If you’ve ever wondered what dessert might hold the power to captivate A-list celebrities and dessert fans alike, the secret lies in the sweet allure of the Doan’s Bakery Coconut Cake. Known widely due to Tom Cruise’s annual tradition of gifting these delicious cakes during the holiday season, this white chocolate coconut cake has become a must-try for anyone with a penchant for rich, delectable treats.
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How to make Doan’s Bakery Coconut Cake
Doan’s Bakery Coconut Cake is a popular dessert known for its rich, moist, and flavorful texture. It is a coconut-flavored cake typically made with layers of light, fluffy cake that is generously frosted with creamy coconut icing. The cake is often adorned with shredded coconut on top and sometimes on the sides, giving it a tropical, coconut-packed taste.
Ingredients:
For the Cake:
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
2 tsp vanilla extract
1 cup shredded unsweetened coconut
1/2 cup white chocolate chips
For the Frosting:
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
1 cup shredded unsweetened coconut for garnish
Instructions:
Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Fold in the shredded coconut and white chocolate chips until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting:
Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until creamy. Mix in the vanilla extract.
Once the cake is completely cooled, frost the cake with the cream cheese frosting.
Sprinkle the shredded coconut over the frosted cake to garnish.
Tips for the Perfect Coconut Cake:
Ensure all your ingredients, particularly butter, eggs, and cream cheese, are at room temperature to achieve a smooth batter and frosting.
Sifting the flour and powdered sugar prevents lumps and results in a finer cake crumb and smoother frosting.
When adding eggs to the creamed butter and sugar, do it slowly to allow each egg to emulsify fully with the mixture, adding to the cake’s moisture.
For an extra burst of coconut flavor, consider using coconut extract instead of vanilla, or a combination of both, in the cake batter.
If left to sit overnight, the cake’s textures and flavors develop beautifully, making it a fantastic make-ahead dessert option.
What to serve with
Pairing the right accompaniments with the Doan’s Bakery-inspired Coconut Cake can elevate the dessert experience to new heights, adding layers of flavor and texture that complement this luxurious confection.
Fresh Fruit:
A selection of fresh fruits can add a refreshing contrast to the rich, creamy flavors of the cake. Consider serving:
Mixed Berries: A berry medley of strawberries, raspberries, blueberries, and blackberries not only adds vibrant colors but their tartness balances the sweet profiles of the cake beautifully.
Tropical Fruit Salad: Dice mango, pineapple, and kiwi for a tropical twist that echoes the coconut’s exotic origins. A splash of lime juice over the salad can enhance its flavors.
Beverages:
Choosing the right drink can either cleanse the palate or complement the tropical vibe of the cake. Here are a few suggestions:
Coffee or Espresso: The robust flavors of coffee or espresso offer a delightful contrast to the sweetness of the cake, balancing each bite.
Tea: Light, aromatic teas like jasmine or green tea can provide a refreshing and soothing accompaniment.
Tropical Cocktails or Mocktails: For a thematic continuation, serve piña coladas, mojitos, or virgin versions thereof. Their ingredients echo the coconut profile while adding a festive touch.
Ice Cream and Sorbet:
A scoop of ice cream or sorbet adds a cold, creamy dimension that complements the cake’s texture. Consider:
Vanilla Bean Ice Cream: Its simplicity allows the complexity of the cake to shine, enhancing its flavors without overwhelming them.
Coconut Sorbet: To intensify the presence of coconut in the dessert course, double down on coconut with a sorbet.
Mango Sorbet: For a slightly tangy and sweet pairing, mango sorbet can offer a wonderful counterpoint to the richness of the cake.
Sauces:
A well-chosen sauce can moisten each bite and introduce new flavor notes. Here are a couple of options:
Raspberry Coulis: The vibrant tartness of raspberry beautifully cuts through the creaminess of the cake and frosting.
Salted Caramel Sauce: For those who prefer indulgence upon indulgence, a warm drizzle of salted caramel sauce can add a touch of complex sweetness and a silky texture.
Ingredients Substitutes
The Doan’s Bakery Coconut Cake is famous for its moist crumb and rich coconut flavor. However, if you’re facing dietary restrictions or simply lack some ingredients, there are several substitutes you can use to still enjoy a similar cake.
Flour Substitutes:
All-Purpose Flour Alternative: If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. Look for one that substitutes one-for-one.
Whole Wheat Flour: For a healthier version, use whole wheat flour. This will densify the cake slightly and give it a nuttier flavor.
Sugar Substitutes:
Coconut Sugar: Use coconut sugar instead of white sugar to enhance the coconut flavor. Coconut sugar also has a lower glycemic index.
Honey or Maple Syrup: For a natural sweetener option, you can use honey or maple syrup, but adjust the liquid content of the batter accordingly to maintain consistency.
Butter Substitute:
Coconut Oil: This is a perfect vegan substitute that maintains the coconut theme. It adds moisture and a slight coconut flavor to the cake.
Vegan Butter: For a dairy-free option, vegan butter can be used in equal amounts.
Eggs Substitute:
Applesauce: Use 1/4 cup of unsweetened applesauce per egg. This adds moisture but slightly alters the texture.
Flaxseed Meal: For each egg required, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes until it gels.
Milk Substitute:
Coconut Milk: Instead of regular milk, use canned coconut milk to enhance the coconut flavor throughout the cake.
Almond Milk: Almond milk is another alternative; though it won’t add to the coconut flavor, it works well for those avoiding dairy.
Buttermilk Substitute:
Coconut Cream and Vinegar: Mix coconut cream with a little vinegar or lemon juice to replicate the tangy quality of buttermilk.
Dairy-free Yogurt: A dairy-free yogurt can be thinned with a bit of water and used as a buttermilk substitute.
Cream Cheese (for Frosting) Substitute:
Vegan Cream Cheese: In most stores, vegan cream cheese can replace regular cream cheese in frosting.
Cashew Cream: For a homemade alternative, blend soaked cashews with lemon juice, coconut oil, and sweetener until smooth.
Extracts and Flavorings:
Vanilla Extract Substitute: If you’re out of vanilla, almond extract, which has a stronger flavor, can sometimes be used in much smaller quantities.
Artificial Coconut Flavoring: If you don’t have this, you can boost the coconut element in other ways, like increasing the amount of coconut milk or adding more shredded coconut to the batter.
Shredded Coconut:
Desiccated Coconut: This is a good alternative if you don’t have fresh or frozen shredded coconut. It’s drier, so you might want to soak it in coconut milk to rehydrate.
Coconut Chips: For more texture, coconut chips can be a good substitute, though they should be chopped finely before being used in the cake batter.
Final Thoughts
When serving Doan’s Bakery Coconut Cake, the choice of accompaniments can transform the eating experience, providing contrasts in flavor, texture, and temperature that highlight the cake’s luxurious character.
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Fold in the shredded coconut and white chocolate chips until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting:
Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until creamy. Mix in the vanilla extract.
Once the cake is completely cooled, frost the cake with the cream cheese frosting.
Sprinkle the shredded coconut over the frosted cake to garnish.
Baking has always been my go-to for relaxation and creativity. There's nothing quite like the smell of a cake fresh out of the oven or the satisfaction of a perfectly smooth icing. Through my blog, I aim to make baking approachable and fun, helping others to create beautiful memories one cake at a time.
