Prep Time: 20 mins | Cook Time: 26 mins | Additional Time: 30 mins | Total Time: 1 hr 16 mins | Yield: 16 Servings
This cake is made from scratch. A decadent cake with moist and soft crumbs with luscious cream cheese coconut frosting. Always a hit and perfect for every occasion!
Ingredients
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CAKE:
5 Egg whites, room temperature
¾ c. buttermilk
¾ c. unsalted butter softened to room temperature
1 ¾ c. granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ c. cake flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 c. shredded, sweetened coconut
FROSTING:
½ c. unsalted butter softened
1 package (8 ounces) cream cheese, softened to room temperature
5 c. powdered sugar
¼ c. heavy cream
2 c. shredded, sweetened coconut
How to make Coconut Cake
TO MAKE THE CAKE:
Step 1: In a small bowl, add the egg whites and ¼ cup of buttermilk. Mix well until slightly combined, then set aside.
Step 2: Add the butter, sugar, vanilla, and almond extracts to a mixing bowl. Beat on medium speed for about 2 minutes, scraping the sides of the bowl as needed. Stir in the dry ingredients until mixed. Add the egg white mixture and continue to beat until completely mixed. Add the rest of the milk and beat for another 3 to 4 minutes, making sure to scrape down the sides of the bowl. Then, fold in the coconut.
Step 3: Pour the batter into two greased with baking spray 9-inch cake pans. Place in a preheated 350 degrees oven and bake for about 26 to 28 minutes. Remove from the oven when done and onto a wire rack to cool the cakes completely.
TO MAKE THE FROSTING:
Step 4: Using the whisk attachment on an electric mixer, beat the butter and cream cheese for about 3 minutes. Add the powdered sugar along with the heavy cream, then continue to beat for 4 to 5 minutes more, scraping down the sides of the bowl as necessary.
TO ASSEMBLE:
Step 5: On a cake stand, place one layer of the cake. On the top of the cake, add a large amount of the frosting, then smooth it using an offset spatula. Add another cake layer and smooth the frosting on the entire cake. On the top and sides of the cake, add the coconut. To catch the excess coconut, put the cake stand on a baking sheet. Gently press the coconut to the sides of the cake.
Notes:
For the extracts, use a combination of vanilla and almond extracts. Or use coconut extract instead of almond.
For the best result, do not use all-purpose flour for this recipe.
Separate the eggs when cold but let the egg whites and butter come to room temperature before using.
I suggest using sweetened shredded coconut for superb results as it is moister compared to unsweetened. If desired, you can toast the coconut to use outside of the cake.
In a cake saver, place the frosted cake and store it at room temperature. You can also freeze the leftover cake for up to 3 months in an airtight container.
Nutrition Facts:
Yield: 16, Serving Size: 1
Amount Per Serving: Calories: 554 | Total Fat: 21g | Saturated Fat: 15g | Trans Fat: 0g | Unsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 243mg | Carbohydrates: 89g | Fiber: 2g | Sugar: 68g | Protein: 4g
Ingredients
- CAKE:
- 5 Egg whites, room temperature
- ¾ c. buttermilk
- ¾ c. unsalted butter softened to room temperature
- 1 ¾ c. granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ c. cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 c. shredded, sweetened coconut
- FROSTING:
- ½ c. unsalted butter softened
- 1 package (8 ounces) cream cheese, softened to room temperature
- 5 c. powdered sugar
- ¼ c. heavy cream
- 2 c. shredded, sweetened coconut
Instructions
TO MAKE THE CAKE:
Step 1: In a small bowl, add the egg whites and ¼ cup of buttermilk. Mix well until slightly combined, then set aside.
Step 2: Add the butter, sugar, vanilla, and almond extracts to a mixing bowl. Beat on medium speed for about 2 minutes, scraping the sides of the bowl as needed. Stir in the dry ingredients until mixed. Add the egg white mixture and continue to beat until completely mixed. Add the rest of the milk and beat for another 3 to 4 minutes, making sure to scrape down the sides of the bowl. Then, fold in the coconut.
Step 3: Pour the batter into two greased with baking spray 9-inch cake pans. Place in a preheated 350 degrees oven and bake for about 26 to 28 minutes. Remove from the oven when done and onto a wire rack to cool the cakes completely.
TO MAKE THE FROSTING:
Step 4: Using the whisk attachment on an electric mixer, beat the butter and cream cheese for about 3 minutes. Add the powdered sugar along with the heavy cream, then continue to beat for 4 to 5 minutes more, scraping down the sides of the bowl as necessary.
TO ASSEMBLE:
Step 5: On a cake stand, place one layer of the cake. On the top of the cake, add a large amount of the frosting, then smooth it using an offset spatula. Add another cake layer and smooth the frosting on the entire cake. On the top and sides of the cake, add the coconut. To catch the excess coconut, put the cake stand on a baking sheet. Gently press the coconut to the sides of the cake.
Notes
For the extracts, use a combination of vanilla and almond extracts. Or use coconut extract instead of almond. For the best result, do not use all-purpose flour for this recipe. Separate the eggs when cold but let the egg whites and butter come to room temperature before using. I suggest using sweetened shredded coconut for superb results as it is moister compared to unsweetened. If desired, you can toast the coconut to use outside of the cake. In a cake saver, place the frosted cake and store it at room temperature. You can also freeze the leftover cake for up to 3 months in an airtight container.