Description
A light and moist coconut cake featuring toasted coconut and a creamy coconut buttercream frosting, perfect for celebrations or a weekend treat.
Ingredients
Scale
- 360 g (3 cups) cake flour
- 10 g (2 tsp) baking powder
- 3 g (½ tsp) baking soda
- 6 g (1 tsp) fine salt
- 170 g (¾ cup / 6 oz) unsalted butter, softened
- 400 g (2 cups) granulated sugar
- 4 large eggs, room temperature
- 10 ml (2 tsp) pure vanilla extract
- 240 ml (1 cup) buttermilk, room temperature
- 120 g (½ cup) full-fat sour cream
- 200 g (2 cups) lightly toasted sweetened shredded coconut
- 226 g (1 cup / 8 oz) unsalted butter for frosting
- 225 g (8 oz) cream cheese
- 480 g (4 cups) powdered sugar
- 30–60 ml (2–4 tbsp) heavy cream
- 5 ml (1 tsp) vanilla extract
- pinch of salt
Instructions
- Preheat oven to 175°C (350°F) and toast the coconut for 5–7 minutes.
- Prepare two 9-inch pans with parchment and grease.
- Cream butter and sugar for 3–4 minutes, then add eggs one at a time.
- Alternate adding dry and wet ingredients, mixing only until combined.
- Fold in the toasted coconut and divide batter between pans.
- Bake for 24–28 minutes until golden.
- Make the frosting by beating butter and cream cheese, then add powdered sugar and cream.
- Assemble the cake with frosting between layers and chill before serving.
Notes
For a lighter version, try the Coconut Cloud Cake. Ensure the cakes are leveled before frosting.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 110mg