Coconut Cake
The best moist coconut cake with sweet coconut cream cheese frosting.
Servings: 16
Equipment
Ingredients
- 2 1/2 cups Cake Flour
- 1 3/4 cup Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Dry Pudding Mix coconut or vanilla
- 1 cup Butter cut into cubes, softened
- 1 cup Canned Unsweetened Coconut Milk full-fat
- 1/3 cup Buttermilk
- 4 Egg Whites
- 1 Egg
- 1 - 2 teaspoons Coconut Extract
Sweet Cream Cheese Frosting:
- 1 cup Butter softened
- (1) 8-ounce pkg. Cream Cheese softened
- 5 cups Powdered Sugar
- 2 Tablespoons Cream or Milk
- 1 teaspoon Coconut Extract
Simple Syrup
- 1/2 cup Water
- 1/2 cup Sugar
Garnish:
- 1 1/2 cups Coconut Sweetened or Flaked
Instructions
- Preheat oven to 350 degrees. In a standing mixer, stir together flour, baking powder, sugar, salt, and pudding mix.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.
- Spread into greased pans and smooth tops with a spatula. Use two 9-inch pans or three 8-inch cake pans.
- Bake for 18-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers. This time is for three thin 8-inch layers. Check for doneness by placing a cake tester or toothpick in center of the cake.
- Let cakes cool. Run a knife around edge of cake pan and flip over.
- To make simple syrup: heat water and sugar in a small pan over medium heat. Let it come to a simmer. Once the sugar is completely dissolved and is clear, remove from heat. Let cool. Brush simple syrup over cake layers.
- Sweet Cream Cheese Frosting:
- In mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, or cream of coconut. Add coconut extract, if so desired. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
- Top each layer with sweetened coconut or place all flaked coconut on top of the cake or all over sides and top of the cake.
Notes
Can I use regular all-purpose flour instead of cake flour? Yes, but the texture may be slightly denser. You can even use half cake flour and half all-purpose flour.
2. Why use dry pudding mix? It adds extra moisture and a subtle vanilla sweetness, helping the cake remain soft and tender. Choose dried instant pudding mix (not cook-and-serve).
3. Do I really need canned coconut milk? Canned coconut milk has a thicker, creamier consistency than boxed coconut milk. This richness translates into more flavor in the cake.
4. Can I add coconut directly to the batter? Absolutely. Adding about ½ cup of shredded sweetened flaked coconut to the batter ups the coconut flavor and adds texture. It’s completely optional based on preference.
5. How do I remove cake layers without tearing? Grease and flour your pans thoroughly or use parchment rounds. Allow the cakes to cool 10 minutes before inverting onto a wire rack. If the cake still clings, run a thin spatula or knife around the edges to loosen.
6. Do I need to refrigerate a frosted coconut cake? Since the frosting includes cream cheese, refrigeration is recommended.