Coconut Cake

This coconut cake is a tropical paradise in every bite. Enjoy its sweet, moist layers and creamy coconut frosting, reminiscent of an island getaway. Whether it's a birthday, a special event, or a simple gathering, this cake will be the star of the show.

• Difficulty: Difficult
• Category: Dessert Recipes
• Cuisine: American Cuisine
• Cooking Method: Baking

Ingredients

• 2 1/2 cup (300g) cake flour
• 2 1/2 tsp (12.5g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 1 cup (2 sticks/225g) unsalted butter (softened)
• 2 cup (400g) granulated sugar
• 1 1/2 tsp (6g) coconut extract
• 1 cup (224g) buttermilk
• 5 large egg whites
• 1 cup (100g) sweetened shredded coconut

For the Coconut Cream Frosting:

• 1 cup (2 sticks/225g) unsalted butter (softened)
• 1 package (8 ounces/226g) cream cheese (softened to room temperature)
• 4 cup (500g) confectioners' sugar
• 1/4 cup (61g) coconut milk
• 1/2 tsp (2g) pure vanilla extract
• 2 cup (200g) sweetened shredded coconut (for decorating)

Instructions

1. Preheat your oven to 350°F (175°C). Place parchment paper in three 8-inch / 20 cm round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until it's smooth and creamy, approximately 2 minutes. Add the coconut extract and buttermilk and mix thoroughly.
4. In a big bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the butter-sugar mixture.
5. Add the dry mixture to the butter-sugar mixture. Mix until just combined. Stir in the sweetened shredded coconut.
6. Divide the cake batter equally between the three prepared cake pans. Smooth the tops, and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the frosting. In a large mixing bowl using a handheld mixer, beat the softened butter and cream cheese together on medium speed until it's creamy, which should take about 2 minutes. Gradually add the confectioners' sugar, coconut milk, and vanilla extract, and continue to beat for an additional 3 minutes
8. Place one cake layer on a cake stand. Spread a layer of frosting over the top. Repeat this process with the second layer, and then add the third layer. Frost the top and sides of the entire cake evenly.
9. Use the remaining sweetened shredded coconut to decorate the cake. Gently press the coconut onto the frosting to create a beautiful, textured appearance.