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Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

This Fluffy & Moist Coconut Cake is deliciously light and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 44 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 8-inch cake pans
  • mixing bowls
  • handheld mixer
  • rubber spatula
  • whisk
  • cake stand

Ingredients
  

Cake Ingredients

  • 2.5 cups cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter (softened to room temperature)
  • 1.67 cups granulated sugar
  • 5 large egg whites (at room temperature)
  • 0.5 cups sour cream (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cups unsweetened canned coconut milk (at room temperature)
  • 1 cups sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cups 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
  • 2 cups sweetened shredded coconut

Instructions
 

Preparation

  • 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.
  • Using a handheld or stand mixer, beat the butter and sugar together until creamy. Add egg whites, sour cream, vanilla extract, and coconut extract, mixing until combined.
  • Slowly add dry ingredients and coconut milk. Mix until combined, then add shredded coconut. Stir by hand to ensure no lumps.
  • Pour batter evenly into cake pans and bake for 21–24 minutes. Allow to cool in pans for 1 hour.

Frosting & Assembly

  • In a large bowl, beat the butter and cream cheese until smooth. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt, mixing until combined.
  • Slice a thin layer off the tops of the cakes for a flat surface. Layer the first cake on a stand, frost with about 1 heaping cup of frosting.
  • Repeat with the second layer, then top with the third layer. Frost the top and sides, sprinkling with coconut.
  • Refrigerate cake for at least 20 minutes before slicing.
  • Cover leftovers tightly and store in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 42gProtein: 3gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.5gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mg
Keyword cake, coconut cake, dessert, fluffy, moist, Sweet
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