Description
This Classic Coconut Cake features moist layers infused with coconut flavor, topped with a creamy coconut-vanilla frosting and finished with sweetened flaked coconut. Perfect for celebrations or any special occasion, this cake combines fluffy egg whites and buttermilk for a tender crumb and a rich, tropical taste that delights every bite.
Ingredients
Scale
Cake
- 4 large egg whites room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon baking soda
- 1⅓ cups sweetened flaked coconut (120g), loosely packed
- 2 cups cake flour (260g)
- 2 tablespoons powdered milk
- 2 cups granulated sugar (400g)
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 5 large egg yolks room temperature
- 1 tablespoon vanilla bean paste
- 1½ teaspoons coconut extract
Frosting
- 8 ounces cream cheese cold and cubed
- ½ cup salted butter softened
- 5 cups powdered sugar
- ¼ cup heavy cream (60mL)
- 1 tablespoon vanilla extract
- 1½ teaspoons coconut extract
- 1 to 2 cups sweetened flaked coconut
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F and grease two 9-inch cake pans with cake goop or line the bottoms with parchment paper and coat with nonstick spray.
- Beat egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes. Then increase to speed 6 and continue beating until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
- Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk with 1 teaspoon baking soda and set aside to activate.
- Process coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine and powdery.
- Combine dry ingredients: Add the processed coconut to the now empty stand mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix to combine thoroughly.
- Incorporate butter: Add the softened 1 cup unsalted butter to the dry ingredients and mix until the texture resembles sandy crumbs. Scrape down the sides of the bowl to incorporate any stuck butter.
- Add wet ingredients: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until smooth and well blended.
- Mix in buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, incorporating fully each time and scraping down the bowl as needed to ensure even mixing.
- Fold in egg whites: Gently fold the stiff egg whites into the batter until well combined and no white streaks remain, maintaining as much airiness as possible.
- Divide and bake: Evenly divide the batter between the two prepared pans, about 720 grams each. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove cakes from the oven and let them cool in the pans for 5 minutes. Then transfer to a cooling rack until almost completely cool. For best moisture, wrap the cakes in a double layer of plastic wrap while still slightly warm and store at room temperature overnight.
- Prepare frosting: When ready to frost, add 8 ounces cold cubed cream cheese and ½ cup softened salted butter to a large bowl or stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth and fluffy.
- Add powdered sugar and cream: Gradually add 5 cups powdered sugar one cup at a time, alternating with ¼ cup heavy cream, beating well after each addition to achieve a smooth consistency.
- Flavor the frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract, then beat on high speed for 2 to 3 minutes until the frosting is light and fluffy. Adjust with more powdered sugar or heavy cream to reach desired thickness.
- Assemble the cake: Place the bottom cake layer on a plate or cake stand and spread a layer of frosting evenly over the top, extending to the edges.
- Stack and frost: Add the second cake layer on top and frost the top and sides evenly, smoothing the frosting.
- Decorate with coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the frosting on the sides and top of the cake. Optionally, process the coconut for shorter strands before applying.
- Optional finishing touches: Pipe additional decorative frosting around the top edge and base of the cake if desired for a polished presentation.
Notes
- For best results, use room temperature eggs and butter to ensure smooth batter and proper aeration.
- Processing the flaked coconut finely helps distribute coconut flavor evenly in the cake.
- Wrapping the cake layers when slightly warm and storing at room temperature overnight keeps the cake moist and enhances flavor development.
- Use cake goop (a mix of flour, oil, and shortening) or parchment paper to prevent sticking and aid in easy removal of cake layers.
- Gently folding in egg whites preserves their volume, contributing to a light and fluffy cake texture.
- Adjust frosting thickness by adding more heavy cream for thinning or more powdered sugar for thickening as needed.
- Sweetened flaked coconut can be toasted lightly for a different flavor and added texture on the cake exterior.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
