Introduction

This fluffy and moist coconut cake is a delightful treat that combines tender cake layers with a rich coconut cream cheese frosting. Perfect for celebrations or any time you crave a tropical-inspired dessert, it’s sure to impress with its light texture and intense coconut flavor.

A three-layer white cake with light, fluffy sponge and creamy white frosting between each layer is shown on a white, round cake stand with a wooden base. The outside of the cake is covered in a thick layer of white frosting and sprinkled with shredded coconut, giving it a soft, textured look. On top, there are small, delicate white and pale pink rose decorations made of icing. The background is a white marbled surface, and a silver cake server lies nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
1 cup (80g) sweetened shredded coconut
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
5 cups (600g) confectioners’ sugar
2 Tablespoons (30ml) canned coconut milk (for frosting)
1/2 teaspoon pure vanilla extract (for frosting)
1/2 teaspoon coconut extract (for frosting)
1/8 teaspoon salt (for frosting)
2 cups (160g) sweetened shredded coconut (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment paper rounds, and grease the parchment paper to help the cakes release easily.
Step 2: Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set aside.
Step 3: Using a mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
Step 4: Beat in the egg whites until combined. Then add the sour cream, vanilla extract, and coconut extract, mixing until incorporated. The mixture may look curdled, which is normal.
Step 5: On low speed, gradually add the dry ingredients and coconut milk. Mix until just combined, then fold in the shredded coconut by hand to ensure no lumps remain. The batter will be slightly thick.
Step 6: Divide the batter evenly among the prepared pans. Bake for 21–24 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for 1 hour, then remove and cool completely on the rack.
Step 7: To make the frosting, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. With the mixer on low, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Increase to high speed and beat for 3 minutes until fluffy. Adjust consistency by adding more sugar if too thin, or more coconut milk if too thick.
Step 8: Level the cakes by slicing a thin layer off the tops to create flat surfaces. Place one cake layer on a serving plate and spread about 1 heaping cup of frosting evenly over it. Repeat with the second layer and frosting, then top with the final cake layer.
Step 9: Use the remaining frosting to cover the top and sides of the cake smoothly. Press the shredded coconut onto the sides and sprinkle on top for decoration.
Step 10: Refrigerate the assembled cake for at least 20 minutes before slicing to help it hold its shape.

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter or using it as decoration.
You can substitute sour cream with Greek yogurt for a slightly tangier taste.
If you prefer a dairy-free version, try using a vegan cream cheese and butter alternative along with coconut yogurt.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. If desired, warm individual slices briefly in the microwave to soften the frosting before eating.

How to Serve

A slice of two-layer white cake sits on a white plate with a soft texture and creamy white frosting covering both layers and the top. The frosting is sprinkled with shredded coconut, adding a rough texture around the sides. On top of the cake slice, there is a delicate, pale pink rose made from frosting that stands out against the white. Next to the cake is an antique-style silver spoon with a small piece of cake on it. The plate is on a white marbled surface with a teal cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

What if I don’t have coconut extract?

If coconut extract isn’t available, you can increase the vanilla extract slightly or add a small amount of toasted coconut to the batter and frosting to boost coconut flavor naturally.