Coconut Cake with Cream Cheese Frosting
Can’t make it to the beach this summer? Bring a taste of the islands to your own kitchen with a slice of our decadent three-layer Coconut Cake with Cream Cheese Frosting.
Makes: 10 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
Cake:
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¼ cups sugar
- 1 egg
- 4 egg whites
- 1 cup canned full-fat coconut milk
- ½ cup sour cream
- 1 teaspoon coconut extract
- 2 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
Cream Cheese Frosting:
- 12 ounces cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 tablespoons full-fat canned coconut milk
Instructions
- Preheat oven to 350 degrees. Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl with a hand or stand mixer, cream butter and sugar together on medium speed until fluffy, approximately 2 to 3 minutes.
- Mix in the egg, then the egg whites. Batter will have a curdled texture due to the amount of egg whites.
- In a medium bowl, whisk together the coconut milk, sour cream, and coconut and vanilla extracts.
- Add half the coconut milk mixture to the batter and mix to combine. Add half the dry ingredients to the batter and mix to combine. Repeat with remaining wet and dry ingredients.
- Divide batter evenly between the prepared pans and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the cake is pulling away from the sides of the pan. Let cake cool in the pans for a few minutes, then transfer to a wire rack to cool.
- While cake is cooling, prepare the frosting. In a large bowl with a hand or stand mixer, beat the cream cheese and butter until fluffy, about 1 to 2 minutes. Add powdered sugar and vanilla and coconut extracts and mix until smooth. Add coconut milk 1 tablespoon at a time, mixing between each addition, until frosting is smooth and reaches desired consistency.
- To assemble, spread about ⅓ to ½ cup frosting on the first cake layer. Top with ¼ cup shredded coconut. Place the second cake layer on top and repeat. Top with the third cake layer and spread remaining frosting evenly over the top and sides of the cake. Press remaining coconut onto the top and sides of the cake.
- Chill cake in the refrigerator for a minimum of 30 minutes before serving. Slice and serve immediately or store cake in the refrigerator and remove 15 minutes before serving.
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