Coconut Cake Recipe
This moist coconut cake recipe has a soft, fluffy crumb and is triple layered with a luscious coconut cream cheese frosting and garnished with sweet coconut flakes.
Servings: 12
Equipment
- 3 cake pans
Ingredients
- 3 cups cake flour , spooned and leveled
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 large egg whites , at room temperature
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter , softened
- ½ cup coconut flavored Greek yogurt , I used Chobani coconut Greek yogurt 2% milk fat
- ½ teaspoon vanilla extract
- 1 ⅓ cup canned coconut milk , at room temperature
- ¾ cup sweetened shredded coconut , grated (optional)
Coconut Cream Cheese Frosting
- 1 cup unsalted butter , at room temperature
- 8 ounces cream cheese , at room temperature
- 2 Tablespoons heavy cream or milk
- 1 ½ teaspoons coconut extract
- Pinch of sea salt
- 5 cups powdered sugar
- 1 ½ cups sweetened shredded coconut
Instructions
For the Coconut Cake:
- Preheat oven to 350°F. Spray the bottoms of three 9-inch round cake pans with non-stick cooking spray and then line the bottoms of each with parchment paper. Spray the parchment paper with non-stick cooking spray and set pans aside.
- In a medium bowl, whisk together 3 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, then set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 4 egg whites on medium-high speed until the eggs are frothy and hold peaks. Transfer to a small bowl.
- In the same stand mixer bowl cream together 1 3/4 cups sugar and 1 cup softened butter using the paddle attachment. Scrape down the sides with a spatula if needed, then add 1/2 cup Greek yogurt and 1/2 teaspoon vanilla. Mix until combined.
- Add ½ of the dry ingredients along with ½ of the coconut milk and mix on low. Add the remaining dry ingredients and coconut milk and continue mixing, scraping down the sides and bottom of the bowl as needed, until fully combined.
- Using a rubber spatula, gently fold in the beaten egg whites and 3/4 cup grated coconut just until combined. Divide the batter equally between the 3 cake pans.
- Bake for 20-22 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Cool for 10 minutes before turning the cakes out onto a wire rack to cool completely. Once cooled, use a large serrated knife to slice the top of the cake off it has a round dome.
For the coconut frosting:
- Beat together 1 cup butter and 8 ounces cream cheese in a medium bowl using a hand mixer. Add in 2 Tablespoons heavy cream, 1 1/2 teaspoons coconut extract, and pinch of salt and mix until combined. Add the powdered sugar 1 cup at a time and continue mixing until the frosting is a smooth and spreadable consistency.
- Place the first cake layer on a cake stand or cake plate and frost the top using about 2/3 cup of frosting. Place the second cake layer on and frost the top using about 2/3 cup of frosting. Place the final cake layer on and spread the remaining frosting across the top and down the sides of the entire cake.
- Before the frosting sets, decorate the cake with the shredded coconut. Slice and enjoy!
Nutrition
Calories: 873kcal | Carbohydrates: 112g | Protein: 8g | Fat: 45g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 291mg | Potassium: 237mg | Fiber: 2g | Sugar: 87g | Vitamin A: 1200IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg
