Description
A light and fluffy coconut cake with a rich coconut cream frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 2 teaspoons vanilla extract
- 2½ teaspoons coconut extract
- 16 oz cream cheese (2 blocks, room temperature)
- 3 cups powdered sugar, sifted well
- 24 oz frozen, grated coconut (thawed and pressed dry)
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 egg whites
- 2 teaspoons pure vanilla extract
- 2½ teaspoons pure coconut extract
- ¼ teaspoon almond extract
- 1 cup sour cream
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your pans by greasing and flouring two round cake pans.
- Mix the flour, baking powder, baking soda, and sea salt in a bowl.
- Blend the butter, vegetable oil, and granulated sugar until light and fluffy, then add the egg whites, sour cream, whole milk, and extracts.
- Combine gradually adding the dry ingredients to the wet mixture until smooth.
- Pour the batter into the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by beating cream cheese until smooth, then adding powdered sugar and combining with whipped heavy cream and grated coconut.
- Frost the cooled cakes, layering frosting between the layers and on top.
Notes
For a tropical theme, consider adding fresh pineapple or lime zest to the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg