Description
A classic, moist coconut cake made with flaked coconut in the batter and a rich cream cheese frosting infused with coconut extract. Perfect for celebrations and dessert lovers who enjoy coconut flavors.
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
- Prepare the pans: Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom with parchment paper and coat with nonstick spray.
- Beat egg whites: Add 4 large egg whites to a stand mixer 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 to a small bowl and set aside.
- Mix buttermilk and baking soda: Combine 1 cup buttermilk and 1 teaspoon baking soda in a small bowl or measuring cup and set aside.
- Process coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine.
- Combine dry ingredients: In the stand mixer bowl, add processed coconut, 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt and mix to combine.
- Add butter: Add softened 1 cup unsalted butter and mix until the mixture is sandy in texture. Scrape down the sides if needed.
- Add yolks and extracts: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until fully combined.
- Add buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, scraping down the sides as needed until fully incorporated.
- Fold in egg whites: Gently fold the stiff egg whites into the batter until well combined.
- Bake the cake: Evenly divide batter between the two pans (about 720g each) and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let cakes cool in the pan for 5 minutes, then transfer to a cooling rack until almost completely cool. Wrap in plastic and store at room temperature overnight for best moistness.
- Prepare frosting: In a large bowl or stand mixer with paddle attachment, beat 8 ounces cold cubed cream cheese and ½ cup softened salted butter on medium-high speed until smooth and fluffy.
- Add powdered sugar and cream: Add 5 cups powdered sugar a cup at a time, alternating with ¼ cup heavy cream, until desired consistency is reached.
- Add extracts: Beat in 1 tablespoon vanilla extract and 1½ teaspoons coconut extract on high speed for 2 to 3 minutes until light and fluffy.
- Assemble cake: Place bottom cake layer on a plate or cake stand and spread frosting evenly on top to the edges.
- Add second layer and frost: Place second cake layer on top and spread frosting evenly over top and down the sides.
- Decorate with coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. Optionally, pipe additional decorative frosting around the top and base of the cake.
Notes
- The cake is best made a day ahead to improve moisture and flavor.
- Process coconut in a food processor for shorter strands for easy coverage on frosting.
- Use cake goop or parchment paper with nonstick spray for easy removal from pans.
- Be careful folding egg whites to maintain the cake’s light texture.
- You can adjust the frosting consistency by adding more powdered sugar or heavy cream as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 110 mg
