Coconut Creme Cake
Indulge in the tropical decadence of this Coconut Creme Cake—a moist, tender dessert layered with rich cream cheese frosting and infused with luscious coconut flavor in every bite. Made with creamy coconut milk, fluffy egg whites, and sweetened shredded coconut, this cake achieves a soft and airy texture while delivering a delightful burst of coconut in both the batter and the frosting. Perfectly finished with a sprinkle of shredded coconut for a visually stunning presentation, it's an ideal treat for birthdays, holidays, or any celebration. Easy to prepare yet beautifully elegant, this crowd-pleasing coconut cake recipe is sure to become a favorite. Let the tropical flavors transport you to paradise with every slice!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 2 cups Granulated sugar
- 5 large Egg whites
- 1 cup Coconut milk
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 3 cups Powdered sugar
- 1 teaspoon Coconut extract
- 3 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add egg whites one at a time, beating well after each addition.
Mix in the coconut milk and vanilla extract until fully combined.
Gradually add the flour mixture to the wet ingredients in three batches, mixing until just combined. Be careful not to overmix.
Gently fold in the sweetened shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Add the coconut extract and heavy cream, then beat for another 1-2 minutes until the frosting is light and fluffy.
Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake.
Sprinkle additional shredded coconut on top and press it gently onto the sides for decoration, if desired.
Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
Serve and enjoy your Coconut Creme Cake!
Nutrition Facts
Calories |
6851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.8 g | 342% | |
| Saturated Fat | 170.5 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 1081.0 g | 393% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 810.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
