Coconut Cake Recipe
Creamy, light, and beautiful, this Coconut Cake Recipe is one you've got to try. The vanilla white cake is lightly covered in a whipped buttercream frosting and coated with sweetened coconut. Make this cake as a layered round cake or a 9x13 sheet cake for your next spring or summer celebration!
Equipment
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter unsalted, melted
- 1 teaspoon vanilla extract
- 1 cup milk whole or 2%
- 5 large egg whites not from a carton
Frosting
- 1 cup milk whole
- 1 Tablespoon all-purpose flour
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
Instructions
- Grease and line 3 9-inch round cake tins with parchment paper.
- Preheat the oven to 350 degrees F.
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the melted butter, vanilla, and 2/3 of the milk, and using a hand mixer on low speed, beat for 2 minutes.
- Add the remaining milk and the egg whites, and beat until combined, about 2 minutes.
- Divide the batter evenly between the three layers and bake for 18-20 minutes. A toothpick should come out clean and top will begin to brown in places.
- While the cakes bake, make the thickened milk for the frosting.
- In a saucepan, whisk the milk and flour over medium heat until it thickens to glue consistency. Let it cool
- After the cakes are finished allow them to cool in the pans for 5 minutes and then turn them out onto a wire rack to finish cooling.
- While the cakes cool, finish making the frosting.
- In a large bowl, beat the softened butter and sugar for 5-6 minutes until fluffy. Add the vanilla, and thickened milk mixture and beat for another 4 minutes until all combined and fluffy.
- Frost the top of one layer, add the next, and frost the top of it, and then add the final layer and frost the top and around the cake. Carefully add the shredded coconut to the top and sides of the cake, completely covering the frosting.
- Refrigerate for 30 minutes before serving allowing the coconut and frosting to set up a bit.
Notes
Make it in a 9x13 Pan:
Pour the batter into a greased 9x13 pan and bake for 30 minutes. Leave the cake in the pan, and frost and coat the top only. Add shredded coconut and enjoy!
Tips:
Use a large cookie scoop to put the frosting on the cake and then use an offset spatula to spread it. Don't overbake the cake! It will dry out easily.
Storing Coconut Cake:
Store this cake in the refrigerator. Cover it tightly or place it inside a cake dome, and store it in the fridge for 2-5 days.
Nutrition
Serving: 1sliceCalories: 423kcal
Tried this recipe?Let us know how it was!