Coconut Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment rounds, then grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt together. Set aside.
3. Beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Beat in the egg whites, then the sour cream, vanilla and coconut extract. Scrape the bowl as needed. On low speed, add the dry ingredients and coconut milk, then the shredded coconut. Finish by hand, scraping the bottom of the bowl so no butter lumps remain. The batter will be slightly thick.
4. Divide the batter evenly among the pans. Bake for 21–24 minutes, until a toothpick inserted in the center comes out clean.
5. Cool the cakes in the pans on a rack for 1 hour, then turn them out onto the rack and let them cool completely before frosting.
6. Beat the butter and cream cheese on medium speed until creamy and smooth, about 2 minutes. On low speed, add the confectioners' sugar, coconut milk, vanilla, coconut extract and salt. Then beat on high speed for 3 minutes. Adjust: add more confectioners' sugar if too thin, more coconut milk if too thick, or a pinch of salt if too sweet.
7. Level the tops of the cooled cakes with a serrated knife and discard the scraps. Set one layer on a plate and spread 1 heaping cup (about 250–300g) of frosting over it. Repeat with the second layer and another heaping cup of frosting, then top with the third layer. Frost the top and sides with the remaining frosting, then press shredded coconut onto the top and sides.
8. Refrigerate the cake for at least 20 minutes before slicing. Store leftovers tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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