Dessertsbillyparisi5.0
Coconut Cake Recipe
This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 28 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- pan
📝 Preparation Steps
1
Whisk together the flour, corn starch, salt, baking powder, baking soda, and coconut shreds until completely combined and set it to the side.
2
Next, cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, which takes about 5 to ⏱️ 7 minutes.
3
Add in the coconut extract to the mixer and then add in 1 egg white at a time until it is completely mixed in.
coconut extract2 teaspoonsx recipe for butter cream cheese frosting using coconut extract instead of vanilla extract2
4
Pour in the oil. Stop and scrape the bowl.
5
Alternate adding in the dry ingredients with the 1 cup of liquid only from the canned coconut milk beginning with dry and ending with dry until mixed in on low speed. You should be adding the dry in 3 batches and the wet in 2 batches.
6
Distribute the batter evenly between three 9” cake pans with parchment paper that have also been greased with butter. Bake at 350° for 27 to ⏱️ 29 minutes or until lightly browned, firm in the center, and when sticking a toothpick in the center it comes out clean.
7
Cool completely on a rack, which takes about ⏱️ 90 minutes to ⏱️ 2 hours.
8
With about 15 to ⏱️ 30 minutes left in the cake cooling process, make the buttercream recipe.
9
Whip together the softened butter, cream cheese, and coconut cream leftover from the can to a stand mixer with the paddle attachment and whip on high speed for 5 to ⏱️ 7 minutes or until creamy and smooth.
10
Pour in the coconut extract then add in 1 cup of powdered sugar at a time on low to medium speed until mixed in and completely smooth.
coconut extract2 teaspoonsx recipe for butter cream cheese frosting using coconut extract instead of vanilla extract2
11
Ice the cake in layers until it is completely coated.
12
Cover the cake entirely on all sides with toasted coconut.
13
Slice and serve.
Nutrition Facts
calories
572 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
545 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
61 mg
carbohydrate Content
65 g
saturated Fat Content
15 g
unsaturated Fat Content
16 g
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