Coco Lopez Coconut Cake is a tropical delight that brings the rich, creamy flavor of coconut to every bite. Originating from Puerto Rico, Coco Lopez is a sweetened coconut cream that adds a luscious texture and authentic island taste to desserts. This cake combines moist layers with a smooth coconut frosting, making it a favorite for celebrations and everyday treats alike.
We love how this recipe captures the essence of coconut without overpowering the palate. It’s perfect for those who want a dessert that’s both indulgent and refreshing. Whether you’re a coconut enthusiast or just looking to try something new, this Coco Lopez Coconut Cake will quickly become a staple in your baking repertoire. Let’s dive into creating a cake that’s as easy to make as it is delicious.
Ingredients
To create an authentic and delicious Coco Lopez Coconut Cake, we use carefully selected ingredients that bring out the rich coconut flavor and maintain a moist texture. Below are all the essential components divided into Cake Ingredients, Frosting Ingredients, and Optional Toppings to complete this delightful dessert.
Cake Ingredients
Here’s what we gather to bake the perfect coconut cake base:
- 2 ½ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 1 cup Coco Lopez coconut cream, shaken well
Frosting Ingredients
For the luscious frosting that complements the cake’s texture and flavor, we use:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ½ cup Coco Lopez coconut cream, shaken well
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
To add extra texture and presentation flair, consider these:
| Ingredient | Purpose |
|---|---|
| Toasted sweetened shredded coconut | Adds crunch and a toasted coconut aroma |
| Chopped toasted pecans or walnuts | Provides nutty flavor and texture |
| Fresh coconut flakes | Enhances fresh coconut taste |
| Edible flowers or tropical fruit slices | Decorative and fresh tropical touch |
By preparing these ingredients precisely we ensure an authentic Coco Lopez Coconut Cake that bursts with flavor and moistness every time.
Equipment Needed
To craft our Coco Lopez Coconut Cake perfectly, having the right equipment on hand ensures smooth preparation and excellent results. Below is a detailed list of the essential tools we will need:
- 9-inch round cake pans (two) – for baking even, moist layers.
- Mixing bowls – a large bowl for the dry ingredients and a medium one for wet ingredients.
- Electric mixer (handheld or stand mixer) – to cream butter, sugar, and blend batter evenly.
- Measuring cups and spoons – precise measurement is key to balance the flavors and texture.
- Rubber spatula – for folding in ingredients gently and scraping down bowls.
- Whisk – to mix wet ingredients thoroughly before combining with dry.
- Cooling rack – to cool cake layers evenly and prevent sogginess.
- Offset or flat icing spatula – for smooth and even frosting application.
- Sifter – to aerate flour, powdered sugar, and eliminate lumps.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9-inch round cake pans | Baking moist and uniform cake layers | Use two pans for even baking time |
| Mixing bowls | Holding and combining ingredients | Multiple sizes aid efficiency |
| Electric mixer | Creaming butter and mixing batter | Stand or handheld |
| Measuring cups/spoons | Accurate ingredient measurement | Level off for precision |
| Rubber spatula | Folding batter and scraping bowls | Gentle handling preserves airiness |
| Whisk | Blending wet ingredients | Promotes even glaze |
| Cooling rack | Cooling cakes to room temperature | Prevents condensation |
| Icing spatula | Frosting cake with smooth finish | Offset spatula improves control |
| Sifter | Aerating dry ingredients | Ensures light texture |
Prep Work
Before we dive into baking our Coco Lopez Coconut Cake, proper preparation ensures smooth execution and excellent results. Let’s get everything ready step-by-step.
Preparing the Cake Pans
We start by prepping the two 9-inch round cake pans to guarantee easy cake release and even baking:
- Grease the pans thoroughly with unsalted butter or nonstick spray, coating every corner and side.
- Dust the pans with flour by sprinkling a tablespoon, then tipping and rotating until the entire interior is lightly coated. Tap out excess flour.
- Alternatively, line the bottom of each pan with parchment paper circles for extra insurance against sticking.
- Set the pans aside on a cooling rack or countertop, ensuring they stay ready for batter.
Proper pan preparation helps us achieve perfectly moist layers with clean edges—an essential step for the Coco Lopez Coconut Cake’s presentation.
