Description
This delicious coconut cake features layers of moist cake filled with creamy frosting and toasted coconut, perfect for any celebration.
Ingredients
Scale
- 1/2 cup cream of coconut
- 2/3 cup water
- 12 TBS unsalted butter (room temperature)
- 1 1/4 cups granulated sugar
- 5 egg whites
- 1/2 cup sour cream (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 2 1/2 cups all purpose flour (fluffed, spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sweetened shredded coconut
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese (room temperature)
- 2 tablespoons cream of coconut
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease with nonstick cooking spray.
- Whisk the cream of coconut and water together in a microwave-safe measuring cup. Microwave for 15-20 seconds to bring to room temperature, then set aside.
- Whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in a medium mixing bowl and set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Switch to the whisk attachment and beat in the egg whites until combined. Add the sour cream, vanilla, and coconut extract, and beat until curdled. Scrape down the sides as needed.
- With the mixer on low speed, alternate adding the dry ingredients and coconut/water mixture. Beat until almost combined, then finish stirring by hand.
- Pour the batter evenly among the prepared cake pans, tapping them on the counter to remove air bubbles.
- Bake for 20-24 minutes or until a toothpick comes out clean. Cool in the pans for 1 hour before transferring to a cooling rack.
- Toast the shredded coconut on a baking sheet at 350°F for 5-7 minutes, stirring occasionally, until lightly browned.
- To make the frosting, beat the butter and sugar together on low for 1 minute, then on medium-high for 2 minutes. Gradually add the cream cheese and beat until combined. Add the cream of coconut, extracts, and salt, adjusting consistency with powdered sugar as necessary.
- Level the cooled cakes using a serrated knife.
- Layer the cakes on a serving plate, frosting between each layer. Frost the top and sides of the cake and press the toasted coconut into the frosting.
- If time permits, refrigerate for 30 minutes before slicing.
Notes
- Using a stand mixer with a paddle attachment ensures a fluffy batter.
- The frosting may seem thick initially but will reach the desired consistency after adding cream cheese.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg