Coconut Cake
A fluffy, moist coconut cake that brings the tropics to your table, perfect for celebrations or indulgence.
Ingredients
For the cake
- 2.5 cups 1.1 GF flour or all-purpose flour Use GF flour for a gluten-free option
- 1.75 cups sugar
- 6 pieces egg whites
- 5 oz unsweetened yogurt or sour cream Yogurt adds tanginess and moisture
- 1 cup coconut milk
- 0.75 cup butter, room temperature
- 1 tsp coconut extract
- 0.5 tsp almond extract (optional) Can substitute with vanilla extract
- 1 tbsp baking powder for GF flour (2 1/2 tsp for all-purpose flour)
- 0.5 tsp baking soda
- 1 tsp kosher salt
- 1.5 cups sweetened coconut flakes
For the frosting
- 1.5 cups butter, room temperature
- 4-7 cups powdered sugar Start with 4 cups, then add more as needed
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 0.125 cup milk
- Coconut for garnishing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and kosher salt.
- Using an electric mixer, cream the room-temperature butter and sugar until light and fluffy.
- Mix in the egg whites one at a time.
- Add the unsweetened yogurt, coconut milk, coconut extract, and almond extract. Mix well.
- Slowly add the dry ingredient mixture into the wet mixture, alternating with sweetened coconut flakes.
Baking
- Divide the batter evenly between the two prepared pans and tap gently to remove air bubbles.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the butter and cream cheese until smooth.
- Gradually add powdered sugar until the desired sweetness is achieved.
- Add milk, coconut extract, and vanilla extract; adjust consistency as needed.
Assembly
- Once the cakes are cooled, place the first layer on a serving plate and frost it.
- Add a layer of coconut flakes, place the second layer on top, and frost the top and sides.
- Garnish the top with toasted coconut flakes if desired.
Notes
For best results, use room temperature ingredients and let the cake cool completely before frosting. You can also toast coconut flakes for added flavor.