Ingredients
2 and 1/2 cups (285 g) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 tablespoons; 170 g) unsalted butter, softened
1 and 2/3 cups (330 g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120 g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (226 g / 240 ml) unsweetened canned coconut milk, at room temperature
1 cup (80 g) sweetened shredded coconut
1 cup (16 tablespoons; 226 g) unsalted butter, softened
8 ounces (226 g) full-fat brick cream cheese, softened to room temperature
5 cups (600 g) confectioners’ sugar
2 tablespoons (30 ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160 g) sweetened shredded coconut
Instructions
1-Preheat the oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them, lining with parchment paper, and greasing the parchment for easy release.
2-Whisk together the cake flour, baking powder, baking soda, and salt in a bowl; set this aside to keep your dry ingredients ready.
3-Using a mixer, cream the softened butter and granulated sugar on medium-high speed for about 2 minutes until it’s smooth and creamy this step builds the base flavor.
4-Add the egg whites and beat until they’re fully combined, which helps create that light texture in your moist coconut cake.
5-Mix in the sour cream, vanilla extract, and coconut extract until everything is fully incorporated for a rich, tropical taste.
6-On low speed, gradually add the dry ingredients alternated with the canned coconut milk, mixing just until combined to avoid overworking the batter.
7-Gently fold in the shredded coconut by hand to keep the batter lump-free and ensure even distribution.
8-Evenly divide the batter into the prepared pans and bake for 21-24 minutes, or until a toothpick inserted in the center comes out clean.
9-Let the cakes cool in the pans on a rack for 1 hour, then remove them from the pans and cool completely before frosting.
10-For the frosting, beat the butter and cream cheese on medium speed until smooth, about 2 minutes.
11-Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt on low speed; once combined, increase the speed and beat for 3 minutes until fluffy.
12-Adjust the frosting consistency by adding more sugar or coconut milk as needed for that perfect creamy frosting.
13-Level the cake layers, then place the first layer on a cake stand and spread 1 heaping cup of frosting on top.
14-Add the second layer and frost the top with another heaping cup, then place the third layer on top.
15-Use the remaining frosting to cover the top and sides evenly; smooth it with a spatula or bench scraper for a polished look.
16-Sprinkle shredded coconut over the cake and sides to finish it off beautifully.
17-Refrigerate the cake for at least 20 minutes before slicing to set everything perfectly.
18-Store leftovers covered in the refrigerator for up to 5 days to keep it fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥣 Use cake flour to ensure a soft and tender crumb.
🥚 Using egg whites adds lightness and fluffiness to the cake.
🌡️ Room temperature ingredients promote even mixing and better texture.
- Prep Time: 35 minutes
- Bake time: 22 minutes
- Cook Time: 22 minutes
- Category: Dessert, Cake
- Method: Baking, Mixing, Frosting
- Cuisine: American
Nutrition
- Serving Size: 1 slice