Nigella Coconut Cake

Nigella Coconut Cake is made with egg whites, buttermilk, unsalted butter, granulated sugar, vanilla extract, almond extract, cake flour, baking powder, kosher salt, and shredded sweetened coconut. This British Nigella’s Coconut Cake recipe creates a heavenly dessert that takes about 1 hour 15 minutes to prepare and can serve up to 16 people.

Try More Nigella Recipes:

• Nigella Coconut And Raspberry Cake
• Nigella Lime And Coconut Cake
• Nigella Coca Cola Cake

What Is Nigella Coconut Cake?

Nigella Coconut Cake is a yummy cake with soft layers full of coconut taste. It has a cake part flavored with coconut and is covered and filled with a smooth coconut cream icing. Then, we put a lot of sweet coconut shreds all over the cake. This adds more coconut flavor and makes it look nice.

What Kind Of Coconut Is Best For Coconut Cake?

For making Nigella Coconut Cake, using shredded sweetened coconut is the best choice. This type of coconut gives the cake a nice sweetness and makes it moist. It makes the cake taste better and feel nicer when you eat it.

Nigella Coconut Cake Ingredients

For the Cake:

• 5 egg whites, room temperature
• ¾ cup buttermilk (divide into ¼ cup for egg whites and ½ cup for later)
• ¾ cup unsalted butter, soft
• 1 ¾ cup sugar
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ½ cups cake flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup sweet coconut, shredded

For the Frosting:

• ½ cup unsalted butter, soft
• 1 package (8 oz) cream cheese, soft
• 5 cups powdered sugar
• ¼ cup heavy cream
• 2 cups sweet coconut, shredded

How To Make Nigella Coconut Cake

To Make the Cake:

1. In a small bowl, mix the egg whites and ¼ cup buttermilk. Put it aside.
2. In a big bowl, beat the soft butter, sugar, vanilla, and almond extract for 2 minutes.
3. Add flour, baking powder, and ½ tsp salt. Mix well.
4. Slowly add the egg white mix. Mix well.
5. Slowly add the ½ cup buttermilk. Mix for 3-4 minutes.
6. Add 1 cup coconut. Mix gently.
7. Spray two 9-inch cake pans with baking spray. Pour the batter into pans.
8. Bake at 350°F (about 177°C) for 26-28 minutes.
9. Let them cool on a rack.

To Make the Frosting:

1. In a big bowl, beat the soft butter and cream cheese for 3 minutes.
2. Add all the powdered sugar and heavy cream. Beat for 4-5 minutes.

To Assemble the Cake:

1. Put one cake layer on a plate.
2. Spread a lot of frosting on top.
3. Put the second cake layer on top.
4. Cover the whole cake with frosting.
5. Put the cake plate on a baking sheet to catch falling coconut.
6. Sprinkle and press the coconut onto the top and sides of the cake.

Recipe Tips

• Room Temperature Ingredients: Use egg whites, buttermilk, and butter that are not cold. Leave them out of the fridge for a little while before you start. This helps mix things better and makes the cake mix smooth.
• Measuring Flour Right: To measure cake flour correctly, use a spoon to put it into the measuring cup. Then, use the flat side of a knife to make the top level. Don’t press down the flour into the cup because it can make the cake too heavy and not soft.
• Adding Coconut: When putting shredded coconut into your cake mix, do it gently with a spatula. This helps keep the mix light and spreads the coconut evenly.
• Cream Cheese for Frosting: Make sure the cream cheese is soft, not hard from the fridge. This makes your frosting smooth and easy to spread.
• Cooling the Cake: After you finish making the cake, put it in the fridge for at least 1 hour before you cut it. This helps the frosting become firm and makes the cake taste better as the flavors mix together.

What Goes Well With Coconut Cake Nigella?

Coconut Cake tastes great by itself or with many different things added to it. You can add a little bit of caramel or chocolate sauce, a scoop of coconut or banana ice cream, or some fresh strawberries or raspberries. These additions make the cake even more delicious.

How To Store Coconut Cake?

To keep Coconut Cake fresh, here’s what you can do:

• At Room Temperature: You can keep leftover Coconut Cake out at room temperature for up to 2 days. To stop it from getting dry, cover it with a cake cover or wrap it well in plastic wrap.
• In the Fridge: If you put the leftover Coconut Cake in the fridge, it can stay good for up to 4 days. Wrap it well or put it in a container that doesn’t let air in to keep it fresh.
• In the Freezer: Leftover Coconut Cake can be frozen and kept for up to 4 months. Wrap the cake or slices tightly in plastic wrap and put them in a container or bag that’s safe for the freezer. When you’re ready to eat it, thaw the cake in the fridge overnight.

How To Reheat Coconut Cake?

To reheat Coconut Cake, you can use either the oven or the microwave. Here’s how:

Oven Method:

1. Preheat your oven to 300°F (150°C).
2. Place the slices of Coconut Cake on a baking sheet.
3. Heat for 10 to 15 minutes, or until the cake is warmed through.

Microwave Method:

1. Put individual slices of Coconut Cake on a microwave-safe plate.
2. Warm at high power for about 10 to 15 seconds at a time. Check if it’s warm enough and repeat if necessary.

FAQs

Try More Nigella Recipes:

• Nigella Courgette And Lime Cake
• Nigella Madeira Cake
• Nigella Apple Sponge Cake

Coconut Cake Nigella Nutrition Facts

Amount Per Serving

• Calories 399
• Total Fat 12g
• Saturated Fat 4.4g
• Cholesterol 1.1mg
• Sodium 318mg
• Potassium 110.9mg
• Total Carbohydrates 71g
• Dietary Fiber 1.1g
• Sugars 64g
• Protein 4.9g
• Vitamin D 1%
• Calcium 8%
• Iron 7%

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home