This is the ultimate coconut cake! It’s a light and fluffy southern-style cake, frosted with creamy coconut cream cheese frosting and topped with coconut flakes. Coconut lovers will go nuts for this one!
Why You’ll Love This Amazing Coconut Cake
- Creamy Frosting: Frosted with rich coconut cream cheese frosting.
- Incredibly Moist: Super moist cake that melts in your mouth.
- Easy to Make: Simple steps for a delicious cake.
Southern Coconut Cake
Ingredients
#### For the Coconut Cake
- 2 ½ cups 280 g cake flour
- ¼ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons 140 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- 6 egg whites at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1 cup 240 ml canned full-fat coconut milk (unsweetened)
- ½ cup 122 g sour cream
#### For the Coconut Cream Cheese Frosting
- 1 cup 224 g unsalted butter, softened
- 8 oz. cream cheese cold
- 4 cups 520 g powdered sugar
- 1 teaspoon coconut extract
- 1 cup 96 g sweetened shredded coconut flakes
Instructions
#### For the Coconut Cake
- **Prep:** Preheat the oven to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 3-4 minutes.
- **Add Wet Ingredients:** Add the egg whites, vanilla, and coconut extract to the butter mixture. Beat on medium-high speed until smooth and pale, about 2-3 minutes, scraping the bowl as needed.
- **Combine:** Mix in the coconut milk and sour cream on medium speed until just combined.
- **Add Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, mixing on low then medium speed until the batter is smooth.
- **Bake:** Divide the batter evenly among the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- **Cool:** Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
#### For the Coconut Cream Cheese Frosting
- **Whip Butter:** In a large bowl, whip the softened butter on high speed until pale and fluffy, about 5-8 minutes.
- **Add Cream Cheese:** Add the cold cream cheese and mix until incorporated and fluffy, about 1-2 minutes.
- **Add Sugar:** Gradually sift in the powdered sugar, mixing on low then medium-low speed until fully combined.
- **Flavor:** Add the coconut extract and beat on high speed until the frosting is light and fluffy, about 1-2 more minutes.
#### Assembling the Cake
- **Level the Cakes:** Once the cakes are completely cooled, use a sharp knife to remove the domed tops so each layer is flat.
- **Frost the Cake:** Place a dollop of frosting on a cake turntable and place the first cake layer on top. Spread a generous amount of frosting on top, smoothing it out with an offset spatula. Repeat with the second layer, and top with the final layer. Frost the sides and top of the cake, smoothing the frosting with a cake scraper.
- **Decorate:** Transfer the remaining frosting to a piping bag with a decorative tip. Press the shredded coconut onto the sides and top of the cake. Pipe decorative swirls around the top edges.
- **Serve:** Transfer the cake to a serving plate and enjoy!
- Store leftovers in an airtight container for up to three days, or freeze for up to two weeks.