Description
A delicious coconut cake with a rich frosting, perfect for any occasion.
Ingredients
Scale
- 1/2 cup cream of coconut
- 1/2 cup water
- 12 TBS unsalted butter, (room temperature)
- 1 1/4 cups granulated sugar
- 5 egg whites
- 1/2 cup sour cream, (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 2 1/2 cups all purpose flour (fluffed, spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sweetened shredded coconut
- 12 TBS unsalted butter, (room temperature)
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese, (room temperature)
- 2 tablespoons cream of coconut
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper. Lightly grease the pans with nonstick cooking spray.
- Whisk the cream of coconut and water together in a microwave-safe liquid measuring cup. Microwave for 15-20 seconds to bring to room temperature. Set aside, then whisk again before using.
- Whisk together the dry ingredients in a medium mixing bowl and set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until light, pale, and fluffy.
- Switch to the whisk attachment. On medium speed, beat in the egg whites until combined. Add the sour cream, vanilla, and coconut extract, and beat until combined.
- With the mixer on low speed, slowly add the dry ingredients alternating with the coconut/water mixture. Beat until almost combined. Stir by hand to incorporate any remaining flour.
- Pour the batter evenly among the prepared cake pans. Tap them on the counter to remove excess air bubbles.
- Bake at 350°F for 21-24 minutes or until a toothpick inserted comes out clean. Cool cakes in the pans for 1 hour, then remove from the pans and cool completely on a cooling rack.
- While cakes cool, toast the shredded coconut on a baking sheet for 5-7 minutes, stirring frequently.
- Using a stand mixer, beat the butter and sugar for the frosting on low for 1 minute, then on medium-high for 2 minutes. Add cream cheese piece by piece, beating after each addition. Beat in the cream of coconut, extracts, and salt.
- Once the cakes are completely cool, level the tops with a serrated knife. Place one layer on a serving plate, frost, and layer the others, frosting in between.
- Spread remaining frosting over the top and sides of the cake. Press toasted coconut onto the cake. Refrigerate for 30 minutes before slicing.
Notes
- This is a unique method from Cook’s Illustrated that makes the frosting thicker and more stable.
- The frosting will look thick initially but will reach an ideal consistency when cream cheese is added.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg