Cake

The Best Coconut Cake Recipe

This perfect coconut cake sets a benchmark for homemade cakes everywhere. It is very moist, with fluffy, smooth crumbs and a rich coconut flavor. To be successful, follow this recipe carefully, including using cake mix, egg whites, sour cream, and canned coconut milk.

At the request of a few readers, let me show you the best coconut cake I have ever had. With the love of homemade coconut lovers everywhere, this cake exceeded my expectations. Served with creamy coconut cream cheese whipped cream, it is perfect, with light crumbs and rich flavor.

I tested this cake recipe endlessly. In fact, I am pretty sure that my head has become a real coconut in the process. Is there any crystallized coconut shreds in the gap between the kitchen floor and the backsplash? Yes it is.

Cover the roses loosely, then freeze or refrigerate them until ready to decorate, up to a week. There is no need to thaw before decorating the cake. Peel off the parchment paper and place the cream roses on the cake. If you are traveling with a cake, I suggest placing a small piece of cream cheese under the roses.

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The Best Coconut Cake Recipe

The Best Coconut Cake Recipe

  • Author: admin
  • Prep Time: 20 minutes, Additional Time 30 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 16 minutes
  • Yield: 16 Servings 1x
  • Category: Cake
  • Cuisine: American

Description

This perfect coconut cake sets a benchmark for homemade cakes everywhere. It is very moist, with fluffy, smooth crumbs and a rich coconut flavor. To be successful, follow this recipe carefully, including using cake mix, egg whites, sour cream, and canned coconut milk.


Scale

Ingredients

FOR THE CAKE:

  • 5 egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 cup shredded, sweetened coconut

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 1 packages (8 oz) cream cheese, softened to room temperature
  • 5 cups powdered sugar
  • ¼ cup heavy cream
  • 2 cups shredded, sweetened coconut

Instructions

FOR THE CAKE:

  1. Whisk together the egg whites and ¼ cup of the buttermilk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

The Best Coconut Cake Recipe_

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