Fluffy & Moist Coconut Cake
Total Time
4 hours
Prep Time
35 minutes
Cook Time
22 minutes
Rating
4.8 out of 5 stars
(627)
Ingredients
12 servings
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature
- 1 cup (80g) sweetened shredded coconut
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
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Preparation
Step 1
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Step 2
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Step 3
Using a mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to ensure no butter lumps at the bottom of the bowl. The batter will be slightly thick.
Step 4
Pour batter evenly into cake pans. Bake for 21–23 minutes or until the cakes are baked through. Insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.
Step 5
Make the frosting: In a large bowl using a mixer, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Adjust consistency as needed.
Step 6
Using a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with second cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Sprinkle coconut on top of the cake and apply it to the sides.
Step 7
Refrigerate cake for at least 20 minutes before slicing. Store leftovers tightly covered in the refrigerator for up to 5 days.
Step 8
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Chef's notes
Make Ahead & Freezing Instructions:
The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for about 15 minutes, then give it one more mix with the mixer before frosting cake. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Special Tools:
9-inch Cake Pans, Electric Mixer (Handheld or Stand Mixer), Glass Mixing Bowls, Whisk, Cake Stand or Cake Turntable, Icing Spatula, Bench Scraper, Cake Carrier (for storing)
Cake Flour:
For the best results, use cake flour. If you can’t find it, try making a cake flour substitute.
Egg Whites:
Use fresh eggs instead of carton egg whites. Eggs separate much easier when they’re cold.
Canned Coconut Milk:
Ensure you’re using unsweetened canned coconut milk, not a beverage. It’s usually found in the grocery store near the Thai food products. You need 1 cup for the cake, and 2 more Tablespoons in the frosting.
Sweetened Shredded Coconut:
Use sweetened shredded/flaked coconut. If desired, pulse the coconut shreds in a food processor to chop them up.
Cream Cheese:
Use brick cream cheese, not cream cheese spread. Vanilla buttercream can be used as an alternative (no cream cheese). Use canned coconut milk instead of milk and add coconut extract.
9×13-Inch Sheet Cake:
Pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
2-Layer Cake:
Prepare two 9-inch cake pans. Divide batter between pans and bake for 24–26 minutes.
Bundt Cake:
Use a greased 10-cup or larger Bundt pan. Bake for around an hour; test for doneness with a toothpick.
Cupcakes:
Fill cupcake liners 2/3 full. Bake at 350°F for 19–21 minutes. Yields about 2–3 dozen.
