Coconut Butter Cake

Coconut Butter Cake with melted chocolate on top and crispy coconut shreds and almond slices. The combination makes this butter cake special.

I love coconut and chocolate. When combined, they create wonder. When you add these two ingredients to a simple butter cake, the butter cake gives a new level of experience.

Based on that thought, I tried it on a simple butter cake recipe. I adjusted the sugar so the end result is not too sweet, because I wanted to add chocolate on top.

The combination of coconut, almond and butter makes this cake special. If you pour melted chocolate on top, and sprinkle some coconut, the taste is even amazing. This cake is easy to make.

Other easy butter cakes that I make for my family are Almond Butter Cake, Lemon Butter Cake and Thai Butter Cake.

Recipe Ingredients

Ingredient Notes

Butter – Use your favorite butter brand. This time I used Anchor unsalted butter. A good premium butter add more moist to the butter cake.

Powdered sugar – It is highly recommended to use powdered sugar. You can grind regular granulated sugar if you don’t have powdered sugar.

Dried coconut – The reason I used dried coconut is that it can give longer shelf life to the cake. If you prefer freshly grated coconut, you may use it.

Almond Powder – Almond powder is added to give nutty flavor to the butter cake. If you prefer not to add almond powder, you may substitute it with the cake flour.

How to Make

1. Preheat the oven at 180°C. Prepare two loaf pans 12.5×4.5×4.5 cm, grease them or line with baking paper.
2. Let the butter sit in room temperature first, so it is easier to process. Beat the butter until soft (image 1). Add powdered sugar (image 2) and continue beating until light and pale.
3. Add eggs one at a time to the butter mixture (image 3). Mix until incorporated. Put in the salt.
4. Sieve cake flour into the batter (image 4). Use a spatula to mix it gently first (image 5)so when you beat it with hand mixer, the flour will not scatter around (image 6).

1. Continue mixing with hand mixer until incorporated. Put in almond powder, baking powder, and dried coconut. Mix well. (image 7, 8)
2. Mix well with a spatula. The batter is ready to go into the baking pan.
3. You may use piping bag or just pour directly to the baking pan (image 9, 10).

1. Bake for 10 minutes. The top should be golden brown and when you insert a skewer, it comes out dry and clean.
2. Take out from the oven and let the cake cool down completely.
3. Pour melted chocolate on the top. Sprinkle some grated coconut on top and some almond slices. (image 12, 13, 14). Slice the cake and enjoy!

FAQs

Can I use freshly grated coconut?

Can I omit almond powder?

Can I make this cake gluten-free?

Sure! Substitute the flour with gluten-free flour. Make sure that the chocolate you use to cover the cake has no gluten in it.

Storage

This coconut butter cake can stay fresh for up to 4 days in room temperature. Just remember to keep it in a closed container. If you keep it in the chiller, it can stay fresh longer.

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Coconut Butter cake

The combination of coconut, almond and butter makes this cake special. If you pour melted chocolate on top, and sprinkle some coconut, the taste is even amazing. This cake is so easy to make.

5 from 1 vote

Print Pin Rate

Course: Cake, Dessert

Cuisine: International

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 20 slices

Calories: 104kcal

Author: Claudia

Equipment

• ▢
  2 baking pan

Ingredients

• ▢ 80 gr unsalted butter
• ▢ 75 gr powdered sugar
• ▢ 2 gr salt
• ▢ 2 eggs
• ▢ 65 gr cake flour
• ▢ 41 gr dried coconut
• ▢ 16 gr almond powder
• ▢ 1.6 gr baking powder

Decoration

• ▢ 64 gr dark chocolate
• ▢ 30 gr dried coconut

Instructions

• Preheat the oven at 180°C.
• Prepare two loaf pans 12.5×4.5×4.5 cm, grease them or line
  with baking paper.
• Let the butter sit in room temperature first, so it is
  easier to process.
• Beat the butter until soft. Add powdered sugar and continue
  beating until light and pale.
• Add eggs one at a time to the butter mixture. Mix until
  incorporated. Put in the salt.
• Sieve cake flour into the batter. Use a spatula to mix it gently
  first so when you beat it with hand mixer, the flour will not scatter around.
• Continue mixing with hand mixer until incorporated. Put in
  almond powder, baking powder, and dried coconut.
• Mix well with a spatula. The batter is ready to go into the baking pan.
• You may use piping bag or just pour directly to the baking
  pan.
• Bake for 10 minutes. The top should be golden brown and when
  you insert a skewer, it comes out dry and clean.
• Take out from the oven and let the cake cool down completely.
• Pour melted chocolate on the top. Sprinkle some grated
  coconut on top and some almond slices.
• Slice the cake and enjoy!

Video

Notes

• Use a skewer to swirl the batter in the baking pan. This way the cake will not have any holes. In this recipe, I use a piping bag to put the batter in the pan.
• Draw a line in the center of the batter so the cake will crack open during baking. This way, the cracked line will be straight.

Nutrition

Serving: 1slice | Calories: 104kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg

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