch.
**Step 5: Optional Filling (Image: Sprinkling shredded coconut over the frosting layer)**
* If desired, sprinkle a layer of shredded coconut, toasted coconut, or other filling (like fruit preserves) over the frosting layer.
**Step 6: Placing the Second Cake Layer (Image: Hand carefully placing the second cake layer on top of the frosting and filling)**
* Carefully lift the second cake layer and place it on top of the frosting and filling.
* Align it with the first cake layer and gently press down to secure it.
**Step 7: The Crumb Coat (Image: Offset spatula applying a thin layer of frosting to the entire cake)**
* Spoon a small amount of coconut buttercream onto the top of the cake.
* Use an offset spatula to spread a thin layer of frosting over the entire cake, including the top and sides. This is the crumb coat, and its purpose is to trap any loose crumbs.
* Don’t worry about making it perfect at this stage; just make sure the cake is completely covered in a thin layer of frosting.
**Step 8: Chilling the Crumb Coat (Image: Cake covered in a crumb coat, chilling in the refrigerator)**
* Place the cake in the refrigerator for 15-20 minutes to allow the crumb coat to set. This will make it easier to apply the final layer of frosting.
**Step 9: The Final Frosting Layer (Image: Offset spatula applying a thicker layer of frosting to the cake, smoothing it out)**
* Remove the cake from the refrigerator.
* Spoon a generous amount of coconut buttercream onto the top of the cake.
* Use an offset spatula to spread the frosting evenly across the entire cake, creating a smooth and even finish. You can create different textures by swirling the spatula or using other techniques.
**Step 10: Decoration (Image: Hands sprinkling shredded coconut onto the frosted cake, decorating it)**
* Decorate the cake with shredded coconut, toasted coconut, coconut flakes, or other decorations as desired.
* You can also use piping bags and tips to create intricate designs.
**Step 11: Final Chill (Image: Finished cake decorated and chilling in the refrigerator)**
* Place the decorated cake in the refrigerator for at least 30 minutes to allow the frosting to set before serving.
These visual steps, combined with the written instructions, should give you a clear understanding of how to assemble a beautiful and delicious coconut buttercream cake.
Coconut Buttercream Cake: Variations Beyond the Basics
Once you’ve mastered the basic coconut buttercream cake, you can explore a range of variations to tailor it to your tastes and preferences. Here are some ideas to inspire your next baking adventure:
**Flavor Infusions:**
* **Lime Infusion:** Add lime zest and a tablespoon of lime juice to the buttercream for a bright, citrusy twist. This complements the coconut perfectly and adds a refreshing zing.
* **Pineapple Infusion:** Incorporate finely crushed pineapple or pineapple puree into the buttercream for a tropical delight. Be mindful of the moisture content; you might need to reduce the amount of milk or cream.
* **Rum Infusion:** Add a tablespoon or two of dark or light rum to the buttercream for a boozy kick. This adds warmth and complexity to the flavor profile. Rum extract can also be used.
* **Almond Extract:** A touch of almond extract (1/4 to 1/2 teaspoon) enhances the coconut flavor and adds a subtle nutty note.
**Textural Variations:**
* **Toasted Coconut Flakes:** Toasted coconut flakes add a delightful crunch and intensified coconut flavor. Toast the flakes in a dry skillet until golden brown, then fold them into the buttercream.
* **Macadamia Nuts:** Chopped macadamia nuts provide a buttery, slightly salty crunch that complements the coconut. Fold them into the buttercream or sprinkle them on top of the cake.
* **Coconut Chips:** For a bolder texture, use larger coconut chips instead of shredded coconut. These add a satisfying chewiness to the frosting.
**Layered Flavors and Fillings:**
* **Coconut Cream Pie Filling:** Create a layer of coconut cream pie filling between the cake layers for an extra decadent treat. This adds a creamy, custard-like element to the cake.
* **Pineapple Compote:** A layer of homemade pineapple compote adds a tangy and sweet contrast to the coconut buttercream. Simmer diced pineapple with sugar and a touch of lemon juice until softened.
* **Mango Salsa:** For a more adventurous flavor combination, try a layer of mango salsa. The sweetness of the mango and the slight heat from the chili create a unique and unexpected pairing.
* **Chocolate Ganache:** Drizzle a layer of dark chocolate ganache between the cake layers for a rich and decadent contrast to the coconut buttercream.
**Presentation Ideas:**
* **Ombre Frosting:** Create a stunning ombre effect by gradually lightening the color of the buttercream with each layer. Start with a darker shade of coconut buttercream at the bottom and gradually lighten it as you move upwards.
* **Piped Coconut Flakes:** Use a piping bag fitted with a star tip to pipe small rosettes of coconut buttercream onto the cake. Then, press shredded coconut flakes into each rosette for a textured and visually appealing finish.
* **Edible Flowers:** Decorate the cake with edible flowers for a touch of elegance and sophistication. Choose flowers that complement the coconut flavor, such as orchids or hibiscus.
* **Candied Citrus Peel:** Candied citrus peel adds a vibrant pop of color and a sweet and tangy flavor. Arrange the candied peel in a decorative pattern on top of the cake.
**Cake Shape and Style:**
* **Bundt Cake:** Adapt the recipe for a bundt cake. The intricate shape of the bundt pan adds visual appeal, and the coconut buttercream can be drizzled over the top or piped into the crevices.
* **Cupcakes:** Transform the recipe into coconut buttercream cupcakes. These are perfect for parties and gatherings and are easy to transport.
* **Layered Dessert Jars:** Create individual layered dessert jars with cake crumbs, coconut buttercream, and other fillings like pineapple compote or toasted coconut.
**Dietary Adaptations:**
* **Vegan Coconut Buttercream:** Substitute the butter with vegan butter and the milk with coconut milk for a vegan-friendly version.
* **Gluten-Free Coconut Cake:** Use gluten-free flour to bake a gluten-free coconut cake. Make sure to choose a high-quality gluten-free flour blend for the best results.
* **Lower-Sugar Coconut Buttercream:** Reduce the amount of powdered sugar or use a sugar substitute to create a lower-sugar version of the buttercream. Be mindful that this may affect the texture.
By experimenting with these variations, you can create a coconut buttercream cake that is truly unique and tailored to your taste. Don’t be afraid to get creative and try new combinations. The possibilities are endless!