Moist Coconut Cake Recipe
Servings: 12
Ingredients
For the Coconut Cake:
- 2 1/2 cups Cake Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Fine Baking Salt
- 3/4 cup Unsalted Butter softened
- 1 1/2 cups Granulated Cane Sugar
- 2 large Eggs
- 3 Egg Whites
- 1/2 cup Sour Cream
- 1 tbsp. Vanilla Extract
- 2 tsp. Coconut Extract
- 2 cups Canned Coconut Milk
- 1 cup Shredded Coconut
For the Coconut Buttercream:
- 1 cup Unsalted Butter softened
- 4 oz Cream Cheese softened
- 4-5 cups Powdered Sugar
- 3-4 tbsp. Coconut Milk canned
- 1-2 tsp. Coconut Extract
- 1 tsp. Vanilla Extract
- Pinch of Salt
- 1/2 cup Shredded Coconut + more for decorating
Instructions
For the Coconut Cake:
- To prep the coconut milk, add the entire can of coconut milk (cream and water) into the bowl of a stand mixer. Mix until smooth. Transfer to a glass jar to set aside.
- Preheat oven to 350F. Butter and line the bottoms with parchment paper three 8" cake pans.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Set aside.
- In the same bowl of the stand mixer fitted with the whisk attachment, beat the softened butter and sugar for 2 minutes.
- Add the eggs and egg whites. Beat until doubled in volume, about 1-2 minutes.
- Add the sour cream, vanilla extract, and coconut extract. Mix well.
- Add 1 cup of the coconut milk and shredded coconut. Mix until smooth.
- Add the flour mixture and mix JUST until combined. Be careful not to over mix the batter.
- Evenly divide the cake batter between the prepared cake pans.
- Bake for 18-22 minutes, until a toothpick inserted into the centers comes out clean.
- Let cool 10 minutes in the cake pan, then transfer to a wire baking rack to cool completely before frosting.
For the Coconut Buttercream:
- Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat for 2 minutes.
- Add 1 cup powdered sugar, and mix until smooth.
- Add an additional cup of powdered sugar and the 3 tablespoons coconut milk. Mix until smooth.
- Continue adding an additional cup of powdered sugar (and coconut milk as needed) until a light and fluffy buttercream.
- TIP: Beat for an additional 5-6 minutes to create an extra light and airy buttercream.
- Mix in the vanilla, coconut extract, and shredded coconut.
To Assemble:
- Using a serrated knife, carefully slice the very tops of each cooled cake so that you have flat cake layers.
- Generously brush each cake layer with the remaining coconut milk.
- Add 1/2 - 3/4 cup coconut buttercream between each cake layer, using an offset spatula to help spread it out evenly.
- Frost the remainder of the cake, then decorate with shredded coconut to enjoy!
