Coconut Cake Recipe


This is a cake for serious coconut lovers. Coconut in the batter as well as covering the icing makes this cake extra flavorful. Serve it for special occasions and as an everyday treat.
Makes: About 10 servings
Skill Level: None

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Step 1

Preheat oven to 325°F. Prepare two 8 in. round pans with parchment paper and vegetable pan spray.

Step 2

In medium bowl, whisk together flour, baking powder, and salt.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add almond and coconut extracts and egg whites. Beat well. Alternately add flour mixture and milk to butter mixture, beating well after each addition. Stir in shredded coconut. Divide batter evenly between pans.

Step 4

Bake 40-42 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling grid; remove from pan and cool completely.

Step 5

For icing, in large bowl, beat cream cheese and butter with electric mixer until light and fluffy. Gradually add confectioners’ sugar, one cup at a time. Add milk and vanilla extract. Beat on high until smooth. Using a spatula, ice cake with icing. Gently pat coconut onto icing.

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all-purpose flour

3 cups all-purpose flour

baking powder

1 tablespoon baking powder

salt

1/2 teaspoon salt

butter, softened

butter, softened (3/4 cup (1-1/2 sticks) for cake, 1/4 cup (1/2 stick) for frosting)

granulated sugar

1-3/4 cups granulated sugar

coconut extract

1 teaspoon coconut extract

egg whites

6 egg whites

milk

milk (1 cup for cake, 1 tablespoon for frosting)

sweetened shredded coconut

sweetened shredded coconut (1 cup for cake, 1 cup for frosting)

cream cheese, softened

1 package cream cheese, softened (8 oz.)

confectioners' sugar

4 cups confectioners' sugar (about 1 lb., sifted)

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