Fresh coconut cake stays moist for 7 days because coconut oil solidifies at room temperature, creating natural preservation layers.
Coconut Cake
Indulge in a slice of paradise with this heavenly coconut cake, topped with luscious coconut cream cheese buttercream that will have everyone coming back for seconds! With the perfect balance of fluffy coconut layers and a velvety frosting, this cake is a showstopper for any celebration. Whip it up and let the tropical vibes flow at your next gathering!
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 Cup (226g) unsalted butter, room temp (227 g)
- 5 large egg whites, room temp
- 1/3 Cup (76g) sour cream, room temp (79.2 ml)
🫙Pantry Staples(7)
- 2 tsp baking powder (10 ml)
- 1/2 tsp baking soda (2.5 ml)
- 1 Cup (78g) shredded sweetened coconut (240 ml)
- 1 Cup (240ml) canned full-fat coconut milk, room temp (240 ml)
- 3 Cups (315g) sifted cake flour (375 g)
- 1 1/2 Cups (300g) granulated sugar (300 g)
- 2 tsp pure vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(1)
- 1 tsp coconut extract (5 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F/177ºC. Grease and line three 6-inch (15cm) or two 8-inch (20cm) cake pans.
- 2
Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- 3
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer + large bowl), beat the butter on high for 2 minutes until light and creamy. Add the sugar and beat on medium-high for 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add the sour cream, vanilla, and coconut extract and mix for one minute on high.
- 4
Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then fold in the shredded coconut.
- 5
Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
💡 Pro Tips
- ✓Use cake flour instead of all-purpose flour because its lower protein content (6-8% vs 10-12%) creates less gluten development, resulting in a more tender crumb structure.ingredient6-8% protein content
- ✓Add coconut milk in a slow stream while mixing to create a stable emulsion - pouring too fast can cause the batter to break and create dense pockets in the finished cake.technique
- ✓Beat butter for exactly 2 minutes at high speed to incorporate maximum air (increasing volume by 30-40%) before adding sugar, which creates the cake's light texture through creaming.timing2 minutes, 30-40% volume increase
- ✓Use room temperature egg whites because cold eggs won't incorporate properly into creamed butter, causing the mixture to curdle and reducing final cake volume by up to 25%.ingredient25% volume reduction
- ✓Fold in shredded coconut last to prevent overmixing the batter, which would develop gluten and create a tough texture instead of the desired tender crumb.technique
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
Share this recipe
Fresh coconut cake stays moist for 7 days because coconut oil solidifies at room temperature, creating natural preservation layers.
Coconut Cake
Indulge in a slice of paradise with this heavenly coconut cake, topped with luscious coconut cream cheese buttercream that will have everyone coming back for seconds! With the perfect balance of fluffy coconut layers and a velvety frosting, this cake is a showstopper for any celebration. Whip it up and let the tropical vibes flow at your next gathering!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 Cup (226g) unsalted butter, room temp (227 g)
- 5 large egg whites, room temp
- 1/3 Cup (76g) sour cream, room temp (79.2 ml)
🫙Pantry Staples(7)
- 2 tsp baking powder (10 ml)
- 1/2 tsp baking soda (2.5 ml)
- 1 Cup (78g) shredded sweetened coconut (240 ml)
- 1 Cup (240ml) canned full-fat coconut milk, room temp (240 ml)
- 3 Cups (315g) sifted cake flour (375 g)
- 1 1/2 Cups (300g) granulated sugar (300 g)
- 2 tsp pure vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(1)
- 1 tsp coconut extract (5 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F/177ºC. Grease and line three 6-inch (15cm) or two 8-inch (20cm) cake pans.
- 2
Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- 3
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer + large bowl), beat the butter on high for 2 minutes until light and creamy. Add the sugar and beat on medium-high for 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add the sour cream, vanilla, and coconut extract and mix for one minute on high.
- 4
Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then fold in the shredded coconut.
- 5
Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
💡 Pro Tips
- ✓Use cake flour instead of all-purpose flour because its lower protein content (6-8% vs 10-12%) creates less gluten development, resulting in a more tender crumb structure.ingredient6-8% protein content
- ✓Add coconut milk in a slow stream while mixing to create a stable emulsion - pouring too fast can cause the batter to break and create dense pockets in the finished cake.technique
- ✓Beat butter for exactly 2 minutes at high speed to incorporate maximum air (increasing volume by 30-40%) before adding sugar, which creates the cake's light texture through creaming.timing2 minutes, 30-40% volume increase
- ✓Use room temperature egg whites because cold eggs won't incorporate properly into creamed butter, causing the mixture to curdle and reducing final cake volume by up to 25%.ingredient25% volume reduction
- ✓Fold in shredded coconut last to prevent overmixing the batter, which would develop gluten and create a tough texture instead of the desired tender crumb.technique