Coconut Cake | Sally's Baking

Whisk together cake flour, baking powder, baking soda, and salt in a bowl.

Cream unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.

Scrape the sides of the mixer and add egg whites, mixing until combined.

Add sour cream, vanilla extract, and coconut extract, beating until combined.

Scrape down the mixer and add the dry ingredients and canned coconut milk gradually, mixing on low speed until just combined.

Fold in sweetened shredded coconut by hand until fully incorporated.

Prepare three 8-inch round cake pans by greasing them with non-stick spray or butter and lining with parchment paper rounds.

Divide the batter evenly between the three prepared pans, smoothing out the tops.

Bake the cakes at 350°F for 22 to 24 minutes, or until a toothpick inserted comes out clean.

Let the cake layers cool completely before frosting.

To make the frosting, beat together unsalted butter and cream cheese on medium speed until creamy and smooth, about 2 minutes.

Add powdered sugar, canned coconut milk, vanilla extract, coconut extract, and a little salt, mixing on low speed before increasing to high for 3 minutes.

Level the cake layers with a serrated knife or cake leveling tool to ensure they are flat on top.

Place the first cake layer on a serving plate and spread about 1.5 cups of frosting on top using an offset spatula.

Add the second layer upside down, spreading another 1.5 cups of frosting on top.

Top with the third cake layer and use the remaining frosting to frost the top and sides of the cake.

Sprinkle sweetened shredded coconut on the top and sides of the cake, gently patting it into the frosting.

Refrigerate the cake for at least 20 minutes before cutting to help the slices hold their shape.

Equipment Needed

Dietary

Allergens