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Coconut Layer Cake with Cream Cheese Frosting Recipe

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4.1 from 14 reviews

This luscious Coconut Cake recipe features moist layers of coconut-infused cake paired with a rich and creamy coconut cream cheese frosting. Perfect for celebrations or anytime you crave a tropical treat, this cake is generously covered with sweetened shredded coconut for an extra burst of flavor and texture.

  • Total Time: 2 hours
  • Yield: 12 servings

Ingredients

For the 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)

For the 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)
  • 2½ cups sweetened shredded coconut (250g)

Instructions

  1. Prepare 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. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Sugar and Fats: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat granulated sugar, softened butter, and vegetable oil on medium speed for about 3 minutes until the mixture becomes light and creamy.
  4. Add Wet Ingredients: Add the lightly beaten egg whites, vanilla extract, and coconut extract to the sugar mixture. Mix on medium speed until combined, about 1 minute.
  5. Combine Wet and Dry Mixtures: With the mixer on low speed, add one-third of the flour mixture and mix just until combined. Then add half of the coconut milk and mix again until combined. Repeat with another third of the flour mixture, the remaining coconut milk, and then the rest of the flour mixture. Scrape down the bowl at least once during mixing to ensure even incorporation.
  6. Fold in Shredded Coconut and Divide Batter: Gently fold the shredded coconut into the batter. Divide the thick batter evenly among the prepared cake pans and smooth the tops with a spatula.
  7. Bake: Bake the cakes for 30 to 32 minutes, rotating the pans halfway through (after 20 minutes) to ensure even baking. The cakes are done when the center springs back lightly when pressed.
  8. Cool Cakes: Let the cakes cool in their pans for 20 minutes. Then carefully invert each cake onto a wire rack, remove the parchment paper, and allow them to cool completely.
  9. Prepare Frosting: In a large bowl or stand mixer fitted with the paddle attachment, beat softened butter and cream cheese on medium speed until creamy and fluffy, about 3 minutes. Add vanilla extract, coconut extract, and salt, mixing until combined. Scrape down the sides and bottom of the bowl.
  10. Add Sugar to Frosting: Gradually add confectioners’ sugar, one cup at a time, mixing on low speed between additions. Once all sugar is added, scrape down the bowl again and mix on medium speed until fluffy, about 1 minute.
  11. Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly on top. Repeat with the second cake layer and frosting. Place the final cake layer on top and spread the remaining frosting over the entire outside of the cake.
  12. Decorate with Coconut: Press the 2½ cups of sweetened shredded coconut onto the frosting on the top and sides of the cake to cover completely.
  13. Chill and Serve: Chill the cake in the refrigerator for 30 minutes to firm up for easy slicing. Store chilled for up to 3 days before serving.

Notes

  • Make sure the cake pans are properly prepared to prevent the cake from sticking.
  • Be gentle when folding the shredded coconut into the batter to maintain the cake’s texture.
  • For best results, use room temperature ingredients to ensure a smooth batter and frosting.
  • Rotate the cake pans during baking to promote even cooking and browning.
  • Chilling the cake before slicing helps to keep the layers intact and the frosting neat.
  • This cake can be stored refrigerated for up to 3 days, but it is best enjoyed fresh for optimal texture and flavor.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/coconut-layer-cake-with-cream-cheese-frosting-recipe/