3 Day Coconut Cake: A Deliciously Moist And Fluffy Dessert

Who doesn’t love cake? And what’s better than an incredibly moist and fluffy coconut cake that takes three days to make? Yes, you read that right – three days! But trust us, it’s worth the wait. In this article, we’ll share with you two different recipes to make the perfect 3-day coconut cake that will make your taste buds dance with joy.

Recipe 1: Classic 3 Day Coconut Cake

Ingredients:

• 2 cups sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups coconut milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the sugar and butter until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture.
6. Stir in the vanilla extract.
7. Pour the batter into a greased and floured 9-inch cake pan.
8. Bake for 30 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 45 minutes.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
10. Wrap the cake in plastic wrap and let it sit at room temperature for 24 hours.
11. After 24 hours, unwrap the cake and frost with your favorite coconut frosting.
12. Wrap the cake in plastic wrap again and let it sit at room temperature for another 24 hours.
13. After 48 hours, unwrap the cake and frost it again.
14. Wrap the cake in plastic wrap for the final time and let it sit at room temperature for another 24 hours.
15. Serve and enjoy!

Nutritional Information:

Serving size: 1 slice
Calories: 395
Fat: 20g
Saturated Fat: 13g
Cholesterol: 102mg
Sodium: 213mg
Potassium: 174mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 5g

Cooking Time:

Preparation time: 30 minutes
Baking time: 1 hour 15 minutes
Total time: 3 days

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Separate mixing bowl
• 9-inch cake pan
• Cake spatula
• Wire rack

Serving Suggestions:

This cake pairs well with a cup of hot tea or coffee. You can also serve it with fresh berries or whipped cream for extra sweetness.

Variations:

You can add shredded coconut to the cake batter for more texture and flavor. You can also experiment with different types of frosting, such as cream cheese frosting or chocolate ganache.

Substitutions:

• You can substitute coconut oil for the butter.
• You can use almond milk instead of coconut milk.
• You can use gluten-free flour for a gluten-free version of this cake.

Storage:

Store the cake covered in plastic wrap at room temperature for up to 5 days.

Tips:

• Make sure all of your ingredients are at room temperature before you begin baking.
• Use a cake tester or toothpick to check if the cake is done. If it comes out clean, the cake is ready.
• Don’t skip any of the resting periods – they’re important for the cake to develop its flavor and texture.

Notes:

This recipe makes a single-layer cake. If you want to make a double-layer cake, simply double the recipe and bake the cakes in two separate pans.

Frequently Asked Questions:

Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw at room temperature before serving.

Can I use canned coconut milk?
Yes, you can use canned coconut milk instead of fresh coconut milk. Just make sure it’s unsweetened.

Can I use coconut extract instead of vanilla extract?
Yes, you can use coconut extract for a stronger coconut flavor.

Recipe 2: Vegan 3 Day Coconut Cake

Ingredients:

• 2 cups sugar
• 1 cup vegan butter, softened
• 4 flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups coconut milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the sugar and vegan butter until light and fluffy.
3. Add the flax eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture.
6. Stir in the vanilla extract.
7. Pour the batter into a greased and floured 9-inch cake pan.
8. Bake for 30 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 45 minutes.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
10. Wrap the cake in plastic wrap and let it sit at room temperature for 24 hours.
11. After 24 hours, unwrap the cake and frost with your favorite vegan coconut frosting.
12. Wrap the cake in plastic wrap again and let it sit at room temperature for another 24 hours.
13. After 48 hours, unwrap the cake and frost it again.
14. Wrap the cake in plastic wrap for the final time and let it sit at room temperature for another 24 hours.
15. Serve and enjoy!

Nutritional Information:

Serving size: 1 slice
Calories: 395
Fat: 20g
Saturated Fat: 13g
Cholesterol: 0mg
Sodium: 213mg
Potassium: 174mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 5g

Cooking Time:

Preparation time: 30 minutes
Baking time: 1 hour 15 minutes
Total time: 3 days

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Separate mixing bowl
• 9-inch cake pan
• Cake spatula
• Wire rack

Serving Suggestions:

This cake pairs well with a cup of hot tea or coffee. You can also serve it with fresh berries or whipped coconut cream for extra sweetness.

Variations:

You can add shredded coconut to the cake batter for more texture and flavor. You can also experiment with different types of frosting, such as cashew cream frosting or chocolate ganache made with vegan chocolate.