Coconut Cake

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.

Skill LevelBeginner

AmountAbout 10 servings

Ingredients & Tools
Instructions

Ingredients

Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, softened
1-3/4 cups granulated sugar
1 teaspoon coconut extract
1/2 teaspoon Imitation Almond Extract
6 egg whites
1 cup milk
1 cup sweetened shredded coconut

Icing
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups (about 1 pound) sifted confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

Instructions

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Preheat oven to 325°F. Prepare two 8 in. round pans with parchment paper and vegetable pan spray.
In medium bowl, whisk together flour, baking powder, and salt.
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.
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.
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.