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Coconut Cake with Cream Cheese Frosting Recipe

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4.2 from 3 reviews

This delicious Coconut Cake recipe features moist layers infused with coconut milk and shredded coconut, topped with a rich and creamy coconut cream cheese frosting. It's perfect for celebrations or any time you crave a tropical-inspired dessert with a tender crumb and luscious frosting.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 3 cups cake flour (360g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400g)
  • ½ cup unsalted butter softened (113g)
  • ½ cup vegetable oil (120mL)
  • 4 large egg whites lightly beaten
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup coconut milk (240mL)
  • 1 cup sweetened shredded coconut (100g)

For the Coconut Cream Cheese Frosting:

  • 1 cup unsalted butter softened (227g)
  • 8 ounces cream cheese room temperature (227g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ teaspoon salt
  • 6 cups confectioners’ sugar (720g)
  • 2½ cups sweetened shredded coconut (250g)

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray them with baking spray. Line the bottom of each pan with a circle of parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
  3. Cream Butter, Sugar, and Oil: In a large mixing bowl, or in the bowl of a stand mixer fitted with a paddle attachment, combine granulated sugar, softened butter, and vegetable oil. Beat on medium speed for about 3 minutes until the mixture becomes light and creamy.
  4. Add Egg Whites and Extracts: Add the lightly beaten egg whites, vanilla extract, and coconut extract to the creamed mixture. Mix until just combined, about 1 minute.
  5. Incorporate Dry Ingredients and Coconut Milk: With the mixer on low speed, add one-third of the dry flour mixture. Mix until fully incorporated. Then add half of the coconut milk and mix again. Repeat by adding another third of the flour mixture, the remaining coconut milk, and finally the rest of the flour mixture. Stop once or twice to scrape down the sides of the bowl and ensure even mixing.
  6. Fold in Shredded Coconut: Gently fold the sweetened shredded coconut into the batter by hand to evenly distribute it throughout without overmixing.
  7. Divide and Bake: Evenly divide the cake batter among the prepared cake pans. Use a spatula to smooth the batter out towards the edges since it will be thick. Bake in the preheated oven for 30 to 32 minutes, rotating the pans after 20 minutes for even baking. The cakes are done when a gentle press on the center causes the cake to spring back.
  8. Cool the Cakes: Allow the cakes to cool in their pans for 20 minutes after baking. Then carefully invert the cakes onto a wire rack, remove the parchment paper, and let them cool completely.
  9. Make the Coconut Cream Cheese Frosting: In a large mixing bowl or stand mixer, beat together the softened butter and cream cheese at medium speed until fluffy and creamy, about 3 minutes. Add the vanilla extract, coconut extract, and salt, mixing until combined. Scrape down the sides of the bowl.
  10. Add Confectioners’ Sugar: Gradually add the confectioners’ sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. After all sugar is incorporated, scrape the bowl again and beat on medium speed for about 1 minute until the frosting is light and fluffy.
  11. Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Repeat with the next layer and more frosting. Place the final cake layer on top and frost the entire outside of the cake evenly.
  12. Decorate with Shredded Coconut: Press the remaining shredded coconut onto the frosting all around the top and sides of the cake to fully cover it in coconut flakes.
  13. Chill and Serve: Chill the cake for at least 30 minutes to allow the frosting to set for easier slicing. Store refrigerated for up to 3 days. Serve chilled or at room temperature.

Notes

  • Use cake strips to ensure flat, even cake layers and prevent doming. If you don’t use strips, bake for 23 to 25 minutes and rotate pans after 15 minutes.
  • Be careful not to overmix the cake batter to avoid tough layers from gluten overdevelopment.
  • You can substitute coconut extract with additional vanilla extract if unavailable, but the coconut flavor will be less intense.
  • The cake is best served chilled but can be brought to room temperature before serving for softer texture.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/coconut-cake-with-cream-cheese-frosting-recipe/