coconut cake, coconut cake recipe, coconut cake with cream cheese frosting
Moist Coconut Cake with Cream Cheese Frosting
Serves: 14
Ingredients
Coconut Cake
- 2 1/2 cups cake flour fluffed and spooned
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup vegetable oil or canola oil
- 1 3/4 cups granulated sugar
- 5 large egg whites at room temperature
- 1/2 cup sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk at room temperature
- 14 oz sweetened shredded coconut (1 cup for the cake and about 2-3 cups for decorating cake)
Coconut Cream Cheese Buttercream
- 12 tbsp unsalted butter at room temperature
- 16 oz cream cheese brick, slightly softened but not at complete room temperature
- 4-5 cups powdered sugar adjust to taste and consistency
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 1/8 tsp salt
- 2-3 cups sweetened shredded coconut
Instructions
Toast the Coconut
- Preheat the oven to 350°F. Spread about 4 cups of sweetened shredded coconut (1 14 oz bag) evenly on a baking sheet lined with parchment. Bake for 18-25 minutes, stirring every 3-5 minutes, until evenly golden brown and fragrant. Remove from the oven and let cool before using. Note, you will use about 1 cup for the inside of the cake and 2-3 cups for decorating the outside of the cake.
Make the Coconut Cake
- Leave the oven at350°F and grease 3 8-inch round cake pans and line with parchment paper to ensure the batter doesn't stick. Set aside.
- In a large mixing bowl, sift and whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter, oil, and sugar with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Then, mix in sour cream, vanilla extract, and coconut extract.
- On low speed, add about a third of the flour mixture and a third of the coconut milk, alternating until all of the flour and coconut milk is added to the batter. Be sure not to over mix the batter — a few lumps are okay.
- In a separate bowl, whip the eggs whites together on high speed until they form foamy peaks, about 3-4 minutes.
- Then, add the whipped egg whites to the batter and carefully fold them into the batter along with 1 cup of the shredded coconut (do not mix), scraping the bowl as needed.
- Next, evenly divide the batter in the 3 prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven. Be sure not to overbake or your cake will be dry.
- Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
Make the Frosting
- In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in vanilla extract, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.
Assemble Cake
- Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second and third layers and repeat. Once the last layer is on top, frost the top and sides of the cake. Then, sprinkle 2-3 cups of the toasted coconut on the cake until fully covered.
- Refrigerate the cake for at least 20-30 minutes before slicing. Then, enjoy!
Nutritional Information
Serving: 1sliceCalories: 908kcal (45%)Carbohydrates: 98g (33%)Protein: 8g (16%)Fat: 56g (86%)Saturated Fat: 36g (225%)Polyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 523mg (23%)Potassium: 285mg (8%)Fiber: 3g (13%)Sugar: 79g (88%)Vitamin A: 989IU (20%)Vitamin C: 1mg (1%)Calcium: 92mg (9%)Iron: 1mg (6%)