The other day, my husband requested that I make a coconut cake for him. Now, I’m not a huge fan of coconut, because the smell reminds me of sunscreen! But, he requested it especially, so…. I did it. I’ve made a Sour Cream Coconut Cake before, but the coconut was just in the icing. This cake incorporates the coconut flavor throughout the entire cake by using coconut milk and coconut flavoring. But, it’s not overpowering at all! It’s diviiiiiine and won’t make you think about sunscreen at all. So so good! Try it and let me know what you think!
Toasted Coconut Cake
Yields 1
For the cake
- 5 large egg whites
- 1/2 C whole milk
- 1 Tbl coconut flavoring
- 3 C cake flour
- 2 1/3 C sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C unsalted butter, room temp.
- 1 C unsweetened coconut milk
For the Coconut Cream Cheese Buttercream Frosting
- 8 oz. cream cheese, room temp.
- 1/2 C unsalted butter, room temp.
- 4 C powdered sugar, sifted
- 1-3 Tbl unsweetened coconut milk
- 1 tsp coconut flavoring
- pinch of salt
- 1 C unsweetened coconut
For the Whipped Cream Filling
- 1/2 C of the buttercream frosting {above}
- 1/2 C heavy whipping cream
To make the cake
- Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans and line with parchment paper.
- Put the egg whites, 1/2 cup milk and coconut flavoring in a bowl and whisk slightly to break up the eggs. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 2-3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
- Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
To make the buttercream frosting
- Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk to reach a spreadable consistency. Mix until smooth.
- Spread the coconut on a sheet pan. Toast in a 350 degree oven until golden.
- To make the Whipped Cream Cheese Filling.
- With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream frosting a little at a time while mixing on medium-high speed. Whip to soft peaks.
To frost the cake
- Place one cake layer on the cake stand and cover with the whipped cream cheese filling. Put the second cake layer on top and frost the entire cake with the remaining cream cheese buttercream. Sprinkle the top and sides of the cake with the toasted coconut.
- Chill at least one hour before serving.
Adapted from Completely Delicious
