homemade hand cream coconut oil

HOMEMADE COCONUT CAKE

This coconut cake is soft, fluffy, and delicately flavored with coconut. It’s the perfect treat for a birthday celebration or simply to enjoy anytime. If you’re a coconut lover, this cake is sure to be a favorite!

INGREDIENTS

For the Cake:

  • 5 large eggs, separated, at room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup (200 g) granulated sugar
  • ½ cup (114 g) unsalted butter, softened
  • ¼ cup (60 ml) canola oil
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (270 g) cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240 ml) canned unsweetened coconut cream
  • ¼ cup (60 ml) buttermilk, at room temperature
  • 1 cup (90 g) shredded sweetened coconut

For the Frosting:

  • 1 ½ cups (340 g) unsalted butter, softened
  • 5 cups (600 g) confectioners’ sugar, sifted
  • ⅛ teaspoon salt
  • 1 teaspoon coconut extract
  • 3-6 tablespoons canned unsweetened coconut cream
  • 14 oz (396 g) shredded sweetened coconut

INSTRUCTIONS

Make the Cake:

  • In a large bowl, beat the egg whites and cream of tartar with clean beaters on medium speed until stiff peaks form. Set aside.
  • Preheat the oven to 325°F (163°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  • In another large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes.
  • Add the egg yolks one at a time, mixing well after each addition.
  • Mix in the coconut cream, buttermilk, coconut extract, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, beating just until no dry streaks remain.
  • Fold in the shredded coconut using a silicone spatula.
  • Gently fold in ⅓ of the beaten egg whites until incorporated, then fold in the remaining egg whites until no streaks remain.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

  • Using a hand mixer or stand mixer with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
  • Add half of the confectioners’ sugar and mix on low speed until combined, then increase to medium-high speed and beat for 3-5 minutes.
  • Repeat with the remaining confectioners’ sugar.
  • Mix in the salt, coconut extract, and coconut cream (one tablespoon at a time), beating on medium speed until smooth and fluffy. Adjust the amount of coconut cream as needed to reach the desired consistency.
  • Beat on medium-high speed until light and airy, scraping down the sides of the bowl as needed.

Assemble the Cake:

  • Place one cake layer on a serving plate, bottom side up. Spread ⅓ of the frosting evenly over the top.
  • Place the second cake layer on top, top side down.
  • Spread the remaining frosting over the top and sides of the cake.
  • Gently press the shredded coconut onto the frosting to fully coat the cake.

MAKE-AHEAD & STORAGE TIPS

  • Once assembled, the cake can be covered and stored at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving.
  • The frosted cake can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • The frosting can be made 1 day ahead. Store it in an airtight container in the refrigerator, then bring it to room temperature and beat with a mixer before using.
  • Baked cake layers can be wrapped tightly in plastic wrap and refrigerated for up to 2 days before assembling and frosting.
  • To freeze cake layers, wrap them tightly in two layers of plastic wrap followed by two layers of aluminum foil. Freeze for up to 2 months and thaw at room temperature before use.

Enjoy your delicious homemade coconut cake! 

HOMEMADE CHOCOLATE CAKE

Let them indulge in cake! As a chocolate lover, I can’t resist a delicious slice of chocolate cake. This moist, homemade chocolate cake is simple to make and absolutely divine. Top it off with some homemade chocolate buttercream frosting, and you’ll have a chocolate cake that’s simply irresistible. If I can do it, so can you—let’s get baking!

EQUIPMENT

  • 2 (9-inch) cake pans (or a 9×13 inch pan)
  • Cake spatula
  • Whisk
  • Bowls
  • Cooling rack
  • Spatula
  • Hand mixer or wooden spoon
  • Parchment paper

INGREDIENTS

Chocolate Cake Batter:

  • 2 cups cake flour (or all-purpose flour) – 240g
  • 2 cups granulated sugar – 400g
  • 3/4 cup unsweetened cocoa powder – 75g
  • 2 tsp baking powder – 8g
  • 1 1/2 tsp baking soda – 7g
  • 1 tsp salt – 5g
  • 1 cup milk (whole, 2%, 1%, almond, etc.) – 240mL
  • 1/2 cup oil (canola, vegetable, coconut, etc.) – 120mL
  • 2 large eggs
  • 2 tsp vanilla extract – 10mL
  • 1 cup very hot water – 240mL

Chocolate Buttercream Frosting:

  • 1 1/2 cups unsalted butter (softened) – 340g
  • 1 cup unsweetened cocoa powder – 100g
  • 5 cups powdered sugar (confectioner’s or icing sugar) – 600g
  • 1/2 cup milk (whole, 2%, 1%, skim, etc.) – 120mL
  • 2 tsp vanilla extract – 10mL

INSTRUCTIONS

  • Preheat your oven to 350°F (176°C). Then, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt), making sure to break up any clumps of cocoa powder.
  • Add the milk, oil, eggs, and vanilla extract. Use a wooden spoon or hand mixer to blend the ingredients together. The batter will be quite thick at this point.
  • Gradually add the hot water, mixing on low speed until it’s fully incorporated. The batter should now be more liquid—this is perfect. Use a spatula to scrape down the sides.
  • Prepare your cake pans by greasing them with butter or shortening, making sure to coat the entire surface. Sprinkle about a tablespoon of flour into each pan, then tap the pans to ensure an even coating. Tap out any excess flour. You can also use a 9×13 inch pan if preferred.
  • Pour the batter evenly into both cake pans and bake for 30-35 minutes at 350°F (176°C). Check for doneness by inserting a toothpick into the center—if it comes out clean, your cakes are ready.
  • Let the cakes cool for about 10 minutes. Use a cake spatula to gently loosen the edges, then turn the pans over to release the cakes. Allow them to cool on a rack for another 20-30 minutes. For easier frosting, wrap the cooled cakes in plastic wrap and chill them for 2 hours or overnight.
  • Now, let’s make the frosting! In a large bowl, cream together the softened butter and cocoa powder using a hand mixer. Add the vanilla extract, then gradually add the powdered sugar, mixing well after each addition. Scrape the bowl as needed.
  • Add 1/3 of the milk and mix until you reach your desired consistency. If you prefer thicker frosting, leave it as is. If you want it thinner, add the remaining milk in increments until it’s just right. You may not need all the milk.
  • To frost the cake, use a cake spatula or butter knife. To keep your cake board or pedestal clean, place four strips of parchment paper around the base, forming a square. This will catch any frosting drips. Place a dollop of frosting in the center to “glue” your bottom layer of cake in place.
  • Add the first cake layer, frost the top, then add the second layer and frost the entire cake. Carefully remove the parchment paper and chill the cake to allow the frosting to set, or serve right away.

Enjoy your delicious homemade chocolate cake!

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