Coconut Cake With Coconut Cream Cheese Frosting
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.
Ingredients
Coconut Cake Ingredients
- 5 large egg whites (5.3oz)
- ½ cup milk whole milk
- 1 tablespoon coconut essence or coconut extract
- 3 cups all-purpose flour plain flour
- 2 ½ cups granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt fine salt
- 1 cup butter 2 sticks ; unsalted, room temperature
- 1 cup coconut milk unsweetened, canned or carton
- 1 cup desiccated coconut for decorating
Coconut Cream Cheese Frosting Ingredients
- 8 oz cream cheese (227g) ; full-fat, room temperature
- ½ cup butter 1 stick ; unsalted, room temperature
- 4 cups icing sugar powdered sugar, sifted
- 1-3 tablespoons coconut milk
- 1 tablespoon coconut essence or coconut extract
Instructions
Coconut Cake Instructions
- Preheat oven to 350°F / 180°C (160°C fan-forced). Grease and flour two 9-inch (23cm) round cake tins and line the bases with parchment paper.
- 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 the batter evenly between the two prepared pans. Bake at 350°F / 180°C (160°C fan-forced) for 35–40 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Coconut Cream Cheese Frosting Instructions
- Beat together the room-temperature butter and cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sifted icing sugar, ½ cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, increase to medium-high and beat until light and fluffy, about 3 minutes.
- Add coconut essence and enough coconut milk to make a spreadable consistency.
- To assemble, use a serrated knife to level the tops of both cake layers. Place the first layer cut-side up on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place the second layer cut-side down on top. Frost the top and sides of the entire cake with the remaining frosting. Gently press desiccated coconut onto the top and sides of the cake.
Nutrition
Calories: 651kcalCarbohydrates: 111gProtein: 7gFat: 39gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 478mgPotassium: 190mgFiber: 2gSugar: 44gVitamin A: 979IUVitamin C: 0.3mgCalcium: 108mgIron: 3mg
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