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Best Coconut Cake Recipe

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3.9 from 84 reviews

This Best Coconut Cake Recipe features a moist, tender cake layered with rich, creamy coconut frosting and topped with toasted shredded coconut. Made from scratch with cream of coconut, sour cream, and a blend of vanilla and coconut extracts, this cake is perfect for celebrations or any occasion that calls for a delicious tropical dessert.

Ingredients

Cake

  • 1/2 cup cream of coconut (See Notes)
  • 2/3 cup water
  • 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 5 egg whites
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 2 1/2 cups (285g) all purpose flour (fluffed, spooned & leveled, See Notes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups sweetened shredded coconut

Frosting

  • 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
  • 5 cups powdered sugar
  • 16 ounces full-fat brick cream cheese, room temperature
  • 2 tablespoons cream of coconut (See Notes)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • Pinch of salt

Instructions

  1. Prep and Preheat: Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper or use round silicone nonstick baking mats. Lightly grease the pans with nonstick cooking spray to ensure easy cake removal.
  2. Prepare Cream of Coconut Mixture: Whisk together the cream of coconut and water in a microwave-safe measuring cup or small bowl. Microwave for 15-20 seconds to bring to room temperature. Set aside, and whisk again before using.
  3. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy. Scrape down the bowl sides as needed.
  5. Add Wet Ingredients: Switch to the whisk attachment and beat in the egg whites on medium speed until fully combined. Add sour cream, vanilla extract, and coconut extract, mixing until combined, even if it looks curdled. Scrape sides as needed.
  6. Incorporate Dry Ingredients and Coconut Mixture: On low mixer speed, alternately add the dry ingredients and the cream of coconut/water mixture to the batter. Beat until almost combined, then finish mixing by hand to ensure all ingredients are evenly blended without overmixing.
  7. Divide and Bake Batter: Evenly pour the batter into prepared cake pans, using a kitchen scale to ensure equal amounts. Tap the pans gently on the counter to release air bubbles. Bake at 350°F for 20–24 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in the pans on a cooling rack for 1 hour. Remove from pans and let cool completely on the rack.
  9. Toast Coconut: Spread the shredded coconut evenly on a large baking sheet or jelly roll pan. Bake at 350°F for 5-7 minutes, stirring several times to prevent burning, until lightly toasted.
  10. Make Coconut Frosting: Using a stand mixer with a paddle attachment, beat the room temperature butter and powdered sugar on low speed for 1 minute and then high speed for 2 minutes until powdery. Add cream cheese one piece at a time, beating a few times after each addition until smooth. Add cream of coconut, vanilla, coconut extract, and a pinch of salt. If frosting is too runny, incorporate a little more powdered sugar until desired thickness.
  11. Level Cakes: Once cakes are completely cool, level the tops using a serrated knife to create flat surfaces for stacking.
  12. Layer and Frost: Place one cake layer on a serving plate with cut side up. Spread about one cup of frosting evenly. Repeat with the second layer. Top with the third cake layer, cut side down. Frost the entire cake with the remaining frosting.
  13. Decorate and Chill: Press the toasted coconut onto the top and sides of the frosted cake. If time allows, refrigerate the cake for 30 minutes before slicing to achieve neat, clean slices. Bring to room temperature before serving for best flavor.

Notes

  • Cream of Coconut: This is a sweetened coconut product (different from coconut milk) that contributes moisture and tropical flavor. It can usually be found in the cocktail mixer aisle or specialty food stores.
  • Flour Measurement: To measure flour accurately, fluff the flour in the bag, spoon it into the measuring cup, and level it off with a knife to avoid packing, which can cause dense cakes.
  • Room Temperature Ingredients: Using room temperature butter, sour cream, and cream cheese helps create a smooth batter and frosting with proper texture.
  • Toasting Coconut: Keep a close watch while toasting shredded coconut; it can quickly burn near the end of baking time.
  • Frosting Consistency: If frosting appears too thick after adding cream cheese, continue to beat or add a small amount of cream of coconut or powdered sugar to adjust consistency.

Find it online: https://justsosavory.com/best-coconut-cake-recipe/