Coconut Cake

This is the best coconut cake you'll ever try! The cake is flavored with canned coconut milk, coconut extract, and sweetened shredded coconut, and then topped with a rich coconut buttercream frosting. Coconut lovers, rejoice!

📝 Ingredients

• 2 3/4 cups cake flour (spooned & leveled (310 grams))
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk or whole milk (at room temperature (120 ml))
• 1/2 cup canned full fat coconut milk (at room temperature (120 ml))
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsalted butter (softened to room temperature (230 grams; 2 sticks))
• 1 3/4 cups granulated sugar ((350 grams))
• 5 large egg whites (at room temperature)
• 1/2 cup sweetened shredded coconut (optional (50 grams))
• 1 1/2 cups unsalted butter (softened (340 grams; 3 sticks))
• 4 1/2 cups powdered sugar ((540 grams))
• 3 to 4 tablespoons canned full fat coconut milk or heavy cream ((45 to 60 ml))
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1/8 teaspoon salt

👨‍🍳 Instructions

1. 1To make the coconut cake: Preheat the oven to 350°F (180°C). Spray two 8 or 9-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside.
2. 2In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Set aside.
3. 3Combine the buttermilk, coconut milk, vanilla extract, and coconut extract in a large mixing bowl or measuring cup and stir until well combined. Set aside.
4. 4In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
5. 5Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
6. 6In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined. Gently fold the shredded coconut into the batter.
7. 7Divide the cake batter evenly between the two prepared cake pans and spread around into one even layer.
8. 8For 8-inch cake pans, bake for 33 to 38 minutes. For 9-inch cake pans bake for 28 to 33 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes, then remove the cakes from the pans and transfer to a wire rack to cool completely.
9. 9To make the coconut buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
10. 10Mix in half of the powdered sugar on low speed. Then mix in the remaining half of the powdered sugar until fully combined.
11. 11Add the coconut milk or heavy cream (start with 3 tablespoons and add a little more if needed), vanilla extract, coconut extract, and salt and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
12. 12To assemble the cake: Level the tops of each cake with a knife or cake leveler.
13. 13Add a tablespoon of buttercream to the center of a cardboard cake round, a large plate, or a cake stand to help the cake stick to the surface and not move around.
14. 14Place the first layer of cake onto your work surface. Scoop about 1 cup of frosting onto the first layer of cake and spread it around into one even layer.
15. 15Place the second cake layer upside down on top of the frosted cake layer.
16. 16Use the remaining frosting to frost the top and sides of the cake. Decorate with toasted coconut, if desired.