Description
Classic Coconut Cake is a moist and fluffy layered dessert featuring a rich coconut-infused cake base made with sweetened flaked coconut and buttermilk, paired with a creamy cream cheese frosting enhanced with vanilla and coconut extracts. This cake is perfect for celebrations and coconut lovers who enjoy a beautifully textured and flavorful treat.
Ingredients
Scale
Cake:
- 4 large egg whites room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon baking soda
- 1⅓ cups sweetened flaked coconut (120g), loosely packed
- 2 cups cake flour (260g)
- 2 tablespoons powdered milk
- 2 cups granulated sugar (400g)
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 5 large egg yolks room temperature
- 1 tablespoon vanilla bean paste
- 1½ teaspoons coconut extract
Frosting:
- 8 ounces cream cheese cold and cubed
- ½ cup salted butter softened
- 5 cups powdered sugar
- ¼ cup heavy cream (60mL)
- 1 tablespoon vanilla extract
- 1½ teaspoons coconut extract
- 1 to 2 cups sweetened flaked coconut
Instructions
- Preheat oven and prepare pans: Preheat the oven to 350°F. Grease two 9-inch cake pans with cake goop or line their bottoms with parchment paper then coat with nonstick spray to prevent sticking.
- Whip egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment, beat on speed 4 for 2 minutes. Increase speed to 6 and continue whipping until stiff peaks form, about 1 more minute. Transfer to a small bowl and set aside.
- Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk with 1 teaspoon baking soda. Set aside to activate.
- Process coconut: Place 1⅓ cups sweetened flaked coconut into a food processor and pulse until finely chopped.
- Mix dry ingredients and coconut: In the now empty stand mixer bowl, combine the processed coconut, 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix until well combined.
- Add butter and mix: Add 1 cup softened unsalted butter to the dry ingredients and mix until the texture becomes sandy. Scrape down the sides to incorporate any butter sticking to the bowl.
- Add egg yolks and flavorings: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until smooth.
- Incorporate buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, mixing fully and scraping the bowl sides as needed to combine completely.
- Fold in egg whites: Gently fold the stiff egg whites into the batter until well incorporated, preserving the airy texture.
- Divide batter and bake: Evenly divide the batter between the two prepared pans (approximately 720g each). Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Remove cakes from the oven and let them cool in pans for 5 minutes. Then transfer them to a cooling rack until almost completely cool. For best results, wrap cakes in double plastic wrap and store at room temperature overnight to maintain moisture.
- Make frosting: In a large bowl or stand mixer fitted with paddle attachment, beat 8 ounces cold cream cheese and ½ cup softened salted butter on medium-high speed until smooth and fluffy.
- Add powdered sugar and cream: Gradually add 5 cups powdered sugar, one cup at a time, alternating with ¼ cup heavy cream. Mix until smooth and creamy.
- Flavor frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract. Beat on high for 2 to 3 minutes until light and fluffy. Adjust consistency with additional sugar or cream if needed.
- Assemble cake: Place the bottom cake layer on a plate or cake stand. Spread a layer of frosting evenly over the top to the edges.
- Add second layer and frost: Place the next cake layer on top and cover with frosting, spreading evenly over the top and sides.
- Decorate with coconut: Gently press 1 to 2 cups of sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse the coconut in a food processor for shorter strands. Pipe decorative frosting around the edges if desired.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for better mixing and texture.
- Using cake goop or parchment paper prevents sticking and helps cakes release easily from pans.
- Folding the egg whites carefully preserves airiness, producing a lighter cake.
- Allowing the cooled cakes to rest overnight wrapped in plastic wrap helps maintain moisture and enhances flavor.
- Adjust frosting consistency by adding more powdered sugar to thicken or heavy cream to thin as needed.
- For a more intense coconut flavor, consider toasting the flaked coconut lightly before processing.
- Use a serrated knife to level the cakes if they dome during baking for even stacking.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
