Light and Fluffy Coconut Layer Cake
This southern coconut layer cake has light and tender coconut cake layers, a creamy coconut filling, and coconut cream cheese frosting. It's a coconut lover's dream come true!
Ingredients
For the Coconut Cake:
- 5 large egg whites
- 1 ½ cup (375 ml) unsweetened full fat coconut milk , divided
- 2 teaspoons coconut flavoring (see Notes)
- 3 cups (340 grams) cake flour
- 2 ⅓ cups (470 grams) granulated sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter , softened to room temperature
For the Cream Cheese Buttercream Frosting:
- 8 ounces (227 grams) cream cheese , softened to room temperature
- ½ cup (113 grams) unsalted butter , softened to room temperature
- 4 cups (455 grams) powdered sugar , sifted
- 1-3 tablespoons unsweetened coconut milk or whole milk
- 1 teaspoon coconut flavoring
For the Whipped Coconut Filling:
- 1 cup of the Cream Cheese Buttercream Frosting , above
- 1 cup (250 ml) heavy whipping cream
- 1-2 cups (85 grams) flaked or shredded coconut , for decoration
Instructions
To make the cake:
- Preheat oven to 350°F. Butter and flour (or use nonstick baking spray) two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
- In a small bowl, lightly whisk together the egg whites, ½ cup of the coconut milk, and coconut flavoring just until combined.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed so the mixture is uniform.
- Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
- Divide the batter among the prepared pans and bake for about 35-40 minutes. Baking time will vary based on pan size and how many layers you're baking, so start checking when the tops look dry and set. The tops should bounce back when gently pressed.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. If making cake layers in advance, wrap in plastic and store in the fridge for up to 2 days and in the freezer for up to 1 month (thaw in the freezer overnight before using).
To make the buttercream:
- Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth.
To make the Whipped Cream Cheese Filling:
- With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.
To frost and decorate the cake:
- Place one cake layer on a cake stand or plate. Cover with some whipped cream cheese filling. Repeat with the rest of the layers and filling. Frost the entire cake with the cream cheese buttercream as desired.
- To toast coconut, spread the coconut on a sheet pan. Toast in a 350°F oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely before adding to the frosted cake.
- Chill the cake for one hour before serving. Store in the fridge, cake will keep for several days.
Video
Notes
- This recipe uses one 13.5-oz can of unsweetened coconut milk (plus more for the frosting if you want).
- "Coconut flavoring" can be coconut extract or coconut baking emulsion flavoring. This is what I use.
- The cake can be baked in either 8 or 9-inch pans and you can use 2 or 3 pans, depending on the look you're going for. Be sure to not fill cake pans more than 2/3 full, or they may overflow in the oven. If using 8-inch pans, make sure they are deep enough, or bake more separate layers.
- This recipe uses the Reverse Creaming Method, meaning you cream the butter and sugar along with the dry ingredients. This coats the flour with a layer of fat, resulting in a very light texture.
Calories: 878kcal, Carbohydrates: 109g, Protein: 8g, Fat: 47g, Saturated Fat: 32g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 217mg, Potassium: 362mg, Fiber: 2g, Sugar: 83g, Vitamin A: 1255IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 1mg
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