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This coconut cake is perfect when you want a tender, moist dessert that feels a little tropical without a lot of fuss. Its soft crumb and creamy coconut frosting make it a favorite for special occasions or any time you want to treat yourself at home.
I put this cake together on a whim and it quickly became the dessert I reach for when I want something comforting with a fresh twist.
Ingredients
- Cake flour: is essential here to give the cake a soft, airy texture. Choose a fine, fresh flour for best results.
- Baking powder and baking soda: work together to leaven the cake and help it rise evenly.
- Unsalted butter: adds richness& make sure it's softened to room temperature to cream properly.
- Granulated sugar: sweetens and helps create a tender crumb& measure carefully.
- Egg whites: lighten the batter and add structure without heaviness.
- Sour cream: adds moisture and a slight tang which balances sweetness perfectly.
- Pure vanilla and coconut extracts: build layers of flavor—use quality extracts for the best aroma.
- Canned coconut milk: brings real coconut flavor and moisture& give the can a good shake before opening.
- Sweetened shredded coconut: folded in the batter enhances texture and coconut taste& opt for fresh, bright-tasting coconut flakes.
- Full-fat cream cheese and butter: for a luscious, tangy base in the frosting.
- Confectioners’ sugar: sweetens and thickens the frosting& sift if clumpy for a smooth finish.
- Extra shredded coconut: for decorating adds a lovely crunch and visual appeal.
Instructions
- Build The Flour Mixture:
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl until evenly combined. This ensures your cake rises uniformly and has the perfect crumb. Set aside while preparing the wet ingredients.
- Cream Butter and Sugar:
- In a stand mixer or with a hand mixer, beat the softened butter and sugar on medium-high speed for about three minutes until the mixture is pale, creamy, and smooth. This step traps air in the batter, essential for a light cake.
- Add Egg Whites and Dairy:
- Carefully add the egg whites and beat until just combined. Next, add sour cream, vanilla extract, and coconut extract. Beat again until blended& the batter might look slightly curdled here but that’s normal and will smooth out in the next step.
- Mix Dry Ingredients and Coconut Milk:
- With the mixer on low, gradually add the flour mixture and coconut milk alternately. Mix just until you no longer see dry ingredients. Overmixing can lead to a dense cake, so slow and gentle is key.
- Fold In Shredded Coconut:
- Using a spatula, fold in the shredded coconut evenly throughout the batter. This adds great texture and delivers bursts of coconut flavor in every bite.
- Divide Batter and Bake:
- Divide the batter evenly among three prepared 9-inch cake pans. Bake in a preheated 350 degree Fahrenheit oven for 20 to 25 minutes. Test doneness by inserting a toothpick in the center& it should come out clean or with a few moist crumbs. Remove cakes to wire racks to cool completely.
- Prepare Frosting:
- Cream together the softened butter and cream cheese for two to three minutes until smooth and fluffy. On low speed, add confectioners’ sugar, coconut milk, vanilla, coconut extract, and salt. Beat on high for about three minutes until the frosting is light and fluffy.
- Assemble the Cake:
- Level the cooled cakes by trimming domed tops for even stacking. Spread about one and a half cups of frosting over the first layer evenly to the edges. Repeat with the second layer and frosting, then place the final layer on top and smooth remaining frosting over the top and sides.
- Decorate with Coconut:
- Press shredded coconut onto the sides and sprinkle over the top for a beautiful, textured finish. Refrigerate the cake for at least 20 minutes to firm up before slicing.
This cake always reminds me of summer gatherings at Grandma’s where coconut desserts were a beloved tradition.
Storage Tips
Store the cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It stays fresh for up to four days. You can bring slices to room temperature before serving to soften the frosting and enhance flavor.
Ingredient Swaps
You can substitute Greek yogurt for sour cream but expect a slight change in moisture and tang. Coconut extract can be halved or omitted if you want a subtler coconut flavor. Use unsweetened shredded coconut instead of sweetened and add a little extra sugar to the batter if preferred.
Serving Ideas
This cake pairs beautifully with fresh mango slices or a drizzle of raspberry sauce for contrast. A dollop of whipped cream with toasted coconut sprinkled on top adds a lovely finish for guests.
This cake is a tropical delight that balances richness and moisture perfectly.
Frequently Asked Recipe Questions
- → What makes this cake moist?
The combination of sour cream and coconut milk ensures a tender, moist crumb that balances the texture perfectly.
- → Can I use regular milk instead of coconut milk?
While regular milk can work, using coconut milk enhances the cake’s tropical flavor and moistness significantly.
- → How do I avoid the cake layers doming during baking?
Greasing and lining the pans with parchment, along with leveling the tops after baking, helps achieve flat layers for easy stacking.
- → What’s the best way to incorporate shredded coconut?
Fold shredded coconut gently into the batter at the end to maintain texture without overmixing, which can toughen the cake.
- → How long should the cake chill before slicing?
Chilling the assembled cake for at least 20 minutes firms up the frosting, allowing for cleaner, neater slices.
- → Can the frosting be made in advance?
Yes, you can prepare the coconut cream cheese frosting ahead of time and keep it refrigerated. Bring it to room temperature and re-whip before using.