Cooks Illustrated Coconut Cake Recipe is a delicious cake with a healthy dose of coconut. This cake is easy to make and has been made many times by Cook’s Illustrated professional food scientists. With refrigeration, coconut milk has been readily available for years. As this recipe proves, coconut milk is a delicious ingredient in cakes and other baked goods.
Coconut milk is rich in carbohydrates, but the fat content of coconut milk helps to slow the digestion of these carbs and thus causes a gradual rise in blood sugar levels. Coconut milk also contains lauric acid, which has been proven to have antifungal and antibacterial properties.
Coconut milk’s moderate levels of protein promote muscle growth. Coconut milk also contains small amounts of other essential vitamins and minerals such as magnesium, zinc, and B vitamins.
How To Make Cooks Illustrated Coconut Cake Recipe?
Preparation Time: 1.5 hours
Cooking Time: 35-40 minutes
Servings: 10-12 servings
- 1 cup frozen unsweetened grated coconut, thawed (see note)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature (see note)
- 1 teaspoon pure vanilla extract, divided (see note)
- Vegetable oil spray for misting pan (optional)
1.) Adjust oven rack to middle position and heat oven to 325 degrees. Mist 8-inch nonstick skillet with vegetable oil spray, and heat over medium heat until hot. Stir together grated coconut, flour, baking powder, baking soda, and salt in a bowl. Set aside.
2.) Whisk sugar and brown sugar in a large bowl until combined. Using an electric mixer on high speed, beat eggs and 1 teaspoon of vanilla extract until well combined.
Stir half of the flour mixture into the egg mixture until well incorporated; then fold in the remaining mixture until combined (batter will be thick).
Pour batter into prepared skillet. Bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.
3.) Meanwhile, place a bowl of frosting ingredients (cake frosting) into the freezer to chill while preparing the cake. Move the skillet to a rack and cool the coconut cake for 10 minutes. Remove cake from skillet by loosening sides with a knife.
Turn out onto the cooling rack and cool completely for about 1 hour. Spread 1 cup of cake frosting in an even layer over top and sides of cooled coconut cake (see note).
4.) Chill cake until frosting is set, about 30 minutes. Before serving, whisk the remaining 1 teaspoon vanilla extract into the remaining frosting. Spoon and spread mounds of extra frosting over top of the cake (see note). Serve and enjoy!
Nutrition Facts Of Cooks Illustrated Coconut Cake Recipe
Top 7 Health Benefits Of Cooks Illustrated Coconut Cake Recipe
1. Reduces the risk of heart disease:
Infusing almonds with honey gives you a great and delicious alternative to high-calorie desserts, which will help lower cholesterol.
2. Reduces the risk of cancer:
Almonds are rich in nutrients that have been shown to reduce cancer risk, including vitamin E, protein, selenium, and arginine.
3. Improves heart health:
Coconut oil contains lauric acid, which kills fungus, viruses, and bacteria that cause dysentery and diarrhea. Coconut oil also contains capric acid and caprylic acid which lower cholesterol levels and prevent blood clotting.
4. Coconut oil contains lauric acid:
Lauric acid is known for its ability to help you lose weight, boost immunity, reduce gas and maintain healthy cholesterol levels already in the normal range.
5. Coconut oil supports the immune system:
The MCTs in coconut oil give the body quick energy and act as antiviral, antibacterial, and antifungal agents.
6. Coconut oil supports thyroid function:
Coconut helps with the production of thyroid hormones, ensuring that the body is able to maintain a normal metabolic rate. Coconut also prevents leaky gut, which can cause low thyroid function.
7. Coconut oil is the tropical birth of lauric acid:
The cream contains a large quantity of lauric acid, but sugar produced in plants is oxidized to produce lauric acid. Coconut oil is more stable than coconut cream and has a better shelf-life.
Is It Suitable For Pregnant Women?
The recipe above is a great option for any pregnant ladies out there. It’s light yet tastes delicious and doesn’t have many unnecessary ingredients that you may find in other recipes.
Is It Suitable For Diabetics?
Yes. Almonds may help lower blood sugar levels in people with type I or type II diabetes. Cooks Illustrated Coconut Cake Recipe can happen because almonds contain monounsaturated fats that decrease blood sugar levels by slowing the transportation of sugar into the liver, which takes off glucose from the bloodstream.
Is It Good For Kidney Patients?
Cooks Illustrated Coconut Cake Recipe is also good for kidney patients because it can increase the amount of creatinine in the blood. That is because of the normal functioning of the kidneys, and creatinine is excreted out of our body through urine.
Therefore, if there is some increase in creatinine in our blood, it shows that at least the renal system is working properly. It also means that there are no blockages or problems with renal function.
Is It Suitable For Heart Patients?
Yes. Almonds are good for people with diabetes, heart disease, and high cholesterol. However, if you have a history of peptic ulcers, it’s better to consult your doctor before eating them.
Is It Suitable For Breastfeeding Women?
Most breastfeeding women tolerate almonds, but it’s best to let your doctor know right away if you experience any signs of discomfort.
Cooks Illustrated Coconut Cake Recipe Like other recipes, this one is also very simple and easy to make. The taste and flavor of this cake are so good that you will be surprised how easy it is to make such wonderful, flavorful cakes. Cooks Illustrated Coconut Cake Recipe with frosting will be a wonderful treat any time you want to enjoy something sweet in the afternoon or during the weekend.