This Creamy Coconut Cake Is Dangerously Good

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Heat the oven to 350°F (175°C) and grease three 9-inch cake pans, lined with parchment.
2. Whisk together flour, cornstarch, salt, baking powder, baking soda and coconut shreds. Set aside.
3. Beat the softened butter and sugar on medium-high speed for 5 to 7 minutes until light and fluffy. Add the coconut extract, then the egg whites one at a time, mixing until each is fully combined.
4. Pour in the oil and scrape down the bowl.
5. On low speed, alternate the dry mixture and 1 cup of the coconut milk liquid, starting and ending with dry: three additions of dry and two of wet.
6. Divide the batter evenly among the three pans. Bake for 27 to 29 minutes, until lightly browned, firm in the center, and a toothpick inserted in the center comes out clean.
7. Cool completely on a rack, about 90 minutes to 2 hours.
8. While the cakes cool, beat the softened butter, cream cheese and the thick coconut cream from the can on high speed for 5 to 7 minutes until creamy and smooth. Add the coconut extract, then the powdered sugar one cup at a time on low to medium speed until smooth.
9. Frost the cake in layers, covering all sides. Press toasted coconut over the entire outside, then slice and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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