Description
Classic Coconut Cake is a moist and flavorful layered cake featuring a delicate coconut-infused batter and a luscious cream cheese frosting enhanced with vanilla and coconut extracts. Topped with sweetened flaked coconut, this cake is perfect for celebrations and coconut lovers.
Ingredients
Scale
Cake:
- 4 large egg whites room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon baking soda
- 1⅓ cups sweetened flaked coconut (120g), loosely packed
- 2 cups cake flour (260g)
- 2 tablespoons powdered milk
- 2 cups granulated sugar (400g)
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 5 large egg yolks room temperature
- 1 tablespoon vanilla bean paste
- 1½ teaspoons coconut extract
Frosting:
- 8 ounces cream cheese cold and cubed
- ½ cup salted butter softened
- 5 cups powdered sugar
- ¼ cup heavy cream (60mL)
- 1 tablespoon vanilla extract
- 1½ teaspoons coconut extract
- 1 to 2 cups sweetened flaked coconut
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom of the pans with parchment paper and coat with nonstick spray.
- Whip Egg Whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
- Mix Buttermilk and Baking Soda: In a small bowl or measuring cup, combine 1 cup buttermilk and 1 teaspoon baking soda and set aside.
- Process Coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until finely chopped.
- Combine Dry Ingredients: Add the processed coconut to the now empty stand mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt and mix to combine.
- Add Butter and Egg Yolks: Add the softened 1 cup unsalted butter and mix until the mixture has a sandy texture. Scrape down the sides, then beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
- Add Buttermilk Mixture: Beat in the buttermilk and baking soda mixture in three additions until fully combined, scraping down the sides as needed.
- Fold in Egg Whites: Gently fold the stiff egg whites into the batter until well combined and smooth.
- Bake the Cake: Evenly divide the batter between the two prepared pans (about 720g each) and bake for 40 minutes until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cakes from the oven and let cool in the pans for 5 minutes before transferring to a rack to cool almost completely. Wrap in double plastic wrap and store at room temperature overnight to enhance moisture.
- Prepare Frosting: When ready to frost, beat 8 ounces cold cubed cream cheese and ½ cup softened salted butter in a large bowl or stand mixer fitted with a paddle attachment on medium-high speed until smooth and fluffy.
- Add Sugar and Cream: Gradually add 5 cups powdered sugar, a cup at a time, alternating with ¼ cup heavy cream. Beat until creamy and smooth.
- Flavor Frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract; beat on high for 2 to 3 minutes until light and fluffy. Adjust consistency with more sugar or cream if needed.
- Assemble the Cake: Place the bottom cake layer on a plate or stand and spread frosting evenly over the top to the edges. Place the second layer on top and cover with frosting, spreading evenly around the sides.
- Add Coconut Topping: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse coconut in a food processor for shorter strands before applying.
- Decorate: If desired, pipe additional decorative frosting around the top and base of the cake for a finished look.
Notes
- For best flavor and moistness, bake the cake a day ahead and store wrapped at room temperature overnight before frosting.
- If sweetened flaked coconut is unavailable, shredded coconut can be used but may change texture slightly.
- You can substitute salted butter in the cake if unsalted is not available, but adjust salt accordingly.
- Vanilla bean paste adds rich vanilla flavor but vanilla extract can be used as a substitute.
- Adjust the amount of coconut extract in the frosting if a more subtle coconut flavor is desired.
- Ensure egg whites are whipped to stiff peaks for a light and airy cake texture.
- Wrap leftover cake tightly and store refrigerated for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
