Fluffy & Moist Coconut Cake

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment rounds, and grease the parchment.
2. Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
3. Beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
4. Beat in the egg whites, then the sour cream, vanilla and coconut extract until combined. Scrape down the bowl; the mixture will look curdled.
5. On low speed, slowly add the dry ingredients and the coconut milk, beating until combined. Add the shredded coconut and finish mixing by hand to remove any butter lumps from the bottom. The batter will be slightly thick.
6. Divide the batter evenly among the pans. Bake for 21 to 24 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool the cakes in the pans on a rack for 1 hour, then remove them and cool completely on the rack before frosting.
8. For the frosting, beat the butter and cream cheese on medium speed until creamy and smooth, about 2 minutes.
9. On low speed, add the confectioners' sugar, coconut milk, vanilla, coconut extract and salt. Then beat on high speed for 3 minutes. If too thin, add more confectioners' sugar; if too thick, add more coconut milk; if too sweet, add an extra pinch of salt.
10. Level the tops of the cooled cakes with a serrated knife. Place one layer on a plate and spread about 1 heaping cup (250–300g) of frosting over it.
11. Add the second layer, spread another heaping cup of frosting on top, then add the third layer.
12. Spread the remaining frosting over the top and sides, smooth the sides, then press shredded coconut onto the top and sides.
13. Refrigerate the cake for at least 20 minutes before slicing.
14. Store any 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