Grenadian Coconut Cream Cake Recipe - Bake Today

Forget everything you thought you knew about your average spice cake! We're about to whisk you away to the "Spice Isle" itself with our Ultimate Grenadian Spice Cake — a true Coconut Cream Cake delight that stands head and shoulders above the rest. What makes this recipe so special? Unlike standard spice cakes, which often rely on ginger or cinnamon alone, our Grenadian version bursts with the warm, aromatic embrace of freshly grated nutmeg, fragrant allspice, and a vibrant hint of citrus zest. It’s a flavor profile that’s simply unmatched, transforming a simple dessert into a tropical celebration. This isn't just a cake; it’s a moist, aromatic masterpiece, perfect for those looking to master baking from scratch and create a show-stopping gourmet birthday cake or even an elevated gourmet coffee cake. Whether you're a beginner baker or an experienced pro, get ready to discover the best coconut cake you've ever made.

Ingredients

• Ingredients:
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon fresh lime zest (from 2-3 limes) or orange zest
• 1 cup whole milk, at room temperature
• ½ cup raisins or currants (optional, but highly recommended for traditional flavor)
• Notes: For the brightest citrus flavor, make sure to zest your lime or orange before juicing it, and use only the colorful outer layer, avoiding the bitter white pith.

Directions

1. Prep Your Pan & Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans. If using round pans, line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, freshly grated nutmeg, cinnamon, and allspice. Set aside.
3. Cream Butter & Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs + Zest: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lime or orange zest. The mixture might look slightly curdled, but don't worry, it will come together.
5. Alternately Add Dry + Milk: With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then, pour in half of the milk, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix until just combined; be careful not to overmix. Overmixing can lead to a tough cake.
6. Optional Add-ins: If using, gently fold in the raisins or currants with a spatula until evenly distributed.
7. Bake Instructions: Pour the batter evenly into your prepared pan(s). Bake for 45-55 minutes for a 9x13 inch pan, or 30-35 minutes for 8-inch round pans, or until a wooden skewer inserted into the center comes out clean.
8. Cooling & Serving: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. Slice and serve!