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Classic Coconut Cake


Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
A slice of yellow coconut cake being lifted away from the whole cake.
This Classic Coconut Cake is the perfect Easter dessert! Light and fluffy with a cream cheese frosting infused with the essence of sweet coconut!

Ingredients  

Cake:

Frosting:

Instructions

Cake

  • Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom of the pan with parchment paper and coat with nonstick spray.
  • 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 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
    Egg whites in a bowl were whipped into stiff peaks.
  • In a separate small bowl or measuring cup, combine the 1 cup buttermilk and 1 teaspoon baking soda and set aside.
  • Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine.
    Coconut flakes in a food processor with a woman's hand holding some to the camera.
  • 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 and mix to combine.
    Dry ingredients for coconut cake in a mixing bowl.
  • Add the softened 1 cup unsalted butter and mix until sandy in texture.
    Yellow cake dry ingredients in a mixing bowl.
  • Scrape down the sides in case any butter is sticking and beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
    Egg and vanilla being added to a mixing bowl.
  • Beat in the buttermilk mixture in three additions until fully combined, scraping down the sides as needed.
    Buttermilk being added to make ingredients in a mixing bowl.
  • Fold in the stiff egg whites until well combined.
    Stiff egg whites being folded into coconut cake batter.
  • Evenly divide the batter between the two pans (about 720g each) and bake for 35 to 40 minutes until a toothpick comes clean.
    Cake batter in two round pans.
  • Remove from oven and let cool in the pan for 5 minutes before transferring to a cooling rack until almost completely cool. These cakes are best made the day before frosting. When still a little warm to the touch, wrap them in a double layer of plastic wrap and store them at room temperature overnight - this helps make the cakes nice and moist.
    Baked cake rounds on a wire rack cooling.

Frosting

  • When ready to frost, add 8 ounces cream cheese and ½ cup salted butter to a large bowl or stand mixer fitted with a paddle attachment and beat on medium-high speed until smooth and fluffy.
    Butter and cream cheese in a mixing bowl.
  • Add the 5 cups powdered sugar to the cream cheese mixture a cup at a time, alternating with the ¼ cup heavy cream.
    Powdered sugar and heavy cream being mixed into a frosting.
  • Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract and beat on high for 2 to 3 minutes until light and fluffy. Add more sugar or cream to reach the desired consistency.
    Vanilla being added to cream cheese frosting.
  • Add the bottom cake layer to a plate or cake stand and spread some frosting out on the top all the way to the edges.
    An offset spatula frosting a cake.
  • Add the next layer of cake and add more frosting to the top, spreading it evenly and down over the sides.
    Two layers of yellow coconut cake being frosted on a plate.
  • Gently use the palm of your hand to press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. You can process the coconut in a food processor for shorter strands. If desired, pipe additional decorative frosting around the top and base of the cake.
    Coconut being pressed into the frosting around a cake.

Nutrition

Calories: 615kcal | Carbohydrates: 83g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 341mg | Potassium: 142mg | Fiber: 2g | Sugar: 69g | Vitamin A: 906IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
Find it online: www.sugarandsoul.co/classic-coconut-cake-recipe/