Coconut Cake

nibbleboard.com/recipes/coconut-cake-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line the bottoms with parchment paper rounds, then grease the parchment.
2. Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. Beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
4. Add egg whites one at a time, beating well after each addition. Add the sour cream, vanilla extract, and coconut extract and beat until combined.
5. With the mixer on low, add the flour mixture in three additions, alternating with the coconut milk in two additions, beginning and ending with flour. Mix each addition just until incorporated — do not overmix.
6. Fold in 1 cup of shredded coconut by hand with a rubber spatula. Divide batter evenly among the three prepared pans.
7. Bake for 21–24 minutes or until a toothpick inserted in the center comes out clean. The tops should spring back when gently pressed.
8. Cool cakes in the pans for 10 minutes, then invert onto wire racks, peel off parchment, and cool completely.
9. Make the frosting: beat butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Add confectioners' sugar one cup at a time on low speed.
10. Add the coconut milk, vanilla extract, coconut extract, and salt to the frosting. Beat on medium-high until light and fluffy, about 1 minute.
11. Level the cake layers by slicing a thin dome off each top with a serrated knife. Place one layer on your cake stand and spread about 1 cup of frosting evenly over the top.
12. Add the second layer, frost the top. Add the third layer. Spread remaining frosting over the top and sides in an even layer using an offset spatula.
13. Gently press shredded coconut onto the top and sides of the cake with your hands, cupping the coconut and pressing firmly so it sticks. Work over a sheet pan to catch the falloff.
14. Refrigerate the cake for at least 20 minutes before slicing — this helps the frosting set and the layers hold together.

Nutrition per Serving

Chef Tips

• I've found that room temperature ingredients are non-negotiable here — cold egg whites or butter will give you a lumpy batter and a dense cake. Set everything out 30-60 minutes before you start.
• Use cake flour, not all-purpose. The lower protein content is what makes this cake tender and fluffy. If you must substitute, use 2 cups + 2 tablespoons all-purpose flour with 6 tablespoons cornstarch whisked in.
• Don't skip the coconut extract — it's what pushes this from 'cake with coconut on it' to actual coconut cake. Half a teaspoon in the frosting makes a huge difference.
• After frosting, press the shredded coconut on immediately while the frosting is still tacky. If it starts to set, run a barely damp offset spatula over the surface to re-stick.
• This cake is actually better the next day. The coconut milk keeps it moist and the flavors meld overnight in the fridge. Make it Saturday for a Sunday party.

Storage

Cover tightly with plastic wrap or store in a cake keeper in the refrigerator for up to 5 days. The cream cheese frosting must be refrigerated.