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
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room temperature egg whites
- ½ cup butter, softened
- ½ cup coconut oil
- 1¾ 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 ounces cream cheese , softened
- 5 tablespoons butter, softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut, (sweetened)
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy.
- Beat in cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
- Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
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