Coconut Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 1/2 cups cake flour
02 -
2 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1 tsp salt
05 -
3/4 cup unsalted butter, softened
06 -
1 2/3 cups granulated sugar
07 -
5 large egg whites, room temperature
08 -
1/2 cup sour cream, room temperature
09 -
2 tsp pure vanilla extract
10 -
1 tsp coconut extract
11 -
1 cup unsweetened canned coconut milk, room temperature
12 -
1 cup sweetened shredded coconut
→ Coconut Cream Cheese Buttercream
13 -
1 cup unsalted butter, softened
14 -
8 oz full-fat brick cream cheese, softened
15 -
5 cups confectioners’ sugar
16 -
2 tbsp canned coconut milk
17 -
1/2 tsp pure vanilla extract
18 -
1/2 tsp coconut extract
19 -
1/8 tsp salt
20 -
2 cups sweetened shredded coconut
# Instructions:
01 -
Preheat oven to 350°F. Grease three 8- or 9-inch pans, line with parchment, grease again.
02 -
Whisk cake flour, baking powder, baking soda, and salt. Set aside.
03 -
Beat butter and sugar until creamy, 2 minutes. Add egg whites, sour cream, vanilla, and coconut extract, beating until combined.
04 -
On low, add dry ingredients and coconut milk to wet mix, then stir in shredded coconut by hand until smooth.
05 -
Pour batter into pans, bake 21-24 minutes until toothpick is clean. Cool in pans 1 hour, then on rack fully.
06 -
Beat butter and cream cheese until smooth, 2 minutes. Add sugar, coconut milk, extracts, and salt, beat on high 3 minutes.
07 -
Level cakes, stack with 1 cup frosting between layers, frost all over, sprinkle with coconut. Chill 20 minutes before slicing.
# Notes:
01 -
Use cake flour for fluffy texture.
02 -
Room temp ingredients mix best.
03 -
Freeze layers or frosted cake up to 3 months.