Fluffy & Moist 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 each with a parchment round, then grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt together and set aside.
3. With a handheld or stand mixer, beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes, scraping the bowl as needed. Beat in the egg whites, then the sour cream, vanilla and coconut extract, until combined. The mixture will look curdled.
4. On low speed, slowly add the dry ingredients and the coconut milk, then beat until combined. Add the shredded coconut and whisk by hand to make sure no butter lumps remain. The batter will be slightly thick.
5. Divide the batter evenly among the pans. Bake for 21–24 minutes, until a toothpick inserted in the centre comes out clean.
6. Cool the cakes in the pans on a rack for 1 hour, then turn them out onto the rack and let them cool completely.
7. For the frosting, 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. Add more sugar if too thin, more coconut milk if too thick, or a pinch of salt if too sweet.
8. Level the cakes by slicing a thin layer off each top. Place one layer on a plate and spread about 1 heaping cup (250–300g) of frosting over it. Repeat with the second layer, then top with the third layer.
9. Spread the remaining frosting over the top and sides, then press the 2 cups (160g) of shredded coconut onto the top and sides.
10. 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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EggCream cheeseSour creamCoconutCoconut milk