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Coconut Cake Recipe
4.6 from 60 votes

Coconut Cake Recipe

This coconut cake recipe produces a moist, tender cake layered with a creamy cream cheese frosting and adorned with sweetened shredded coconut. The batter uses whipped egg whites, buttermilk, and cake flour for fine texture, with vanilla and almond extracts providing a subtle floral aroma. The frosting combines butter, cream cheese, powdered sugar, and heavy cream, resulting in a smooth and spreadable finish.

Prep Time
20 mins
Cook Time
26 mins
Additional Time
30 mins
Total Time
1 hr 16 mins
Servings: 16 servings
Calories: 527 kcal
Course: Cake
Cuisine: American

Ingredients

FOR THE CAKE:
  • 5 egg room temperature, white
  • ¾ cup buttermilk
  • ¾ cup butter softened to room temperature, unsalted
  • 1 ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded sweetened coconut
FOR THE FROSTING:
  • ½ cup butter softened, unsalted
  • 1 package cream cheese 8 ounce, softened to room temperature
  • 5 cups powdered sugar
  • ¼ cup heavy cream
  • 2 cups coconut shredded, sweetened

Instructions

FOR THE CAKE:
    Cup of Yum
  1. Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

Notes

  • Use buttermilk or a homemade substitute for optimal cake texture and flavor.
  • Swap buttermilk for cream of coconut (not coconut milk) to intensify coconut flavor.
  • Always use cake flour rather than all-purpose for the correct crumb and rise.
  • For garnish, sweetened shredded coconut works best; toasting is optional for added texture.
  • Store frosted cake in the refrigerator; freeze leftovers in airtight container up to 3 months.
  • Start with room temperature butter and egg whites for best mixing and cake consistency.
  • Try coconut cupcakes for a portable alternative dessert with similar flavors.

Nutrition Information

Calories 527kcal (26%) Carbohydrates 82g (27%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 14g (70%) Polyunsaturated Fat 6g (35%) Cholesterol 45mg (15%) Sodium 231mg (10%) Fiber 2g (8%) Sugar 62g (124%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 82g 27%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 14g 70%
Polyunsaturated Fat 6g 35%
Cholesterol 45mg 15%
Sodium 231mg 10%
Fiber 2g 8%
Sugar 62g 124%

* Percent Daily Values are based on a 2,000 calorie diet.