Measuring Ingredients
Accurate measurement is critical for balancing the flavors and textures that make this cake shine. We follow these best practices:
| Ingredient Type | Measuring Tool | Tips |
|---|---|---|
| Dry Ingredients | Dry measuring cups | Spoon flour into cup; level with a flat edge |
| Sugar & Powdered Sugar | Dry measuring cups | Scoop and level, avoid packing |
| Butter | Kitchen scale or stick markings | Weigh for precision; temperature as specified |
| Liquids (Milk, Coco Lopez) | Liquid measuring cup | Check at eye level on flat surface |
| Eggs | Count whole eggs | Use as stated, large eggs preferred |
| Vanilla Extract | Measuring spoons | Fill exactly to measurement mark |
We recommend sifting dry ingredients—flour, baking powder, salt—to aerate and eliminate lumps. This step improves batter texture and even rising.
By carefully prepping our pans and measuring ingredients precisely, we set the foundation for crafting our exceptional Coco Lopez Coconut Cake that’s moist, flavorful, and effortlessly delicious.
Directions
Follow these precise steps to create our Coco Lopez Coconut Cake with perfect texture and irresistible flavor.
Making the Cake Batter
- Preheat the oven to 350°F (175°C). Prepare your cake pans as instructed to ensure easy release.
- Sift together the following dry ingredients into a large bowl:
- All-purpose flour
- Baking powder
- Salt
- In a separate large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
- Alternate adding the dry ingredients and whole milk to the butter mixture. Start and end with the dry ingredients. Mix on low speed until just combined.
- Fold in 1 cup of Coco Lopez coconut cream using a rubber spatula. Gently incorporate it to maintain the batter’s airiness without overmixing.
Baking the Cake
- Divide the batter evenly between the two 9-inch cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Rotate the pans halfway through baking to ensure even browning.
- Once baked, remove from oven and place the pans on a cooling rack. Let the cakes cool in the pans for 10 minutes.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | – |
| Bake cakes | 350°F (175°C) | 30-35 minutes | Rotate pans halfway |
| Cool in pans | Room Temp | 10 minutes | Prevents sticking |
Cooling the Cake
- Carefully run a knife around the edges of the cake pans to loosen the cakes.
- Invert the cakes onto parchment paper or a cooling rack.
- Allow cakes to cool completely, about 1 hour, before frosting.
This step is crucial to avoid melting the frosting and to achieve a clean, smooth finish. - Meanwhile, prepare your Coco Lopez coconut cream frosting for the best results.
By closely following these detailed directions, we secure a moist, tender cake base that perfectly showcases the rich coconut flavor of Coco Lopez.
Frosting the Cake
Now that our Coco Lopez Coconut Cake layers are perfectly baked and cooled, it’s time to create and apply the luxuriously creamy frosting that will elevate the entire dessert experience.
Preparing the Frosting with Coco Lopez
To make our signature Coco Lopez frosting, we combine simple ingredients that highlight the rich coconut flavor and deliver the smooth texture every bite deserves.
Here’s how we prepare it step-by-step:
- Soften 1 cup of unsalted butter at room temperature for easy creaming.
- Using an electric mixer, beat the butter on medium speed until fluffy, about 2-3 minutes.
- Gradually add 4 cups of powdered sugar, 1 cup at a time, mixing well after each addition to avoid clumps.
- Slowly pour in 1/2 cup of Coco Lopez coconut cream, blending continuously. This brings moisture and a deep coconut richness to the frosting.
- Add 1 teaspoon of vanilla extract and a pinch of salt to balance sweetness.
- Mix on low speed until smooth and light, about 2 minutes.
“The key to a perfect frosting texture is gradual incorporation of powdered sugar and Coco Lopez, ensuring it remains silky but sturdy enough for spreading.”
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 1 cup (softened) | Creamy base |
| Powdered sugar | 4 cups | Sweetness and structure |
| Coco Lopez coconut cream | 1/2 cup | Moisture and coconut flavor |
| Vanilla extract | 1 tsp | Flavor enhancer |
| Salt | Pinch | Balances sweetness |
Applying the Frosting
With our coco-infused frosting ready, the next step is to apply it elegantly for stunning presentation and ultimate taste.
Follow our method for flawless frosting:
- Place one cooled cake layer on a serving plate or cake stand.
- Using an icing spatula or a butter knife, spread a generous, even layer of frosting over the top.
- Gently set the second cake layer on top, pressing down lightly to secure.
- Apply a thin crumb coat — a light layer of frosting covering the entire cake — to lock in crumbs.
