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Preppy Kitchen

Easy Coconut Cake

A tender, airy three-layer coconut cake made with coconut milk and shredded coconut, then wrapped in a tangy cream cheese frosting. Covered edge to edge in more shredded coconut, it's an elegant showstopper for any gathering.

⏱ 120 min12Americancoconutcakedessertbakinglayer cake

Ingredients

For the cake

  • 3 cupscake flour · 360g
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1 teaspoonsalt
  • 2 cupsgranulated sugar · 400g
  • 1/2 cupunsalted butter · softened (113g)
  • 1/2 cupvegetable oil · 120mL
  • 4large egg whites · lightly beaten
  • 2 teaspoonsvanilla extract
  • 1/2 teaspooncoconut extract
  • 1 cupcoconut milk · 240ml
  • 1 cupsweetened shredded coconut · 100g

For the cream cheese frosting

  • 1 cupunsalted butter · softened (227g)
  • 8 ouncescream cheese · room temperature (227g)
  • 1 teaspoonvanilla extract
  • 1/2 teaspooncoconut extract
  • 1/4 teaspoonsalt
  • 6 cupsconfectioners' sugar · 720g
  • 2 1/2 cupssweetened shredded coconut · 250g, for coating

Steps

  1. 1

    Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray, then line the bottom of each pan with a circle of parchment paper.

  2. 2

    In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

  3. 3

    In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, and vegetable oil. Beat on medium speed for about 3 minutes, until light and creamy. Add the egg whites, vanilla, and coconut extract and mix until combined, about 1 minute.

  4. 4

    With the mixer on low speed, add about one-third of the flour mixture and mix until completely combined. Add half of the coconut milk and mix until combined. Repeat with another third of the flour mixture, the remaining coconut milk, then the remaining flour mixture. Scrape down the bowl at least once, then mix until completely combined.

  5. 5

    Fold in the shredded coconut. Divide the batter evenly among the cake pans and smooth it out to the sides with a spatula; the batter will be thick.

  6. 6

    Bake for 30 to 32 minutes, rotating the pans after 20 minutes, until the center of the cake springs back when gently pressed.

  7. 7

    Let the cakes cool in the pans for 20 minutes. Carefully invert them, remove the parchment paper, and cool completely on a wire rack.

  8. 8

    In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until creamy and fluffy, about 3 minutes. Add the vanilla extract, coconut extract, and salt and beat until combined. Scrape down the sides and bottom of the bowl.

  9. 9

    Add the confectioners' sugar 1 cup at a time, mixing on low speed between each addition. Once combined, scrape down the bowl, then mix on medium speed until fluffy, about 1 minute.

  10. 10

    Place one cake layer on a cake stand and spread about 1 cup of frosting evenly over the top. Add another cake layer and repeat with more frosting, then top with the remaining layer. Spread the remaining frosting all over the outside of the cake.

  11. 11

    Press the shredded coconut into the frosting over the top and sides to cover the cake completely. Chill for 30 minutes for easy slicing; keep refrigerated for up to 3 days or until ready to serve.

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