This Coconut Cake is one of the best cakes I’ve ever had and my wife makes it! It’s light and fluffy, it’s brimming with sweet coconut flavor and it’s finished with a rich and creamy frosting.

Prep. Time:  30 Minutes

  • Coconut oil – Firm, in a jar
  • 3 cups cake flour
  • 1 Tbsp. baking powder
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar*
  • 3/4 cup unsalted butter , at room temperature
  • 1/4 cup vegetable oil or canola oil
  • 1 1/3 cups well shaken canned coconut milk , at room temperature*
  • 2 large eggs , at room temperature, yolks and whites separated
  • 1 tsp coconut extract
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 large egg whites , at room temperature
  • 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

  • 12 oz cream cheese , room temperature
  • 3/4 cup unsalted butter , room temperature
  • 1 tsp coconut extract
  • 5 cups (590g) powdered sugar
  • 1 1/2 cups shredded coconut, browned in the oven

For the cake: Preheat oven to 350 degrees. Grease 3; 8 or 9-inch round cake pans with jarred coconut oil. Line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.

Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. With a mixer fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Scrape down bowl. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in the extracts. Scrape down bowl. Add 1/3 of the flour mixture, blend just until combined. Add half of the
coconut milk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in last 1/3 of the flour mixture.

In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites).

Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 – 22 minutes. Do not over-cook.

Allow to cool in cake pan 5 – 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed. (Deb leaves the top a bit rounded – she likes a home-made look.

Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Sprinkle cake evenly with the browned shredded coconut (pressing gently on sides to adhere.

For the Coconut Cream Cheese Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy and spreadable.

Serve at room temperature.
Bon appétit!