Coconut Cake Recipe
Experience the delightful flavors of this moist and tender coconut cake, where every bite brings you a taste of tropical bliss. Perfectly balanced with creamy coconut frosting, this cake is a true celebration of sweet and rich coconut goodness.
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Servings: 12 servings
Ingredients
- 5 large egg whites at room temperature
- 1 and 2/3 cups 330g granulated sugar
- 2 and 1/2 cups 285g cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, softened
- 1/2 cup 120g sour cream, at room temperature
- 1 teaspoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup 240ml canned coconut milk, unsweetened, at room temperature
- 1 cup 80g sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup 16 Tbsp; 226g unsalted butter, softened
- 8 ounces 226g full-fat brick cream cheese, softened
- 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
- Begin by preheating your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them thoroughly, then line each with a round of parchment paper. For ease in removing the cakes later, grease the parchment paper as well.
- To make the cake, first, whisk together the cake flour, baking powder, baking soda, and salt in a mixing bowl, setting this dry mixture aside for later.
- In the bowl of a stand mixer fitted with either a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture is creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
- Next, incorporate the egg whites, beating until just combined. Follow this by adding the sour cream, vanilla extract, and coconut extract. The mixture may appear slightly curdled due to the varying textures, but this is normal. After ensuring everything is well-mixed, gradually add the dry ingredients while the mixer is on low speed. Slowly pour in the coconut milk, continuing to mix until everything is combined. Stir in the shredded coconut by hand, ensuring the batter is smooth and without lumps.
- Divide the batter evenly among the prepared pans, smoothing the tops if necessary. Bake for 21 to 23 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely in their pans on a wire rack before proceeding with the frosting.
- For the frosting, in a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Start on low speed to prevent a sugar cloud, then increase to high and beat for an additional 3 minutes. Adjust the consistency with more confectioners’ sugar if the frosting is too thin, or more coconut milk if it’s too thick. A pinch of salt can be added if the frosting is overly sweet.
- To assemble the cake, first level the tops of the cakes using a serrated knife. Place one layer on your chosen serving plate or cake stand, and spread about 1 and 1/2 cups of frosting evenly over the top. Add the second cake layer and repeat. Place the final layer on top, and use the remaining frosting to cover the top and sides of the cake. Smooth the frosting using an icing spatula and a bench scraper. Finally, press the shredded coconut into the frosting on the top and sides of the cake for decoration.
- For best results, refrigerate the cake for at least 20 minutes before slicing to help it hold its shape. Leftovers should be covered tightly and stored in the refrigerator, where they will keep for up to 5 days.
Notes
Make Ahead & Freezing: Bake and cool the cake layers, then cover tightly and store at room temperature overnight. Prepare the frosting ahead, cover, and refrigerate. Before decorating, let the frosting soften at room temperature for 15 minutes, then mix on medium speed for 1 minute. Frosted or unfrosted cake layers can be frozen for 2–3 months. Thaw in the refrigerator overnight and bring to room temperature before decorating or serving.
Special Tools: 9-inch Cake Pans | Electric Mixer | Mixing Bowls | Whisk | Cake Stand or Turntable | Icing Spatula | Bench Scraper | Cake Carrier
Cake Flour: For the best results, use cake flour. If unavailable, you can make a substitute.
Egg Whites: Fresh egg whites are essential for a fluffy texture. Separate eggs while cold for ease.
Canned Coconut Milk: Use unsweetened canned coconut milk, not the refrigerated carton variety.
Sweetened Shredded Coconut: Opt for sweetened shredded coconut for added moisture. You can pulse it in a food processor for a finer texture if desired.
Cream Cheese: Use brick cream cheese, not spreadable. For an alternative, try vanilla buttercream with canned coconut milk and 1/2 teaspoon coconut extract.
Baking Variations:
- 9×13-Inch Sheet Cake: Grease and lightly flour a 9×13-inch pan, bake for 40 minutes.
- 2-Layer Cake: Use two 9-inch pans, bake for 24–26 minutes.
- Bundt Cake: Use a 10-cup Bundt pan, bake for about an hour. Test with a toothpick for doneness.
- Cupcakes: Fill liners 2/3 full, bake at 350°F (177°C) for 19–21 minutes, yielding 2–3 dozen.