Classic Coconut Cake
Servings 16 servings
This Classic Coconut Cake is the perfect Easter dessert! Light and fluffy with a cream cheese frosting laced with the essence of sweet coconut!
Ingredients
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
Cake
- Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom of the pan with parchment paper and coat with nonstick spray.
- Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
- In a separate small bowl or measuring cup, combine the 1 cup buttermilk and 1 teaspoon baking soda and set aside.
- Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine.
- Add the processed coconut to the now empty stand mixer bowl
- To the bowl with the coconut, add 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt and mix to combine.
- Add the softened 1 cup unsalted butter and mix until sandy in texture.
- Scrape down the sides in case any butter is sticking and beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
- Beat in the buttermilk mixture in three additions until fully combined, scraping down the sides as needed.
- Fold in the stiff egg whites until well combined.
- Evenly divide the batter between the two pans (about 720g each) and bake for 35 to 40 minutes until a toothpick comes clean.
- Remove from oven and let cool in the pan for 5 minutes before transferring to a cooling rack until almost completely cool. These cakes are best made the day before frosting. When still a little warm to the touch, wrap them in a double layer of plastic wrap and store them at room temperature overnight - this helps make the cakes nice and moist.
Frosting
- When ready to frost, add 8 ounces cream cheese and ½ cup salted butter to a large bowl or stand mixer fitted with a paddle attachment and beat on medium-high speed until smooth and fluffy.
- Add the 5 cups powdered sugar to the cream cheese mixture a cup at a time, alternating with the ¼ cup heavy cream.
- Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract and beat on high for 2 to 3 minutes until light and fluffy. Add more sugar or cream to reach the desired consistency.
- Add bottom cake layer to a plate or cake stand and spread some frosting out on the top all the way to the edges. Add the next layer of cake and add more frosting to the top, spreading it evenly and down over the sides.
- Gently use the palm of your hand to press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. You can process the coconut in a food processor for shorter strands. If desired, pipe additional decorative frosting around the top and base of the cake.
Nutrition
Calories: 615kcal | Carbohydrates: 83g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 341mg | Potassium: 142mg | Fiber: 2g | Sugar: 69g | Vitamin A: 906IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
Find it online: www.sugarandsoul.co/classic-coconut-cake-recipe/