If you love coconut cake (which I do!), then this is the recipe is for you! This three-layer beauty is truly the best coconut cake I’ve ever had! It’s super moist, perfectly sweet, extra coconut-y, and covered in tangy, coconut cream cheese frosting.
Absurdly Good Coconut Cake with Cream Cheese Frosting
This cake, inspired by Sally’s Baking Addiction, gets its wonderful, intense flavor thanks to a mixture of sour cream, coconut milk, shredded coconut, and coconut extract.
And its fluffy, moist texture comes from using egg whites and sifted cake flour (cake flour is more finely milled and has less protein than regular flour).
But while this cake is big on taste, it’s also easy to make! No fancy techniques or preparations needed.
Coconut Cake Baking Tips
Just remember to make sure all your ingredients room temperature before using. This includes the eggs, butter, sour cream, and coconut milk.
Also, for this recipe, shift your cake flour before you measure it. If you have any concerns, you can weigh the flour to make sure you have the right amount.
And be sure to use the canned coconut milk, like this one, and not the drink or refrigerated milk-substitute version. And for the cream cheese, use block cream cheese, not a spread.
Decorating with Fresh Flowers
If you feel like decorating with fresh flowers, make sure the flowers you are using are nontoxic. Good choices include roses, hibiscus, lavender, marigolds, nasturtium, and pansies.
Also, it’s important to make sure the flowers are cleaned of any pesticides before using (and don’t add that flower food to the water!).
When you are ready to decorate, wrap the flower stems in plastic wrap or floral tape before sticking them into your cake. You can also insert straws into the cake and put the wrapped stems in them.
How to Prep Your Cake Pans
Want to know the trick to easily getting your cake out the pan? Parchment paper!
I grease my pans with butter or a cooking oil spray (I often use a coconut cooking oil spray). Then line the pan with parchment paper. You can cut your own circles or buy pre-made circles here. Then lightly grease the parchment paper before adding the batter.
Love cake? Make sure to try this carrot cake or this lemon pound cake!
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Coconut Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 and 1/2 cups (275g) sifted cake flour (sift the flour before measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 and 2/3 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, at room temperature (the canned coconut milk not the beverage)
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 8–ounce block of full-fat cream cheese, at room temperature
- 5 cups confectioners’ sugar (aka: powdered sugar)
- 2 Tablespoons canned coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
For the Cake:
- Preheat oven to 350°F.
- Grease three 9-inch cake pans, line them with parchment paper, then grease the parchment paper.
- Whisk together the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a stand mixer fitted with a paddle or whisk attachment (or a hand-held mixer), beat the butter and sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the bowl with a rubber spatula, as needed.
- Beat in the egg whites until combined. Then add the sour cream, vanilla extract, and coconut extract. Beat until combined. The mixture will look a bit curdled. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut.
- Whisk the batter by hand to make sure there are no lumps at the bottom of the bowl. The mixture will be slightly thick.
- Pour batter evenly into cake pans (you can weigh them to ensure accuracy if desired).
- Bake for around 21-23 minutes or until the cakes is baked through. Insert a toothpick into the center of the cake to test for doneness. If the toothpick comes out clean, it’s done.
- Allow cakes to cool completely in the pans on a wire rack. The cakes must be completely cool before frosting and assembling.
For the Frosting:
- Using a stand mixer fitted with a whisk or paddle attachment (or a hand mixer and a large bowl) beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
- Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low.
- Increase to high speed and beat for 3 minutes. Add more sugar if the frosting is too thin or more coconut milk if frosting is too thick. You can also add a pinch of salt if frosting tastes too sweet.
To Assemble:
- Using a large serrated knife, slice a thin layer off the tops of the cake layers to create a flat surface.
- Place one cake layer on your cake stand or serving plate.
- Evenly cover the top with about 1 and 1/2 cups of frosting.
- Top with the second cake layer, and evenly cover the top with about 1 and 1/2 cups of frosting.
- Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Sprinkle coconut on top of the cake and apply it to the sides.
- Refrigerate the cake for at least 20 minutes before slicing to help the cake hold its shape when cutting.
- Just before serving, add flowers if using.
- You can cover leftover cake and store in the refrigerator for up to 5 days.
Notes
- Would you rather make cupcakes? Fill cupcake liners 2/3 full and bake at 350°F for 19-21 minutes (makes about 2-3 dozen).
- You can also turn this recipe into a sheet cake. Just pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.