Coconut Cake Recipe
User Reviews
5.0
18 reviews
Excellent
Coconut Cake Recipe
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Tropical coconut cake is topped with a scrumptious cream cheese frosting. It's a tasty dessert to enjoy all year long!
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Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room temperature egg whites
- ½ cup Butter, softened
- ½ cup coconut oil
- 1¾ cups sugar
- 1 cup cream of coconut, (sweetened, not coconut milk)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 ounces cream cheese , softened
- 5 tablespoons Butter, softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut, (sweetened)
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy.
- Beat in cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
- Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
Equipments used:
Notes
- Recipe inspired by Broma Bakery.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
80g
(27%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
18g
(90%)
Cholesterol
88mg
(29%)
Sodium
265mg
(11%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
505IU
(10%)
Calcium
53mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 88mg | 29% |
| Sodium | 265mg | 11% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 505IU | 10% |
| Calcium | 53mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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