The Most Amazing Coconut Cake
A white or pale yellow cake covered in fluffy shredded coconut, creating a snow-like textured exterior that resembles a winter wonderland with its pristine white appearance. This easy coconut cake recipe is perfect for birthdays or tropical-themed celebrations.
Ingredients
- Cake flour: 2 ½ cups 275g
- Baking powder: 2 tsp
- Salt: ½ tsp
- Unsalted butter: ¾ cup 170g, softened
- Granulated sugar: 1 ¾ cups 350g
- Large egg whites: 4 room temperature
- Coconut extract: 1 tsp
- Full-fat coconut milk: 1 cup 240ml, well-shaken
- Shredded sweetened coconut: 2 cups for decorating
- For Coconut Buttercream Frosting:
- Unsalted butter: 1 cup 225g, softened
- Powdered sugar: 4 cups 480g
- Coconut extract: 1 tsp
- Coconut milk: 2-3 tbsp
- Shredded sweetened coconut: ½ cup for frosting
Instructions
- Preheat oven to 350°F (175°C); grease and line two 8-inch pans.
- Whisk cake flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add egg whites one at a time, then coconut extract.
- Alternate dry ingredients and coconut milk, mixing until just combined.
- Divide batter; bake 28-32 minutes until toothpick clean.
- Cool 10 minutes in pans, then on rack.
- For frosting: Beat butter, add powdered sugar, coconut extract, coconut milk; frost and cover with shredded coconut.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Cake leveler (optional)