Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 77 reviews

  • Author: Amina
  • Total Time: 4 hours 54 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Coconut Cake is a moist, fluffy, and tender layered cake bursting with rich coconut flavor. Made from scratch with cake flour, coconut milk, and sweetened shredded coconut, it features a luscious cream cheese and butter frosting infused with coconut extract. Perfect for celebrations or a tropical dessert craving, this recipe guides you through baking three delicate cake layers and assembling them with creamy coconut frosting and a toasted coconut topping for a show-stopping finish.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Cake Batter

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (160g) sweetened shredded coconut

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line each with parchment paper rounds, and grease the parchment to ensure easy removal of the cakes after baking.
  2. Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  3. Beat wet ingredients and sugar: Using a stand or handheld mixer fitted with paddle or whisk attachment, beat softened butter and granulated sugar on medium-high speed until creamy and smooth, about 2 minutes. Scrape down bowl sides as needed.
  4. Add egg whites and flavorings: Beat in the egg whites until incorporated. Then add sour cream, vanilla extract, and coconut extract; continue mixing until combined. The mixture may look curdled due to different textures mixing.
  5. Combine dry and wet ingredients: On low mixer speed, slowly add the dry flour mixture and coconut milk. Beat just until combined, then fold in the shredded coconut by hand ensuring no lumps remain. The batter should be slightly thick.
  6. Fill pans and bake: Distribute the batter evenly among the three prepared pans. For precision, weigh each to match. Bake for 21 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes: Let the cakes cool in pans on a rack for 1 hour. Then remove from pans and cool completely directly on racks before frosting.
  8. Make frosting: Beat softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. With mixer on low, gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Increase speed to high and beat for 3 minutes until fluffy. Adjust consistency with more sugar or coconut milk if needed.
  9. Prepare cakes for assembly: Using a serrated knife, level the tops of each cake layer to create flat surfaces. Discard the trimmed tops or save for another use.
  10. Assemble the cake: Place one cake layer on a serving plate or turntable, spread a heaping cup (250–300g) of frosting evenly on top. Repeat with the second layer and frosting, then top with the third layer. Frost the top and sides with remaining frosting.
  11. Decorate with toasted coconut: Press shredded coconut onto the sides and sprinkle on top, using an icing spatula and bench scraper to smooth the frosting as you go. It may get messy but yields a beautiful finish.
  12. Chill before serving: Refrigerate the assembled cake for at least 20 minutes to help it set and hold its shape when slicing.
  13. Store leftovers: Cover any leftover cake tightly and refrigerate for up to 5 days.

Notes

  • Use room temperature ingredients (butter, egg whites, sour cream, cream cheese, coconut milk) for best results and to ensure proper mixing and texture.
  • Parchment paper rounds make removing cakes from pans effortless and keep layers intact.
  • Toasted shredded coconut adds crunch and a nutty flavor; you can toast it in a dry skillet until golden brown.
  • Adjust frosting consistency by adding confectioners’ sugar if too thin or coconut milk if too thick to get spreadable, fluffy frosting.
  • Allow cakes to cool completely before frosting to avoid melting the frosting.
  • The cake can be made a day ahead, refrigerated, and assembled just before serving for convenience.
  • This cake is best stored refrigerated due to cream cheese frosting but can be brought to room temperature before serving for better texture.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/coconut-cake-recipe/