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.

Servings: 12 servings

Author:

Prep Time:
30 minutes

Cook Time:
23 minutes

Cooling Time:
1 hour

Course:

Dessert

Cuisine:

American

Keywords:

Coconut Cake Recipe

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.
8 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.

Coconut Cake Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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