Coconut Cake Recipe
Ingredients:
Dry Ingredients:
2 ½ cups (310g) cake flour (or all-purpose + cornstarch sifted)
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients:
¾ cup (170g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large egg whites, room temperature
1 tsp coconut extract
1 tsp vanilla extract
1 cup (240ml) canned coconut milk (full-fat), room temperature
½ cup (120ml) sour cream or Greek yogurt
1 cup (80g) sweetened shredded coconut (optional for texture)
Instructions:
Preheat Oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans. Line with parchment paper for easy release.
Sift Together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar until light and fluffy (3–4 minutes).
Add Egg Whites, one at a time, beating well after each. Mix in vanilla and coconut extracts.
Combine Coconut Milk and Sour Cream in a separate bowl.
Add Dry and Wet Alternately:
Add ⅓ of the dry ingredients.
Then ½ of the coconut milk mixture.
Repeat until all ingredients are incorporated.
Fold in Shredded Coconut, if using.
Divide Batter evenly among pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Coconut Cream Cheese Frosting
Ingredients:
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 tsp coconut extract
2–3 tbsp coconut milk or heavy cream
Pinch of salt
Instructions:
Beat Cream Cheese & Butter together until smooth and creamy.
Gradually Add Powdered Sugar, beating until fluffy.
Mix in Coconut Extract, Salt, and Coconut Milk until the frosting is light and spreadable.
Beat for 3–4 minutes until silky.