Description
A delicious coconut cake that is perfect for any celebration.
Ingredients
Scale
- 1/2 cup cream of coconut
- 1/2 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 (285g) 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. Set aside.
- Whisk together the dry ingredients in a medium bowl and set aside.
- Using a stand mixer, beat the butter and sugar on medium-high 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, beating until combined.
- With the mixer on low, add the dry ingredients alternating with the coconut/water mixture. Beat until just combined, then finish mixing by hand.
- Divide the batter among the prepared pans and tap to remove air bubbles.
- Bake for 21-24 minutes or until a toothpick comes out clean. Cool for 1 hour in the pans before transferring to a cooling rack.
- While cooling, toast the shredded coconut on a baking sheet for 5-7 minutes.
- For frosting, beat the butter and sugar on low for 1 minute, then on medium-high for 2 minutes. Add cream cheese gradually.
- Beat in cream of coconut, extracts, and salt. Adjust consistency with more powdered sugar if needed.
- Level cooled cakes and layer with frosting between each layer.
- Spread remaining frosting over the top and sides of the cake, then press toasted coconut onto the frosting.
- Refrigerate for 30 minutes before slicing for cleaner cuts.
Notes
- This method makes the frosting thicker and more stable.
- For the cake layers to bake evenly, ensure they are of equal weight when pouring into the pans.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg