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Cakes
Coconut Cake with Cream Cheese Frosting
This is the cake that makes people walk into your kitchen on Easter Sunday and say 'oh my god' before they've even tasted it. It's tall. It's covered in a blizzard of fluffy coconut. It looks like a snow-covered mountain of deliciousness. And when you cut into it and reveal those fluffy white layers with cream cheese frosting between them, the drama is honestly cinematic. The cake itself is tender and moist because we're using coconut milk in the batter (not regular milk), which infuses coconut flavor into the actual crumb instead of just relying on the topping to do the work. Most coconut cakes taste like vanilla cake with coconut sprinkled on top as an afterthought. This one tastes like COCONUT from the inside out. The cream cheese frosting is thick and tangy and acts as the glue that holds all the shredded coconut to the outside. This is my Easter showstopper. I've been making it for years and it has never failed to get an audible reaction when I set it on the table. Make this cake. Be a legend.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 cup full-fat coconut milk (canned, well stirred)
- 2 tsp vanilla extract
- 1 tsp coconut extract
- Frosting: 12 oz cream cheese (softened), 1/2 cup butter (softened), 4 cups powdered sugar, 1 tsp vanilla
- 3 cups sweetened shredded coconut (for covering)
Instructions
- 1
Prep and mix dry ingredients
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Three layers is what makes this cake impressive. If you only have two pans, bake in batches. Whisk 2 1/2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt together.
- 2
Cream butter and sugar, add whites
Beat 1 cup softened butter and 1 3/4 cups sugar on medium-high for 4-5 minutes until very pale and fluffy. This step is important. You're building the cake's structure by trapping air in the butter. Add the 4 egg whites one at a time, beating after each. We're using only whites (no yolks) for a bright white cake. The yolks would make it yellow. Add 2 tsp vanilla and 1 tsp coconut extract.
- 3
Alternate dry and wet
Add the flour mixture in three additions, alternating with the coconut milk in two additions, starting and ending with flour. Mix on low after each addition until just combined. Don't overmix. The batter should be smooth, white, and thick. The coconut milk is what makes this taste like real coconut cake instead of vanilla cake with coconut on top.
- 4
Bake
Divide batter evenly among the three pans. Bake for 25-30 minutes until a toothpick comes out clean and the cakes spring back when gently pressed. Don't overbake. These layers should be moist. Let cool in pans 10 minutes, then flip onto wire racks, remove parchment, and cool completely.
- 5
Make the frosting
Beat 12 oz cream cheese and 1/2 cup butter until smooth, about 2 minutes. Add 4 cups powdered sugar one cup at a time, beating on low after each. Add 1 tsp vanilla. Beat on medium-high for 2 minutes until fluffy. This makes a generous amount of frosting because you need enough to cover three layers AND act as glue for the coconut.
- 6
Assemble the showstopper
Place layer one flat side up on a plate. Spread about 3/4 cup frosting on top. Sprinkle with 1/3 cup coconut and press lightly. Add layer two, more frosting, more coconut. Add layer three, flat side up. Frost the top and sides generously. Now the fun part: take handfuls of shredded coconut and press them all over the sides and top of the cake. Be aggressive. You want a thick, fluffy coconut coating everywhere. The frosting is sticky enough to hold it. Step back and admire what you've created. It should look like a gorgeous coconut-covered mountain. Refrigerate for 30 minutes to set the frosting, then serve at room temperature.
Baker's Notes
- Use full-fat canned coconut milk, NOT the carton coconut milk from the dairy section. Canned coconut milk is thick and rich. The carton stuff is watered down and won't give you enough coconut flavor.
- Egg whites only for a bright white cake. If you use whole eggs, the cake will be slightly yellow, which is fine for flavor but doesn't look as dramatic with the white coconut coating.
- Toast 1 cup of the shredded coconut (325°F for 5 minutes, stir frequently) and use it to decorate the very top. The golden toasted coconut against the white is beautiful and adds a nutty crunch.
- This cake keeps beautifully in the fridge for up to 5 days. The coconut milk in the layers keeps it moist even after days of refrigeration.
Nutrition
Calories
580
Fat
30g
Carbs
72g
Protein
6g
Sugar
55g
Serving
1 slice
Notes
FAQ
Can I make this as a two-layer cake?
Can I use fresh coconut?
The coconut keeps falling off the sides. What am I doing wrong?
Can I make this ahead?
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