Coconut Cake
- 30m Prep Time
- 30m Cook Time
- 1h Ready In
A moist and fluffy coconut cake with cream cheese frosting and toasted coconut flakes. Perfect for celebrations or any sweet occasion.
Ingredients
- 355 ml unsalted butter softened
- butter for greasing
- 591 ml cake flour
- flour for dusting
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 5 large egg whites
- 473 ml granulated sugar
- 9.86 ml coconut extract
- 7.39 ml vanilla extract
- 177 ml whole milk
- coconut cream
- 355 ml sweetened shredded coconut
- 227 g cream cheese softened
- 118 ml unsalted butter softened
- 118 ml heavy cream
- 1.18 L powdered sugar
- 7.39 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 3.54 mg
- Magnesium: 24.9 mg
- Phosphorus: 173 mg
- Potassium: 197 mg
- Zinc: 0.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml cake flour
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 5 large egg whites
- 473 ml granulated sugar
- 9.86 ml coconut extract
- 7.39 ml vanilla extract
- 177 ml whole milk
- coconut cream
- 355 ml sweetened shredded coconut
- 118 ml heavy cream
- 1.18 L powdered sugar
- 7.39 ml vanilla extract
Prepare
- Soften 355 ml unsalted butter
- butter, for greasing
- flour, for dusting
- Soften 227 g cream cheese
- Soften 118 ml unsalted butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and lightly flour two 9-inch round cake pans.
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Step 2.
In a large mixing bowl, sift or whisk together 2½ cups cake flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Set aside.
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Step 3.
In a separate large bowl, combine 1½ cups (3 sticks) softened unsalted butter, 5 large egg whites, and 2 cups granulated sugar. Using a handheld mixer, beat on medium speed until creamy, 2 to 3 minutes. Add 2 teaspoons coconut extract and 1½ teaspoons vanilla extract, and mix until incorporated. Then add ¾ cup whole milk or coconut cream and mix until incorporated.
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Step 4.
Add the wet ingredients to the dry ingredients and mix on low speed just until combined; do not overmix. Divide the batter evenly between the prepared cake pans.
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Step 5.
Bake on the same rack for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove the pans from the oven but leave the oven on.
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Step 6.
Let the cakes cool in the pans for a few minutes, then carefully remove them to cool completely on wire racks.
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Step 7.
While the cakes cool, prepare the topping: spread 1½ cups sweetened shredded coconut on a rimmed baking sheet and bake until just lightly toasted, 3 to 5 minutes, watching carefully so it doesn't burn. Set aside to cool.
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Step 8.
To make the frosting, combine 8 ounces softened cream cheese and ½ cup (1 stick) softened unsalted butter in a large mixing bowl. Using a handheld mixer, mix on medium-low speed until incorporated, 3 to 4 minutes. Add ½ cup heavy cream and mix until well combined. Add 5 cups powdered sugar and 1½ teaspoons vanilla extract, and mix on medium speed until smooth and creamy.
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Step 9.
To assemble the cake, spread some of the frosting on top of one cake round. Stack the second cake on top. Transfer the stacked cake to a cake plate or stand. Spread frosting all around the sides and top of the cake. Sprinkle the toasted coconut over the top and sides, then serve.