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Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe

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3.8 from 13 reviews

This classic Coconut Cake features moist layers infused with coconut milk and shredded coconut, paired with a rich and creamy coconut cream cheese frosting. The cake is tender and light, perfect for celebrations or any occasion that calls for a tropical-inspired dessert. Coated with toasted coconut on the outside, this cake offers a delightful texture and authentic coconut flavor that coconut lovers will adore.

Ingredients

Cake

  • 3 cups cake flour (360g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400g)
  • ½ cup unsalted butter, softened (113g)
  • ½ cup vegetable oil (120mL)
  • 4 large egg whites, lightly beaten
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup coconut milk (240mL)
  • 1 cup sweetened shredded coconut (100g)

Coconut Cream Cheese Frosting

  • 1 cup unsalted butter, softened (227g)
  • 8 ounces cream cheese, room temperature (227g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ teaspoon salt
  • 6 cups confectioners’ sugar (720g)

Decoration

  • 2½ cups sweetened shredded coconut (250g)

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray them with baking spray. Line the bottom of each pan with parchment paper circles to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside to integrate flavors.
  3. Mix Wet Ingredients: In a large mixing bowl or stand mixer with paddle attachment, beat sugar, softened butter, and vegetable oil on medium speed for about 3 minutes until the mixture is light and creamy. Add the lightly beaten egg whites, vanilla extract, and coconut extract, mixing until combined, about 1 minute.
  4. Incorporate Dry and Coconut Milk Alternately: With the mixer on low, gradually add one-third of the dry flour mixture, mixing until fully combined. Add half of the coconut milk and mix again. Repeat with another third of flour, the remaining coconut milk, and finally the last third of flour mixture. Scrape down the bowl once or twice to ensure even mixing.
  5. Fold in Shredded Coconut: Gently fold the shredded coconut into the batter, ensuring it is evenly distributed without overmixing.
  6. Fill Pans and Bake: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 30 to 32 minutes, rotating the pans after 20 minutes for even baking. The cake is done when the center springs back when lightly pressed.
  7. Cool Cake Layers: Let the cakes cool in the pans for 20 minutes, then carefully invert them onto wire racks, remove the parchment paper, and let them cool completely.
  8. Make the Coconut Cream Cheese Frosting: In a clean bowl or stand mixer, beat softened butter and cream cheese on medium speed until creamy and fluffy, about 3 minutes. Add vanilla extract, coconut extract, and salt, then beat to combine, scraping down the bowl as needed.
  9. Add Sugar Gradually: Add confectioners’ sugar one cup at a time, mixing on low speed after each addition. Once all sugar is incorporated, increase to medium speed and beat for another minute until fluffy.
  10. Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread about one cup of frosting evenly on top. Repeat layering with the second cake layer and more frosting. Place the final cake layer on top and spread the remaining frosting evenly on the top and all sides of the cake.
  11. Decorate with Shredded Coconut: Press the remaining shredded coconut onto the frosting covering the top and sides completely for a beautiful finish.
  12. Chill and Serve: Refrigerate the assembled cake for 30 minutes to firm up the frosting for easier slicing. Keep refrigerated for up to 3 days or serve immediately.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Line cake pans with parchment paper to prevent sticking and for easy removal.
  • Rotate cake pans halfway through baking for even cooking.
  • Chilling the cake improves slicing and presentation.
  • For extra coconut flavor, lightly toast shredded coconut before using it for decoration.

Find it online: https://marthatasty.com/coconut-cake-with-cream-cheese-frosting-and-toasted-shredded-coconut-recipe/