Description
A towering three-layer Coconut Cream Cake with tender crumb, rich coconut milk, and cream cheese buttercream covered in sweet coconut flakes.
Ingredients
For the cake:
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1⅔ cups granulated sugar
- 5 large egg whites, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk, room temperature
- 1 cup sweetened shredded coconut
For the frosting:
- 1 cup unsalted butter, softened
- 8 ounces full-fat brick cream cheese, softened
- 5 cups confectioners’ sugar
- 2 tablespoons canned coconut milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- ⅛ teaspoon salt
- 2 cups sweetened shredded coconut, for decorating
Instructions
- Preheat oven to 350°F. Grease three 8-inch round cake pans, line with parchment paper rounds, and grease the paper.
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter and sugar on medium-high speed for two minutes until smooth and creamy.
- Add egg whites and beat until combined. Mix in sour cream, vanilla extract, and coconut extract.
- On low speed, alternate adding dry ingredients and coconut milk, starting and ending with flour mixture.
- Fold in one cup of shredded coconut by hand with a spatula.
- Divide batter evenly among prepared pans.
- Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans on a wire rack for one hour, then remove and cool completely on the rack.
- Make frosting by beating butter and cream cheese together for two minutes until smooth.
- Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat on low to combine, then high for three minutes.
- Level the tops of cooled cakes with a serrated knife.
- Place first layer on serving plate and spread one heaping cup of frosting on top.
- Add second layer and spread another heaping cup of frosting.
- Top with third layer and spread remaining frosting over entire cake.
- Press shredded coconut onto sides and top of cake.
- Refrigerate for at least 20 minutes before slicing.
Notes
- All ingredients should be at room temperature for best results.
- Cake flour is essential for the proper texture, don’t substitute regular flour.
- Use canned coconut milk from the baking aisle, not refrigerated coconut beverage.
- Frosted cake keeps in the refrigerator for up to five days in an airtight container.
- Unfrosted layers can be frozen for up to three months wrapped tightly.
- Prep Time: 25 minutes
- Cook Time: 24 minutes