Print

Best Coconut Cream Cake

Best Coconut Cream Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the Best Coconut Cream Cake, a heavenly dessert that transports you to sunny tropical shores with every bite. This fluffy cake is layered with rich coconut flavor, topped with light and airy coconut frosting, and adorned with freshly grated coconut. Perfect for birthdays, holidays, or simply a sweet treat at home, this cake will leave everyone craving more. With its delightful texture and beautiful presentation, it’s sure to be the star of any dessert table.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2½ teaspoons coconut extract
  • 16 oz cream cheese (2 blocks, room temperature)
  • 3 cups powdered sugar, sifted well
  • 24 oz frozen, grated coconut (thawed and pressed dry)
  • 2½ cups all-purpose flour (spoon into the cup and level the top)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsalted butter (room temperature)
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 4 egg whites
  • 2 teaspoons pure vanilla extract
  • 2½ teaspoons pure coconut extract
  • ¼ teaspoon almond extract
  • 1 cup sour cream
  • 1 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans with butter or non-stick spray. Dust with flour to prevent sticking.
  3. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, and sea salt. Whisk until well blended.
  4. In another bowl, use an electric mixer to beat together unsalted butter and granulated sugar until light and fluffy.
  5. To the butter-sugar mixture, add egg whites, vegetable oil, pure vanilla extract, and pure coconut extract. Mix until combined.
  6. Gradually add the dry ingredients to the wet mixture while alternating with sour cream and whole milk. Mix just until combined; avoid overmixing.
  7. Gently fold in thawed grated coconut using a rubber spatula until evenly distributed throughout the batter.
  8. Divide batter equally between prepared pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove cakes from the oven and let them cool in pans for about 10 minutes before transferring them to a cooling rack.
  10. While cakes cool, whip heavy whipping cream with vanilla extract until stiff peaks form. In another bowl, beat cream cheese with powdered sugar until smooth before folding in whipped cream gently.
  11. Once cooled, place one layer on your serving platter. Spread frosting on top before adding the second layer. Cover the entire cake with remaining frosting and sprinkle grated coconut over it for decoration.

Nutrition

Find it online: https://easywithella.com/best-coconut-cream-cake/