Homemade Coconut Cake

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.

In a large bowl, combine 3.5 cups all-purpose flour, 1 teaspoon sea salt, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, 1 cup shredded sweetened coconut, and 7 tablespoons cornstarch. Mix until combined and set aside.

In a stand mixer with the paddle attachment, add 3 sticks of softened unsalted butter and whip on medium high speed for 5-7 minutes until light and fluffy.

Turn the mixer speed down to low and add 2 cups granulated sugar. Mix until incorporated, then increase speed to medium high for 2-3 minutes until smooth.

Stop the mixer and scrape down the bowl to ensure all ingredients are combined.

Add 2 teaspoons coconut extract and 7 large egg whites one at a time, mixing well after each addition. Scrape the bowl again after adding the egg whites.

Slowly drizzle in 0.5 cup neutral flavored oil while mixing on low speed until fully combined.

Alternately add the dry ingredients and 1 can of full fat coconut milk (about 1 cup) to the mixer, starting and ending with the dry ingredients. Mix until just combined.

Prepare 3 nine-inch cake pans by rubbing cold butter on the sides and placing parchment paper at the bottom.

Divide the batter evenly among the 3 cake pans and smooth the tops. Tap the pans to settle the batter.

Bake in a preheated oven at 350°F (176°C) for 26-28 minutes, or until firm in the center and a toothpick comes out clean.

Let the cakes cool in the pans for about 90 minutes to 2 hours until completely cool.

In a clean stand mixer, add 4 sticks of softened unsalted butter, 1 pound of softened full fat cream cheese, and 0.25 cup of coconut cream. Whip on medium high speed for 5-7 minutes until light and fluffy.

Slow down the mixer and add 1 teaspoon coconut extract. Mix until incorporated.

Gradually add 5 cups powdered sugar, one cup at a time, mixing slowly to prevent a sugar cloud. Once all sugar is added, mix on medium to high speed for 1-2 minutes until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens