This Fluffy Coconut Cream Cake is a tropical dream come true—light as air, rich with coconut flavor, and layered with creamy coconut frosting that melts in your mouth. It’s the kind of cake that turns any occasion into a celebration, whether it’s a birthday, a summer gathering, or just a sweet craving that needs satisfying. The cake layers are tender and moist, thanks to full-fat coconut milk and whipped egg whites, while the frosting is a luscious blend of cream cheese, butter, and coconut cream. Finished with a snowy coat of shredded coconut, this cake is as stunning as it is delicious.
Ingredients
For the Cake:
- 2½ cups cake flour (sifted)
- 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
- 1 tsp vanilla extract
- 1½ tsp coconut extract
- 1 cup full-fat canned coconut milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3½ cups powdered sugar
- ½ cup thick coconut cream (from the top of a chilled can)
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut (for coating)
Instructions
Step 1: Prep the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures easy release and a smooth finish.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sifting helps create a lighter texture and prevents clumps.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium-high speed until pale and fluffy—about 3 minutes. This step builds the cake’s structure and ensures a tender crumb.
Step 4: Add Egg Whites and Flavorings
Add the egg whites one at a time, beating well after each addition. Then mix in the sour cream, vanilla extract, and coconut extract. The mixture may look slightly curdled—don’t worry, it’ll smooth out once the dry ingredients are added.
Step 5: Combine and Fold
With the mixer on low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry. Mix until just combined. Fold in the shredded coconut gently with a spatula.
Step 6: Bake
Divide the batter evenly between the prepared pans. Bake for 28–32 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
Step 1: Beat Butter and Cream Cheese
In a large bowl, beat the butter and cream cheese together until smooth and creamy—about 2 minutes.
Step 2: Add Sugar and Coconut Cream
Gradually add the powdered sugar, mixing on low until incorporated. Add the coconut cream and vanilla extract, then beat on medium-high until fluffy and spreadable.
Step 3: Chill for Stability
If the frosting feels too soft, chill it for 15–20 minutes to firm up before assembling the cake.
🎂 Assemble the Cake
- Level the Cakes: Use a serrated knife to trim the tops for even layers.
- Frost the First Layer: Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake.
- Coat with Coconut: Press shredded coconut onto the sides and sprinkle over the top for a snowy finish.
🌴 Tips & Variations
- Tropical Twist: Add crushed pineapple between layers for a fruity surprise.
- Lighter Option: Replace half the butter with unsweetened applesauce.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Storage: Keep refrigerated in an airtight container for up to 5 days. Best served chilled.
This cake is a slice of paradise—fluffy, creamy, and bursting with coconut flavor. Want to add mango or make it sugar-free next time? I’ve got plenty of ideas to keep the coconut magic going!