Prep Time: 20 mins | Cook Time: 26 mins | Additional Time: 30 mins | Total Time: 1 hr 16 mins | Yield: 16 Servings
This coconut cake is insanely delicious! You will be amazed by how easy it is to bake this cake. In just about an hour, you will have the best cake ever. Enjoy!
Ingredients:
FOR THE CAKE:
1 tsp vanilla extract
½ tsp almond extract
1 tbsp baking powder
½ tsp kosher salt
¾ c buttermilk
2 ½ c cake flour
¾ c unsalted butter, softened to room temperature
5 Egg whites, room temperature
1 c shredded, sweetened coconut
1 ¾ c granulated sugar
FOR THE FROSTING:
¼ c heavy cream
5 c powdered sugar
1 package (8 oz.) cream cheese, softened to room temperature
2 c shredded, sweetened coconut
½ c unsalted butter, softened
Directions:
Cake:
Prepare the oven and preheat it to 350 degrees F.
Add 1/4 cup of buttermilk and egg whites into a mixing bowl. Whisk until well blended.
Add the almond extracts, butter, vanilla, and sugar into another mixing bowl. Beat for about 2 minutes on medium speed until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.
Stir in the rest of the milk together with the coconut until combined.
Apply cooking spray to the inside of two 9-inch cake pans.
Transfer the batter to the prepared pans and spread it evenly.
Place the pans in the preheated oven and bake for about 26 minutes or until done.
Remove the cakes from the oven and allow them to cool at room temperature.
Frosting:
In the bowl of an electric mixer, add the cream cheese and butter. Beat until well blended.
Add the heavy cream and powdered sugar, then beat again for another 4 minutes or until well incorporated.
Assemble:
Lay one cake onto a cake stand, then top it with a generous amount of the frosting and spread it evenly.
Place the 2nd cake on top, then frost both cakes.
Add coconut to the top and sides of the cake.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for up to 3 months when frozen.
I combined almond extract and vanilla extract for this cake.
Make sure that the egg whites and eggs are at room temperature.
Nutrition Facts:
Amount Per Serving: Calories: 527 | Total Fat: 21g | Saturated Fat: 14g | Trans Fat: 0g | Unsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 231mg | Carbohydrates: 82g | Fiber: 2g | Sugar: 62g | Protein: 4g
Ingredients
- FOR THE CAKE:
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tbsp baking powder
- ½ tsp kosher salt
- ¾ c buttermilk
- 2 ½ c cake flour
- ¾ c unsalted butter, softened to room temperature
- 5 Egg whites, room temperature
- 1 c shredded, sweetened coconut
- 1 ¾ c granulated sugar
- FOR THE FROSTING:
- ¼ c heavy cream
- 5 c powdered sugar
- 1 package (8 oz.) cream cheese, softened to room temperature
- 2 c shredded, sweetened coconut
- ½ c unsalted butter, softened
Instructions
Cake:
Prepare the oven and preheat it to 350 degrees F.
Add 1/4 cup of buttermilk and egg whites into a mixing bowl. Whisk until well blended.
Add the almond extracts, butter, vanilla, and sugar into another mixing bowl. Beat for about 2 minutes on medium speed until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.
Stir in the rest of the milk together with the coconut until combined.
Apply cooking spray to the inside of two 9-inch cake pans.
Transfer the batter to the prepared pans and spread it evenly.
Place the pans in the preheated oven and bake for about 26 minutes or until done.
Remove the cakes from the oven and allow them to cool at room temperature.
Frosting:
In the bowl of an electric mixer, add the cream cheese and butter. Beat until well blended.
Add the heavy cream and powdered sugar, then beat again for another 4 minutes or until well incorporated.
Assemble:
Lay one cake onto a cake stand, then top it with a generous amount of the frosting and spread it evenly.
Place the 2nd cake on top, then frost both cakes.
Add coconut to the top and sides of the cake.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for up to 3 months when frozen. I combined almond extract and vanilla extract for this cake. Make sure that the egg whites and eggs are at room temperature.
