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A moist and fluffy homemade coconut layer cake loaded with coconut flavor, topped with a silky coconut cream cheese buttercream. Perfect for spring or Easter celebrations.

Ingredients

Scale
  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (170g; 12 Tbsp) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (226g; 16 Tbsp) unsalted butter, softened to room temperature (for frosting)
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature (for frosting)
  • 5 cups (600g) confectioners’ sugar (for frosting)
  • 2 Tablespoons (30ml) canned coconut milk (for frosting)
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • 1/2 teaspoon coconut extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • 2 cups (160g) sweetened shredded coconut (for decorating)

Instructions

  1. Bring eggs, sour cream, butter, cream cheese, and canned coconut milk to room temperature.
  2. Preheat oven to 350°F (177°C); grease three 8-inch cake pans, line with parchment rounds, and grease the parchment.
  3. Prepare two bowls: one for dry ingredients, one for wet ingredients.
  4. Whisk together cake flour, baking powder, baking soda, and salt; set aside.
  5. Beat softened butter and granulated sugar on medium-high speed until light and creamy, about 2 minutes, scraping the bowl as needed.
  6. Add egg whites and beat until combined, then mix in sour cream, vanilla extract, and coconut extract; scrape the bowl.
  7. On low speed, add the dry ingredients to the wet mixture in batches, alternating with the canned coconut milk, mixing until just combined.
  8. Gently fold in sweetened shredded coconut by hand (pulse briefly in a food processor first if strands are long).
  9. Divide batter evenly among the prepared pans (weigh pans for even layers if desired).
  10. Bake 21–24 minutes or until a toothpick inserted into centers comes out clean.
  11. Cool cakes in pans on wire rack for 1 hour, then remove and cool completely on rack; ensure fully cool before frosting.
  12. For frosting: Beat softened butter and cream cheese on medium speed until smooth, about 2 minutes.
  13. With mixer on low, gradually add confectioners’ sugar, 2 tablespoons canned coconut milk, vanilla extract, coconut extract, and salt; then beat on high for 3 minutes. Adjust consistency with more powdered sugar or coconut milk as needed.
  14. Trim domed tops from each cake layer with a serrated knife to level layers.
  15. Place first cake layer on a cake stand and spread about 1 heaping cup (250–300 g) of frosting evenly over the top.
  16. Add second layer and spread another heaping cup of frosting, then add the third layer.
  17. Frost top and sides with remaining frosting using an offset spatula and smooth sides with a bench scraper.
  18. Press or sprinkle sweetened shredded coconut all over top and sides to coat.
  19. Chill assembled cake in refrigerator for at least 20 minutes to firm frosting before slicing.

Notes

Use only unsweetened canned coconut milk (not refrigerated carton coconut milk) for best texture and flavor., Using only egg whites keeps the cake light and fluffy., If you don’t have cake flour, make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with 2 tablespoons cornstarch; sift together., Baking variations: cupcakes bake 19–21 minutes, 2-layer cake 24–26 minutes, 10-cup Bundt cake about 60 minutes; use toothpick to check doneness., To avoid stringy shredded coconut, use sweetened shredded or flaked coconut, and pulse in a food processor if strands are long., If frosting is too thin, add more confectioners’ sugar or chill and rewhip; if too sweet, add a pinch of salt or extra cream cheese or butter., Frosted cakes and buttercream decorations can be frozen for 2–3 months; buttercream roses can be frozen or refrigerated up to a week and decorated directly from the freezer., Store cake covered and refrigerated up to 5 days to keep fresh., Make-ahead tips: bake and cool layers then wrap and store at room temp overnight or freeze up to 2–3 months; make frosting ahead and refrigerate, then bring to room temp and beat before frosting., Before serving, let cake or slices sit at room temperature 30–60 minutes for best texture or warm briefly.

Nutrition

Find it online: https://gingerbaking.com/fluffy-moist-coconut-cake-sallys-baking/