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Homemade Best Coconut Cake photo

Best Coconut Cake

This Best Coconut Cake is a tropical delight! Moist layers and creamy frosting create a heavenly dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 room temperature egg whites
  • ½ cup butter softened
  • ½ cup coconut oil
  • 1 cup sugar
  • 1 cup cream of coconut (sweetened, not coconut milk)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For the Frosting:
  • 4 ounces cream cheese softened
  • 5 tablespoons butter softened
  • 1 pinch salt
  • 1 teaspoon coconut extract
  • 3 cups powdered sugar
  • 1-2 tablespoons cream of coconut (sweetened)

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Cake Pans
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In another bowl, beat together the softened butter, coconut oil, and sugar using an electric mixer until light and fluffy (about 3-5 minutes).
  4. Incorporate the egg whites into the butter mixture, mixing until well blended, then add the cream of coconut and mix until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined.
  6. In a separate bowl, whisk the egg yolks and vanilla extract together, then fold them into the cake batter gently.
  7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool for 10 minutes before transferring to a cooling rack.
  8. In a large mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Add a pinch of salt and coconut extract, mixing until well combined. Adjust with cream of coconut if needed.
  9. Once the cakes are cool, place one layer on a serving plate. Spread frosting on top, add the second layer, and frost the top and sides of the cake.
  10. For a beautiful finish, consider topping with toasted coconut flakes or fresh fruit. Slice and serve.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week, or freeze for up to 3 months.
  • For a tropical twist, mix in lime zest or crushed pineapple.