Ultimate Coconut Cake

The Fluffiest Coconut Cream Cake

Print Recipe

Stuff You Need

Coconut Cream Cake:

• 2.5 cups cake flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup coconut oil, melted and cooled
• 2 cups granulated sugar
• 4 large egg whites, room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup coconut yogurt or sour cream
• 1 cup coconut milk

Whipped Cream Cheese Icing:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 8 ounces cream cheese, softened
• 2 cups confectioners' sugar

Topping:

• 2 cups fresh grated coconut

Cook It Like This

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and coconut oil with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, beating until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then add the coconut extract, vanilla extract, and almond extract, mixing until combined.
5. Next, add coconut yogurt/sour cream
6. With the mixer on low speed, add the dry ingredients in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
8. In a large mixing bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Gradually add the confectioners' sugar, beating until fully combined and smooth. Add the vanilla extract and coconut extract. Gently fold the whipped cream into the cream cheese mixture until fully combined.
9. Place one cake layer on a serving plate. Spread a layer of the whipped cream cheese icing over the top. Repeat with the second and third layers, spreading icing between each layer and on the top and sides of the cake.
10. Press the fresh grated coconut onto the top and sides of the cake, covering it completely.
11. Chill the cake in the refrigerator for at least 1 hour before serving to allow the icing to set. Slice and enjoy your delicious 3-layer coconut cake!