Description
This Coconut Cream Cake with Coconut Cream Cheese Frosting is a moist, flavorful layered cake infused with coconut milk and extract, topped with a creamy coconut cream cheese frosting and toasted shredded coconut. Perfect for coconut lovers, it features a tender crumb baked low and slow for optimal moisture, with a rich frosting that perfectly complements the tropical flavors.
Ingredients
Scale
Cake Ingredients
- 1 cup salted butter (softened)
- 1 ¾ cups granulated sugar
- 1 ½ cups unsweetened coconut milk (divided)
- 4 large eggs (separated)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon coconut extract
Frosting Ingredients
- ½ cup salted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon coconut extract
- 5 cups powdered sugar
- Milk (as needed for consistency)
Toasted Coconut Topping
- 2 cups sweetened shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 275°F. Grease and flour two 9-inch cake pans, then line the bottom with parchment paper, greasing again to ensure easy cake release.
- Separate Eggs: Carefully separate the egg whites from the yolks. Place the yolks in a large mixing bowl and reserve the whites in a separate medium bowl.
- Make Wet Mixture: To the bowl with egg yolks, add softened butter, granulated sugar, and 1 cup of coconut milk. Using a hand mixer on medium speed, beat until the mixture is fluffy and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, alternating with a mixture of buttermilk and coconut extract, until just combined.
- Beat Egg Whites: Add a pinch of salt to the reserved egg whites and beat with a mixer on high speed until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter until just incorporated, maintaining as much air as possible for a light texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Let the cakes cool in the pans for 10 minutes before inverting onto wire racks. Poke holes all over the tops of the cakes without piercing through, then drizzle the remaining ½ cup coconut milk evenly over each cake.
- Chill Cakes: Allow the cakes to cool completely. For easier frosting, wrap cakes tightly in plastic wrap and refrigerate overnight.
- Prepare Frosting: In a medium bowl, beat together softened butter, cream cheese, and coconut extract on medium speed until fluffy. Gradually beat in powdered sugar until the frosting is smooth and spreads easily, adding milk as needed to reach desired consistency.
- Toast Coconut: Spread sweetened shredded coconut in a single layer on an ungreased cookie sheet. Bake at 325°F for 10 minutes, stirring once, until some pieces are golden brown and others soft. Cool before using.
- Assemble Cake: Place one cake layer on a serving plate and spread frosting evenly on top. Place the second layer over the first and frost the top and sides of the entire cake.
- Add Topping: Press toasted shredded coconut onto the frosting-covered sides and top of the cake for a crunchy, flavorful finish. Refrigerate leftover cake covered.
Notes
- Baking at a low temperature (275°F) ensures the cake remains moist and cooks evenly.
- Separating eggs and folding in egg whites gently helps create a light, airy texture.
- Drizzling coconut milk onto warm cake adds extra moisture and rich coconut flavor.
- Toasted shredded coconut adds both texture and a deeper coconut aroma to finish the cake beautifully.
- Refrigerating the cake overnight makes it easier to frost and enhances flavor melding.
- Use parchment paper in pans to prevent sticking and achieve a clean cake release.
- Ensure all dairy ingredients are at room temperature for best mixing results.
