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Coconut Cake Recipe

Coconut Cake Recipe

This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 572 kcal

Equipment

  • Stand Mixer
  • 9-inch cake pans
  • Mixing Bowls
  • whisk
  • spatula

Ingredients
  

For the Cake

  • 3.33 cups all-purpose flour
  • 7 tablespoons cornstarch
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon coarse sea salt
  • 1 cup sweetened coconut shreds
  • 1.5 cups softened unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons coconut extract
  • 7 large egg whites
  • 0.5 cups neutral-flavored oil
  • 1 15-ounce can full fat coconut milk liquid only

For the Frosting

  • 2 x recipe butter cream cheese frosting using coconut extract instead of vanilla extract
  • 1 15-ounce can full fat coconut milk coconut cream
  • 0.5 recipe toasted coconut

Instructions
 

Directions

  • Whisk together the flour, cornstarch, salt, baking powder, baking soda, and coconut shreds until completely combined and set it to the side.
  • Cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, about 5 to 7 minutes.
  • Add in the coconut extract and then add in 1 egg white at a time until completely mixed in.
  • Pour in the oil, then stop and scrape the bowl.
  • Alternate adding in the dry ingredients with the liquid from the canned coconut milk beginning and ending with the dry until mixed in on low speed.
  • Distribute the batter evenly between three 9-inch cake pans that have been greased with butter and lined with parchment paper. Bake at 350°F for 27 to 29 minutes or until a toothpick comes out clean.
  • Cool completely on a rack for about 90 minutes to 2 hours.
  • With about 15 to 30 minutes left in the cooling process, make the buttercream recipe.
  • Whip together the softened butter, cream cheese, and coconut cream in the stand mixer on high speed for about 5 to 7 minutes until creamy and smooth.
  • Pour in the coconut extract and gradually add powdered sugar until completely smooth.
  • Ice the cake in layers until it is completely coated.
  • Cover the cake entirely on all sides with toasted coconut.
  • Slice and serve.

Notes

Make this cake up to 1 day ahead of time. Store covered at room temperature for up to 3 days or refrigerate it for up to 5 days. Freeze for up to 3 months. Let it sit at room temperature for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 572kcalCarbohydrates: 65gProtein: 6gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 61mgSodium: 545mgPotassium: 126mgFiber: 1gSugar: 34gVitamin A: 709IUVitamin C: 0.001mgCalcium: 36mgIron: 2mg
Keyword baking, cake recipe, Coconut Cake, dessert recipe, homemade cake
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