Description
Indulge in the tropical flavors of this Coconut Cream Cake, a moist and decadent dessert that’s perfect for any occasion. With layers of coconut-infused cake and a rich coconut cream frosting, this cake is sure to impress your family and friends.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk (well shaken)
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
Coconut Cream 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 1/2 cups sweetened shredded coconut (for coating sides and topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter, oil, and sugar. Add egg whites, vanilla, and coconut extracts. Mix coconut milk and sour cream. Combine dry and wet ingredients, fold in shredded coconut.
- Bake the cakes: Divide batter among pans and bake for 22–25 minutes. Cool on wire racks.
- Make the frosting: Beat butter, add powdered sugar, coconut milk, extract, and salt. Frost the cakes and coat with shredded coconut.
- Serve: Chill briefly before slicing for cleaner cuts.
Notes
- Cake layers can be made ahead and frozen.
- For extra coconut flavor, toast the coconut before adding it to the frosting.
- This cake pairs well with fresh berries or pineapple on the side.
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 42g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
