Description
A light and fluffy coconut cake with rich cream cheese frosting and sweet shredded coconut. Perfectly moist and bursting with tropical flavor in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites
- 1 cup full-fat coconut milk
- 2 teaspoons vanilla extract
- 1 ½ cups sweetened shredded coconut
- 4 cups powdered sugar
- 8 oz cream cheese
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition.
- Stir in vanilla extract and coconut milk until well combined.
- Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in shredded coconut.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese until smooth. Add powdered sugar and beat until combined. Mix in heavy cream and beat until fluffy.
- Frost the cooled cake layers, covering top and sides. Press shredded coconut into the frosting as desired.
- Chill slightly before slicing. Serve and enjoy!
Notes
- Use full-fat canned coconut milk for best flavor and moisture.
- Toasted coconut can add a delicious crunch to the topping.
- Frosting can be made ahead and chilled until ready to use.