- Chill the cake for 15-20 minutes to set the crumb coat.
- Finish by spreading a final, thick layer of frosting smoothly over the sides and top.
- To add extra texture and flavor, sprinkle optional toasted shredded coconut or fresh coconut flakes on top while the frosting is still soft.
“Patience during frosting application pays off. The crumb coat step creates a clean canvas ensuring our Coco Lopez Coconut Cake shines visually and tastes divine.”
This frosting technique not only enhances the visual appeal but also delivers the signature creamy coconut flavor that makes this cake unforgettable.
Assembling and Decorating
With our Coco Lopez Coconut Cake baked and frosting ready, it’s time to bring everything together. We will layer the cake precisely and finish with decorations that highlight the tropical essence this recipe promises.
Layering the Cake
- Prepare Your Workspace
Place one cake layer on a serving plate or cake board. This forms your stable base.
- Apply the Crumb Coat
Using an icing spatula, spread a thin layer of frosting evenly across the top of the first layer. This crumb coat traps loose crumbs and ensures a smooth final frosting layer.
- Add the Second Cake Layer
Gently set the second layer on top of the frosted first layer. Press down lightly to secure it without squeezing out the frosting.
- Frost the Entire Cake
Spread the remaining frosting evenly on the top and sides using your spatula. Use smooth, long strokes for a clean finish.
- Chill for Stability
Refrigerate the cake for 20 to 30 minutes after layering. This sets the frosting, making decorating easier and cleaner.
Adding Coconut and Other Decorations
To enhance the coconut flavor and elevate the cake’s visual appeal:
- Toasted Shredded Coconut: Toast 1 cup shredded coconut in a dry skillet on medium heat until golden brown, stirring constantly. Sprinkle generously over the top and sides of the frosted cake.
- Fresh Coconut Flakes: Add fresh coconut flakes for a moist texture contrast and natural tropical vibe.
- Chopped Nuts (Optional): Sprinkle ¼ cup chopped toasted pecans or almonds around the base or on top for added crunch and flavor complexity.
- Edible Flowers: Garnish with a few tropical edible flowers such as orchid petals or hibiscus for a stunning presentation that’s perfect for celebrations.
| Decoration Option | Quantity | Preparation | Placement |
|---|---|---|---|
| Toasted Shredded Coconut | 1 cup | Toast until golden brown | Top and sides |
| Fresh Coconut Flakes | ½ cup | Use as is | Scattered on top |
| Chopped Nuts (optional) | ¼ cup | Toast lightly | Around base or top |
| Edible Flowers | As desired | Use fresh, edible | Decorative accents |
Tip: Use a gentle hand with decorations to keep the frosting intact and maintain the cake’s moist texture.
Make-Ahead Tips
Mastering the Coco Lopez Coconut Cake means knowing how to prepare it in advance without compromising its freshness or flavor. Here are our essential tips to make your baking process smoother and your cake even more delightful.
Baking and Cooling Ahead
- Bake the cake layers up to 2 days before assembly. After baking, allow the cakes to cool completely on a wire rack to avoid sogginess.
- Wrap each cooled layer tightly in plastic wrap to lock in moisture. Then, store them in an airtight container in the refrigerator.
Frosting Preparation
- Prepare the Coco Lopez frosting up to 3 days ahead. Keep it covered in an airtight container and refrigerate.
- Before frosting the cake, bring the frosting to room temperature and rewhip it briefly for a smooth and creamy texture.
Assembly and Storage
- Assemble and frost the cake on the day you plan to serve it for the best taste and texture.
- If needed, you can assemble the cake a few hours ahead. Once frosted, refrigerate the cake uncovered for 30 minutes to set the frosting, then loosely cover it with plastic wrap.
- Keep the finished cake refrigerated. Remove it 30 minutes before serving to allow the cake to come to room temperature, enhancing the flavors.
Freezing for Longer Storage
| Step | Instructions |
|---|---|
| Freeze layers | Wrap cooled cake layers in plastic wrap and then foil, freeze up to 1 month. |
| Thawing | Thaw layers overnight in the fridge before frosting. |
| Frosted cake | Freeze the fully frosted cake for up to 2 weeks. Wrap tightly and thaw overnight in the fridge. |
Key Reminders
“Proper wrapping and airtight storage are vital to maintain the cakey moisture and prevent freezer burn or fridge odors from affecting the delicate coconut flavor.“
By following these make-ahead strategies, we can enjoy the rich, moist, and flavorful essence of our Coco Lopez Coconut Cake anytime, minimizing last-minute stress and maximizing deliciousness.
