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Delicious Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 129 reviews
  • Author: Villerius
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 4 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This perfect coconut cake is a supremely moist and fluffy dessert with a soft crumb and intense coconut flavor. Made with cake flour, egg whites, sour cream, and canned coconut milk, it features three layers of tender cake frosted with rich cream cheese and buttercream frosting, generously coated with sweetened shredded coconut. Ideal for coconut lovers, it’s a stunning centerpiece for celebrations or any special occasion.

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

  1. Prepare Pans: Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper to ensure cakes release easily after baking.
  2. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl; set aside.
  3. Cream Butter and Sugar: Using a mixer with paddle or whisk attachment, beat unsalted butter and granulated sugar on medium-high speed for about 2 minutes until smooth and creamy. Scrape the bowl to ensure even mixing.
  4. Add Egg Whites and Wet Ingredients: Beat in the egg whites until combined, then add sour cream, vanilla extract, and coconut extract, mixing until blended. The mixture may look curdled due to differing textures.
  5. Incorporate Dry Ingredients and Coconut Milk: On low speed, gradually add the dry ingredients and canned coconut milk until combined. Add shredded coconut and whisk by hand to eliminate any lumps and ensure an even batter.
  6. Bake Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 21–24 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans on a rack for 1 hour, then remove from pans and cool completely on the rack.
  7. Make Frosting: In a large bowl, beat softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt gradually with mixer on low speed. Increase speed to high and beat 3 minutes until fluffy. Adjust consistency with more sugar or coconut milk as needed.
  8. Level Cake Layers: Using a serrated knife, slice off the dome from the top of each cake layer to create a flat surface. Use the trimmings as garnish if desired.
  9. Assemble Cake: Place one cake layer on a serving plate or turntable. Spread about 1 heaping cup (250–300g) of frosting evenly over the top. Repeat with second layer, then add third layer. Frost the top and sides of the cake with the remaining frosting.
  10. Decorate with Coconut: Sprinkle sweetened shredded coconut over the top and around the sides of the cake. Use an icing spatula and bench scraper for smooth sides.
  11. Chill and Serve: Refrigerate the assembled cake for at least 20 minutes to help it set before slicing. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • This coconut cake sets the standard for homemade cakes with its moist texture and deep coconut flavor.
  • Use cake flour, egg whites, sour cream, and canned coconut milk as key ingredients for best results.
  • Ensure cakes are fully cooled before frosting to prevent melting.
  • Refrigeration before slicing helps maintain cake shape due to its fluffy crumb.
  • Leftover cake can be stored refrigerated for up to 5 days if tightly covered.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 480
  • Sugar: 40g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.2g
  • Carbohydrates: 55g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 75mg

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