The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!
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***
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.
Easy directions
STEP 1. Whisk together room temperature egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
In a mixing bowl, beat butter, sugar, vanilla extract and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed.
For extra coconut flavor, you could add coconut extract if desired.
STEP 2. 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.
Spray two 9-inch cake pans with baking spray or use parchment paper. You could also use homemade cake release.
STEP 3. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
STEP 4. For the frosting, beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
To assemble, place one cake layer 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 flakes or shredded 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!
More Coconut recipes
Sweet Coconut Biscotti is perfect with your breakfast this morning! Dunk it in your morning coffee or tea, and I say you have a well rounded breakfast!
Turn your traditional Banana Bread recipe into something even better! I added shredded coconut and macadamia nuts to my favorite recipe to create this Coconut Banana bread! INCREDIBLE.
Enjoy this light, refreshing Coconut Cream Poke Cake after dinner tonight! Perfect to bring to a potluck or BBQ this year!
Creamy, BBC Drink – Banana Baileys Coconut Cocktail Recipe made with cream of coconut and is perfect any time of year! Cheers!
Add a little coconut milk to hot chocolate for this Pina Colada Hot Cocoa recipe. I promise it’s amazing.
More Cake Recipes
- Chocolate Pound Cake
- Lemon Coconut Cake
- Homemade Yellow Cake
- Ding Dong Cake
- 7 Up Pound Cake
- Watergate Cake
- Peanut Butter cake
- Perfect Chocolate Cake Recipe
- MORE Easy Dessert Recipes
Coconut Cake
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
- ¾ cup milk
- ¾ cup unsalted butter, softened
- 1 ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 ½ cup cake flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1 cup shredded, sweetened coconut
FOR THE FROSTING:
- ½ cup unsalted butter, softened
- 2 packages (8 oz each) cream cheese, softened
- 6 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded, sweetened coconut
Instructions
FOR THE CAKE:
- Whisk together the egg whites and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
- 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.
- 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:
- 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.
- 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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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 554Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 243mgCarbohydrates: 89gFiber: 2gSugar: 68gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice
I tried your coconut cake recipe but mine is breaking up. It is crumbly. What did I do wrong please? The taste is good though. Thanks
I am extremely excited about making this. I would like to use coconut powder…might try it but can I use 2% and coconut milk for this?
This is a great cake. The only thing I would add to the directions is to chill the cake before cutting! This was my first time making a coconut cake and I didn’t know it would crumble when cut unless I chilled it. After a few hours in the fridge it was even better.
I made the coconut cake today. Followed the directions exactly. It looked beautiful when I took it out of the oven . I just went to check it and both cakes fell in the center! So upset as it is a costly cake and was for our friends birthday. Don’t know if I should throw it away or make the frosting and cover it up.
Hmm, sounds like maybe the ingredients weren’t beaten completely or not baked long enough 🙁
I want to bake your cake Saturday. Can I use buttermilk? It looks delicious. Thank you
I’m wondering the same.
hi-can you make this as a bundt cake?
I made this cake for my birthday, it is delicious! The icing is sooo good!
I love coconut cake and so does my family. I will have this on my christmas table. Thank you
Hi, so your recipe looks so yummy and I want to make it for my family’s Christmas gathering, but I would like to make it a 6 layer. Can you give me the ingredients measurements if you have them. Thanks in advance.☺️
Does the cake require refrigeration before being served if prepared the day before.
It doesn’t require it.
[email protected] I made your cake and I was very happy it turned out awesome..
Do I have to put coconut in the cake batter because I don’t want to?
Hello! I can’t wait to make this! Do you know if coconut milk can be used instead of regular milk?
I made this cake several times and have received RAVE REVIEWS. You have a fantastic recipe here. Being I didn’t have cake flour, I used all purpose flour and removed 2 T flour and added 2 T cornstarch for every cup of flour required. Was sssssoooo moist and delicious. Even people that didn’t like coconut ate it and took some home. lol. Thanks for your help or us.
I’m so glad you love this cake 🙂
Can it be made in a 9 X 13 pan instead of a round layer cake?
What type of milk? Can, whole, Skim which one?????
I usually use 2% because that’s what I have on hand.
i made this for our daughter-in-law’s baby shower as coconut cake is her favorite. It was beautiful and SO delicious! i baked the layers a couple of days before, wrapped in parchment, then press and seal wrap, foil and froze. i pulled them out the morning of the shower, made the yummy foraging and iced the layers. The cake was moist. She loved it!
*frosting = }~
Can you please share the measurements in grams? Especially flour and sugar
Here in the US we don’t usually weigh our ingredients. Sorry.
how do i cut this down for just about 4 people.
will this work in a 9 x 13 pan? How long to bake?
I haven’t tried this recipe in a 13×9 yet!
can i use regular flour instead of cake flour
How do you think this will need to bake in 2 – 8 inch rounds?
Is it really 1 tablespoon of baking powder?
It is!
Can’t wait to make this beautiful cake for our church pot luck lunch.
Thank you for sharing..