Description
A rich and moist Coconut Cake layered with creamy coconut cream cheese frosting and topped with sweet shredded coconut. This classic dessert features a tender cake crumb infused with coconut milk and extracts, perfect for celebrations or any time you crave a tropical treat.
Ingredients
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 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 for decoration
Instructions
- Prepare pans: Preheat oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
- Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl and set aside.
- Beat butter and sugar: Using a mixer with paddle or whisk attachment, beat softened butter and granulated sugar on medium-high speed for about 2 minutes until creamy. Scrape down the bowl as needed.
- Add egg whites and wet ingredients: Mix in the egg whites until combined. Add sour cream, vanilla extract, and coconut extract, beating until combined. Mixture may appear curdled due to differing textures.
- Combine wet and dry ingredients: On low speed, gradually add dry ingredients alternated with coconut milk. Beat until just combined, then stir in shredded coconut by hand to avoid lumps. Batter will be thick.
- Bake cakes: Evenly divide batter among prepared pans, using a scale if desired. Bake for 21–24 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 1 hour, then remove from pans and cool completely on racks.
- Prepare frosting: Beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt on low speed. Increase to high and beat for 3 minutes. Adjust thickness by adding more sugar or coconut milk as needed.
- Assemble cake: Level tops of cakes with a serrated knife. Place first cake layer on a stand or plate and spread with one heaping cup of frosting. Repeat with second layer. Top with third layer and frost entire cake with remaining frosting using spatula and bench scraper for smooth finish.
- Decorate: Press shredded coconut onto the top and sides of the frosted cake for a beautiful finish. This step can be messy; take care to do it over a clean surface.
- Chill and serve: Refrigerate cake for at least 20 minutes before slicing to help it hold its shape. Serve chilled or at room temperature.
- Storage: Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Use parchment paper rounds lined with grease for easy cake release and smooth edges.
- Make sure all ingredients are at room temperature for best mixing results.
- Adjust frosting consistency with confectioners’ sugar or coconut milk as needed for your preferred texture.
- Use a scale to evenly distribute cake batter for layers that bake evenly.
- Refrigerating before slicing helps keep the cake layers intact and makes cutting easier.
- Leftover cake layers can be crumbled over ice cream for a delicious dessert topping.
- Prep Time: 40 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
