Prepare to be enchanted by a truly legendary dessert: the Brown Betty Bakery Coconut Cake. Affectionately known as “Company’s Comin’ Coconut Cake” at its beloved home in Philadelphia, this exquisite creation is more than just a cake; it’s an invitation to celebrate. Its name perfectly encapsulates the sheer delight it brings, inspiring you to find every possible reason to gather loved ones and share a slice of this magnificent pound cake. Each forkful promises a delightful escape, a testament to time-honored baking traditions and a devotion to flavor that makes this recipe a cherished classic.
Hailing from the renowned Brown Betty Dessert Boutique in Philadelphia, this coconut cake proudly carries the charming moniker, “Company’s Comin’ Coconut Cake.” And once you experience it, you’ll wholeheartedly understand why. This isn’t just a cake; it’s a grand three-layer masterpiece, meticulously crafted to achieve a level of tenderness and moisture in its round pound cake layers that is truly exceptional. But the indulgence doesn’t stop there. Each light and airy layer is generously filled with a creamy, rich coconut filling, then enveloped in a luxurious cream cheese frosting, and finally, lavishly adorned with an abundance of sweet coconut flakes. The beauty of this cake lies in its perfectly balanced coconut presence—it’s distinctly coconutty without ever being overwhelming, making it an ideal choice for anyone who appreciates the subtle yet profound elegance of this tropical flavor. This creation is the brainchild of the talented Linda Hinton Brown and Norrinda Brown Hayat, whose passion for baking shines through in every delectable bite.
Brown Betty Bakery Coconut Cake FAQs
While you certainly could bake the cake batter in two 9-by 13-inch pans and then simply frost them, doing so would mean missing out on a truly integral part of what makes this particular cake so special: the rich and creamy filling between the layers. Without that distinctive coconut filling, what you’d end up with is a delicious yellow cake topped with cream cheese and coconut frosting, which is still wonderful in its own right. However, it wouldn’t be the authentic Brown Betty Bakery Coconut Cake experience. We highly recommend embracing the full recipe with its elegant layers and the exquisite filling; the effort is genuinely rewarded with an unparalleled dessert.
For this specific recipe, we strongly advise against substituting unsweetened coconut flakes for sweetened ones in the filling. Sweetened coconut is inherently more moist and tender, which contributes significantly to the desired texture and overall quality of the luscious coconut filling. Altering this could noticeably impact the cake’s final consistency and flavor profile. If you’re looking to reduce the sugar content, a more suitable approach would be to use unsweetened coconut for decorating and garnishing the exterior of the frosted cake. This allows you to enjoy the full, rich flavor and texture of the filling while still having some control over the overall sweetness.
Brown Betty Bakery Coconut Cake
By David Leite
Dessert
American
20
servings
806
kcal
45
35
1
20
Equipment
-
Three 9-inch (23-cm) round cake pans
-
Large mixing bowls
-
Stand mixer with paddle attachment (or hand mixer)
-
Medium saucepan
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Wire cooling racks
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Offset spatula
Ingredients
For the coconut cake
- Vegetable shortening for the pans
- Nonstick cooking spray with flour
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 sticks (12 oz) unsalted butter, at room temperature
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 1/3 cup evaporated milk
- 1 tablespoon vanilla extract
For the coconut filling
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup evaporated milk
- 1/2 cup granulated sugar
- 1 stick (4 oz) unsalted butter
- 2 1/4 cups sweetened flaked coconut
- 1/4 cup sour cream
For the cream cheese frosting
- Two (8-ounce) packages cream cheese, at room temperature
- 1 stick (4 oz) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 4 cups sweetened flaked coconut for garnish
Instructions
Make the coconut cake layers
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Begin by preheating your oven to 350°F (176°C). Prepare three 9-inch round cake pans by coating them thoroughly with vegetable shortening. Line the bottoms of the pans with parchment paper circles to prevent sticking, and then spray them generously with nonstick cooking spray that contains flour. This ensures an easy release for your delicate cake layers.
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In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Whisk them together thoroughly until they are well-integrated. This step ensures an even distribution of leavening agents throughout the batter, leading to a consistent rise.
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Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened unsalted butter on medium speed until it becomes visibly light and fluffy. This can take about 2-3 minutes. Gradually add the granulated sugar on low speed, then increase the speed to medium and continue beating for about 3 minutes until the mixture is smooth and creamy. Next, incorporate the eggs and egg yolks one at a time, beating well after each addition until fully blended. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.
