Fluffy Coconut Cream Cake is a light, moist, and indulgent dessert packed with rich coconut flavor. This cake features layers of soft coconut-infused sponge, complemented by a creamy coconut frosting and topped with shredded coconut for extra texture. Perfect for celebrations or simply satisfying a sweet craving, this cake delivers a tropical twist with every bite.
Ingredients:
For the Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¾ cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons coconut extract
- 1 cup unsweetened canned coconut milk
- 3 cups shredded coconut
For the Frosting:
- 8 ounces cream cheese, softened
- 5 cups confectioners’ sugar
- 2 tablespoons canned coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ teaspoon salt
Instructions:
- Preheat the Oven:
- Set your oven to 350°F (177°C).
- Grease three 8-inch cake pans, line them with parchment paper, then grease the parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- Using a stand mixer, beat butter and sugar on medium-high speed until smooth and creamy (about 2 minutes).
- Scrape down the sides of the bowl as needed.
- Incorporate the Wet Ingredients:
- Beat in egg whites until combined.
- Add sour cream, vanilla extract, and coconut extract, mixing until fully incorporated.
- The mixture may look slightly curdled due to the varying textures—this is normal.
- Combine the Batter:
- With the mixer on low speed, gradually add the dry ingredients and coconut milk, alternating between the two.
- Stir in shredded coconut and mix gently to ensure even distribution.
- Bake the Cake:
- Divide the batter evenly among the prepared cake pans.
- Bake for 21-24 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 1 hour, then transfer them to a wire rack to cool completely.
- Prepare the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt, mixing until fluffy.
- Assemble the Cake:
- Trim the tops of the cakes to create a flat surface.
- Place one cake layer on a serving plate and spread 1 cup of frosting evenly over the top.
- Repeat with the second and third layers.
- Frost the top and sides of the cake, smoothing with an icing spatula.
- Decorate and Serve:
- Sprinkle shredded coconut over the top and sides of the cake.
- Refrigerate for 20 minutes before slicing to help the cake hold its shape.
Tips for the Best Fluffy Coconut Cream Cake:
- Use cake flour for a softer crumb.
- Whip the egg whites properly to ensure a light texture.
- Chill the cake before slicing for cleaner cuts.
- Experiment with flavors by adding lemon zest or almond extract.
This cake is a tropical dream, perfect for any occasion! You can find more details here. Happy baking! 🥥✨