Description
This perfect Coconut Cake is a moist, fluffy layered cake with intense coconut flavor, made with cake flour, egg whites, sour cream, and canned coconut milk. It is layered and frosted with creamy coconut buttercream and finished with sweetened shredded coconut on top and around the sides, offering a classic homemade cake experience that’s both tender and flavorful.
Ingredients
Scale
Cake
- 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 (226g/240ml) unsweetened canned coconut milk, at room temperature
- 1 cup (80g) sweetened shredded coconut
Frosting
- 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
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line each with parchment paper rounds, then grease the parchment paper to ensure easy release of the cakes after baking.
- Mix dry ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Beat butter and sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the bowl sides and bottom as needed.
- Add egg whites and extracts: Beat in the five egg whites until combined. Then add the sour cream, pure vanilla extract, and coconut extract; beat again until everything is combined. The mixture may appear curdled due to differing textures and cold butter mixing.
- Add dry ingredients and liquids: With the mixer on low speed, slowly add the dry ingredients alternated with the canned coconut milk. Once incorporated, add the shredded coconut and gently whisk the batter by hand to eliminate any lumps of butter at the bottom. The batter will be slightly thick.
- Divide and bake: Pour the batter evenly into the prepared cake pans. For best accuracy, weigh the batter in each pan if desired. Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans on a cooling rack for 1 hour. Then remove from pans and place directly on the rack to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. With mixer running on low, add the confectioners’ sugar, canned coconut milk, vanilla extract, coconut extract, and salt. Increase to high speed and beat for 3 minutes until fluffy. Adjust consistency with more sugar or coconut milk as needed.
- Trim and assemble: Using a large serrated knife, slice a thin layer off the tops of the cakes to level them. Discard or save for another use. Place one cake layer on a stand or serving plate, spread approximately 1 heaping cup (250–300g) of frosting on top. Repeat with second layer and frosting. Place third layer on top and cover entire cake—top and sides—with remaining frosting.
- Decorate with coconut: Sprinkle the 2 cups of sweetened shredded coconut over the top and sides of the cake. This may get messy, so work carefully.
- Chill before serving: Refrigerate the assembled cake for at least 20 minutes before slicing to help it hold shape.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- This coconut cake is supremely moist with a soft, fluffy crumb and intense coconut flavor.
- Use cake flour, egg whites, sour cream, and canned coconut milk for best results.
- Make sure cake layers are completely cool before frosting to prevent melting or sliding.
- Chilling the cake before slicing helps maintain its structure.
- Leftover cake stores well refrigerated up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