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Reduce the mixer speed to low. Add the heavy cream, evaporated milk, and vanilla extract to the butter mixture, beating until everything is just combined and smooth. With the mixer still on low, gradually add the dry flour mixture to the wet ingredients. Beat until the flour is just incorporated and no dry streaks remain. Finally, increase the mixer speed to high and beat for approximately 1 minute to ensure a smooth, well-aerated batter. Avoid overmixing once the flour is added.
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Carefully divide the cake batter equally among the three prepared 9-inch pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean. Once baked, remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then, gently invert them onto wire racks to cool completely. Once cool, carefully remove the parchment paper from the bottoms of the cakes. Ensure the cakes are fully cooled before proceeding to assemble, otherwise the filling and frosting will melt.
Make the coconut filling
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In a small bowl, whisk together the cornstarch, water, and vanilla extract until the cornstarch is completely dissolved and no lumps remain. This creates a slurry that will thicken the filling.
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In a medium saucepan, combine the heavy cream, evaporated milk, granulated sugar, and unsalted butter. Heat this mixture over medium heat, stirring continuously, until the butter is fully melted and the mixture is smooth and well-combined. Bring the mixture to a gentle boil, then remove it from the heat immediately. Stir in the sweetened flaked coconut. Allow the filling to cool to room temperature before the next step.
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Once the coconut mixture has cooled to room temperature, stir in the sour cream. This adds a delightful tang that balances the sweetness. You should have approximately 2 cups of filling. Cover the bowl and refrigerate the filling for at least 4 hours, or ideally overnight, to allow it to firm up and for the flavors to fully meld.
Make the cream cheese frosting
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is light, smooth, and fluffy. This typically takes about 3 minutes. Add the room temperature unsalted butter and continue beating until the mixture is light and fluffy, scraping down the bowl as necessary, for another 3 minutes.
-
Reduce the mixer speed to low and gradually add the confectioners’ sugar and vanilla extract. Beat until all ingredients are well-blended and smooth, making sure to scrape down the bowl frequently. Increase the mixer speed to high and beat for a final minute until the frosting is wonderfully fluffy and airy. You should yield about 3 cups of this decadent frosting. Set it aside until you are ready to assemble your cake.
Assemble the cake
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To assemble your magnificent cake, place one cooled cake layer, bottom-side up, onto your chosen cake plate or serving platter. Using an offset spatula, evenly spread half of the chilled coconut filling over this layer. Place the second cake layer on top, this time bottom-side down, and spread the remaining filling evenly across it. Finally, top with the third cake layer, placing it bottom-side up. This orientation provides a flat, even surface for frosting. Now, use a large offset spatula to generously spread the cream cheese frosting over the top and down the sides of the entire cake, aiming for an even, smooth coat. For the final flourish, gently press the four cups of sweetened flaked coconut onto the sides and top of the cake with the palm of your hand, creating a beautiful, textural finish. Serve immediately or refrigerate until ready to enjoy.
Expert Tips for Baking the Perfect Coconut Cake
Achieving a truly outstanding coconut cake involves a few key techniques. Here are some expert tips to ensure your Brown Betty Bakery Coconut Cake turns out perfectly every time:
- Room Temperature Ingredients: This cannot be stressed enough, especially for butter, cream cheese, and eggs. Room temperature ingredients emulsify much better, resulting in a smoother, more uniform batter and a lighter, fluffier cake texture.
- Do Not Overmix: Once you add the flour to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense cake. The final high-speed beat is just to ensure smoothness, not to incorporate more air.
- Accurate Measurements: Baking is a science. Use proper measuring cups and spoons, and for flour, spoon it into the measuring cup and level it off with a straight edge rather than scooping directly from the bag (which can compact the flour). Weighing ingredients, especially flour, is always the most accurate method if you have a kitchen scale.
- Parchment Paper is Your Friend: Lining the bottom of your cake pans with parchment paper is a simple step that guarantees your cakes won’t stick, ensuring beautiful, intact layers.
- Cool Completely: Before frosting or filling, ensure your cake layers are completely cool. Warm cake will melt your filling and frosting, leading to a messy and less appealing presentation. Patience is a virtue here!
- Chilling the Filling: The coconut filling must be chilled for at least 4 hours, or even overnight, to achieve the right consistency. This makes it easier to spread and prevents it from oozing out from between the layers.
- Even Layers: If your cake layers bake with slightly domed tops, you can carefully level them with a serrated knife once completely cooled. This creates a more professional and stable cake structure.
