Coconut Cake Recipe
User Reviews
5.0
45 reviews
Excellent
Coconut Cake Recipe
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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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Ingredients
For the Cake:
- 3 1/3 cups all-purpose flour
- 7 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon coarse sea salt
- 1 packed cup sweetened coconut shreds
- 1 ½ cups softened unsalted butter
- 2 cups granulated sugar
- 2 teaspoons coconut extract
- 7 egg whites
- ½ cup neutral-flavored oil
- Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
- 2 x recipe for butter cream cheese frosting using coconut extract instead of vanilla extract
- Coconut cream from 1 15-ounce can full fat coconut milk
- ½ recipe for toasted coconut
Instructions
- Whisk together the flour, corn starch, salt, baking powder, baking soda, and coconut shreds until completely combined and set it to the side.
- Next, cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, which takes about 5 to 7 minutes.
- Add in the coconut extract to the mixer and then add in 1 egg white at a time until it is completely mixed in.
- Pour in the oil. Stop and scrape the bowl.
- Alternate adding in the dry ingredients with the 1 cup of liquid only from the canned coconut milk beginning with dry and ending with dry until mixed in on low speed. You should be adding the dry in 3 batches and the wet in 2 batches.
- Distribute the batter evenly between three 9” cake pans with parchment paper that have also been greased with butter. Bake at 350° for 27 to 29 minutes or until lightly browned, firm in the center, and when sticking a toothpick in the center it comes out clean.
- Cool completely on a rack, which takes about 90 minutes to 2 hours.
- With about 15 to 30 minutes left in the cake cooling process, make the buttercream recipe.
- Whip together the softened butter, cream cheese, and coconut cream leftover from the can to a stand mixer with the paddle attachment and whip on high speed for 5 to 7 minutes or until creamy and smooth.
- Pour in the coconut extract then add in 1 cup of powdered sugar at a time on low to medium speed until mixed in and 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-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator and cover it for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before serving.
- How to Serve: Pull the cake out of the refrigerator and let it sit for 1 hour at room temperature before serving.
- If you have cake flour on hand, replace the all-purpose flour and cornstarch in this recipe with 3 ¾ cups and 3 tablespoons of cake flour.
- Do not use coconut milk from the carton in the milk section of the grocery store. That will not work.
- I highly recommend sprinkling additional toasted coconut to each slice when serving.
- Try using the leftover egg yolks in my pasta carbonara.
Nutrition Information
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Calories
572kcal
(29%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
545mg
(23%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
709IU
(14%)
Vitamin C
0.001mg
(0%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 545mg | 23% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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