Easy Coconut Cake Recipe

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is more affordable and has a longer shelf life.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream offers a dairy-free option and maintains a rich texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a dairy-free alternative.

Preheat the oven to 350°F.

Line three 9-inch cake pans with parchment paper and butter and flour them.

In a bowl, sift together 3 cups of cake flour, 2 cups of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of baking soda, and 2 1/4 teaspoons of baking powder.

Add 1 cup of room temperature unsalted butter to the dry ingredients and mix on low speed for about a minute until crumbly.

Separate the egg whites from the yolks, lightly beat the egg whites, and set aside.

Add the egg whites to the crumbly mixture and mix on low.

Add 1 cup of milk, 2 teaspoons of vanilla extract, and 1 teaspoon of coconut extract (optional) while mixing on low.

Increase the mixer speed to medium and mix for about a minute, scraping down the bowl halfway through.

Fold in 1 cup of sweetened shredded coconut into the batter.

Divide the batter evenly among the three prepared pans, approximately 450 grams per pan.

Bake in the preheated oven for about 30 minutes, rotating halfway through, until a skewer inserted in the center comes out clean.

Let the cakes rest in the pans for 20 minutes before inverting them to cool completely.

To make the frosting, in a stand mixer with a whisk attachment, combine 8 ounces of cream cheese and 8 ounces of unsalted butter with 1/4 teaspoon of salt and mix on high for about 3 minutes until creamy and fluffy.

Add 1 teaspoon of vanilla extract and 1/2 teaspoon of coconut extract (optional) while mixing.

Gradually add 5 cups of powdered sugar, one cup at a time, mixing on medium speed until fluffy and creamy.

To assemble the cake, place a dollop of frosting on the cake stand to hold the first layer in place.

Add the first layer of cake and spread 1 cup of frosting on top.

Add the second layer of cake and repeat the process with another cup of frosting.

Add the final layer of cake on top and spread most of the frosting on top and on the sides.

Coat the cake with 2 1/2 cups of shredded coconut, patting it down to adhere.

Chill the cake for half an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens