Coconut Cake

Coconut cake is a classic dessert that brings a taste of the tropics to your table with its moist, fluffy texture and rich coconut flavor. This cake is perfect for celebrations, from birthdays to holidays, and its delightful coconut taste and elegant appearance make it a standout dessert.

Servings: 16 Servings
Prep: 40minutes
Cook: 20minutes
Cooling: 2hours
Ready in: 3hours

Ingredients

For the Cake:

• 3 cups (360 grams) of cake flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 2 cups (400 grams) of granulated sugar
• 3/4 cup of unsalted butter, at room temperature
• 1/4 cup of vegetable oil or canola oil
• 1 and 1/3 cups of unsweetened canned coconut milk, well shaken, at room temperature
• 2 large egg yolks, at room temperature
• 1 teaspoon of coconut extract
• 1/2 teaspoon of vanilla extract
• 6 large egg whites, at room temperature
• 1/8 teaspoon of cream of tartar

For the Coconut Cream Cheese Frosting:

• 12 ounces of cream cheese, nearly at room temperature
• 3/4 cup of unsalted butter, at room temperature
• 1 teaspoon of coconut extract
• 5 cups (590 grams) of powdered sugar
• 1 and 1/2 cups of shredded coconut

Instructions

For the Cake:

1. Preheat the oven to 350 degrees. Grease three 9-inch round cake pans and place a round parchment paper at the bottom of each. Grease the parchment paper as well and set the pans aside.
2. In a big bowl, sift the cake flour. Add baking powder and salt, then mix it all together.
3. In the bowl of an electric stand mixer with the paddle attachment, combine granulated sugar, butter, and canola oil on medium speed until it’s well mixed. Make sure to scrape down the sides of the bowl when needed.
4. Add the egg yolks one by one, mixing until they’re combined after each addition. Then, add coconut and vanilla extracts. Scrape down the sides of the bowl again.
5. Add 1/3 of the flour mixture and blend until it’s mixed in. Add half of the coconut milk, and mix until it’s combined. Mix in another 1/3 of the flour mixture, followed by the remaining coconut milk. Finish by mixing in the last 1/3 of the flour mixture.
6. In a separate bowl, use an electric hand mixer to whip 6 egg whites with cream of tartar on medium-high speed until they form stiff (but not dry) peaks.
7. Carefully fold 1/3 of the egg whites into the cake batter at a time, folding just until they’re combined after each addition. Be gentle to avoid deflating the egg whites.
8. Divide the batter among the prepared cake pans, spreading it out evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 19-22 minutes.
9. Allow the cakes to cool in the pans for 5-10 minutes, then run a knife along the edges to loosen them. Invert each cake onto a wire rack to cool completely. If needed, trim the tops to make them level.
10. Frost the top of one layer, add another layer, and frost it, then top with the last layer and frost the top and sides. Place a cake stand over a rimmed baking sheet and sprinkle the cake evenly with shredded coconut (press gently on the sides to make it stick). You can do this over a rimmed baking sheet for easier cleanup, but it’s not necessary.
11. Store the cake in an airtight container in the refrigerator. Allow it to come to room temperature before serving.

For the Coconut Cream Cheese Frosting:

1. In the bowl of an electric stand mixer with the paddle attachment, whip butter with cream cheese until it’s smooth and fluffy. Mix in the coconut extract.
2. Add powdered sugar and beat on medium speed until the frosting is smooth and fluffy. If it seems runny, chill it if needed (a slightly runny consistency is okay; the coconut will help it stay in place).

Notes:

• If you like the cake less sweet, you can use 1 3/4 cups of granulated sugar. You can also use 2/3 of the frosting amount if you want a thinner layer of frosting.

 

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