How To Make The Best Ever Coconut Cake
Coconut overload! This fluffy coconut cake coated with coconut cream cheese frosting then finished with shredded coconuts on top.
Serves:
Ingredients
- 3cupscake flour
- 1tbspbaking powder
- ½tspsalt
- 2cupsgranulated sugar
- ¾cupunsalted butter,at room temperature
- ¼cupvegetable oil or canola oil
- 1⅓cupsunsweetened canned coconut milk,well shaken, at room temperature
- 2large eggs,at room temperature, yolks and whites separated
- 1tspcoconut extract
- ½tspvanilla extract
- 4large egg whites,at room temperature
- ⅛tspcream of tartar
For Coconut Cream Cheese Frosting:
- 12ozcream cheese,nearly at room temperature
- ¾cupunsalted butter,at room temperature
- 1tspcoconut extract
- 5cupspowdered sugar
- 1½cupscoconut,shredded
Instructions
Cake:
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Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
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Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture.
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In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter, and canola oil on medium speed until well combined. Scrape down the bowl.
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Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Scrape down the bowl.
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Add 1/3 of the flour mixture, then blend just until combined. Add half of the coconut milk and mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in the last 1/3 of the flour mixture.
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In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
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Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition. Do not overmix.
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Divide batter among prepared cake pans. Spread batter into an even layer and bake in the preheated oven for about 19 to 22 minutes until a toothpick inserted into the center of the cake comes out clean.
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Allow to cool in cake pan for 5 to 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
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Stack the cakes, frosting in between each layer. Frost top and sides. Place cake on the stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut, pressing gently on sides to adhere.
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Store in an airtight container in the refrigerator. Let rest at room temp until no longer cold before serving.
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Coconut Cream Cheese Frosting:
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
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Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny.
Nutrition
- Calories: 670.35kcal
- Fat: 35.47g
- Saturated Fat: 21.34g
- Trans Fat: 0.73g
- Monounsaturated Fat: 9.35g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 85.38g
- Fiber: 1.13g
- Sugar: 62.98g
- Protein: 5.87g
- Cholesterol: 92.39mg
- Sodium: 248.79mg
- Calcium: 102.29mg
- Potassium: 157.74mg
- Iron: 3.02mg
- Vitamin A: 233.38µg
- Vitamin C: 0.44mg
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