We’ve always loved how a simple coconut cake can transport us to tropical shores, and our Coco Lopez Coconut Cake Recipe does just that with its creamy, irresistible twist. Using the iconic Coco Lopez cream of coconut, this dessert blends rich flavors that make every bite feel like a vacation.
It’s perfect for gatherings or a cozy treat, and we’re excited to share how easy it is to whip up this moist delight in your own kitchen. With our straightforward steps, you’ll create a showstopper that impresses everyone.
Ingredients
In our Coco Lopez Coconut Cake Recipe, we gather simple yet vibrant ingredients that bring the tropical essence to life, starting with the star—Coco Lopez cream of coconut—for that signature creamy richness. We’ll list them in the order we use them, from base dry goods to flavorful add-ins, ensuring precision in measurements and any necessary prep for a flawless bake.
Cake Base Ingredients
- 2 cups all-purpose flour: Sifted to ensure lightness, as we start by combining dry elements for the foundation.
- 1 ½ cups granulated sugar: Measured and set aside, providing the sweet base that balances the coconut’s natural flavors.
- 1 teaspoon baking powder: Fresh and leveled, mixed in next to help the cake rise perfectly.
- ½ teaspoon baking soda: Added with the baking powder for optimal lift and texture.
- ½ teaspoon salt: To enhance the overall taste without overpowering the tropical notes.
Wet Ingredients and Binders
- 1 cup Coco Lopez cream of coconut: Chilled for easy incorporation, poured in to infuse moisture and that irresistible creamy coconut essence.
- ½ cup unsalted butter: Softened at room temperature, creamed to blend seamlessly with sugars.
- 3 large eggs: At room temperature for better emulsification, beaten lightly before adding.
- 1 cup whole milk: Used to create a smooth batter, stirred in gradually for consistency.
Toppings and Enhancements
- 1 cup shredded coconut: Toasted lightly in a pan for 5 minutes until golden, sprinkled on top for added crunch and flavor as we finish the cake.
- ½ cup powdered sugar: Sifted for dusting, applied after baking to give a sweet, professional finish.
- Optional: 1 teaspoon vanilla extract: Pure and high-quality, folded in for an extra layer of aroma if desired.
Equipment Needed
To ensure our Coco Lopez Coconut Cake turns out perfectly moist and flavorful, we need the right tools for precise preparation and baking. Building on the ingredients we’ve outlined, selecting quality equipment helps maintain accuracy in measurements and even cooking.
- Large mixing bowls: We rely on these sturdy bowls to combine dry ingredients like flour and wet ones like Coco Lopez cream of coconut, ensuring thorough blending without spills.
- Measuring cups and spoons: For accurate scooping and leveling, we use these to measure out granulated sugar, baking powder, and other key components, which is crucial for the cake’s texture.
- Electric mixer or hand whisk: We recommend an electric mixer for whipping butter and eggs to a creamy consistency, or a hand whisk as a manual alternative, making the batter light and airy.
- Sifter: This tool helps us sift flour and baking soda evenly, preventing lumps and promoting a uniform rise in our tropical-inspired cake.
- 9-inch round cake pans: We need at least two of these non-stick pans to bake the cake layers evenly, allowing for that signature golden finish.
- Spatula: A flexible silicone spatula is essential for us to gently fold in ingredients and scrape down bowl sides, ensuring no batter goes to waste.
- Oven thermometer: We use this to verify our oven reaches the exact temperature needed for baking, guaranteeing the cake bakes through without over-browning.
- Cooling rack: After baking, we place the cake on this rack to cool evenly, preserving the moistness from the Coco Lopez cream of coconut infusion.
Instructions
With our ingredients and equipment prepared, we’re ready to transform them into a moist, tropical delight using Coco Lopez cream of coconut. Let’s follow these straightforward steps to bake a cake that’s bursting with creamy coconut flavor and perfect texture.
Prep
Before we begin mixing, we set the stage for success by preparing our ingredients and tools. Start by preheating the oven to 350°F to ensure even baking. Next, grease two 9-inch round non-stick cake pans with softened unsalted butter and lightly dust them with flour, tapping out any excess for a clean release.
In a large mixing bowl, we sift together the dry ingredients in this order: 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This step prevents lumps and creates a light base.
For the toppings, we toast 1 cup of shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden, stirring constantly to avoid burning. This adds a nutty, aromatic crunch that complements the cake’s creamy interior.
Mix the Batter
Now we combine our ingredients to create a smooth, airy batter infused with the tropical essence of Coco Lopez cream of coconut. In a separate large bowl, we cream ½ cup of softened unsalted butter with the sifted dry mixture using an electric mixer on medium speed for 2 minutes until it resembles fine crumbs.
Add the wet ingredients one at a time: 1 cup of chilled Coco Lopez cream of coconut, 2 large eggs, and 1 cup of whole milk, mixing on low speed after each addition to maintain consistency. Gently fold in 1 teaspoon of vanilla extract if desired, ensuring the batter becomes silky and fragrant with hints of sweet coconut aroma.
For accuracy, here’s a quick overview of mixing times and speeds in a markdown table:
| Step | Mixer Speed | Duration (minutes) |
|---|---|---|
| Cream butter with dry mix | Medium | 2 |
| Add each wet ingredient | Low | 1 per addition |
| Fold in vanilla | By hand | 1 |
This batter should yield a fluffy, coconut-scented mixture that’s ready for the oven.
