Name: Coconut Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 16 min
Cuisine: American
Ingredients: 5 egg whites (room temperature); 3/4 cup buttermilk; 3/4 cup unsalted butter (softened to room temperature); 1 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 1/2 cups cake flour; 1 Tablespoon baking powder; 1/2 teaspoon kosher salt; 1 cup shredded sweetened coconut; 1/2 cup unsalted butter (softened); 1 package cream cheese, softened to room temperature (8 ounces); 5 cups powdered sugar; 1/4 cup heavy cream; 2 cups shredded sweetened coconut

Ingredients

5 egg whites (room temperature)

3/4 cup buttermilk

3/4 cup unsalted butter (softened to room temperature)

1 3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon kosher salt

1 cup shredded sweetened coconut

1/2 cup unsalted butter (softened)

1 package cream cheese (8 ounces, softened to room temperature)

5 cups powdered sugar

1/4 cup heavy cream

2 cups shredded sweetened coconut (for frosting decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly spray two 9-inch cake pans with baking spray and set aside.

Step 2: In a small bowl, whisk together the egg whites and 1/4 cup of the buttermilk until slightly combined. Set aside.

Step 3: In a large mixing bowl, beat the 3/4 cup softened butter, granulated sugar, vanilla extract, and almond extract for about 2 minutes on medium speed. Scrape down the sides of the bowl as needed.

Step 4: In a separate bowl, whisk together the cake flour, baking powder, and kosher salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Step 5: Beat in the egg white and buttermilk mixture until fully blended. Then add the remaining buttermilk (1/2 cup) and beat for 3 to 4 minutes, scraping the bowl as needed.

Step 6: Gently fold in 1 cup of shredded sweetened coconut.

Step 7: Divide the batter evenly between the prepared cake pans and bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove cakes from the oven and allow them to cool completely on a wire rack.

Step 9: For the frosting, beat 1/2 cup softened butter and cream cheese with a whisk attachment on an electric mixer for about 3 minutes until creamy.

Step 10: Gradually add the powdered sugar and heavy cream. Continue beating for another 4 to 5 minutes until smooth and fluffy, scraping down the sides as needed.

Step 11: To assemble, place one cake layer on a cake stand. Spread a generous amount of frosting on top and smooth with an offset spatula.

Step 12: Place the second cake layer on top and cover the entire cake with the remaining frosting.

Step 13: To decorate, place the cake stand on a baking sheet to catch excess coconut. Press 2 cups of shredded coconut gently onto the top and sides of the cake until evenly covered.

Step 14: Serve and enjoy your homemade coconut cake!

Tips & Variations

For a richer flavor, toast the shredded coconut before folding it into the batter or decorating the cake.

Use room temperature ingredients to help the batter mix smoothly and rise evenly.

Substitute half the cake flour with all-purpose flour if cake flour is unavailable, though the texture may be slightly less tender.

Add a splash of coconut rum or extract to the frosting for a tropical twist.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly at room temperature or in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

Can I use fresh coconut instead of shredded sweetened coconut?

Fresh coconut can be used, but it has higher moisture content. It may change the texture of the cake and frosting slightly. If using fresh, toast it lightly and use sparingly for best results.