This Potato Flake Sourdough Coconut Cake and Cupcake recipe is full of coconut flavor with a tender, moist cake and light homemade whipped topping.
This recipe combines the light, airy texture of potato flake sourdough with a rich coconut cream that soaks into the cake, a fluffy whipped topping, and is topped with perfectly toasted coconut flakes.
I love that this recipe can be made into a cake or cupcakes. Making it easy to switch it up based on your hosting needs. I made it into a layered cake for my daughter’s birthday and have made it as cupcakes for taking to parties.
In this guide, I’ll walk you through every step, plus tips and tricks for achieving the best results.
Why Potato Flake Sourdough?
Potato flake sourdough starters offer a unique take on traditional sourdough. By using a potato flake sourdough starter (sometimes confused with an Amish friendship bread starter), you get a delicate tang and a naturally moist texture ideal for sweet treats. This starter provides the benefits of wild yeast while bringing a unique, lighter texture to cakes and cupcakes compared to regular sourdough bread starters.
Not many people know about potato flake sourdough, so if you’re new to this amazing starter, I’m going to let you in on a little secret. It’s such an easy starter to make and maintain.
Head over to my post on how to make your own potato flake starter and you’ll find out that you only need a few things to get started. warm water, potato flakes, sugar, and active dry yeast (for the initial start.)
This post may contain affiliate links through amazon, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.
Before diving in, make sure all ingredients are ready and that your kitchen is prepped. This recipe requires some fermentation time, so plan accordingly. However, if you don’t have time to ferment, you can skip that step, but it won’t have the same fermentation benefits. Take a look at what you will need.
Tools Needed
- Mixing Bowls: Several sizes for combining dry and wet ingredients.
- Stand Mixer and Hand Mixer: For blending the batter and whipping cream.
- Measuring Cups and Spoons: To measure ingredients accurately.
- Spatula and Whisk: For mixing and folding.
- 2- 8 inch Cake Pans or 24 Muffin Tins: Depending on whether you’re making a cake or cupcakes.
- Parchment Paper or parchment cupcake liners: For lining pans (optional).
- Chopstick or Skewer: To poke holes for the coconut filling.
- Cooling Rack: To cool the cake and cupcakes.
Ingredients for Potato Flake Sourdough Coconut Cake:
For the Cake Batter
- All-Purpose Flour
- Granulated Sugar
- Coconut Oil
- Butter
- Canned Coconut Milk
- Potato Flake Starter
- Eggs
After Fermentation
- Baking Powder
- Salt
- Vanilla Extract
- Coconut Extract
Coconut Cream Filling
- Sweetened Condensed Milk
- Cream of Coconut
- Coconut Extract
Whipped Topping
- Heavy Whipping Cream
- Confectioners’ Sugar (powdered sugar)
- Coconut Extract
- Vanilla Extract
Toasted Coconut Topping
- Sweetened Coconut Flakes (can use unsweetened if wanting less sweeteners)
How to Make Potato Flake Sourdough Coconut Cake and Cupcakes:
Fermenting the Batter
Mixing the Initial Ingredients: In a large bowl cream the butter using a hand mixer. Mix on medium-low speed until creamy. Add in sugar and eggs, and beat until fluffy.
In your bowl, combine coconut oil, coconut milk and potato flake sourdough starter. Using a hand mixer or stand mixer, mix on medium speed until combined. Scraping down the sides of the bowl to ensure all ingredients get incorporated. Slowly add in the all purpose flour and mix until you get a smooth, consistent batter.
Tip: Make sure the starter is active for a good rise, which will help make a fluffy texture.
Note: The coconut milk might separate in the can and will need to be mixed together before measuring.
Fermentation: Cover the mixture in the large bowl with plastic wrap. Set it on the counter at room temperature. Let it ferment for at least 8 hours, up to 24 hours if you want a stronger flavor. This fermentation step allows the wild yeast in the starter to feed on the flour and sugars in the batter, creating an easier to digest final product as well as contribute to the cake’s texture.
Baking the Cake or Cupcakes
Preheat the oven: Preheat the oven to 350F while you finish preparing your batter.
Preparing for Baking: After fermentation, stir in baking powder, salt, vanilla extract, and coconut extract. Use a hand mixer to blend until mixed well.
Prepping the Pans: Grease and line 2, 8 inch cake pans with parchment paper or cupcake pans with parchment cupcake liners for easy cleanup.
Baking Instructions: For cupcakes, use a ¼-cup scoop to fill each liner about two-thirds full. Bake in a 350°F preheated oven for 20 minutes. If making a layer cake, divide the batter between 2 8 inch cake pans, bake for 26-31 minutes, and rotate pans halfway through for even baking. Both should bake until they’re golden brown, with a toothpick coming out mostly clean. Be sure to check at the earlier time to prevent over baking.
