Description
This coconut cake is a moist, fluffy, and intensely flavorful dessert featuring a tender crumb made with cake flour, egg whites, and sour cream. It’s layered with a rich, creamy coconut cream cheese frosting and adorned with sweet shredded coconut, making it the perfect treat for coconut lovers.
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
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
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line each with parchment paper rounds, then grease the parchment paper to ensure smooth cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
- Add Egg Whites and Dairy: Beat in the room temperature egg whites until combined. Then add the sour cream, vanilla extract, and coconut extract, continuing to beat until fully incorporated. The batter may look slightly curdled due to combining various textures.
- Combine Dry Ingredients and Coconut Milk: On low mixer speed, slowly add the dry flour mixture alternating with the canned coconut milk. Beat just until combined.
- Fold in Shredded Coconut: Add the sweetened shredded coconut and gently whisk by hand to ensure no lumps remain and the batter is uniformly mixed. The batter should be slightly thick.
- Fill Pans and Bake: Evenly distribute the batter among the three prepared pans, weighing if desired for precision. Bake for 21–24 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans on a cooling rack for 1 hour. Then remove from pans and cool completely on the rack before frosting.
- Make Frosting: In a large bowl, beat together softened butter and cream cheese on medium speed until creamy and smooth, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt while mixing on low. Increase speed to high and beat for 3 minutes until fluffy. Adjust consistency with more sugar or coconut milk as needed.
- Trim and Assemble: Using a large serrated knife, slice a thin layer off the tops of the cakes to create flat surfaces. Place the first cake layer on a cake stand or serving plate. Spread a heaping cup (250–300g) of frosting evenly on top. Repeat with the second layer and frosting. Place the third cake layer on top and spread the remaining frosting evenly over the top and sides.
- Decorate with Coconut: Generously sprinkle sweetened shredded coconut over the top and sides of the cake, pressing gently to adhere.
- Chill and Store: Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape. Cover tightly and store leftovers in the refrigerator for up to 5 days.
Notes
- This recipe is carefully designed for a moist and tender coconut cake with a fluffy crumb and intense coconut flavor.
- Use cake flour for the best texture and avoid all-purpose flour to keep the cake light.
- Be sure all dairy ingredients are at room temperature for proper mixing.
- Canned coconut milk adds rich coconut flavor and moisture; do not substitute with watered-down versions.
- Chilling the cake before slicing helps maintain shape without compressing its fluffiness.
- Leftover cake can be stored covered in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
