Imagine falling backwards onto large piles of shredded sweetened coconut. Sounds dreamy doesn’t it!!!
I love coconut, like love love love it.
I have been waiting to find the time to make a coconut cake and finally last night, I busted one out.
So here we go :
- 2 and 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 2/3 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup unsalted butter, softened
- one 8 ounce block full-fat cream cheese, softened
- 5 cups confectioners’ sugar
- 2 Tablespoons canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut
- Preheat oven to 350°F. Butter three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. ( I used a 9 x 13 because it’s easier to bring to the office)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. Bake for 45 minutes if using a 9 x 13″ pan. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: If you made these in the round pans frost each layer and then cover the outside in frosting – the 9 x 13 – well you know what to do with that!
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
It’s delicious and light and fluffy and thanks to the can of coconut milk it’s so moist. Enjoy!!!!