Coconut Cake
Ingredients
- 2 and 1/2 cups cake flour
285g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter
softened to room temperature, 1.5 sticks; 170g
- 1 and 2/3 cups granulated sugar
330g
- 5 large egg whites
at room temperature
- 1/2 cup sour cream
at room temperature, 120g
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk
at room temperature*, 240ml
- 1 cup sweetened shredded coconut
80g
- 1 cup unsalted butter
softened to room temperature, 230g
- one 8 ounce block full-fat cream cheese
softened to room temperature*, 224g
- 5 cups confectioners’ sugar
600g
- 2 Tablespoons canned coconut milk
30ml
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut
160g
Directions
- 1
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- 2
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 3
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- 4
Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- 5
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- 6
Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
- 7
Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- 8
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Coconut Cake
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Dreaming of a slice of moist, flavorful cake that transports you to a tropical paradise? This homemade Coconut Cake delivers a delightful experience, perfect for any celebration or a simple sweet craving. Forget bland or dry attempts; this recipe ensures a rich, full-bodied coconut flavor that truly satisfies.
The magic of this Coconut Cake lies in the careful balance of ingredients. The use of both sour cream and canned coconut milk works wonders to create an incredibly tender and moist crumb, ensuring every bite is pure pleasure. Furthermore, the combination of both pure vanilla and coconut extracts enhances the tropical essence, layering the flavor rather than making it one-note.
Prepare for a truly decadent dessert experience. Each generous slice offers a harmonious blend of sweet coconut and a rich, tangy cream cheese frosting. The cake itself is wonderfully moist and tender, providing a delightful contrast to the slightly chewy texture of the sweetened shredded coconut. With coconut folded into the batter and generously sprinkled on top of the luscious cream cheese frosting, this cake boasts a vibrant, authentic coconut flavor. It’s a creation that feels impressive yet approachable, making the total preparation and setting time of approximately 4 hours well worth the wait.
While this recipe for Coconut Cake is a classic, you can easily adapt it to your preferences. For an intensified coconut flavor and a lovely textural element, consider toasting a portion of the sweetened shredded coconut before folding it into the cake batter. If you're looking to modify the sweetness, you could opt for a slightly less sweet cream cheese frosting by adjusting the confectioners' sugar to taste. For a subtle twist, try mixing in finely chopped macadamia nuts with the shredded coconut for added crunch.
This elegant Coconut Cake is a show-stopping centerpiece, ideal for birthdays, holidays, or any special gathering that calls for a truly memorable dessert. Serve it alongside a fresh fruit platter or a light sorbet for a complementary touch.