Fluffy & Moist Coconut Cake
Ingredients
The cake
-
2 ½
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter
-
1 ⅔
cups
granulated sugar
-
5
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
coconut extract
-
1
cup
unsweetened canned coconut milk
-
1
cup
sweetened shredded coconut
Coconut Cream Cheese Buttercream
-
1
cup
unsalted butter
-
8
ounces
full-fat brick cream cheese
-
5
cups
confectioners’ sugar
-
2
tablespoons
canned coconut milk
-
½
teaspoon
pure vanilla extract
-
½
teaspoon
coconut extract
-
⅛
teaspoon
salt
-
2
cups
sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 9-inch cake pans.
- In one bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until creamy, then add egg whites, sour cream, vanilla extract, and coconut extract.
- Mix in the dry ingredients and coconut milk, then fold in the shredded coconut.
- Divide the batter evenly among the prepared pans and bake for 21–23 minutes.
- Allow the cakes to cool completely in the pans on a wire rack.
- For the frosting, beat the butter and cream cheese until smooth, then mix in the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt.
- Assemble the cake by leveling the tops of the cakes, stacking them with frosting in between, and covering the entire cake with frosting.
- Refrigerate the cake for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
21g
Total carbohydrates
39g
Total protein
4g
Sodium
300mg
Cholesterol
50mg
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