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Coconut Cake Recipe

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3.9 from 64 reviews

  • Author: Ava
  • Total Time: 4 hours 54 minutes
  • Yield: 12 servings

Description

A luscious and moist coconut cake featuring a tender crumb infused with coconut milk and shredded coconut, layered with creamy coconut cream cheese frosting, perfect for any celebration or coconut lover’s craving.

Ingredients

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

Frosting

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper rounds, then grease the parchment paper to ensure effortless cake removal.
  2. Mix Dry Ingredients: Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream Butter and Sugar: Using a stand or handheld mixer with a paddle or whisk attachment, beat the unsalted butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape the bowl as needed.
  4. Incorporate Egg Whites and Dairy: Beat in the room temperature egg whites until combined, then add sour cream, vanilla extract, and coconut extract, mixing until combined. The batter may appear curdled due to mixing different textures.
  5. Add Dry Ingredients and Coconut Milk: On low speed, gradually add the dry ingredient mixture and coconut milk. Mix just until combined, then fold in the shredded coconut by hand to prevent lumps and ensure even distribution.
  6. Bake the Cakes: Divide the batter evenly among the prepared pans, weighing them for accuracy if desired. Bake for 21–24 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans on a cooling rack for 1 hour, then remove from pans and transfer directly to the rack. Allow them to cool completely before frosting.
  8. Make the Frosting: Beat together softened butter and cream cheese on medium speed until creamy and smooth, about 2 minutes. With the mixer on low, add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Then beat on high for 3 minutes. Adjust consistency with sugar or coconut milk as needed.
  9. Trim Cake Layers: Using a serrated knife, slice a thin layer off the top of each cake layer to create flat surfaces. Discard or save for another use.
  10. Assemble the Cake: Place one cake layer on your serving plate or turntable. Spread a heaping cup (250–300g) of frosting evenly on top. Add the second cake layer and repeat. Place the third layer on top, then cover the entire cake with the remaining frosting using an icing spatula and smooth with a bench scraper.
  11. Decorate with Coconut: Sprinkle sweetened shredded coconut over the top and press onto the sides of the cake to decorate. This process can be a bit messy, so take your time.
  12. Chill Before Serving: Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape while cutting.
  13. Storage: Cover any leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  • Ensure all dairy ingredients like butter, sour cream, cream cheese, and egg whites are at room temperature for best results.
  • Parchment paper rounds help prevent sticking and make cake removal easier.
  • Adjust frosting thickness by adding more confectioners’ sugar if too thin or coconut milk if too thick.
  • Using a cake turntable and tools like an icing spatula and bench scraper can help achieve a smooth, professional finish.
  • Sweetened shredded coconut on the cake gives fantastic texture and flavor contrast to the creamy frosting.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/coconut-cake-recipe/