Description
This Classic Coconut Cake features moist layers of coconut-infused cake made with sweetened flaked coconut and a rich, creamy cream cheese frosting enhanced with coconut extract. Perfect for coconut lovers, it’s a delightful dessert ideal for celebrations or any occasion seeking a tropical twist.
Ingredients
Scale
For the 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
For the 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 pans with cake goop or line the bottom with parchment paper and coat with nonstick spray.
- Beat Egg Whites: Place 4 large egg whites in a stand mixer fitted with a whisk attachment. Beat on speed 4 for 2 minutes, then increase to speed 6 and continue beating 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 1 cup buttermilk and 1 teaspoon baking soda and set aside.
- Process Coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until finely chopped.
- Combine Dry Ingredients: Add the processed coconut to the empty mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix to combine.
- Add Butter: Add 1 cup softened unsalted butter and mix until the texture is sandy. Scrape down the sides if any butter sticks.
- Add Egg Yolks and Flavorings: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until fully incorporated.
- Add Buttermilk Mixture: Slowly beat in the buttermilk and baking soda mixture in three additions until fully combined, scraping down the sides as needed.
- Fold in Egg Whites: Gently fold in the stiff egg whites until the batter is well combined.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans (about 720g each) and bake for 40 minutes until a toothpick inserted comes out clean.
- Cool Cakes: Remove cakes from the oven and let cool in the pans for 5 minutes. Transfer to a cooling rack until almost completely cool. Wrap in double plastic wrap and store at room temperature overnight for moistness.
- Prepare Frosting: In a stand mixer bowl fitted with a paddle attachment, beat 8 ounces cold cubed cream cheese and ½ cup softened salted butter on medium-high speed until smooth and fluffy.
- Add Powdered Sugar and Cream: Gradually add 5 cups powdered sugar a cup at a time, alternating with ¼ cup heavy cream. Mix until fully combined.
- Add Extracts and Beat: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract. Beat on high for 2 to 3 minutes until light and fluffy. Adjust consistency with more sugar or cream if needed.
- Assemble Cake: Place one cake layer on a plate or stand and spread frosting evenly to the edges. Add the second cake layer and spread frosting on the top and sides.
- Decorate with Coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top. For shorter coconut strands, pulse in a food processor. Optionally pipe decorative frosting around the top and base of the cake.
Notes
- For moist cakes, wrap cooled layers in plastic wrap and store at room temperature overnight before frosting.
- Use cake goop or parchment paper with nonstick spray to prevent sticking and ensure easy cake removal.
- Process coconut finely for better texture integration in the cake batter and decoration.
- Adjust frosting consistency with additional powdered sugar for thicker icing or heavy cream for a thinner texture.
- Allow egg whites to come to room temperature before whipping for better volume.
- You can substitute coconut extract with almond extract for a different flavor twist.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
