Coconut Cake recipe
Tropical coconut cake is topped with a scrumptious cream cheese frosting. It's a tasty dessert to enjoy all year long!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 15
Author: Lil' Luna
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)
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.
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