Best Coconut Cake

slice of coconut cake being served out of the whole coconut cake

4.23 from 9 reviews

This incredible coconut cake recipe combines fluffy coconut-flavored cake with a creamy coconut cream cheese frosting, all topped up with shreds of sweetened coconut flakes. Easy to make and great for Easter, Mother's Day, birthdays and celebrations.

Course Baking, Brunch, Dessert

Cuisine American

Keyword Coconut Cake, Coconut Cake Recipe

Prep Time 40

Cook Time 22

Total Time 1 2

Servings servings

Calories 559kcal

Author Chef Kathy McDaniel

Equipment

Ingredients

For the Cake

2 1/2 cups (285g) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 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 (240 ml) canned coconut milk shaken, at room temperature
1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Frosting

1 cup (230g) unsalted butter softened to room temperature
1 (8-ounces) block (224g) full-fat cream cheese softened to room temperature
5 cups (600g) confectioners’ sugar
2 tablespoons (30ml) canned coconut milk shaken
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt

To Decorate the Cake

2 cups (160g) shredded coconut, sweetened

Instructions

Preheat oven to 350°F (177°C) and grease three (9-inch) round cake pans then, line them with parchment paper rounds, and then grease the parchment paper with baking spray or cooking spray. Set aside.

To make the cake:

In a mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld mixer cream the butter and sugar together on medium-high speed for about 3 minutes or until creamy and smooth. With a spatula, scrape the sides and bottom of the bowl as needed.
Add the egg whites and beat until combined. Add the sour cream, vanilla extract, and coconut extract and beat until combined, scraping the sides and bottom of the bowl as needed. The mixture may look curdled at this point.
With the mixer running on low speed, slowly add the dry ingredients mixture and the coconut milk and beat until combined. Fold in the shredded coconut with a spatula until combined. The batter will be slightly thick.
Divide the cake batter evenly between the three (9-inch) cake pans and bake for in the preheated 350ºF oven 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely on wire racks before frosting.

Make the frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld mixer on medium speed, beat the butter and cream cheese together for about 2-3 minutes or until smooth and creamy.
With the mixer on low speed, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Scrape the sides and bottom of the pan as needed. With the mixer on high speed beat the mixture for about 3 minutes or until or until light and fluffy.

Assemble and decorate:

To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a cake plate or stand. Using an offset spatula, spread about 1 1/2 cup of frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the frosting. Add the remaining cake layer and smooth the remaining frosting neatly over the top. Sprinkle coconut on top and sides.
Refrigerate cake for at least 20 minutes before slicing so it holds it’s shape better when cutting.

Notes

If you don’t have coconut extract, use 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
If the frosting is too thin, add more confectioners’ sugar if the frosting is too thick, add additional coconut milk.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
For best texture, use cake flour.
If you only have two 9-inch baking pans, you can make a two-layer cake. Adjust baking time to 24 to 27 minutes or until a toothpick inserted in the center comes out clean.
Make this cake in a 9x13 pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Room temperature ingredients mix together easily and evenly. All refrigerated ingredients should be at room temperature.

Nutrition