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A classic southern coconut cake with a light, fluffy texture and a rich cream cheese frosting, featuring toasted sweetened shredded coconut for crunch and tropical flavor.

Ingredients

Scale
  • 4 large eggs, separated
  • 2 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted (for batter)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1/4 cup vegetable oil
  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 cups sweetened shredded coconut (toast some for sprinkling)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cream of tartar
  • 8 ounces cream cheese, softened
  • 3 to 4 cups sifted confectioners’ sugar

Instructions

  1. Separate egg whites into a large bowl and let come to room temperature for about 30 minutes; set yolks aside.
  2. Preheat oven to 325°F.
  3. Toast shredded coconut: spread in a single layer on a baking sheet and bake at 325-350°F for 5-8 minutes, stirring halfway through until golden. Cool.
  4. Beat granulated sugar, melted butter, and vegetable oil in large bowl until smooth and combined.
  5. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat gently until smooth.
  7. Stir in shredded coconut, coconut extract, vanilla extract, and almond extract.
  8. Sprinkle cream of tartar into egg whites and whip on medium speed until stiff peaks form.
  9. Gently fold about one-quarter of the whipped egg whites into the cake batter to lighten it, then fold in the remaining egg whites until just combined; do not overmix.
  10. Grease and flour three 9-inch round cake pans, dividing batter evenly among them.
  11. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean and cake springs back when touched.
  12. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  13. Let cream cheese and softened butter sit at room temperature about 30 minutes.
  14. Beat cream cheese and softened butter together until fluffy and creamy.
  15. Gradually add sifted confectioners’ sugar and coconut extract, mixing until frosting is luscious and spreadable.
  16. Place one cake layer on serving plate; spread about 1/2 cup frosting evenly over layer.
  17. Sprinkle about 1/3 cup toasted coconut over the frosted layer.
  18. Repeat frosting and coconut on the second layer, then place last cake layer on top.
  19. Spread remaining frosting evenly around top and sides of cake; cover generously with remaining toasted coconut.
  20. Refrigerate cake for at least 2 hours before slicing and serving.

Notes

If coconut extract is unavailable, substitute with vanilla extract and add extra toasted coconut for stronger flavor., Other frostings like vanilla buttercream, lemon, chocolate, or coconut-flavored ermine frosting can be used instead of cream cheese frosting., To make pina colada cake, add well-drained crushed pineapple between layers, using frosting as a dam to contain juice., For Bundt cake: bake at 350°F for about 45 minutes in a greased and floured Bundt pan filled two-thirds full., For 13×9 sheet cake: bake at 350°F for about 40 minutes; cool before frosting., For cupcakes: fill liners about 80% full, bake at 325°F for 20-25 minutes; this recipe yields approximately 36 cupcakes., Store cake covered in the fridge for 3-4 days; cover sliced edges to prevent drying., Freeze decorated cake wrapped tightly in plastic wrap and foil for 2-3 months; thaw overnight in fridge before serving., Bring cake to room temperature 20-30 minutes before serving for best texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/coconut-cake/