Coconut Cake
Jun 15, 2024 09:23 AM
An old-fashioned coconut cake recipe, made with soft, fluffy cake layers, iced with an old-fashioned frosting, and covered in sweet shredded coconut.
Why You’ll Love This Recipe
Incredible texture. If you’ve ever struggled in the past with dense, dry, cornbread-esque cakes, you’re in for a pleasant surprise with this one. Not only is it carefully designed to be soft, tender, and so moist, I also include notes in the recipe to help prevent some classic mistakes bakers run into when making cakes from scratch.
The BEST flavor. It’s tricky to balance the flavors of coconut cake when coconut has such a distinct flavor that can quickly become overwhelming. We lightly flavor the cake layers with a bit of coconut extract, then use coconut milk in the frosting and cover everything in shredded, sweetened coconut. The perfect balance.
It’s just cute! It looks like a giant, fluffy snowball and tastes like heaven. It’s a beautiful dessert to grace your Easter (or any holiday) dessert table.
Ingredients:
- 6 Tablespoons (85 g) unsalted butter softened to room temperature
- ⅔ cup (157 ml) avocado, vegetable, or canola oil
- 2 cups (400 g) granulated sugar
- 1 cup (240 g) sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 ¾ cup (344 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 6 (190 g) large egg whites room temperature
Frosting
- 4 Tablespoons (31 g) all-purpose flour
- 1 ¼ cup (282 g) salted butter softened (this is typically 2 ½ sticks of butter)
- 1 ½ cups (300 g) granulated sugar (300g)
- 1 cup (236 ml) coconut milk (235ml)
- ¾ teaspoon vanilla extract
- 3 cups (300 g) sweetened shredded coconut, divided
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
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