Description
Indulge in this fluffy Coconut Cake, bursting with creamy coconut flavor and perfect for any celebration.
Ingredients
Scale
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 2/3 cups granulated sugar
- 5 large egg whites
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter, softened (for frosting)
- 8 ounces full-fat brick cream cheese
- 5 cups confectioners’ sugar
- 2 tablespoons canned coconut milk (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 1/2 teaspoon coconut extract (for frosting)
- 1/8 teaspoon salt (for frosting)
- 2 cups sweetened shredded coconut (for frosting)
Instructions
- Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing them and lining with parchment paper.
- In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set this dry mixture aside.
- In another bowl, using an electric mixer, beat the softened butter and granulated sugar together until smooth and creamy.
- Incorporate the egg whites, sour cream, vanilla extract, and coconut extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, blending on low speed until just combined.
- Gently fold in the sweetened shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 21-24 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in pans for about an hour before transferring them to a wire rack to cool completely.
- For the frosting, beat together the softened butter and cream cheese until creamy.
- Gradually add the confectioners’ sugar and then the coconut milk, vanilla extract, coconut extract, and salt, mixing until fluffy.
- To assemble, if necessary, trim the tops of the cooled cakes and frost between layers and the top of the cake with the coconut frosting. Adorn with additional sweetened shredded coconut.
- Refrigerate for at least 20 minutes before serving.
Notes
Store leftovers in the fridge for up to five days or freeze individual slices for up to three months.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg