Description
Indulge in the tropical flavors of coconut with this delicious Coconut Cake recipe. Moist layers of coconut-infused cake frosted with a rich coconut buttercream, topped with sweet shredded coconut – a true coconut lover’s dream!
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large egg whites
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk (unsweetened)
- 1/2 cup shredded sweetened coconut
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup canned coconut milk
- 1/2 teaspoon coconut extract
- Pinch of salt
- 1 cup sweetened shredded coconut (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix wet ingredients: Cream butter and sugar, add egg whites and extracts.
- Combine dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Make batter: Alternate adding dry ingredients and coconut milk to wet mixture, then fold in shredded coconut.
- Bake: Divide batter, bake for 28-32 minutes, then cool.
- Prepare frosting: Beat butter, add sugar, coconut milk, extract, and salt.
- Frost cake: Frost cooled cakes, top with shredded coconut, and chill before serving.
Notes
- You can use whole eggs for a denser cake.
- This recipe can be adapted for a sheet cake or cupcakes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
