Easy Coconut Cake Recipe

By Preppy Kitchen · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Butter and flour three 9-inch round pans (or spray with baking spray) and line the bottoms with parchment circles.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. Beat the sugar, butter and vegetable oil on medium speed for about 3 minutes until light and creamy. Add the egg whites, vanilla and coconut extract and mix for about 1 minute.
4. On low speed, add one-third of the flour mixture and mix until combined. Add half the coconut milk and mix. Repeat with another third of the flour, the rest of the coconut milk, then the remaining flour. Scrape down the bowl at least once and mix until fully combined.
5. Fold in the shredded coconut. Divide the thick batter evenly among the pans and smooth the tops with a spatula.
6. Bake for 30 to 32 minutes, rotating the pans after 20 minutes, until the centre springs back when gently pressed.
7. Cool the cakes in their pans for 20 minutes, then invert them, remove the parchment and cool completely on a wire rack.
8. For the frosting, beat the butter and cream cheese on medium speed for about 3 minutes until creamy and fluffy. Add the vanilla, coconut extract and salt and beat until combined, scraping the bowl.
9. Add the confectioners' sugar one cup at a time on low speed, scraping the bowl, then beat on medium speed for about 1 minute until fluffy.
10. Place one cake layer on a stand and spread about 1 cup of frosting over it. Add the second layer, repeat with more frosting, then top with the third layer.
11. Spread the remaining frosting over the outside of the cake, press the coconut onto the top and sides to coat, then chill for 30 minutes before slicing, or refrigerate for up to 3 days.

Summarized from Preppy Kitchen's video. Watch it for the details.

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