Description
This Classic Coconut Cake recipe delivers a moist, tender cake bursting with coconut flavor, layered and frosted with a creamy coconut-infused cream cheese frosting. Perfect for celebrations or whenever you crave a tropical-inspired dessert, this cake is made from scratch with whipped egg whites, processed coconut, and a luscious homemade frosting finished with sweetened flaked coconut for texture and visual appeal.
Ingredients
Scale
Cake:
- 4 large egg whites room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon baking soda
- 1⅓ cups sweetened flaked coconut (120g), loosely packed
- 2 cups cake flour (260g)
- 2 tablespoons powdered milk
- 2 cups granulated sugar (400g)
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 5 large egg yolks room temperature
- 1 tablespoon vanilla bean paste
- 1½ teaspoons coconut extract
Frosting:
- 8 ounces cream cheese cold and cubed
- ½ cup salted butter softened
- 5 cups powdered sugar
- ¼ cup heavy cream (60mL)
- 1 tablespoon vanilla extract
- 1½ teaspoons coconut extract
- 1 to 2 cups sweetened flaked coconut
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease two 9-inch cake pans with cake goop, or line the bottoms with parchment paper and coat with nonstick spray to prevent sticking.
- Whip egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes. Increase speed to 6 and continue beating for about 1 more minute until stiff peaks form. Transfer the whipped egg whites to a small bowl and set aside.
- Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk and 1 teaspoon baking soda. Set aside to activate.
- Process coconut: Place 1⅓ cups sweetened flaked coconut in a food processor and pulse until it becomes finely shredded. This helps incorporate coconut flavor throughout the cake batter.
- Mix dry ingredients and coconut: In the now empty stand mixer bowl, add the finely processed coconut, 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix briefly to combine evenly.
- Add butter and mix: Add 1 cup softened unsalted butter to the dry ingredients and mix until the texture becomes sandy and crumbly.
- Add egg yolks and flavorings: Scrape down the sides of the bowl to incorporate any butter sticking to the edges. Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until well blended.
- Incorporate buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, mixing between each addition until incorporated and smooth. Scrape down the bowl sides as needed.
- Fold in whipped egg whites: Gently fold the stiff egg whites into the batter until fully combined, being careful not to deflate the mixture to keep the cake light and airy.
- Divide and bake: Evenly divide the batter between the two prepared pans (about 720g each). Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool almost completely. For best texture and moisture, wrap in plastic wrap while still slightly warm and leave at room temperature overnight.
- Make frosting: When ready to frost, beat together 8 ounces cold cubed cream cheese and ½ cup softened salted butter in a large bowl or stand mixer with a paddle attachment until smooth and fluffy.
- Add powdered sugar and cream: Gradually add 5 cups powdered sugar a cup at a time, alternating with ¼ cup heavy cream, mixing well after each addition to achieve a smooth texture.
- Flavor frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract, then beat on high speed for 2 to 3 minutes until light and fluffy. Adjust consistency by adding more sugar or cream if needed.
- Assemble cake: Place the bottom cake layer on a plate or cake stand. Spread a layer of frosting evenly over the top, extending to the edges. Place the second cake layer on top and cover with frosting evenly, including the sides.
- Decorate with coconut: Using the palm of your hand, gently press 1 to 2 cups sweetened flaked coconut onto the frosting-covered sides and top of the cake. Optionally, pulse the coconut in a food processor for shorter strands before applying. Pipe additional decorative frosting around the top and base as desired.
Notes
- Using room temperature eggs and butter helps create a smoother, more blended batter and frosting.
- Whipping egg whites until stiff peaks form adds volume and lightness to the cake.
- Allowing the baked cakes to cool wrapped overnight enhances moisture and flavor.
- You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar if needed.
- Adjust frosting consistency by adding more powdered sugar to thicken or more cream to thin as preferred.
- For a more intense coconut flavor, toast the flaked coconut lightly before processing.
- If you prefer, you can bake in three layers for a taller cake, adjusting baking time to about 25-30 minutes per layer.
- This cake freezes well after baking and before frosting — wrap tightly and thaw before frosting.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420 kcal
- Sugar: 37 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
