Coconut Cake recipe
Tropical coconut cake is topped with a scrumptious cream cheese frosting. It's a tasty dessert to enjoy all year long!
Servings: 15
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 room temperature egg whites
- 1/2 cup butter softened
- 1/2 cup coconut oil
- 1 3/4 cups sugar
- 1 cup cream of coconut (sweetened, not coconut milk)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 oz cream cheese softened
- 5 tablespoons butter softened
- 1 pinch salt
- 1/2 teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut (sweetened)
Instructions
- Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat egg whites in a glass bowl till stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Beat in the cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat till just combined.
- Gently fold in the stiff egg whites till well incorporated.
- Pour batter into a well-greased 9x13" cake pan. Bake at 350° for 40-45 minutes or till the toothpick inserted in the middle comes out clean. Cool completely.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, salt, powdered sugar, and enough cream of coconut to make a spreadable consistency.
- Spread frosting over cooled cake and sprinkle with toasted coconut.
Notes
Recipe inspired by Broma Bakery.
Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 4g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 265mg | Potassium: 95mg | Fiber: 1g | Sugar: 61g | Vitamin A: 505IU | Calcium: 53mg | Iron: 1.3mg