Storage Instructions
To maintain the fresh, moist, and luscious quality of our Coco Lopez Coconut Cake, proper storage is essential. Follow these precise steps to keep the cake in optimal condition whether storing for short-term or long-term.
Refrigeration
- Wrap the cake tightly with plastic wrap to prevent it from absorbing any odors or drying out.
- Place the wrapped cake inside an airtight container or cover it with a cake dome.
- Store the cake in the refrigerator for up to 4 days.
- Before serving, remove the cake from the fridge and let it come to room temperature for about 30 minutes to fully enjoy the rich flavors and creamy texture.
Freezing
Freezing is an excellent option if we want to keep the cake longer without sacrificing texture or flavor.
- For unassembled layers:
- Wrap each cooled cake layer individually in plastic wrap.
- Then wrap again in aluminum foil for extra protection.
- Place the wrapped layers in a freezer-safe bag or airtight container.
- For assembled and frosted cake:
- Chill the frosted cake until the frosting firms up.
- Wrap the entire cake tightly in plastic wrap, then in aluminum foil.
- Store in the freezer for up to 3 months.
Thawing Instructions
| Type of Cake | Thawing Method | Time Required |
|---|---|---|
| Cake Layers | Transfer to refrigerator wrapped | 12-16 hours (overnight) |
| Frosted Cake | Transfer to refrigerator wrapped | 24 hours |
| Room Temp | After refrigeration | 30-60 minutes |
- After thawing in the refrigerator, allow the cake to sit at room temperature for about 30 to 60 minutes before serving.
- This step enhances the cake’s moistness and the frosting’s creaminess, delivering that signature Coco Lopez indulgence.
Additional Tips
- Avoid frequent temperature changes which can cause condensation and sogginess.
- Always use airtight wrapping to preserve the delicate coconut flavor and prevent freezer burn.
- Label frozen cakes with the date to track freshness efficiently.
Conclusion
Making the Coco Lopez Coconut Cake is a rewarding experience that brings a tropical touch to any gathering. With its moist layers and creamy coconut frosting, it’s a dessert that delights every time. Whether you’re baking for a special occasion or simply treating yourself, this recipe offers a perfect balance of flavor and texture.
By following the steps and tips we’ve shared, you’ll create a cake that’s as beautiful as it is delicious. Don’t hesitate to get creative with toppings and decorations to make it uniquely yours. Once you try this cake, it’ll quickly become a favorite in your baking repertoire.
Frequently Asked Questions
What is Coco Lopez used for in the coconut cake?
Coco Lopez is a sweetened coconut cream that adds a rich coconut flavor and moist texture to both the cake layers and frosting.
Can I use regular coconut milk instead of Coco Lopez?
Regular coconut milk is less sweet and thicker. Coco Lopez has a unique sweetness and consistency, so using it ensures the best flavor and texture.
What equipment do I need to bake Coco Lopez Coconut Cake?
You’ll need two 9-inch cake pans, mixing bowls, an electric mixer, measuring cups and spoons, a rubber spatula, whisk, cooling rack, icing spatula, and a sifter.
How do I prepare the cake pans for baking?
Grease the pans with butter or oil, then dust lightly with flour, or line them with parchment paper for easy cake release.
Can I make the cake layers ahead of time?
Yes, bake layers up to two days in advance, cool completely, wrap tightly in plastic wrap, and refrigerate until ready to assemble.
How long can I store the finished cake?
Store frosted cake wrapped in plastic in an airtight container in the refrigerator for up to 4 days.
Can I freeze Coco Lopez Coconut Cake?
Yes, freeze unassembled cake layers wrapped in plastic and foil for up to 3 months. You can also freeze the fully frosted cake with proper wrapping.
What toppings are recommended for decoration?
Toasted shredded coconut, fresh coconut flakes, chopped nuts, and edible flowers enhance both flavor and presentation.
How do I ensure the cake is moist and fluffy?
Accurate measuring, sifting dry ingredients, creaming butter and sugar well, and folding in Coco Lopez carefully help achieve moist and tender cake layers.
Is this cake suitable for special occasions?
Absolutely! Its rich coconut flavor and beautiful decoration make Coco Lopez Coconut Cake perfect for celebrations and everyday treats.