Bake
With the batter prepared, we transfer it to the pans and bake to achieve a golden, perfectly risen cake. Pour the batter evenly into the greased pans, using a flexible silicone spatula to smooth the tops for uniform rising.
Place the pans in the preheated oven and bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. To monitor, we use an oven thermometer to maintain 350°F and rotate the pans halfway through for even heat distribution.
As the cake bakes, the kitchen will fill with an irresistible aroma of toasted coconut and warm sweetness, signaling a moist crumb that’s tender to the touch.
Assemble and Frost
Once baked, we cool and layer our cake for a stunning, flavorful finish. Remove the pans from the oven and let them cool on a wire rack for 10 minutes, then invert the cakes onto the rack to cool completely for about 1 hour. This step preserves the cake’s moisture and prevents sogginess.
To assemble, place one cake layer on a serving plate and spread ½ cup of Coco Lopez cream of coconut mixed with 1 cup of powdered sugar as a simple frosting, creating a creamy, luscious layer. Stack the second layer on top and frost the exterior, then sprinkle the toasted shredded coconut over the surface for added texture and visual appeal.
The final cake boasts a rich, velvety mouthfeel with bursts of tropical coconut flavor that make it an ideal centerpiece for any gathering.
Make-Ahead Instructions
As we perfect our Coco Lopez Coconut Cake, planning ahead ensures a stress-free baking experience while preserving the cake’s rich, tropical flavors and moist texture. We can prepare several components in advance to maintain that creamy coconut essence and velvety mouthfeel.
Preparing the Cake Layers Ahead
To keep things simple, we recommend baking the cake layers up to 2 days in advance. Start by following our step-by-step instructions up to the point of pouring the batter into the pans. Bake as directed, then allow the layers to cool completely on a wire rack. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator. This method locks in moisture, preventing the Coco Lopez cream of coconut from drying out and ensuring the cake retains its fluffy, airy crumb.
Frosting and Toppings Preparation
Our frosting, made with Coco Lopez cream of coconut and powdered sugar, can be whipped up ahead of time for effortless assembly. Prepare the frosting as outlined in the main recipe, then transfer it to an airtight container. Refrigerate it for up to 3 days to preserve its smooth, creamy consistency. For the toasted shredded coconut topping, toast it in advance and store it in a sealed bag at room temperature. This keeps the coconut’s golden crunch and nutty aroma intact, ready to add that irresistible tropical burst when you assemble the cake.
Storage Tips and Guidelines
Proper storage is key to maintaining the cake’s fresh, decadent qualities. Below, we outline optimal storage methods in a table for quick reference:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Baked Cake Layers | Refrigerate wrapped | Up to 2 days | Thaw at room temperature for 1 hour before frosting to restore softness. |
| Frosting | Refrigerate in container | Up to 3 days | Stir well before use to regain its silky texture and prevent separation. |
| Toasted Coconut | Room temperature in bag | Up to 5 days | Keep away from moisture to avoid sogginess and preserve the toasted flavor. |
| Fully Assembled Cake | Refrigerate covered | Up to 1 day | Best served fresh for optimal taste, but cover loosely to avoid condensation. |
Assembling After Make-Ahead
When you’re ready to serve, remove the cake layers and frosting from the refrigerator. Let them sit at room temperature for about 30 minutes to soften, ensuring the layers absorb the frosting’s creamy goodness without cracking. Stack the layers, spread the frosting evenly for that lush, coconut-infused coating, and sprinkle the toasted coconut on top. This approach delivers a flawlessly moist and flavorful Coco Lopez Coconut Cake that impresses every time.
Conclusion
We’ve loved sharing this Coco Lopez Coconut Cake recipe as it’s a simple way to bring tropical vibes to your table
It delivers a moist, flavorful treat that’s perfect for any gathering
We’re confident you’ll find joy in baking and sharing it, so give it a try and let us know how yours turns out
Frequently Asked Questions
What is Coco Lopez Coconut Cake?
Coco Lopez Coconut Cake is a tropical-inspired dessert featuring creamy coconut flavors from Coco Lopez cream of coconut. It’s a moist, rich cake perfect for gatherings or treats, with toasted coconut topping for added texture and aroma.
What ingredients are needed for this recipe?
You’ll need dry ingredients like all-purpose flour, sugar, baking powder, baking soda, and salt, plus wet ones such as Coco Lopez cream of coconut, butter, eggs, and milk. Toppings include toasted shredded coconut and powdered sugar, with optional vanilla extract for extra flavor. Precise measurements ensure a flawless bake.
What equipment is required to bake this cake?
Essential tools include large mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, a sifter for dry ingredients, 9-inch non-stick cake pans, a silicone spatula, an oven thermometer, and a cooling rack. These help achieve even baking and a light, airy texture.
How do I prepare the Coco Lopez Coconut Cake?
Preheat your oven to 350°F and grease the pans. Sift dry ingredients, toast coconut, cream butter with dry mix, add wet ingredients gradually, then pour batter into pans and bake until golden. Cool, layer with frosting made from Coco Lopez and powdered sugar, and top with toasted coconut for a velvety finish.
Can I make this cake in advance?
Yes, bake the cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate to keep them moist. Prepare frosting up to 3 days in advance and store in the fridge; toasted coconut can stay at room temperature. Let everything reach room temperature before assembling for the best results.
How should I store the finished cake?
Store the assembled cake in an airtight container in the refrigerator for up to 5 days to maintain moisture and freshness. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. Thaw in the fridge before serving to preserve the rich, tropical flavors.