Imagine biting into a cloud—soft, airy, and kissed with the sweet, tropical essence of coconut. That’s exactly what this Fluffy Coconut Cream Cake delivers. With tender layers of coconut-infused sponge, a luscious whipped coconut cream frosting, and a generous coating of shredded coconut, this cake is a celebration of texture and flavor. It’s perfect for spring and summer gatherings, birthdays, or anytime you want to impress with something light yet indulgent.
This cake is made from scratch using pantry staples, but it tastes like something straight out of a high-end bakery. The secret to its fluffiness lies in the use of whipped egg whites and cake flour, while coconut milk and coconut extract infuse every bite with rich, creamy flavor. Topped with a whipped cream cheese coconut frosting and a snowy layer of coconut flakes, it’s as beautiful as it is delicious.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large egg whites
- 2 whole eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canned coconut milk (unsweetened)
- 1½ cups shredded coconut (unsweetened or sweetened, based on preference)
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- ¼ cup cream of coconut or canned coconut milk
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups shredded coconut (for garnish)
Instructions
1. Prep the Pans and Oven
Preheat your oven to 325°F (163°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly dust with flour and tap out the excess.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium-high speed for 2–3 minutes until light and fluffy. This step is key to creating a soft crumb.
3. Add Eggs and Flavorings
Add the egg whites and whole eggs one at a time, beating well after each addition. Stir in the coconut and vanilla extracts. The mixture may look slightly curdled—don’t worry, it will smooth out once the dry ingredients are added.
4. Mix Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Alternate Dry and Wet
With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fold in Coconut
Gently fold in the shredded coconut using a spatula. This adds texture and enhances the coconut flavor.
7. Bake
Divide the batter evenly among the prepared pans. Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
1. Cream the Base
In a large bowl, beat the butter and cream cheese together until smooth and fluffy, about 2 minutes.
2. Add Coconut Cream and Sugar
Add the cream of coconut, vanilla, and a pinch of salt. Gradually beat in the powdered sugar until the frosting is light and spreadable. If it’s too thick, add a tablespoon of coconut milk; if too thin, add more sugar.
Assemble the Cake
- Level the Cake Layers (optional): Use a serrated knife to trim the tops for even stacking.
- Layer and Frost: Place one cake layer on a serving plate. Spread about ¾ cup of frosting on top. Repeat with the second and third layers.
- Crumb Coat: Apply a thin layer of frosting around the cake to seal in crumbs. Chill for 10 minutes.
- Final Frosting: Spread the remaining frosting over the top and sides. Press shredded coconut onto the sides and sprinkle on top.
Serving & Storage
- Chill the cake for 20 minutes before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 5 days.
- Serve with fresh pineapple or mango slices for a tropical twist.
Would you like a version of this cake with mango filling or a coconut-lime glaze? I’d love to help you customize it!