Cream of Coconut Cake With Chocolate-Coconut Glaze

The aroma alone transports me back to my childhood summers. My grandmother, a true Southern matriarch, always had a cake stand centerpiece on her kitchen counter. While her hummingbird cake was legendary, her cream of coconut cake, drizzled with a decadent chocolate-coconut glaze, was the one I’d sneak slices of when no one was looking. The tender crumb, the rich coconut flavor, and that glorious glaze – it was pure, unadulterated comfort. This recipe evokes that same sense of warmth and nostalgia with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

• 1 1⁄4 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup unsalted butter, softened
• 1 1⁄2 cups sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1⁄4 teaspoon coconut extract (optional)
• 1 1⁄2 cups cream of coconut, such as Coco Lopez, divided (you will use the whole 15-ounce can, reserving some for the glaze)
• 3 tablespoons unsweetened Dutch-processed cocoa powder

Equipment Needed

• 9-inch round cake pan
• Electric mixer
• Medium bowl
• Large mixing bowl
• Rubber spatula
• Wire rack
• Rimmed baking sheet
• Whisk

Instructions

1. Preheat your oven to 350ºF (175°C). Grease a 9-inch round cake pan thoroughly and dust it with flour. This will prevent the cake from sticking and ensure clean removal. Tap out any excess flour.

2. In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of the leavening agent and salt throughout the dry ingredients, leading to a more consistent cake texture. Set aside.

3. In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer on medium-high speed, cream the butter and sugar together until light and fluffy, about 3 minutes. This incorporates air into the mixture, contributing to a tender crumb. Scrape down the sides of the bowl once or twice as necessary to ensure even mixing.

4. With the mixer on medium-low speed, add the eggs, one at a time, to the butter and sugar mixture. Be sure to scrape down the sides of the bowl after each addition. This prevents the mixture from curdling and ensures that each egg is fully incorporated. Stir in the vanilla extract and coconut extract (if using). The coconut extract will enhance the coconut flavor, but it’s optional if you prefer a more subtle taste.

5. Turn the mixer to low speed. Add half of the flour mixture to the wet ingredients and mix until just combined. Then, add 1/2 cup of the cream of coconut and mix until incorporated. Finally, add the remaining flour mixture and mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake.

6. Scrape the batter into the prepared cake pan and smooth the top with a rubber spatula. This will help the cake bake evenly.

7. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Baking times can vary depending on your oven, so start checking for doneness at 45 minutes. If the top of the cake is browning too quickly, you can tent it loosely with foil.

8. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while it’s still warm and fragile.

9. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the remaining cream of coconut (1 cup) and cocoa powder until smooth. Adjust the amount of cocoa powder to your preference; for a richer chocolate flavor, add a little more.

10. Place the cooled cake, still on the rack, on a rimmed baking sheet. This will catch any excess glaze that drips off the sides. Pour the glaze over the cake, allowing it to drip down the sides. The glaze will set as it cools.

11. Let the glaze set before serving.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter develops gluten, resulting in a tough cake. Mix until just combined.
• Baking Time Adjustments: Ovens vary. Start checking for doneness at the earlier end of the baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Glaze Consistency: If the glaze is too thick, add a tiny bit of milk (dairy or non-dairy) to thin it out. If it’s too thin, add a little more cocoa powder.
• Even Baking: For even baking, rotate the cake halfway through the baking time.

Serving & Storage Suggestions

Serve the Cream of Coconut Cake with Chocolate-Coconut Glaze at room temperature. It’s delicious on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, garnish with toasted coconut flakes or fresh pineapple.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. You can also freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	527.9 kcal	N/A
Calories from Fat	276 g	52 %
Total Fat	30.7 g	47 %
Saturated Fat	20.8 g	104 %
Cholesterol	177.9 mg	59 %
Sodium	215.4 mg	8 %
Total Carbohydrate	58.7 g	19 %
Dietary Fiber	2.4 g	9 %
Sugars	41.3 g	N/A
Protein	8 g	16 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure the blend contains xanthan gum or add it separately for binding.
• Dairy-Free: Use a dairy-free butter substitute. For the glaze, ensure your cream of coconut is made without dairy ingredients, and consider using a dairy-free chocolate alternative for the cocoa powder.
• Coconut Milk Variation: For a slightly less intense coconut flavor, you can substitute half of the cream of coconut in the cake batter with full-fat coconut milk.
• Citrus Infusion: Add the zest of one lime or lemon to the batter for a bright, citrusy complement to the coconut.
• Spice It Up: Add a pinch of ground cardamom or nutmeg to the batter for a warm, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular coconut milk instead of cream of coconut?

A: While you can use coconut milk, the cake will be less rich and moist. Cream of coconut has a higher fat content and sweeter flavor that contributes significantly to the cake’s texture and taste.

Q: Can I make this cake ahead of time?

A: Absolutely! The cake can be baked a day in advance. Wrap it tightly in plastic wrap and store it at room temperature. Glaze it just before serving for the best presentation.

Q: What’s the best way to soften butter quickly?

A: Cut the butter into small cubes and let it sit at room temperature for about 30 minutes. Alternatively, you can microwave it in 5-second intervals, checking frequently to avoid melting.

Q: My glaze is too thick. How do I fix it?

A: Add a teaspoon of milk (dairy or non-dairy) at a time, whisking until you reach the desired consistency. Be careful not to add too much liquid, or the glaze will become too thin.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake, but it’s best to freeze it without the glaze. Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight, then glaze before serving.

Final Thoughts

This Cream of Coconut Cake with Chocolate-Coconut Glaze is more than just a recipe; it’s a taste of sunshine, a hug in cake form. It’s a perfect cake to share with friends and family, or to enjoy with a cup of coffee or tea on a quiet afternoon. Don’t be afraid to experiment with the variations and make it your own. Bake it, share it, and savor the delightful flavors of coconut and chocolate. I hope you love it as much as I do. And feel free to let me know how it turns out!