Description
A soft, moist, and fluffy coconut cake packed with rich coconut flavor and topped with creamy coconut frosting. Perfect for birthdays, holidays, or any special occasion!
Ingredients
Scale
- 5 large egg whites, room temperature
- ¾ cup buttermilk (or cream of coconut)
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or coconut extract)
- 2½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded sweetened coconut
For the Frosting:
- ½ cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded sweetened coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a small bowl, whisk together egg whites and ¼ cup of buttermilk. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add vanilla and almond (or coconut) extract.
- In another bowl, whisk together cake flour, baking powder, and salt.
- Alternate adding dry ingredients and remaining buttermilk to the butter mixture.
- Gently fold in egg white mixture, then stir in shredded coconut.
- Divide batter between the two cake pans and bake for 26-28 minutes. Let cool completely.
- For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and heavy cream, mixing until fluffy.
- Frost the cooled cakes and press shredded coconut onto the sides and top for decoration.
- Serve and enjoy!
Notes
- Use cream of coconut instead of buttermilk for extra coconut flavor.
- Toast the shredded coconut for a richer, nutty taste.
- Make this cake gluten-free by using a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American