Coconut Cake with Coconut Frosting
This easy homemade coconut cake is moist, tender and filled with real coconut flavor. Then it's frosted with fluffy coconut frosting and even more toasted coconut.
Servings 15 slices
Ingredients
Coconut Cake
- 2 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 large eggs , separated
- ½ cup coconut milk , mix well first before measuring
- ½ cup sour cream
- ¾ cup unsalted butter , softened
- 1 ½ cups granulated sugar
- 1 tsp coconut extract
- 1 tsp vanilla extract
Coconut Frosting
- ¾ cup unsalted butter , softened
- 4-6 tbsp coconut milk
- ½ - 1 tsp coconut extract , optional
- ¼ tsp salt
- 3 - 3.5 cups powdered sugar
- ¼ cup coconut , toasted or not
Instructions
Coconut Cake
- Preheat the oven to 350F degrees. Butter and flour a 9x13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In a large bowl beat the egg whites until stiff peaks form - set aside.
- Mix together the coconut milk and sour cream in a liquid measuring cup or small bowl.
- In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Then mix in the egg yolks, coconut extract and vanilla extract.
- Mix about ½ of the coconut milk and sour cream into the butter mixture, followed by about ½ of the dry ingredients. Repeat with the rest of the coconut milk and sour cream, and dry ingredients.
- Gently fold the egg whites into the batter, about ½ at a time.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow to cool.
Coconut Frosting
- Beat the butter until fluffy.
- Then mix in 4 tablespoons coconut milk, coconut extract (optional) and salt.
- Beat in the powdered sugar about 1 cup at a time until it's sweet enough for your liking, adding in a little extra coconut milk as needed.
- Frost the cooled cake, and sprinkle with coconut and berries (optional).
Notes
*Store leftovers in an airtight container at room temperature.