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Coconut Cake

Coconut Cake Recipe

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake! Soft, moist crumb with a cream cheese coconut frosting!
Prep Time 20 minutes
Cook Time 26 minutes
30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Calories 554 kcal

Ingredients
  

FOR THE CAKE:

  • 5 pic egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 1  tsp vanilla extract
  • ½ tsp almond extract
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 cup shredded, sweetened coconut

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 1 packages (8 oz) cream cheese, softened to room temperature
  • 5 cup powdered sugar
  • ¼ cup heavy cream
  • 2 cup shredded, sweetened coconut

Instructions
 

FOR THE CAKE:

  • Combine ¼ cup of buttermilk with egg whites and whisk them together in a small bowl until they are partially mixed. Keep it aside.
  • In a mixing bowl, beat butter, sugar, vanilla, and almond extracts on medium speed for about 2 minutes. Ensure to scrape down the sides of the bowl as required. Add in the dry ingredients and mix until well combined. Beat in the egg white mixture until it's thoroughly blended. Add in the remaining milk and continue to beat for 3-4 minutes while scraping down the sides of the bowl. Fold in coconut to the batter.
  • Grease two 9-inch cake pans with baking spray. Pour the prepared batter evenly into the pans and bake in a preheated 350-degree oven for 26-28 minutes. Once done, remove the cakes and allow them to cool completely on a wire rack.

FOR THE FROSTING:

  • Using the whisk attachment on an electric mixer, whip the butter and cream cheese together for three minutes. Next, pour in the powdered sugar and heavy cream, and continue to beat for an additional 4-5 minutes, taking care to scrape down the sides of the bowl as necessary.
  • To put the cake together, start by placing one layer onto a cake stand. Apply a generous amount of frosting to the top of the layer, then use an offset spatula to smooth it out. Add the second layer of cake on top, and then apply frosting to the entire cake.To decorate the cake with coconut, place the cake stand onto a baking sheet (to catch any excess coconut). Take a handful of coconut and gently press it into the sides of the cake. Repeat this process until the desired amount of coconut is applied.

Notes

Nutrition Information:
  • Calories: 554Total
  • Fat: 21g
  • Saturated Fat: 15g
  • Trans Fat: 0g
  • Unsaturated Fat: 6g
  • Cholesterol: 45mg
  • Sodium: 243mg
  • Carbohydrates: 89g
  • Fiber: 2g
  • Sugar: 68g
  • Protein: 4g
Keyword Coconut Cake