COCONUT CAKE

This best coconut cake sets the bar for homemade cakes everywhere. It’s supremely wet with a soft fluffy crumb and excessive coconut flavor. For success, observe this recipe cautiously inclusive of using cake flour, egg whites, bitter cream, and canned coconut milk.

Ingredients

2 and 1/2 cups (263g) sifted cake flour* (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut

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Coconut Cream Cheese Buttercream

1 cup (230g) unsalted butter, softened to room temperature
one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
5 cups (600g) confectioners’ sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

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Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
The use of a handheld or stand mixer outfitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, approximately 2 mins. Scrape down the perimeters and up the lowest of the bowl with a rubber spatula as needed. Beat within the egg whites till blended, then add the sour cream, vanilla extract, and coconut extract. Beat until mixed. Combination will appearance curdled due to the varying textures and stable butter combining. Scrape down the perimeters and up the bottom of the bowl as needed. With the mixer on low velocity, slowly add the dry components and coconut milk. Beat on low pace till combined, then upload the shredded coconut. Whisk all of it by hand to make certain there are no butter lumps at the bottom of the bowl. The batter will be barely thick.

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Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
Cover leftover cake tightly and store in the refrigerator for up to 5 days.