Coconut Cake

Prep Time: 30 minutes | Bake Time: 35 minutes | Difficulty: Intermediate

Ingredients

Coconut Cake Layers

• 3 cups (345g) cake flour, sifted

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp fine sea salt

• 1 cup (226g) unsalted butter, softened to room temperature

• 1 3/4 cups (350g) granulated sugar

• 1/2 cup (120ml) vegetable oil or melted coconut oil

• 1 tbsp pure vanilla extract

• 1 tsp pure coconut extract

• 5 large eggs, room temperature, separated

• 1 cup (240ml) canned full-fat coconut milk, well shaken

• 1/2 cup (120ml) sour cream or unsweetened Greek yogurt, room temperature

• 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Frosting

• 1 cup (226g) unsalted butter, softened to room temperature

• 8 oz (226g) full-fat cream cheese, softened

• 4 cups (480g) powdered sugar, sifted

• 1/4 cup (60ml) canned full-fat coconut milk

• 1 tsp pure coconut extract

• 1 tsp pure vanilla extract

• Pinch of fine salt

Coating & Garnish

• 2 cups (160g) sweetened shredded coconut (or toasted coconut flakes)

Step-by-Step Instructions

Step 1: Prep and Oven Setup

1. Pre-heat oven to 350°F (175°C). Position the rack in the middle position.

2. Grease three 8-inch round cake pans with butter or non-stick baking spray. Line the bottom of each pan with parchment paper, then lightly grease the parchment.

Step 2: Mix the Dry Ingredients

1. Sift cake flour, baking powder, baking soda, and fine salt together into a large bowl.

2. Whisk to combine evenly and set aside.

Step 3: Cream Butter, Sugar, and Liquids

1. In a large stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar together on medium-high speed for 4–5 minutes until light and fluffy.

2. Add vegetable oil, vanilla extract, and coconut extract. Beat on medium speed for another 1 minute to combine.

3. Add the 5 egg yolks one at a time, mixing well after each addition.

Step 4: Combine Wet & Dry Fractions

1. Lower mixer speed to low. Add 1/3 of the flour mixture, followed by 1/2 of the coconut milk mixed with sour cream.

2. Repeat with another 1/3 of dry ingredients, the remaining coconut milk mixture, and finish with the final 1/3 of dry ingredients.

3. Mix until just combined—do not overmix. Fold in 1 cup of sweetened shredded coconut.

Step 5: Whip Egg Whites and Fold

1. In a separate clean bowl, beat the 5 egg whites on high speed using a whisk attachment until stiff peaks form (about 3–4 minutes).

2. Gently fold 1/3 of whipped egg whites into the cake batter using a rubber spatula to lighten it.

3. Gently fold in the remaining egg whites until no white streaks remain.

Step 6: Bake the Layers

1. Divide batter evenly among the three prepared 8-inch pans (approx. 450g per pan).

2. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

3. Remove from oven and let layers cool in pans for 10 minutes. Invert onto wire cooling racks, remove parchment, and cool completely.

Step 7: Make the Frosting

1. In a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese on medium-high speed for 3 minutes until smooth and completely free of lumps.

2. Add powdered sugar, coconut milk, coconut extract, vanilla extract, and a pinch of salt.

3. Mix on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes until light, creamy, and spreadable.

Step 8: Assemble and Decorate

1. Place the first cooled cake layer on a serving platter or cake board.

2. Spread about 3/4 cup of frosting evenly over the layer.

3. Repeat with the second cake layer and another 3/4 cup of frosting.

4. Top with the final cake layer, bottom-side up for a flat top.

5. Spread the remaining frosting evenly over the top and sides of the entire cake.

6. Press 2 cups of shredded coconut gently all over the top and sides until fully covered.

7. Chill in the refrigerator for at least 30 minutes before slicing to set the frosting.

Time Breakdown & Cooking Intensities

Nutritional Information

Serving size: 1 slice (based on 12 equal slices)

• Calories: 680 kcal

• Total Fat: 38g

  • Saturated Fat: 24g

  • Trans Fat: 0.5g

• Cholesterol: 135mg

• Sodium: 340mg

• Total Carbohydrates: 78g

  • Dietary Fiber: 3g

  • Total Sugars: 54g

• Protein: 8g

• Calcium: 85mg

• Iron: 1.8mg

• Potassium: 210mg