Coconut Cake

A soft, moist coconut cake bursting with tropical flavor, topped with a creamy coconut cream cheese frosting and finished with sweet coconut flakes. Light, fluffy, and irresistible for any celebration or treat!

Amanda

Prep Time 30

Cook Time 30

Total Time 1

Serving Size slices

Equipment

Two 9-inch round cake pans
Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
rubber spatula
Offset spatula
Cooling rack
Cake leveler or serrated knife
Cake stand or carrier
Sifter
Oven thermometer

Ingredients

2.5 cups cake flour
2.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.75 cup unsalted butter, softened
1.75 cups granulated sugar
4 egg whites
1 tsp vanilla extract
0.5 tsp coconut extract
1 cup canned coconut milk or buttermilk
0.5 cup sour cream
1.5 cups sweetened shredded coconut
8 oz cream cheese, softened
0.5 cup unsalted butter, softened
3 cups confectioners’ sugar
2 tbsp coconut milk or heavy cream
0.5 tsp vanilla extract
0.5 tsp coconut extract

Instructions

Preheat oven to 350°F (175°C). Grease and line pans with parchment paper.
Whisk cake flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar in a large bowl with a mixer until light.
Beat in egg whites, vanilla, and coconut extract.
Add dry ingredients in parts, alternating with coconut milk and sour cream, until batter is smooth.
Fold in shredded coconut gently.
Divide batter between pans. Bake for 25–30 minutes.
Cool cakes completely on a rack before frosting.
For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar, coconut milk, vanilla, and coconut extract; beat until smooth.
Level cake layers if needed, spread frosting between layers and over cake. Press coconut flakes on top and sides.

Notes

Check baking powder and soda are fresh for the best rise. For extra coconut flavor, toast some flakes for the top. Store covered at room temp for 1 day or in the fridge for up to 5 days. Room temperature ingredients help create a softer crumb.

Nutrition