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Soft, white cake frosted with a coconut buttercream, and filled with coconut in every delectable layer. This Coconut Cake is the stuff of coconut dreams!
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5 from 2 votes

Coconut Cake

Soft, white cake frosted with a coconut buttercream, and filled with coconut in every delectable layer. This Coconut Cake is the stuff of coconut dreams!
Prep Time25 mins
Cook Time22 mins
Course: Dessert
Cuisine: American
Keyword: Coconut Cake
Servings: 1 8", 3 layer cake

Ingredients

Cake

  • 1/2 cup unsalted butter softened
  • 1 1/3 cups sugar
  • 4 large egg whites room temperature*
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup coconut milk
  • 1/4 cup sour cream
  • 1 cup sweetened coconut flakes

Frosting

  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • pinch salt
  • 1 teaspoon vanilla extract
  • 4-6 tbsp coconut milk
  • 4-5 cups powdered sugar
  • 2 cups sweetened coconut flakes

Instructions

Cake

  • Preheat oven to 350 degrees. Line bottoms of three, 8 inch round cake pans with parchment paper. Butter and flour sides of pans (I use Baking PAM to do this).
  • Use mixer on medium speed to beat butter and sugar together until lightened and fluffy, about 2 minutes.
  • On low speed, beat in egg whites, one at a time. Scrape down sides of bowl with a spatula as needed. After egg whites are mixed in, mix in vanilla extract.
  • In a small bowl, whisk together flour, cornstarch, salt, and baking powder.
  • Alternate beating in flour mixture and coconut milk, in about 3-4 additions each, starting and ended with flour mixture.
  • Fold in sour cream and coconut flakes until well combined.
  • Divide batter evenly between three prepared pans. Bake until tops are a light golden color and a toothpick inserted into the center of the cake comes out with just a few crumbs, about 20-22 minutes.
  • Let cakes cool in pan for at least 5 minutes before removing. Allow cakes to cool completely before frosting.
  • If needed, when cakes are cooled, use serrated knife or cake leveler to level cakes.

Frosting

  • Use electric mixer with paddle attachment to beat butter and shortening until lightened and fluffy, about 1-2 minutes.
  • Mix in salt and vanilla extract.
  • Alternate mixing in powdered sugar, in 1/2 to 1 cup increments, and coconut milk, in 1/2 to 1 tbsp increments, until desired taste and consistency are reached.
  • Use frosting between cake layers and around the outside of the cake. Use your hands to gently press coconut flakes all over the top and sides of the frosting.

Notes

*I find that eggs are easiest to separate when they are cold, so I typically separate the egg whites, then let them sit out for about an hour, or until they are room temperature.