Coconut Cake


Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 1 hour 30 minutes (plus cooling and chilling)
Servings: 12–16
Category: Dessert

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Notes After Making

Try Preppy Kitchen cake batter

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Ingredients

Coconut Cake

  • 2½ cups (285g) cake flour
    (or 249g all-purpose flour + 36g cornstarch)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1⅔ cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • ½ cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 3¾ cups (450g) confectioners’ sugar
  • 1½ Tbsp (22.5ml) canned coconut milk or half-and-half
  • ⅜ teaspoon pure vanilla extract
  • ⅜ teaspoon coconut extract
  • Scant ⅛ teaspoon salt
  • 1½ cups (120g) sweetened shredded coconut

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Instructions

  1. Preheat oven to 350°F. Grease three 8-inch cake pans, line with parchment paper rounds, and grease the parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.
  4. Scrape down the sides and bottom of the bowl as needed. Beat in the egg whites until combined.
  5. Add the sour cream, vanilla extract, and coconut extract. Beat until combined. The mixture may look slightly curdled.
  6. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Mix until combined.
  7. Fold in the shredded coconut. Whisk by hand briefly to ensure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow cakes to cool in the pans on a wire rack for 1 hour. Remove from pans and cool completely before frosting.

Make the Frosting

  1. Using a handheld or stand mixer, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
  2. With the mixer on low speed, add the confectioners’ sugar, coconut milk (or half-and-half), vanilla extract, coconut extract, and salt.
  3. Increase speed to high and beat for 3 minutes until light and fluffy.
  4. Stir in the shredded coconut.
  5. If frosting is too thin, add confectioners’ sugar 1 tablespoon at a time. If too thick, add a small splash of coconut milk or half-and-half.

Assemble the Cake

  1. If needed, use a serrated knife to level the tops of the cooled cake layers.
  2. Place one cake layer on a serving plate or cake stand.
  3. Spread about 1 heaping cup of frosting over the top.
  4. Add the second cake layer and spread another heaping cup of frosting on top.
  5. Add the third cake layer.
  6. Frost the top and sides with the remaining frosting.
  7. Sprinkle additional sweetened shredded coconut over the top and sides, if desired.
  8. Refrigerate the cake for at least 20 minutes before slicing for cleaner cuts.

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Jessica’s Notes

Prep Ahead:

  • Cake can be baked a day ahead and wrapped tightly or freeze and thaw before frosting.
  • Frosting can be made ahead and refrigerated; bring to room temperature before using.

Storage:

  • Cover and refrigerate for up to 5 days.
  • Bring to room temperature before serving for the best texture.

Freezer-friendly:

  • Fully frosted cake slices can be frozen.

Variations:

  • Add lime zest for a coconut-lime version.

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