Best Coconut Cake Recipe
1 hr 45 min + 1 hr chill12
A three-layer coconut cake with tender crumb and cream cheese frosting, finished with toasted coconut.
| prepPreheat oven to 350°F / 175°C | ||||||||||||||
| prepGrease three 9-inch cake pans, line bottoms with parchment, grease parchment | ||||||||||||||
| 280 g cake flour | Whisk flour, salt, baking powder & soda | Fold in dry mix & coconut milk on low | Stir in shredded coconut by hand | Divide batter evenly into pans | Bake 350°F / 175°C, 20–25 min until set | Cool in pans on wire rack completely | Level cake tops with serrated knife | Layer first cake, spread 1 1/2 cups frosting | Layer second cake, spread 1 1/2 cups frosting | Layer third cake, frost top & sides | Coat top & sides with shredded coconut | Chill 1 hr before slicing | ||
| 1 tsp salt | ||||||||||||||
| 2 tsp baking powder | ||||||||||||||
| 1/2 tsp baking soda | ||||||||||||||
| 170 g unsalted butter, softened | Cream butter & sugar, 2 min | Beat in egg whites until combined | Add sour cream, vanilla & coconut extract | |||||||||||
| 330 g granulated sugar | ||||||||||||||
| 5 large egg whites, room temperature | ||||||||||||||
| 120 ml sour cream, room temperature | ||||||||||||||
| 2 tsp vanilla extract | ||||||||||||||
| 1 tsp coconut extract | ||||||||||||||
| 240 ml canned coconut milk, room temperature | ||||||||||||||
| 85 g sweetened shredded coconut | ||||||||||||||
| 225 g unsalted butter, softened | Cream butter & cream cheese, 2 min | Beat in sugar, extracts & salt on low | Whip on high 3 min, adjust consistency | |||||||||||
| 225 g cream cheese, softened | ||||||||||||||
| 600 g confectioners' sugar | ||||||||||||||
| 3/4 tsp vanilla extract | ||||||||||||||
| 3/4 tsp coconut extract | ||||||||||||||
| 1/8 tsp salt | ||||||||||||||
| 1–2 tbsp canned coconut milk (for frosting consistency) | ||||||||||||||
| 170 g sweetened shredded coconut (for coating) | ||||||||||||||
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