Coconut Cake

Prep Time: 15

Cook Time: 30

Servings:

Calories: 751kcal

Author: Maureen Abood

This excellent coconut cake boasts deep coconut flavor, a very moist cake, and luscious coconut cream cheese frosting.

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US Customary - Metric

Ingredients

For the Cake:

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter softened, plus more for coating pans
2 cups granulated sugar
3/4 cup neutral oil
1/2 cup plain whole milk yogurt
3/4 cup coconut milk well-stirred or shaken before measuring
2 tablespoons coconut extract
5 large egg whites room temperature

Coconut Cream Cheese Frosting:

8 ounces cream cheese softened
1 cup unsalted butter softened
6 cups confectioners' sugar
2 teaspoons coconut extract
2 cups sweetened flake coconut

Instructions

Preheat the oven to 350°F and place a rack in the center position. Coat 2 9-inch cake pans with butter and line the bottoms with parchment circles.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on high speed until it is smooth. On medium-low speed, add the sugar one cup at a time. Stop and scrape down the bowl as needed. Beat until combined, light, and fluffy, about 2 minutes.
Add the neutral oil, yogurt, coconut milk, and coconut extract. Beat until smooth. Scrape down the bowl and add the egg whites. Beat on medium speed until smooth.
On low speed or by hand, add the flour mixture and beat until combined and smooth, another minute.
Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula. Bake the cakes for 28 to 30 minutes, or until they are golden, spring back lightly when touched in the center, and a toothpick inserted in the center comes out clean.
When the cakes are done baking, cool them in their pans for 10 minutes, then remove the cakes and cool completely on wire racks.
Meanwhile, make the buttercream. Beat the cream cheese and butter in the cleaned bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using hand beaters, until smooth. Add half of the confectioners' sugar and coconut extract, incorporating on low speed. Add the remaining confectioner's sugar and beat until it is smooth and light.
To assemble the cake, place one layer of cake on a serving platter or cake stand. Top it with about 1/3 of buttercream and spread it evenly to the edges. Center the second layer evenly on top of the first layer and top with 1/3 of the buttercream, spreading it evenly to the edges. Frost the sides of the cake.
Pat the the coconut onto the top and sides of the cake in small handfuls (it’s messy, but that’s okay; just brush the excess coconut from the rim of the cake platter before serving). Serve the cake immediately, or chill and serve within a day or two after bringing back to room temperature.
Use your hands to gently pat the coconut against the top and sides of the cake. Brush off and pick up the excess coconut that falls onto the platter or counter and use that as well.
Gently slice the cake using a serrated knife and serve immediately.

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