Coconut Cake

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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Happy April everyone! I’m amazed how quickly this year is flying by.

Does it seem like as you get older time goes so much faster?

When you are young, the days are long and the years between birthdays seem like forever. The wait for Christmas morning feels like eternity.

And then you have children. And the days with stomach bugs, sleepless nights, and crying babies drag on and on. And people warn you (wise wise women warn you) that you should embrace this time because before you know it, your children will be leaving the nest.

You give those wise women a side glance because on the surface, speeding through the sleepless night phase doesn’t sound so bad. Yet deep down, you don’t want that baby to grow up.

Suddenly (or at least it feels like suddenly), here you are. One child has left the nest. One child graduates high school next month, one is learning to drive this year (and turns 15 today!), and your baby is a teenager.

***sigh***

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

I know ya’ll just want this recipe for Coconut Cake, but I do have a point to my story. I feel like I am one of those wise women now telling YOU a secret. Enjoy life. Embrace it. LIVE your life. Make memories.

Eat the dang cake.

Did you read that last line? So often we skip dessert. Life is short my friends, and I’m here to say, EAT DESSERT. I get it if you’re counting calories and trying to lose weight or be healthier. Here’s my advice. Don’t waste your time on semi-delicious food. If you’re going to eat dessert (which I highly encourage), eat the most amazing dessert possible. Not the whole cake. That’s where friends and family come in. That’s where the laughter and the memories come in! Bake it together. Eat it together. ENJOY LIFE!

Okay. This public service announcement is over, but I’m sure as my babies continue to leave the nest, this isn’t going to be the end of my story or my life lessons. Because there’s still one important thing to discuss… how do you scale down the amount of dinner you cook as your family shrinks? Cause that struggle is real.

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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Coconut Cake

Yield: 12 servings

Prep Time:20 minutes

Cook Time:26 minutes

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

Ingredients:

FOR THE CAKE:

  • 5 egg whites, room temperature
  • 3/4 cup milk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup shredded, sweetened coconut

FOR THE FROSTING:

  • 1/2 cup unsalted butter, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 cups shredded, sweetened coconut

Directions:

FOR THE CAKE:

  1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy creama. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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81 comments on “Coconut Cake”

  1. Anna

    Aimee,

    I’ve been searching for the perfect coconut cake recipe and I have found it!  I made this cake exactly as directed.  I didn’t even get to frost  it as I dropped one of the layers on the floor. It was delicious without the frosting, so moist, everyone who tried it agreed with me.  I will attempt to make it again soon.
    Thank you ????

  2. Azia gould

    To make a two layered half sheet of this cake would I double or triple the recipe?

  3. Cindy Scoma

    Cannot wait to try. Sounds so much like cake i grew up loving. Lost Mother’s recipe over the years & yours is the first i have found using scratch white cake incorporating fresh coconut into batter. We used the 7 minute frosting liberally doused with fresh coconut. Cannot wait to bake. Thank you!

  4. Tae

    im sorry but i am trying to understand all the comments according to the reciepe, are we beating the egg whites until stiff peaks, or do you just whisk the egg whites with the milk until combined, beating egg whites and folding them into a cake (will give your cake a totally different texture) and just whisking them in milk until combine and then adding them to to the combined butter and sugar mixture (will also give it a different texture)

  5. Yvonne

    Can you substitute buttermilk for the milk?

  6. Anonymous

    Cake flour?? Can I use all purpose flour?
    Or where can I find cake flour?

  7. Katie W.

    Hi! I was just wondering how long this cake lasts after making? And do I need to refrigerate it? 

  8. Jane-Sechele

    Thanks for the recipe. Can I use unsweetened coconut since I can easily make fresh coconut flakes and do I dry the flakes?

  9. It is really looking lovely!!

  10. Jorge

    Can I use all purpose flour?

  11. Sandy

    Can I use a tube pan instead 2 layers.  If so how long would I bake the cake in a tube pan?

  12. Karen

    What is the feedback with using coconut milk instead of milk?

  13. Mary

    I’ve made this cake several times and absolutely adore it but this time I put a layer cheesecake in the middle!  Mmmm….

  14. Deb

    I made the cake exactly as written.  I had the same experience as another poster.  The batter was very dry until the egg white mixture and milk was added.  In the end, the batter was fine but that did concern me.  I used 9” pans and durIng baking, the cakes rose slightly above the edge but there was no spillage.  

    I had to add an extra cup of confectioners sugar to the frosting and even then it was too thin.  I had to put the frosted cake in the fridge fro keep the frosting from melting.

    All in all, a very good cake and it was received after Easter dinner.  I just need to figure out what happened to the frosting.

  15. Anonymous

    Best cake ever! Can I make cupcakes with this recipe?
    Thank you

  16. Pingback: Black Bottom Coconut Squares | The View from Great Island

  17. Susan

    Does this cake need to be refrigerated?

  18. Becky

    What was the answer on AP Flour?

    • If you don’t have cake flour, you can use all purpose flour and make your own cake flour by removing 2 Tbsp of flour (per every cup) and replacing it with 2 Tbsp of cornstarch. Sift together. It’s not the exact result but it’s better than JUST using all purpose!

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