Description
This delightful coconut cake is airy, moist, and bursting with tropical flavors, making it a favorite for special occasions or a cozy weekend treat.
Ingredients
- 5 large eggs (separated, room temperature)
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ¼ cup canola oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 ¼ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned unsweetened coconut cream
- ¼ cup buttermilk (room temperature)
- 1 cup shredded sweetened coconut
- 1 ½ cups unsalted butter (softened, for frosting)
- 5 cups confectioners’ sugar (sifted)
- â…› teaspoon salt (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 3-6 tablespoons canned unsweetened coconut cream (for frosting)
- 14 ounce bag shredded sweetened coconut (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Beat the egg whites with cream of tartar until stiff peaks form. Set aside.
- Cream the butter, sugar, and oil until light and fluffy. Add the egg yolks, coconut extract, and vanilla extract, mixing well.
- Combine the dry ingredients (cake flour, baking powder, baking soda, and salt) in a separate bowl. Add this mixture alternately with coconut cream and buttermilk to the creamed mixture.
- Fold in the egg whites until fully incorporated.
- Divide the batter evenly between the prepared cake pans, then sprinkle the shredded coconut over the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks.
- In a mixing bowl, beat the softened butter until creamy for the frosting.
- Add the confectioners’ sugar and salt, mixing until well combined.
- Mix in the coconut extract and coconut cream, adjusting the frosting thickness to your liking.
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread frosting on top, then place the second layer on top.
- Frost the top and sides of the cake, then press remaining shredded coconut onto the sides and top for decoration.
Notes
Use room-temperature ingredients for better mixing. Don’t overmix the batter once the egg whites are folded in to retain fluffiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American