Coconut Cake
Tender white cake layers with coconut cream frosting and shredded coconut - a Southern celebration cake that's impressive.
Prep Time
30m
Cook Time
30m
Servings
14
Difficulty
Medium
Nutrition Per Serving
fat
34
carbs
92
fiber
2
protein
5
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Ingredients
Shop- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup coconut milk
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup coconut milk (for frosting)
- 1 teaspoon vanilla
- 3 cups sweetened shredded coconut
Instructions
Preheat oven to 350°F. Grease and flour three 9-inch round pans.
Mix flour, sugar, baking powder, and salt.
Beat in butter, coconut milk, egg whites, vanilla, and coconut extract.
Divide batter among pans and bake 25-30 minutes.
Cool completely.
For frosting: beat butter until fluffy. Add powdered sugar, coconut milk, and vanilla.
Frost cake layers and press shredded coconut all over.
Chef's Comfy Tip
Toast some of the coconut for garnish - it adds a beautiful golden color and extra flavor dimension.
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