This coconut cake with coconut cream cheese frosting is perfect for eating at any time of the day. Surely, everyone at your home will keep on asking for another slice! It takes some effort to do, but this tastes so delicious once it’s done.
Coconut Cake With Coconut Cream Cheese Frosting
Print RecipeIngredients
- Coconut Cake Ingredients
- 5 large egg whites
- 1/2 cup of milk
- 1 tablespoon of coconut essence
- 3 cups of flour
- 2 1/2 cups of sugar
- 4 1/2 tablespoons of baking powder
- 1/2 teaspoons of salt
- 226 grams of butter, room temperature
- 1 cup of unsweetened coconut milk
- Coconut Cream Cheese Frosting Ingredients
- 227 grams of cream cheese
- 113 grams of butter, room temperature
- 4 cups of icing sugar
- 1-3 tablespoons of coconut milk
- 1 tablespoon of coconut essence
Instructions
Coconut Cake Instructions
- Preheat oven to 180 degrees Celsius. Butter and flour two cake tins.
- Whisk together egg whites, milk (not coconut milk) and coconut essence.
- In another bowl (or in a stand mixer bowl if you have one), combine flour, sugar, baking powder and salt.
- Add the butter and coconut milk and combine at low speed until all the dry ingredients are moist. Turn the speed up to medium and beat together until light and fluffy, for about 2 minutes.
- Add the egg white mixture 1/3 at a time, beating just long enough between additions to combine.
- Divide batter between pans and cook for 35 – 40 minutes, until a skewer inserted into the middle comes out clean.
Coconut Cream Cheese Frosting Instructions
- Beat together the butter, cream cheese and icing sugar until light and fluffy.
- Add coconut essence and enough coconut milk to make a spreadable consistency.
- To assemble, cut the tops off the cakes (they were very round) and sandwich them together with some frosting. Then, cover the cake in frosting and sprinkle some desiccated coconut on top.
