Coconut Cream Cake
Tender and fluffy coconut cake layers, with coconut buttercream and toasted coconut.
Ingredients
For the Cake
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (226 g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 2 whole eggs, at room temperature
- 1 cup (231 g) canned coconut milk (the cream and the liquid mixed together)
- 1 tablespoon (16 g) coconut emulsion
- 1 teaspoon (4.2 g) vanilla extract
- 3 cups (345 g) cake flour
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) salt
For the Buttercream
- 2 cups (452 g) unsalted butter, slightly cold
- 1/4 cup (57.75 g) cream of coconut (in the bottle, not the can)
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 tablespoon (16 g) coconut emulsion
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
For the Garnish
- 1 1/2 cups (225 g) sweetened shredded coconut, toasted
Instructions
For the Cake
- Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar together on medium-high speed for two minutes.
- Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added. The mixture should be smooth and fluffy.
- Add the coconut emulsion and vanilla extract.
- In a medium size mixing bowl, whisk the cake flour, baking powder, and salt.
- Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
- Evenly distribute the batter in your pans.
- Bake for about 23-25 minutes, or until the tops are slightly golden brown and the edges of the cake start to pull away from the sides of the pan.
- Let cool in pans for 10 minutes and then invert onto cooling racks to cool completely.
For the Buttercream
- In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
- Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
- Use a wooden spoon to stir out air bubbles.
Assembly
- Level each cake layer with a knife or leveling tool.
- Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 3/4 cup frosting.
- Repeat step 2 for the second layer, and then place the final cake layer on top, bottom-side up.
- Apply a thin layer of frosting around the entire cake to create a crumb coat. Chill the cake in the freezer for 10 minutes.
- After the crumb coat is chilled, continue frosting the cake and decorate with toasted coconut. Alternatively, you can add toasted coconut in between each cake layer if you don't want it on the outside of the cake.