Making the Coconut Cream Filling
While the cake or cupcakes bake, mix together the coconut cream filling. Whisk a can of sweetened condensed milk, cream of coconut, and coconut extract in a medium bowl. (You will end up with more cream filling than you need for this recipe, you can freeze for later use if desired) To make the job a bit easier, you can use an immersion blender.
Once your cakes or cupcakes are baked, don’t wait for them to cool, immediately poke holes with a chopstick or a wooden spoon handle while still hot.
Slowly pour the coconut cream filling over each piece, allowing it to soak into the cake through the holes. I used about 1 tablespoon on each one, but you could use more.
If using more, pour about 1 tablespoon over each one and let it soak in, then come back and pour more over the cake. Let the cake cool completely to set.
Once the cake has cooled down where it is comfortable to handle without burning your hands, place in the fridge to finish cooling.
Preparing the Whipped Topping and Toasted Coconut
While the cake is cooling, prepare the whipped topping and toasted coconut flakes.
Whipped Topping: In a stand mixer, whisk cold heavy whipping cream, powdered sugar, vanilla extract, and coconut extract until soft peaks form, about 4-5 minutes. This topping adds a lovely lightness, contrasting with the rich coconut cream.
Toasting the Coconut: In a nonstick skillet on medium-high, toast sweetened coconut flakes, stirring frequently. It should turn golden brown in a few minutes. Remove from heat immediately to prevent burning. (If you do not like the texture of coconut, you can leave this topping off)
Assembling and Serving
Once the cake or cupcakes have cooled, spread the whipped topping evenly across the surface. Sprinkle toasted coconut over the top as a final touch.
You can see below how I covered the cake with the coconut. I chose not to toast the coconut for this cake, mainly for the look and not the taste.
Tips for the Perfect Potato Flake Sourdough Coconut Cake and Cupcakes
- The Importance of Active Starter: For best results, ensure your potato flake sourdough starter is active. An active starter will help your cake achieve a good rise and add depth to the flavor. If you’re using your starter for the first time, make sure it’s well-fed and you can hear it bubbling when you put your ear to the opening of the jar. If you decide to use this recipe without the fermentation, you will still get a rise with the baking powder.
- Fermentation Time: This step is crucial for texture, flavor, and digestion benefits. You can adjust the fermenting time according to taste preference—a shorter ferment will give a milder flavor, while 24 hours will add a slight tang.
- Temperature Control: Room temperature ingredients mix better. Let the butter, eggs, and coconut milk reach room temperature before mixing to create a smooth batter.
- Using Coconut Oil and Coconut Milk: These ingredients enhance the coconut flavor, and coconut oil keeps the cake moist. They are excellent plant-based alternatives for those seeking dairy-free options. However, to be completely dairy free, you’d need to use a butter alternative also.
Potato Flake Sourdough Coconut Cake Variations and Serving Suggestions
- Cupcake Alternative: Use the same batter to create fluffy, handheld cupcakes. The poke method works well for cupcakes, allowing each to be filled with coconut cream.
- Add a Tropical Twist: Try topping the cake with fresh coconut or fresh slice of pineapple for an added tropical flavor profile. Add a mini umbrella for an even more festive look!
- Create a Layer Cake: This batter works beautifully as a layer cake, ideal for special occasions. Simply bake in separate cake pans, slice the top dome shape off of the top of each cake layer, pour coconut cream over each layer and add whipped topping between the layers and cover the outside with whipped topping and coconut flakes.
Storing and Freezing Tips for Potato Flake Sourdough Coconut Cake
Potato flake sourdough cakes and cupcakes freeze exceptionally well. After baking, cool them completely, then wrap each layer in plastic wrap and store in an airtight container. When ready to serve, let them thaw at room temperature before adding the cream, whipped topping and coconut flakes. This cake is a great make-ahead dessert for parties or gatherings.
Frequently Asked Questions
1. Can I use a traditional sourdough starter instead? Yes, but the texture will vary and you might need to adjust the hydration ratio a bit. Traditional starters may have a stronger tang compared to potato flake sourdough starters, which tend to be milder and better for sweeter baked goods.
2. Do I have to use an additional leavening agent (baking powder)? No, if you follow the fermenting directions, you shouldn’t need to use baking powder since the potato flake starter will rise your batter, however, I suggest using the baking powder so that you don’t risk wasting the batter and time you put into the cake. The baking powder ensures that you will get a perfectly fluffy cake and you still get the benefits of the fermented cake batter.
3. Is coconut oil required? While coconut oil brings flavor, you can substitute with vegetable oil or even melted butter for a richer taste. However, using coconut oil enhances the coconut profile.
