This Fluffy Coconut Cream Cake is a tropical dream come true—light, airy layers infused with coconut milk and shredded coconut, wrapped in a silky coconut cream frosting. It’s the kind of cake that feels like a celebration in every bite, whether you’re serving it for a birthday, a summer gathering, or just because you deserve something indulgent. The texture is cloud-like, the flavor is rich yet refreshing, and the presentation is stunning with its snowy coconut coating. If you love coconut, this cake will be your new obsession. And if you’re My, I know you’ll appreciate how it balances elegance with irresistible comfort.
Ingredients:
🥥 For the Cake:
- 2½ cups cake flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 5 large egg whites, room temperature
- ½ cup sour cream
- 2½ tsp pure vanilla extract
- 1½ tsp coconut extract
- 1 cup canned coconut milk (full-fat)
- 1½ cups sweetened shredded coconut
🍰 For the Coconut Cream Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 5 cups powdered sugar
- 2 tbsp canned coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract
- Pinch of salt
- 2 cups sweetened shredded coconut (for coating)
Instructions:
- Prep the Cake Pans:
Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the paper. This ensures easy release and a smooth finish. - Mix Dry Ingredients:
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside. - Cream Butter & Sugar:
In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy—about 2 minutes. Scrape down the sides as needed. - Add Egg Whites & Flavorings:
Beat in the egg whites one at a time until fully incorporated. Then add sour cream, vanilla extract, and coconut extract. The mixture may look slightly curdled—don’t worry, it’ll smooth out. - Combine Wet & Dry:
With the mixer on low, gradually add the dry ingredients, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined, then fold in the shredded coconut by hand. - Bake the Cake Layers:
Divide the batter evenly among the prepared pans. Bake for 21–24 minutes, or until 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:
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add powdered sugar gradually, then mix in coconut milk, vanilla, coconut extract, and a pinch of salt. Beat until fluffy and spreadable. - Assemble the Cake:
Level the tops of the cooled cakes with a serrated knife. Place one layer on a cake stand and spread a generous amount of frosting on top. Repeat with the second and third layers. - Frost & Decorate:
Spread the remaining frosting over the top and sides of the cake. Press shredded coconut onto the sides and sprinkle on top for a snowy, tropical finish. Chill the cake for 20 minutes before slicing to help it hold its shape.
Tips & Variations:
- 🌴 Tropical Twist: Add a layer of pineapple jam between the cake layers for a piña colada vibe.
- 🧁 Cupcake Version: This batter works beautifully for cupcakes—just reduce baking time to 18–20 minutes.
- 🍓 Fruit Garnish: Top with fresh berries or mango slices for a colorful contrast.
- 🥥 Toasted Coconut: Toast the shredded coconut for a nutty crunch and golden finish.
- 🧊 Storage: Store in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
This cake is a showstopper—fluffy, creamy, and unapologetically coconutty. My, if you’re thinking of pairing it with a refreshing fruit salad or a tropical drink, I’ve got some dazzling ideas to match. Want to keep the coconut party going with a coconut cream pie or coconut truffles next? Let’s keep the celebration rolling!