Homemade Coconut Cake
User Reviews
4.9
Homemade Coconut Cake
Description
This Homemade Coconut Cake uses a batter enriched with butter, vegetable oil, coconut milk, and coconut extract to achieve a moist, soft crumb. Egg whites are beaten into the mixture for fluffiness, and classic cake flour and baking powder provide structure. After baking three layers in 9-inch pans, the cake is cooled, then stacked and frosted with a coconut-flavored cream cheese and butter frosting mixed with powdered sugar.
The frosting is thick and smooth, adding tang and sweetness to balance the cake's coconut notes. The outside is covered with unsweetened shredded coconut flakes that add a subtle chew and enhance the appearance. Baking in multiple layers allows for an even presentation suitable for celebrations.
To assemble, cool cakes completely to avoid melting the frosting. The cake pairs well with light tea or mild coffee to complement without overpowering.
Ingredients
Cake
- 1/2 cup butter softened, salted
- 1/2 cup vegetable oil
- 1½ cups granulated sugar
- 2 teaspoons coconut extract
- 6 large egg room temperature, white
- 1 1/2 cups coconut milk
- 1/4 cup sour cream
- 3½ cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Frosting:
- 16 ounces cream cheese softened
- 1 cup butter softened, salted
- 1 teaspoon coconut extract
- 3 cups powdered sugar
- 3 cups coconut flakes unsweetened
Instructions
- Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
- Mix in cake flour, baking powder, and salt until just combined.
- Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
- Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
- Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
- Frost and layer cake with frosting and use coconut flakes to coat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings or 1 3 layered cake
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 49g | 75% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 78mg | 26% |
| Sodium | 347mg | 14% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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