Description
This classic farmhouse coconut cake features a tender, moist crumb enriched with coconut milk and sour cream. Topped with a velvety cream cheese frosting and a generous coating of shredded coconut, it’s a simple yet elegant dessert for any occasion.
Ingredients
- Cake flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg whites
- Sour cream
- Vanilla extract
- Coconut extract
- Canned unsweetened coconut milk
- Sweetened shredded coconut
- Full-fat brick cream cheese
- Confectioners’ sugar
Instructions
- Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
- Using a mixer, beat the softened butter and granulated sugar on medium-high speed for about 2 minutes until smooth and pale.
- Beat in the egg whites until fully incorporated, then add the sour cream, vanilla extract, and coconut extract.
- With the mixer on low, slowly add the dry ingredients and the coconut milk, mixing just until combined.
- Fold in the shredded coconut by hand, giving the batter a final whisk to ensure no lumps remain.
- Pour the batter evenly into the prepared pans and bake for 21–24 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for one hour before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese together until smooth, then add confectioners’ sugar, coconut milk, extracts, and a pinch of salt.
- Beat the frosting on high for 3 minutes until fluffy, then assemble the cake layers with frosting in between and on the outside.
- Press shredded coconut onto the sides and top of the frosted cake for decoration.
Notes
For the best results, ensure your egg whites and sour cream are at room temperature before beginning to prevent the batter from curdling. If you prefer a deeper nutty profile, try toasting the decorative shredded coconut for the exterior in a 325°F oven for 5 to 10 minutes until golden.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American