This coconut cake is perfectly moist, soft, and fluffy with an intense coconut flavor that sets it apart. Topped with a luscious coconut cream cheese frosting, this cake is a showstopper for any occasion. Follow this recipe for success, including using cake flour, egg whites, sour cream, and canned coconut milk.
Ingredients
For the Cake:
- 2 ½ cups (285g) cake flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 ⅔ cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- ½ cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
For the Coconut Cream Cheese Frosting:
- 1 cup (226g) unsalted butter, softened to room temperature
- 8 oz (226g) full-fat brick cream cheese, softened to room temperature*
- 5 cups (600g) confectioners’ sugar, sifted
- 2 tablespoons (30ml) canned coconut milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- ⅛ teaspoon salt
- 2 cups (160g) sweetened shredded coconut, for decorating
Instructions
1. Prepare the Cake:
- Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. Grease the parchment paper as well.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
4. Add Wet Ingredients:
- Beat in the egg whites one at a time until combined. Add the sour cream, vanilla extract, and coconut extract, mixing until smooth. (The mixture may look curdled—this is normal.)
5. Combine Wet and Dry Ingredients:
- With the mixer on low, gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Beat until just combined. Gently fold in the shredded coconut by hand.
6. Bake the Cake Layers:
- Divide the batter evenly among the prepared cake pans. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
7. Prepare the Frosting:
- In a large bowl, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat on low speed, then increase to high and beat for 3 minutes until fluffy. Adjust consistency by adding more sugar (to thicken) or coconut milk (to thin).
8. Assemble the Cake:
- If needed, trim the tops of the cooled cakes to level them. Place one cake layer on a serving plate or cake stand and spread about 1 ½ cups of frosting evenly over the top. Repeat with the second and third layers.
- Spread the remaining frosting evenly over the sides and top of the cake. Press shredded coconut onto the top and sides for decoration.
9. Chill and Serve:
- Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape. Serve chilled or at room temperature.
Notes
- Coconut Milk: Use unsweetened canned coconut milk (not the refrigerated kind). Shake the can well before measuring.
- Cream Cheese: Use full-fat brick cream cheese, not the spreadable version.
- Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze frosted or unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator.
Variations:
- Sheet Cake: Bake in a greased 9×13-inch pan for 40 minutes.
- 2-Layer Cake: Use two 9-inch pans and bake for 24-26 minutes.
- Cupcakes: Fill liners ⅔ full and bake for 19-21 minutes. Makes about 2–3 dozen.
- Bundt Cake: Use a 10-cup or larger Bundt pan. Bake for about 1 hour, testing with a toothpick for doneness.
Nutrition (Per Serving):
- Calories: 570 kcal
- Carbohydrates: 70g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 19g
- Sugar: 54g
- Sodium: 320mg
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