Coconut Cake
Enjoy a delicious coconut cake that tastes as good as it looks!
In this recipe, we’ll be using coconut products to create a cake that’s made of as much coconut as possible.
Published December 1, 2022
Let’s make coconut cake
Gather your ingredients, then follow along
Ingredients
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Step by step
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat the oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition.
Combine coconut flour, baking powder, baking soda and salt; add to creamed mixture alternately with coconut cream, beating well after each addition. Stir in coconut and extracts.
Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining whites.
Transfer to 3 greased and floured 9-in. round baking pans. Bake, 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with the remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