4. Can I reduce the sweetness?This cake is meant to be sweet, but you can reduce sugar in the batter or adjust the powdered sugar in the whipped topping to your preference. Note that sweetened condensed milk in the cream filling is essential to the texture and flavor of the cake.
Here are a few other potato flake sourdough recipes you will enjoy:
Potato flake sourdough carrot cake
Potato Flake Sourdough Discard Recipes
Will You Give it a Try?
Potato Flake Sourdough Coconut Poke Cake and cupcakes combine a unique, subtly tangy flavor from the potato flake sourdough starter with a delightful coconut profile. This recipe is versatile, suitable for both cakes and cupcakes, and perfect for coconut lovers. Whether you’re an experienced baker or a sourdough beginner, this coconut poke cake will be a memorable dessert for gatherings or special occasions.
Bake it, share it, and enjoy the burst of flavor and the satisfaction of making something truly special with a potato flake sourdough starter!
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I absolutely love seeing all of the delicious creations you make! Share your photo over on instagram and give me a tag @littletennesseehome
Pin it for later and share with a friend:
ADD ALL OF MY RECIPES TO YOUR MEAL PLANNING APP!
Use my link to get 20% off your first year of using plan to eat! Not only do you get an amazing meal planning tool, but you also will get access to ALL of my recipes from the blog on your meal planning app. PLUS you will gain additional access to exclusive personal recipes not found on the blog! Learn all about the app in my video!
Potato Flake Sourdough Coconut Cake
Ingredients
For bulk fermentation:
- 2 1/2 cups all-purpose flour about 278 g
- 1 1/2 cups granulated sugar about. 349g
- 1/3 cup coconut oil
- 3 Tablespoons softened butter
- 3/4 cup coconut milk
- 1/2 cup potato flake starter
Add after ferment:
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
For cream:
- 1 14oz can sweetened condensed milk
- 1 15oz can cream of coconut.
- 1 teaspoon coconut extract
Homemade whipped topping:
- 2 cups cold heavy whipping cream
- 4 Tablespoons confectioners’ sugar
- 1/2 teaspoon coconut extract
- ¼ teaspoon vanilla
Toasted sweetened coconut flakes:
- 1 cup sweetened coconut flakes – toasted
Instructions
- In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
- Add sugar and eggs and beat until all ingredients are well-combined and creamy.
- Add coconut oil, potato flake starter, and coconut milk.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla and coconut extracts.
- With the mixer on medium speed, gradually add the flour mixture into the liquid mixture. Mix until combined. Scrape down sides and bottom of bowl to ensure all ingredients are incorporated.
- Cover with plastic wrap and allow it to ferment at room temperature for at least 8 hours. Can ferment for up to 24 hours.
- After the fermenting time preheat oven to 350℉. Add baking powder, salt, eggs, vanilla and coconut extract to the fermented batter.
- Mix the batter with a hand mixer on medium speed until fully incorporated.
- Line cupcake pan with cupcake parchment liners for the easiest cleanup.
- If making into cupcakes use a ¼ cup measuring cup or cookie scoop to scoop batter into prepared cupcake liners.
- Bake in the middle or top rack (avoid bottom rack) of the preheated 350℉ oven for 20 minutes. The cupcakes are done when a toothpick or small paring knife comes out mostly clean when quickly stuck in the cupcakes. Because these cupcakes are so moist, it is okay to see a couple of moist crumbs on your knife when you check the finished product for doneness. But any wet-looking crumbs mean they need more time in the oven.
- If making into a cake-Evenly divide cake batter into prepared pans.
- Bake on 350℉ for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with a few crumbs.. For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes/cupcakes will be a light golden brown when done baking.
- While the cupcakes are baking, make the cream:.
- Mix the cream of coconut, sweetened condensed milk, and 1 teaspoon of coconut extract in a medium bowl. Use a whisk or an immersion blender to make it easier.
- When cupcakes or cakes are done baking, poke holes in the hot cake with a chopstick or the round end of a wooden spoon and slowly pour the cream mixture over the cake, trying to fill the holes. Let the cake cool completely.
- While the cake is cooling Make the homemade whipped topping and toast the coconut flakes.
- To make the whipped topping: In the bowl of a stand mixer combine 2 cups of heavy whipping cream, 4 tablespoons powdered sugar, ½ teaspoon coconut extract, and ¼ teaspoon of vanilla extract. Beat on medium-high speed for 4-5 minutes until soft peaks form.
- To make the toasted coconut: in a nonstick skillet, heated to medium-high heat, add one cup of sweetened coconut flakes. Stir frequently to avoid burning, do not walk away, it will burn in a matter of minutes. Stir until coconut begins to turn light golden brown. Turn off the heat and immediately remove from the skillet or it will continue cooking and burn.
- When the cake is completely cool, top with whipped topping and sprinkle with the desired amount of toasted sweetened coconut flakes
Leave a Reply