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A close up shot of three white coconut cake layers with a tender crumb

Coconut Cake

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5 from 10 reviews

Description

A sophisticated triple-layer coconut cake featuring a velvety crumb and a pristine snowy white interior. This recipe combines the richness of full-fat coconut milk with a light, airy structure and a luscious coconut cream cheese frosting for a truly professional result.

Ingredients

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 5 large egg whites, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned full-fat coconut milk, shaken and room temperature
  • 1 cup sweetened shredded coconut
  • 8 ounces brick cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tablespoons coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups shredded coconut for decoration

Instructions

  1. Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a medium bowl, whisk and sift together the cake flour, baking powder, baking soda, and salt twice to ensure proper aeration.
  3. Using a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 2 minutes until pale and fluffy.
  4. Reduce the speed and add egg whites one at a time, followed by the sour cream, vanilla extract, and coconut extract until incorporated.
  5. Add the dry ingredients in three parts, alternating with the coconut milk in two parts, beginning and ending with the flour mixture.
  6. Gently fold in the shredded coconut by hand using a flexible spatula.
  7. Divide the batter evenly between the three pans and bake for 21 to 24 minutes or until a skewer inserted in the center comes out clean.
  8. Cool the cakes in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting by beating the butter and cream cheese until smooth, then gradually add confectioners’ sugar, coconut milk, and extracts until light and spreadable.
  10. Level the cooled cakes, layer with frosting, and coat the exterior with remaining frosting before pressing shredded coconut into the sides and top.

Notes

To ensure a successful emulsion, always allow your dairy and eggs to reach room temperature before mixing. For the cleanest presentation, apply a thin crumb coat of frosting and chill the cake for 15 minutes before applying the final layer of decor. Using a kitchen scale to divide the batter between pans will ensure even layers and consistent baking times.

  • Prep Time: 30 mins
  • Cook Time: 24 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American

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Find it online: https://cakehalf.com/coconut-cake/