Description
A classic coconut cake recipe featuring moist layers infused with coconut flavor, topped with a creamy cream cheese frosting, and finished with sweetened flaked coconut for a luscious tropical dessert perfect for any occasion.
Ingredients
Scale
Cake:
- 4 large egg whites room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon baking soda
- 1⅓ cups sweetened flaked coconut (120g), loosely packed
- 2 cups cake flour (260g)
- 2 tablespoons powdered milk
- 2 cups granulated sugar (400g)
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 5 large egg yolks room temperature
- 1 tablespoon vanilla bean paste
- 1½ teaspoons coconut extract
Frosting:
- 8 ounces cream cheese cold and cubed
- ½ cup salted butter softened
- 5 cups powdered sugar
- ¼ cup heavy cream (60mL)
- 1 tablespoon vanilla extract
- 1½ teaspoons coconut extract
- 1 to 2 cups sweetened flaked coconut
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and grease two 9-inch cake pans with cake goop or line the bottoms with parchment paper and coat with nonstick spray for easy release.
- Beat Egg Whites: Add the 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
- Mix Buttermilk and Baking Soda: In a small bowl or measuring cup, combine the 1 cup buttermilk and 1 teaspoon baking soda; set aside to react.
- Process Coconut: Pulse 1⅓ cups sweetened flaked coconut in a food processor until fine to incorporate into the batter more evenly.
- Combine Dry Ingredients: Add the processed coconut to the now empty stand mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix to combine thoroughly.
- Add Butter and Mix: Add the softened 1 cup unsalted butter and mix until the mixture is sandy in texture. Scrape down the bowl sides if needed.
- Add Yolks and Flavors: Beat in the 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until well combined and smooth.
- Incorporate Buttermilk: Beat the buttermilk and baking soda mixture in three additions until fully combined, scraping down the sides as needed to ensure even mixing.
- Fold in Egg Whites: Gently fold the stiff egg whites into the batter until well incorporated without deflating the airiness.
- Divide and Bake: Evenly divide the batter between the two prepared pans (about 720g each) and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove from oven and let cakes cool in their pans for 5 minutes before transferring to a cooling rack until almost completely cool. For best results, wrap the cakes in double layers of plastic wrap while still slightly warm and store at room temperature overnight to enhance moistness.
- Prepare Frosting: When ready to frost, beat 8 ounces cold cream cheese and ½ cup softened salted butter in a large bowl or stand mixer fitted with a paddle attachment on medium-high speed until smooth and fluffy.
- Add Sugar and Cream: Gradually add 5 cups powdered sugar, alternating with ¼ cup heavy cream, stopping as needed until the desired consistency is reached.
- Flavor Frosting: Beat in 1 tablespoon vanilla extract and 1½ teaspoons coconut extract on high speed for 2 to 3 minutes until light and fluffy. Adjust with more sugar or cream if necessary.
- Assemble Cake: Place one cake layer on a plate or cake stand and spread frosting evenly over the top to the edges.
- Add Second Layer and Frost: Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
- Decorate with Coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the frosted cake. Optionally, process coconut for shorter strands before applying. Pipe decorative frosting around the top and base if desired.
Notes
- For best cake texture, use ingredients at room temperature to ensure proper mixing.
- Wrap and store cakes overnight for improved moistness and easier frosting application.
- Use cake goop or nonstick spray combined with parchment paper to prevent sticking and make cake removal easier.
- If you prefer less sweet frosting, reduce the powdered sugar slightly and adjust cream to maintain consistency.
- Ensure stiff egg whites are folded in gently to maintain the light texture of the cake.
- Vanilla bean paste adds a richer vanilla flavor but can be substituted with pure vanilla extract if unavailable.
- Processing the coconut finely helps distribute the flavor evenly within the cake layers and for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
