Easy Coconut Cake Recipe

Ingredients

• 3 1/4 cups Cake Flour (lower protein for tender crumb)
• 1/2 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon Salt (reduce to 3/4 tsp for low‑sodium)
• 1/2 cup Unsalted Butter (softened, not melted)
• 1/2 cup Vegetable Oil (any neutral oil)
• 2 cups Granulated Sugar
• 4 large eggs Egg Whites (separated from yolks, room temperature)
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Coconut Extract (very concentrated)
• 1 cup Full‑Fat Coconut Milk (shake can, use whole contents, melt in microwave)
• 1 cup Sweetened Shredded Coconut (for batter)
• 8 oz Cream Cheese (softened, room temperature)
• 8 oz Unsalted Butter (for frosting) (softened, room temperature)
• 1/4 teaspoon Salt (for frosting)
• 1 teaspoon Vanilla Extract (for frosting)
• 1/2 teaspoon Coconut Extract (for frosting)
• 6 cups Powdered Sugar (sifted before adding)
• 2 1/2 cups Sweetened Shredded Coconut (for coating) (for outer layer)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Mix Dry Ingredients

   In a large bowl whisk together cake flour, baking soda, baking powder, and salt until evenly distributed.

   Time: PT5M

3. Cream Butter, Oil, and Sugar

   Combine softened butter, vegetable oil, and granulated sugar in the stand‑mixer's bowl. Mix on medium speed for about 3 minutes until the mixture is light, creamy, and slightly pale.

   Time: PT3M

4. Separate Egg Whites

   Separate the whites from the yolks of 4 large eggs, placing the whites in a clean bowl.

   Time: PT5M

5. Add Flavor and Egg Whites

   Add vanilla extract and coconut extract to the butter mixture, then pour in the egg whites. Mix on medium for about 1 minute, scraping the bowl as needed.

   Time: PT1M

6. Prepare Cake Pans

   Grease each 8‑inch pan, dust lightly with flour (or spray), then line the bottom with parchment paper rounds.

   Time: PT5M

7. Warm Coconut Milk

   Shake the can of coconut milk, pour the full 1 cup into a microwave‑safe bowl, and microwave on 50% power for about 2 minutes until fully melted. Stir well.

   Time: PT2M

8. Combine Batter

   With the mixer on low, add the dry flour mixture and coconut milk alternately, starting and ending with the dry ingredients. Mix each addition just until incorporated. After the final dry addition, fold in 1 cup sweetened shredded coconut by hand for 2 seconds, then gently fold the batter with a spatula until just combined.

   Time: PT10M

9. Divide Batter

   Evenly divide the batter among the three prepared pans (about 960 g total). Smooth the tops with an offset spatula.

   Time: PT5M

10. Bake Cakes

    Place the pans in the preheated oven and bake for 30–32 minutes. At the 20‑minute mark, rotate the pans and loosely cover each with foil to prevent over‑browning.

    Time: PT32M

    Temperature: 350°F

11. Make Frosting

    In a clean bowl, beat together cream cheese and softened butter on medium speed for 3 minutes until light and fluffy. Add salt, vanilla, and coconut extract; mix briefly. Gradually add powdered sugar, one cup at a time, mixing on low after each addition. Once all sugar is incorporated, increase to medium speed for 1 minute until the frosting is smooth and airy.

    Time: PT10M

12. Cool Cake Layers

    Allow the cakes to cool in their pans on a wire rack for 10 minutes, then turn them out onto the rack and let them cool completely.

    Time: PT20M

13. Assemble Cake

    Place the first layer on a cake plate, spread a generous cup of frosting over it, then add the second layer and repeat. Top with the third layer, spread the remaining frosting over the top and sides, and press sweetened shredded coconut onto the sides and top to create a full coating.

    Time: PT15M

14. Chill Assembled Cake

    Refrigerate the assembled cake for about 30 minutes to set the frosting.

    Time: PT30M

15. Slice and Serve

    Remove the cake from the fridge, slice with a sharp knife, and serve.

    Time: PT5M

Nutrition Facts

Calories

830

Protein

8 g

Carbohydrates

100 g

Fat

45 g

Fiber

2 g