Coconut Cake

This delicious homemade coconut cake features a moist, fluffy texture and a rich, coconut-infused flavor. Perfect for any occasion, this cake is made with coconut cream, shredded coconut, and a creamy coconut frosting that will satisfy your sweet tooth. Whether you’re celebrating a special event, hosting a party, or just craving a tropical dessert, this easy coconut cake is a crowd-pleaser. With simple ingredients like cake flour, buttermilk, and vanilla extract, this cake is a delightful treat that will impress guests and become a family favorite. Learn how to make this irresistible coconut cake with step-by-step instructions!

Ingredients

For the cake:

• 5 large eggs, separated (room temperature)
• ¼ teaspoon cream of tartar
• 1 cup (200g) granulated sugar
• ½ cup (114g) unsalted butter, softened
• ¼ cup (60ml) canola oil
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 ¼ cups (270g) cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240ml) canned unsweetened coconut cream
• ¼ cup (60ml) buttermilk, room temperature
• 1 cup (90g) shredded sweetened coconut

For the frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 5 cups (600g) confectioners’ sugar, sifted
• ⅛ teaspoon salt
• 1 teaspoon coconut extract
• 3-6 tablespoons canned unsweetened coconut cream
• 14-ounce (396g) bag shredded sweetened coconut

Instructions

For the cake:

1. Preheat the oven to 325°F (163°C). Grease and lightly flour two 9-inch round cake pans. Line the bottom with parchment paper and set them aside.
2. In a large bowl, beat the egg whites and cream of tartar with clean beaters on medium speed until stiff peaks form. Set aside.
3. In a separate large bowl, beat the sugar, butter, and oil together on medium speed until light and fluffy, about 5 minutes.
4. Add the egg yolks, one at a time, mixing well after each addition. Then beat in the coconut cream, buttermilk, coconut extract, and vanilla extract.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and beat just until no streaks of dry flour remain.
6. Gently fold in the shredded coconut using a silicone spatula.
7. Carefully fold in ⅓ of the beaten egg whites until well incorporated. Then gently fold in the remaining egg whites until the batter is smooth and no streaks remain.
8. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the frosting:

1. Using a hand mixer or stand mixer with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
2. Add half of the confectioners’ sugar and beat on low speed until the sugar is fully moistened. Increase the speed to medium-high and beat for 3-5 minutes.
3. Add the remaining confectioners’ sugar and beat again on low speed until the sugar is moistened. Then increase the speed to medium-high and beat for 3-5 minutes until fully incorporated.
4. Add the salt, coconut extract, and coconut cream, one tablespoon at a time, beating on medium speed until smooth and fluffy. Adjust the amount of coconut cream to reach your desired frosting consistency.
5. Continue to beat on medium-high speed until the frosting is light and fluffy, scraping down the sides of the bowl as necessary.

Assemble the cake:

1. Place one cake layer, bottom side up, on a serving plate.
2. Spread ⅓ of the frosting evenly over the top.
3. Place the second cake layer on top, top side down, and spread the remaining frosting over the top and sides of the cake.
4. Gently press the shredded coconut into the frosting on the top and sides for a decorative finish.

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Why You’ll Love This Recipe

This coconut cake is the perfect dessert for coconut lovers! With its moist, fluffy texture and the tropical flavors of coconut and vanilla, it’s an irresistible treat. The cake is balanced with a creamy, coconut-infused frosting that gives it a rich and decadent finish. Whether you’re celebrating a special occasion or just craving a sweet, tropical treat, this cake is sure to impress!

Tips

• Room temperature ingredients: Be sure your butter, eggs, and buttermilk are at room temperature before starting, as this will ensure a smoother batter and better cake texture.
• Egg whites: Don’t skip the step of beating the egg whites separately—this helps create a light and fluffy cake.
• Coconut cream: Use canned unsweetened coconut cream, not coconut milk, for a richer flavor and texture in both the cake and frosting.
• Frosting consistency: Adjust the amount of coconut cream in the frosting to get the desired consistency, adding more if you prefer a softer, spreadable frosting.

Variations and Substitutions

• Gluten-free option: Substitute the cake flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check if additional ingredients, such as xanthan gum, are needed for structure.
• Dairy-free: Replace the butter and buttermilk with non-dairy alternatives like vegan butter and almond or coconut milk.
• Shredded coconut: For a more intense coconut flavor, you can use unsweetened shredded coconut in the cake and frosting, though it will be less sweet.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake just before serving.

Can I freeze this cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting.

How can I make the frosting more stable?
If the frosting is too soft, add a little more powdered sugar to thicken it. If it’s too stiff, add a bit more coconut cream to loosen it up.

Serving Suggestions

Serve this coconut cake at parties, birthdays, or special gatherings. It pairs wonderfully with tropical drinks like piña coladas or a cold glass of iced tea. For extra flair, garnish with toasted coconut flakes or fresh fruit like pineapple or mango slices. This cake is also delicious with a scoop of vanilla or coconut ice cream on the side for an indulgent treat.