Description
A classic coconut cake featuring moist layers infused with coconut flavor, topped with a rich cream cheese frosting and a generous coating of sweetened flaked coconut, perfect for celebrations or a special treat.
Ingredients
Scale
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
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 the oven: 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: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
- Prepare buttermilk mixture: In a small bowl, 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 fine.
- Combine dry ingredients and coconut: Add 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 and mix: Add the softened 1 cup unsalted butter and mix until the mixture has a sandy texture.
- Add egg yolks and flavorings: Scrape down the sides, then beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
- Add buttermilk mixture: 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 the stiff egg whites into the batter until well combined but not deflated.
- Bake the cake layers: Evenly divide the batter between the two pans (about 720g each) and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove from oven and let cool in the pans for 5 minutes. Transfer to a cooling rack until almost completely cool. For best results, wrap the slightly warm cakes in plastic wrap and store at room temperature overnight to enhance moisture.
- Prepare frosting: Add 8 ounces cold cream cheese and ½ cup softened salted butter to a large bowl or stand mixer with a paddle attachment; beat on medium-high speed until smooth and fluffy.
- Add powdered sugar and cream: Add 5 cups powdered sugar one cup at a time, alternating with ¼ cup heavy cream, mixing well after each addition.
- Add flavor extracts and whip: Stir in 1 tablespoon vanilla extract and 1½ teaspoons coconut extract and beat on high for 2 to 3 minutes until light and fluffy. Adjust sugar or cream for desired consistency.
- Assemble the cake: Place the bottom cake layer on a plate or cake stand and spread frosting evenly over the top, reaching the edges.
- Add second layer and frost: Add the next cake layer on top and spread frosting over the top and sides evenly.
- Decorate with coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse coconut in a food processor for shorter strands. Pipe additional decorative frosting around the top and base if desired.
Notes
- Use room temperature eggs and butter for better mixing and cake texture.
- Allow cakes to chill overnight wrapped in plastic wrap to help the cake stay moist.
- Pulse the coconut to the preferred size for better texture and appearance on the cake.
- If you prefer less sweet frosting, reduce powdered sugar slightly and add more cream to adjust consistency.
- This cake can be made a day ahead and stored refrigerated; bring to room temperature before serving.
- Use cake flour for a tender crumb; if unavailable, substitute with 2 cups all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
