Description
This classic Coconut Cake recipe features moist layers of fluffy cake infused with coconut milk and shredded coconut, frosted with a rich and creamy coconut cream cheese buttercream and topped with toasted shredded coconut. Perfect for celebrations or a tropical-inspired dessert.
Ingredients
Scale
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
Coconut Cream Cheese Buttercream
- 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand or hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is smooth, creamy, and light in color, about 2 minutes.
- Add Wet Ingredients: Beat in the egg whites one at a time, then add the sour cream, pure vanilla extract, and coconut extract, mixing until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Pour in the unsweetened coconut milk slowly and continue mixing until just combined.
- Fold in Coconut: Gently fold the sweetened shredded coconut into the batter by hand to maintain its texture and moisture.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 21 to 24 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add the confectioners’ sugar, canned coconut milk, vanilla extract, coconut extract, and salt, then continue beating until light, fluffy, and well combined.
- Assemble the Cake: Spread a layer of frosting between each cake layer. Then cover the top and sides of the cake with the remaining frosting. Decorate the entire cake with the sweetened shredded coconut for a beautiful finish.
- Chill Before Serving: Chill the assembled cake in the refrigerator for about 20 minutes before slicing. This helps the frosting set and makes serving easier.
Notes
- Ensure all your wet ingredients, including eggs, sour cream, and coconut milk, are at room temperature for best mixing results.
- Use high-quality extracts to enhance the coconut flavor; pure vanilla and coconut extracts provide the best aroma and taste.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake.
- For extra moistness, you can lightly toast the shredded coconut used for decoration.
- Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
