Coconut Cake with Cream Cheese Frosting Recipe
This fluffy and moist Coconut Cake features tender layers infused with coconut and buttermilk, layered with a rich and creamy cream cheese frosting, and finished with a generous coating of shredded sweetened coconut. Perfect for celebrations or simply indulging in a classic, tropical-flavored dessert.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 16 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 5 egg whites (room temperature)
- 3/4 cup buttermilk
- 3/4 cup unsalted butter (softened to room temperature)
- 1 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup shredded sweetened coconut
Frosting
- 1/2 cup unsalted butter (softened)
- 1 package cream cheese, softened to room temperature (8 ounces)
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 2 cups shredded sweetened coconut (for decorating)
Instructions
- Prepare egg white mixture: Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined, then set aside to use later in the batter.
- Mix cake batter: In a mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract on medium speed for 2 minutes, scraping down the bowl as needed. Add the dry ingredients (cake flour, baking powder, kosher salt) and mix until combined.
- Incorporate wet ingredients: Beat in the egg white and buttermilk mixture until fully blended. Then add the remaining buttermilk (1/2 cup) and beat for 3 to 4 minutes, scraping down the sides of the bowl to ensure even mixing. Fold in the shredded sweetened coconut carefully to keep the batter light.
- Bake the cakes: Spray two 9-inch cake pans with baking spray. Divide the batter evenly between the pans and bake in a preheated 350°F (177°C) oven for 26 to 28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Make the frosting: Using the whisk attachment on an electric mixer, beat the softened butter and cream cheese together for 3 minutes until smooth and creamy. Gradually add the powdered sugar and heavy cream, then continue beating for 4 to 5 minutes more, scraping the sides of the bowl to ensure all ingredients are fully incorporated.
- Assemble the cake: Place one cooled cake layer on a cake stand. Spread a generous amount of frosting on top using an offset spatula, smoothing it out evenly. Place the second cake layer on top and coat the entire cake with the remaining frosting.
- Decorate with coconut: Place the cake stand on a baking sheet to catch excess coconut. Press shredded sweetened coconut gently onto the sides and top of the cake by hand until the cake is fully covered. Serve and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- To prevent cake from sticking, thoroughly grease pans with baking spray or butter and dust with flour.
- For a more pronounced coconut flavor, toast the shredded coconut lightly before folding into the batter and decorating.
- Store the cake refrigerated and bring to room temperature before serving for optimal texture and flavor.
- This cake freezes well; wrap tightly after assembly and thaw overnight in the refrigerator.
Keywords: coconut cake, cream cheese frosting, shredded coconut, classic dessert, coconut dessert
