This Heart-Shaped Coconut Cake is a moist and fluffy recipe, which is made with coconut milk and sweetened shredded coconut. It’s the perfect dessert for a special occasion, ready in about 2 hours and 30 minutes.
Heart-Shaped Coconut Cake Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pan
- 1 ¾ cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup packed sweetened, shredded coconut
- 1 ⅓ cups sugar
- 2 large whole eggs, plus 2 large egg whites
- 1 ½ teaspoons pure vanilla extract
- ¾ cup unsweetened coconut milk
How To Make Heart-Shaped Coconut Cake
- Prep the oven and pan: Preheat the oven to 350°F. Generously butter a 10-inch heart-shaped cake pan. Line the bottom with parchment paper, butter the parchment, and then dust with flour, tapping out any excess.
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. In a food processor, pulse the shredded coconut until it is finely chopped, then stir it into the flour mixture.
- Mix the wet ingredients: In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed for about 4 minutes, until light and fluffy. Add the whole eggs, egg whites, and vanilla, and beat until combined and fluffy.
- Combine the batter: With the mixer on low speed, add the flour mixture in three additions, alternating with the coconut milk in two additions, beginning and ending with the flour. Mix only until just combined.
- Bake and cool: Pour the batter into the prepared pan and smooth the top. Bake for about 55 minutes, rotating the pan halfway through, until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
Recipe Tips
- How to get a moist, tender cake? Using room temperature ingredients—especially the butter and eggs—is crucial. It allows the ingredients to combine properly, creating a smooth batter and a tender, even crumb.
- What if I don’t have a heart-shaped pan? You can bake this cake in a 9-inch round or square cake pan. You may need to adjust the baking time slightly, so start checking for doneness a few minutes earlier.
- How to prevent the cake from sticking? For a shaped pan like a heart, it’s very important to be thorough when greasing, lining, and flouring the pan to ensure the cake releases cleanly.
- Can I add a frosting? Absolutely. This cake would be delicious with a classic cream cheese frosting or a simple vanilla buttercream.
What To Serve With Heart-Shaped Coconut Cake
This lovely cake is perfect on its own, but also pairs wonderfully with:
- A simple dusting of powdered sugar
- A dollop of fresh whipped cream
- A side of fresh raspberries or sliced strawberries
- A scoop of passion fruit or mango sorbet
How To Store Heart-Shaped Coconut Cake
- Room Temperature: The unfrosted cake can be wrapped well in plastic and stored at room temperature for up to 3 days.
- Refrigerate: If you add a cream cheese frosting, the cake should be stored in an airtight container in the refrigerator for up to 4 days.
Heart-Shaped Coconut Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 420 kcal
- Fat: 22g
- Carbohydrates: 52g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do you pulse the coconut in a food processor?
Pulsing the shredded coconut breaks it down into finer pieces, which distributes the coconut flavor and texture more evenly throughout the cake crumb instead of having long, chewy strands.
Why use both whole eggs and egg whites?
The whole eggs provide richness and fat from the yolks, while the extra egg whites add protein structure, which helps to make the cake light and fluffy.
Can I use a different kind of milk?
Yes, but unsweetened coconut milk (from a can) provides the best and most authentic coconut flavor for this cake. You could substitute it with whole milk or buttermilk if needed.
Try More Recipes:
- Coconut-Buttermilk Pound Cake Recipe
- Ultimate Coconut Cake Recipe
- Coconut Chiffon Cake with Chocolate Frosting Recipe
Heart-Shaped Coconut Cake Recipe
Description
A moist, tender, and fluffy coconut cake baked in a beautiful heart shape, perfect for Valentine’s Day, anniversaries, or any special occasion.
Ingredients
Instructions
- Preheat oven to 350°F. Butter, line with parchment, and flour a 10-inch heart-shaped cake pan.
- Whisk together flour, baking powder, and salt. Pulse the shredded coconut in a food processor until fine, then stir it into the flour mixture.
- In a mixer, beat the butter and sugar for 4 minutes until light and fluffy. Beat in the whole eggs, egg whites, and vanilla.
- On low speed, alternately add the flour mixture and the coconut milk until just combined.
- Pour batter into the prepared pan and bake for about 55 minutes, until a tester comes out clean.
- Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.
Notes
- Using room temperature ingredients is crucial for a light and fluffy cake texture.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- This cake is a perfect canvas for your favorite frosting, like a classic cream cheese or a simple vanilla glaze.
- For the best results, serve the cake at room temperature.
Heart-Shaped Coconut Cake Recipe