Easy Coconut Cake Recipe with Cream Cheese Frosting

Cake Instructions

Step 1: Prep the Oven and Ingredients [00:07]

• Preheat your oven to 350°F (175°C).
• Prepare 3 8-inch or 9-inch cake pans with parchment paper and cooking spray.

Step 2: Mix the Dry Ingredients [00:12]

• Combine 3 1/4 cups of cake flour, 1/2 tsp of baking soda, 2 tsp of baking powder, and 1 tsp of salt in a large bowl. Whisk to combine.

Step 3: Cream the Fats and Sugar [01:24]

• In a stand mixer, combine 1/2 cup of softened butter, 1/2 cup of vegetable oil, and 2 cups of granulated sugar. Mix on medium speed for 3 minutes until light and fluffy.

Step 4: Add Egg Whites and Flavorings [02:37]

• Add 4 room-temperature egg whites to the mixture.
• Add 2 tsp of vanilla and 1/2 tsp of coconut extract. Mix until well combined.

Step 5: Incorporate Dry Ingredients and Coconut Milk [05:22]

• Alternately add the dry mixture and 1 cup of full fat coconut milk to the mixer, starting and ending with the dry ingredients. Mix until just combined.
• Add 1 cup of sweetened, shredded coconut to the batter and fold in briefly.

Step 6: Bake the Cake Layers [07:01]

• Divide the batter evenly into the 3 prepared pans.
• Bake in the preheated oven for 30-32 minutes, rotating the pans after 20 minutes.

Frosting Instructions

Step 7: Cream the Frosting Base [08:18]

• In a stand mixer, combine 8 oz of softened cream cheese, 1 cup of softened unsalted butter, and 1/4 tsp of salt. Cream until smooth.

Step 8: Add Flavorings and Sugar [08:58]

• Add 1 tsp of vanilla and 1/2 tsp of coconut extract to the mixture.
• Add 6 cups of powdered sugar, 1 cup at a time, mixing on low speed until combined.
• Increase speed to medium and mix for 1 minute until fluffy.

Assembly Instructions

Step 9: Layer and Frost [10:57]

• Once the cake layers are completely cooled, place one layer on a stand. Add 1 cup of frosting and smooth over the top. Repeat with the next layer.
• Apply the remaining frosting over the top and sides of the cake.
• Sprinkle 2 1/2 cups of sweetened, shredded coconut over the top and gently press into the sides of the cake.
• Chill the cake for 30 minutes before serving.