Coconut Cake with Cream Cheese Frosting Recipe
This Coconut Cake Recipe features a moist and tender cake layered and frosted with a rich cream cheese frosting, then generously coated with shredded sweetened coconut. Perfect for special occasions or as a delightful treat, this cake combines classic flavors of coconut and vanilla with a creamy texture that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 16 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 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
For the Frosting:
- 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
Instructions
- Prepare Egg White Mixture: Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
- Make Cake Batter: In a mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract for 2 minutes on medium speed, scraping down the sides as needed. Add the dry ingredients (cake flour, baking powder, kosher salt) and mix until combined. Beat in the egg white and buttermilk mixture until fully blended, then add the remaining buttermilk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in 1 cup shredded sweetened coconut gently.
- Prepare Cake Pans and Bake: Spray two 9-inch cake pans with baking spray. Divide the batter evenly between the pans. Bake in a preheated oven at 350°F (177°C) for 26-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack.
- Make Frosting: Using the whisk attachment on an electric mixer, beat the softened butter and cream cheese for 3 minutes until smooth and creamy. Gradually add powdered sugar and heavy cream while beating continuously. Continue to beat for another 4-5 minutes, scraping down the sides of the bowl to ensure even mixing.
- Assemble the Cake: Place one cake layer on a cake stand. Spread a generous amount of frosting over the top, smoothing it with an offset spatula. Place the second cake layer on top. Cover the entire cake with the remaining frosting evenly.
- Add Coconut Decoration: Place the cake stand on a baking sheet to catch any excess. Take handfuls of shredded sweetened coconut and gently press it onto the sides and top of the cake until the desired amount covers the frosting evenly.
- Serve and Enjoy: Slice and serve this moist, flavorful coconut cake. Enjoy the perfect balance of creamy frosting and coconut texture!
Notes
- Ensure egg whites and butter are at room temperature for better mixing and cake texture.
- Use cake flour for a lighter, tender crumb in the cake.
- To prevent excess coconut from making a mess, assemble the cake on a baking sheet.
- Cake can be stored in the refrigerator for up to 4 days, covered tightly.
- For a more intense coconut flavor, consider toasting the shredded coconut before folding it into the batter and using it for decoration.
Keywords: coconut cake, cream cheese frosting, shredded coconut cake, homemade coconut cake, sweetened coconut dessert
