Description
This elegant three-layer coconut cake features a tight, velvety crumb achieved through the precise use of cake flour and a professional creaming method. Topped with a luscious coconut cream cheese frosting and shredded coconut, it offers a sophisticated balance of tropical flavor and structural integrity.
Ingredients
- 285g cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 170g unsalted butter, softened
- 350g granulated sugar
- 5 large egg whites, room temperature
- 120g full-fat sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 240ml canned unsweetened coconut milk
- 1 cup sweetened shredded coconut (for batter)
- 225g cream cheese, softened
- 115g unsalted butter, softened (for frosting)
- 480g confectioners’ sugar
- 2 tablespoons coconut milk (for frosting)
- 1 1/2 cups sweetened shredded coconut (for coating)
Instructions
- Preheat oven to 350°F (177°C) and grease three 8-inch cake pans, lining the bottoms with parchment paper.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Using a stand mixer with a paddle attachment, beat the butter and granulated sugar on medium-high speed for 2 minutes until pale and voluminous.
- Add the egg whites, sour cream, vanilla, and coconut extracts, beating until fully incorporated.
- On low speed, alternate adding the dry ingredients and the coconut milk in three additions, starting and ending with the dry ingredients.
- Gently fold in the shredded coconut by hand using a rubber spatula to preserve the aerated texture.
- Divide the batter evenly between the three pans and bake for 21–24 minutes until a toothpick comes out clean.
- Cool cakes in the pans for 60 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the frosting by beating butter and cream cheese for 2 minutes, then slowly adding confectioners’ sugar, coconut milk, and extracts until whipped and stable.
- Level the cooled cake layers, frost between each layer, apply a crumb coat followed by a final frosting layer, and press shredded coconut into the exterior.
Notes
To ensure the most delicate crumb, always weigh your dry ingredients with a digital scale and ensure all cold components reach exactly 70°F before mixing. If you prefer a nuttier profile, lightly toast the exterior coconut in the oven at 325°F for 5 minutes before applying it to the frosted cake.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American