Coconut Cake with Coconut Cream Cheese Frosting
If you're nuts for coconut, you have to try my famous coconut cake recipe! Bursting with coconut flavor thanks to coconut milk, coconut extract, and sweetened shredded coconut on the top and sides. Slathered in cream cheese frosting on the top and sides of the cake layers - plus extra coconut make it a showstopper!
Ingredients
- 3 and 1/2 cups (420g) cake flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 2 and 1/4 cups (447g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 6 large eggs room temperature
- 2 large egg whites room temperature, beaten with a whisk until very frothy
- 1 and 1/2 cups (340ml) Thai-style coconut milk unsweetened
- 3/4 cup (71g) full-fat sour cream
- 1/3 cup (67ml) unrefined coconut oil melted and cooled
Coconut Cream Cheese Frosting:
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 8 ounces full-fat brick-style cream cheese room temperature
- 6 and 1/2 cups (741g) confectioners' sugar sifted
- 1/3 cup (76ml) Thai-style coconut milk unsweetened, more if needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 teaspoon salt
- 2 cups (220g) sweetened shredded coconut
Instructions
For the Coconut Cake:
- In a large mixing bowl, mix together the cake flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar. Once all of the sugar has been added, beat on medium-high speed for 2 minutes. Beat in the vanilla and coconut extracts.
- Reduce the speed to medium-low and add in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl frequently.
- Beat in the frothy egg whites, in two additions, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
- In a spouted measuring cup, combine the coconut milk, sour cream, and coconut oil and mix until evenly combined.
- On low speed, add the flour mixture in three additions, alternating it with the sour cream mixture in two additions, beginning and ending with the flour, and mixing until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 22 to 23 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in the pans placed on a wire rack for 10 to 12 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the Coconut Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the butter and cream cheese on medium-high speed until completely smooth, about 2 minutes.
- Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the coconut milk, vanilla, coconut extract, and salt and beat until combined.
- Once all of the ingredients have been incorporated, increase the speed to high and beat for 1 to 2 minutes, or until light and super fluffy.
- If the frosting appears too thin, add more confectioners’ sugar as needed. If the frosting appears too thick, add more coconut milk as needed.
- Place one cake layer on a large plate or cake stand. Using a serrated knife, trim any domed top. Spread a thick layer of frosting on top of the cake, covering it completely.
- Top with another cake layer, and repeat the trimming/layering process, ending with the last cake layer on top.
- Spread remaining frosting over the top and sides of the cake. Press shredded coconut all over the top and sides of the cake. Allow the cake to set for 20 minutes before slicing. Then slice and serve.
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