Serving and Storage Suggestions
This “Company’s Comin’ Coconut Cake” is undeniably a showstopper on its own, but here are some suggestions to elevate your serving and storage experience:
- Serve Slightly Chilled: While the cake is delicious at room temperature, serving it slightly chilled allows the flavors of the coconut filling and cream cheese frosting to shine, offering a refreshing contrast to the rich cake.
- Garnish Options: Beyond the flaked coconut, consider adding a sprinkle of toasted coconut flakes for an extra layer of flavor and texture, or a few delicate white chocolate curls for an elegant touch. Fresh berries like raspberries or blueberries can add a pop of color and tartness.
- Pairing: This rich cake pairs beautifully with a cup of hot coffee, a strong black tea, or even a glass of sparkling wine to cut through its sweetness. For a special occasion, consider a light rum or coconut liqueur on the side.
- Storage: Due to the cream cheese frosting and dairy-rich filling, this cake must be stored in the refrigerator. Cover it loosely with plastic wrap or a cake dome to prevent it from drying out. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, individual slices or even the entire unfrosted cake layers can be frozen. Wrap them tightly in plastic wrap and then in aluminum foil. Frosted slices can be frozen similarly. Thaw in the refrigerator overnight before serving.
Adapted From
This celebrated recipe is adapted from the acclaimed The Brown Betty Cookbook, a treasured collection of recipes from the heart of the Brown Betty Dessert Boutique. This book brings the magic of their Philadelphia bakery straight to your kitchen, allowing you to recreate their beloved classics with authentic flair.
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Recipe Testers’ Reviews
Curious about how this recipe performs in real home kitchens? Our dedicated team of recipe testers put the Brown Betty Bakery Coconut Cake through its paces. Here’s what they had to say about their experience, offering invaluable insights into the recipe’s nuances and delightful outcomes.
Carol Mattox
As a huge fan of coconut desserts and knowing several friends who share this passion, I was thrilled to make this coconut cake for them. Their reactions were unanimously positive; everyone absolutely loved it! The recipe yields beautifully even, moist, and delightfully dense cake layers, which are truly the foundation of any great pound cake. It’s noteworthy that the cake layers themselves achieve their structural integrity and flavor without any coconut milk or extract, relying instead on the incredible filling and frosting for that signature coconut essence.
The cream cheese frosting recipe is incredibly generous, providing ample coverage for a three-layer cake. It whipped up to a perfect fluffy consistency and would have looked stunning even without the additional coconut garnish. What truly impressed me was that it wasn’t overly sweet, striking a lovely balance. I can easily imagine this versatile frosting being a fantastic complement to other cakes, such as a fresh ginger cake or a classic carrot cake.
Similarly, the recipe produces an abundant amount of the luscious coconut filling, more than enough for three layers. The inclusion of sour cream in the filling is, in my opinion, a stroke of genius. It introduces a subtle hint of tang that brilliantly cuts through the sweetness, preventing the filling from being cloying. One aspect I would advise caution on is the measurement of flaked coconut; like brown sugar, it can be packed or lightly scooped into a measuring cup, which can lead to variations. A consistent, light scoop is recommended for accuracy.
Adrienne Lee
Despite its impressive appearance, this Brown Betty Bakery Coconut Cake is surprisingly easy to make. I found the coconut filling to be absolutely incredible on its own. With just a slight adjustment – perhaps replacing a small portion of the heavy cream with more milk and omitting the sour cream – it could easily stand alone as a delightful pudding or custard. It’s truly that good!
The frosting is a straightforward and dependable cream cheese frosting, a classic for a reason. While the overall consensus among those who tried it was that the cake itself could benefit from a bit more coconut flavor, the richness of the filling and frosting more than compensates. If you were to taste just the cake layers without the embellishments, you might perceive it as a well-made yellow cake. However, the combination of all three elements creates a harmonious and unforgettable dessert that truly embodies the spirit of a decadent coconut cake. It’s a fantastic recipe for anyone looking for a crowd-pleasing dessert that delivers on both flavor and visual appeal.
Nutrition
Serving:
1
slice
Calories:
806
kcal
Carbohydrates:
76
g
Protein:
9
g
Fat:
54
g
Saturated Fat:
35
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
191
mg
Sodium:
279
mg
Fiber:
3
g
Sugar:
53
g
Please note: Nutrition information is automatically calculated based on the ingredients listed and should be used as an approximation. Actual values may vary based on specific brands, preparation methods, and ingredient variations.