Coconut Cake Recipe: Moist and Tropical
Coconut Cake with a moist, tropical taste.
Ingredients
- 2½ cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup butter
- 1¾ cups sugar
- 5 egg whites
- 1 tbsp vanilla
- 1 tsp coconut extract
- 1 cup coconut milk
- ½ cup sour cream
- 8 oz cream cheese
- 4½ cups powdered sugar
- 2 cups shredded coconut
- Optional: Flowers
- Suggested Pairings: Berries coffee
Instructions
- Whisk flour, leaveners, and salt.
- Cream butter and sugar 3–4 min.
- Add egg whites, extracts.
- Alternate dry with coconut milk and sour cream.
- Bake at 350°F 25–30 min in two 9-inch pans.
- Cool completely.
- Beat cream cheese frosting with coconut.
- Stack, crumb coat, chill.
- Frost and press toasted coconut.
- Serve on a white ceramic stand.
Notes
- Level layers for even stacking.
- Store 2 days at room temperature or freeze 2 months.
- Try a pineapple or rum variation.
- Pair with coconut sorbet.