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Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

A deliciously fluffy and moist coconut cake that is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Stand Mixer
  • cake pans
  • Cooling Rack
  • spatula
  • Icing Spatula
  • Bench scraper

Ingredients
  

Cake Ingredients

  • 2.5 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • 1.67 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract

Coconut Cream Cheese Buttercream

  • 1 cup unsalted butter softened to room temperature
  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 5 cups confectioners’ sugar
  • 2 Tablespoons canned coconut milk
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon coconut extract
  • 0.125 teaspoon salt

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Beat the butter and sugar together on medium-high speed until smooth and creamy. Beat in the egg whites, followed by the sour cream, vanilla extract, and coconut extract. Slowly add the dry ingredients and coconut milk, mixing until combined.
  • Pour batter evenly into cake pans and bake for 21-24 minutes or until baked through. Allow cakes to cool for 1 hour in pans before transferring to a cooling rack.
  • In a large bowl, beat the butter and cream cheese until creamy. Gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt.
  • Slice the tops off the cakes to create a flat surface. Layer the cakes with frosting, using about 1 heaping cup of frosting per layer.
  • Refrigerate cake for at least 20 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

For added texture, sprinkle shredded coconut on top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 0.5mg
Keyword buttercream, Coconut Cake, cream cheese frosting, dessert recipe, Fluffy Cake, moist cake
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