This coconut cake is soft, fluffy, and delicately flavored with coconut. It’s the perfect treat for a birthday celebration or simply to enjoy anytime. If you’re a coconut lover, this cake is sure to be a favorite!
INGREDIENTS
For the Cake:
- 5 large eggs, separated, at room temperature
- ¼ teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- ½ cup (114 g) unsalted butter, softened
- ¼ cup (60 ml) canola oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 ¼ cups (270 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) canned unsweetened coconut cream
- ¼ cup (60 ml) buttermilk, at room temperature
- 1 cup (90 g) shredded sweetened coconut
For the Frosting:
- 1 ½ cups (340 g) unsalted butter, softened
- 5 cups (600 g) confectioners’ sugar, sifted
- ⅛ teaspoon salt
- 1 teaspoon coconut extract
- 3-6 tablespoons canned unsweetened coconut cream
- 14 oz (396 g) shredded sweetened coconut
INSTRUCTIONS
Make the Cake:
- In a large bowl, beat the egg whites and cream of tartar with clean beaters on medium speed until stiff peaks form. Set aside.
- Preheat the oven to 325°F (163°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In another large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes.
- Add the egg yolks one at a time, mixing well after each addition.
- Mix in the coconut cream, buttermilk, coconut extract, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, beating just until no dry streaks remain.
- Fold in the shredded coconut using a silicone spatula.
- Gently fold in ⅓ of the beaten egg whites until incorporated, then fold in the remaining egg whites until no streaks remain.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
- Add half of the confectioners’ sugar and mix on low speed until combined, then increase to medium-high speed and beat for 3-5 minutes.
- Repeat with the remaining confectioners’ sugar.
- Mix in the salt, coconut extract, and coconut cream (one tablespoon at a time), beating on medium speed until smooth and fluffy. Adjust the amount of coconut cream as needed to reach the desired consistency.
- Beat on medium-high speed until light and airy, scraping down the sides of the bowl as needed.
Assemble the Cake:
- Place one cake layer on a serving plate, bottom side up. Spread ⅓ of the frosting evenly over the top.
- Place the second cake layer on top, top side down.
- Spread the remaining frosting over the top and sides of the cake.
- Gently press the shredded coconut onto the frosting to fully coat the cake.
MAKE-AHEAD & STORAGE TIPS
- Once assembled, the cake can be covered and stored at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving.
- The frosted cake can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- The frosting can be made 1 day ahead. Store it in an airtight container in the refrigerator, then bring it to room temperature and beat with a mixer before using.
- Baked cake layers can be wrapped tightly in plastic wrap and refrigerated for up to 2 days before assembling and frosting.
- To freeze cake layers, wrap them tightly in two layers of plastic wrap followed by two layers of aluminum foil. Freeze for up to 2 months and thaw at room temperature before use.
Enjoy your delicious homemade coconut cake!
