Description
This Coconut Cake is a soft, moist, and fluffy dessert filled with the rich flavors of coconut and topped with a coconut cream cheese frosting. It’s the ultimate treat for coconut lovers, perfect for birthdays, holidays, or any occasion. The coconut cake is easy to make, and its tropical flavor is sure to impress anyone who tries it. Every bite is filled with the perfect balance of sweet, creamy coconut, making it the perfect dessert for your next gathering.
Ingredients
Scale
- 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
- For the 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 the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a stand or hand mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.
- Beat in the egg whites, followed by sour cream, vanilla extract, and coconut extract.
- Slowly add the dry ingredients and coconut milk, mixing on low speed. Fold in shredded coconut by hand.
- Divide the batter evenly among the prepared pans and bake for 21-24 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and let cool completely on a rack before frosting.
- For the frosting, beat butter and cream cheese together, then add the powdered sugar, coconut milk, vanilla, coconut extract, and salt. Continue to mix until smooth and creamy.
- To assemble, spread frosting between cake layers, then cover the top and sides with frosting. Decorate with shredded coconut.
- Chill the cake for 20 minutes before slicing to help it hold its shape.
Notes
- If you prefer a lighter version of this coconut cake, try using a lighter coconut milk and Greek yogurt instead of sour cream.
- To give the cake an extra coconut flavor, consider adding toasted coconut on top or mixing some into the frosting.
- The cake is even better the next day, as the flavors have time to meld together.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Coconut Cake, Tropical Desserts, Coconut Layer Cake, Coconut Frosting, Cake Recipe