Best Coconut Cake
Ingredients
The cake
-
2 ½
cups
cake flour
-
1
teaspoon
salt
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
6
oz
unsalted butter
-
1 ⅔
cups
granulated sugar
-
5
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
vanilla extract
-
1
teaspoon
coconut extract
-
1
cup
coconut milk
-
1
cup
sweetened shredded coconut
Coconut Cream Buttercream
-
1
cup
unsalted butter
-
8
oz
cream cheese
-
5
cups
confectioners’ sugar
-
¾
teaspoon
vanilla extract
-
¾
teaspoon
coconut extract
-
⅛
teaspoon
salt
-
2
cups
sweetened shredded coconut
-
1-2
tablespoons
coconut milk
Instructions
- Preheat the oven to 350°F and prepare three 9-inch cake pans with grease and parchment.
- Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl.
- In a stand mixer, whip the softened butter and sugar until creamy.
- Add the egg whites and mix until well combined.
- Incorporate sour cream, vanilla extract, and coconut extract, mixing until combined.
- Gradually add the dry ingredients and coconut milk, mixing on low speed.
- Fold in the shredded coconut by hand.
- Pour the batter evenly into the prepared pans and bake for 20-25 minutes.
- Cool the cakes completely before frosting.
- For the frosting, whip butter and cream cheese until smooth, then add confectioners' sugar, coconut milk, vanilla, coconut extract, and salt.
- Mix until the frosting reaches the desired consistency.
- Assemble the cake by layering the cakes with frosting in between and covering the entire cake with frosting.
- Decorate the cake with shredded coconut and refrigerate for at least one hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
883
Total fat
48g
Total carbohydrates
110g
Total protein
7g
Sodium
417mg
Cholesterol
96mg
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