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Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

This Fluffy & Moist Coconut Cake is the perfect dessert, bursting with coconut flavor and a rich buttercream frosting.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 550 kcal

Equipment

  • handheld mixer
  • Stand Mixer
  • Cake Pans
  • Mixing Bowls
  • spatula
  • Cooling Rack

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
 

Cake Instructions

  • 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 mixer, beat the butter and sugar together until smooth and creamy, about 2 minutes. Beat in the egg whites, sour cream, vanilla extract, and coconut extract until combined.
  • With the mixer on low, slowly add the dry ingredients and coconut milk. Then add the shredded coconut and whisk by hand to ensure no lumps.
  • Pour batter evenly into cake pans and bake for 21–24 minutes. Cool in pans for 1 hour before transferring to a rack.
  • In a larger bowl, beat the butter and cream cheese until creamy. Add sugar, coconut milk, vanilla, coconut extract, and salt while mixing on low. Increase to high and beat for 3 minutes.
  • Assemble by trimming tops of cakes for a flat surface. Stack the layers and frost between layers and on top.
  • Refrigerate cake for at least 20 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

For best results, ensure ingredients are at room temperature before starting the recipe.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 67gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 600IUCalcium: 50mgIron: 1mg
Keyword buttercream, celebration cake, coconut cake, dessert, moist cake, sweet
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