This cake is not only delicious but very festive! It's the perfect cake for the holiday season, and will look great on any dessert table! While it's great as a cake, if you skip the frosting and bake the batter as muffins it makes the best coconut muffins!
Cake Ingredients:
2 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (1.5 sticks) butter, softened
1 ⅔ cups granulated sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
2 teaspoons coconut extract
1 cup canned coconut milk (shaken, room temp)
1 ½ cups sweetened shredded coconut
Frosting Ingredients:
1 stick softened butter
1 (8oz) block of softened full fat cream cheese
2 cups confectioners sugar
2 tablespoons canned coconut milk (shaken)
½ teaspoon vanilla extract
½ teaspoon coconut extract
2 tablespoons of canned cream of coconut (optional)
⅛ teaspoon salt
½ cup shredded coconut
Cake Directions:
Preheat oven to 350℉ and grease your pan(s) cut parchment circle the size of the bottom of your pan, and place it flat into the pan, I used a 12 inch but you can use two 9 inch to have a layer. Set aside
In a mixing bowl whisk the cake flour, baking powder, baking soda, and salt together and set aside.
In a large bowl, use a handheld mixer (or a kitchen aid) to cream the butter and sugar together on medium high speed for about 3 minutes until creamy and smooth.
Add the egg whites and beat until combined. Add the sourcream, vanilla extract, coconut extract, and beat until combined, scraping the sides of the bowl as needed. The mixture will probably look like curdled milk at this point.
With the mixer running on low speed, slowly add the dry ingredients mixture and the coconut milk and beat until combined.
Then with a spatula fold in the shredded coconut. Batter should be slightly thick.
Pour the batter into you pan(s) and bake for 30-35 minutes, using a toothpick to check the doneness, depending on your cake pan or oven may take longer.
Once the cake is finished baking, set aside to cool
Once cooled, frost your cake, and use shredded coconut to top/decorate. In the pictures I used candied cranberries, sliced cranberries and rosemary to decorate.
Frosting Directions:
In a mixing bowl or your kitchen aid bowl, beat the butter, cream cheese, vanilla extract, coconut extract, coconut milk and coconut cream with your mixer until smooth on medium speed.
Next on slow speed slowly add the confectioners sugar and salt. Scrape the bowl sides as needed and mix until smooth and fluffy.
Then on slow speed, add in the shredded coconut and mix until combined.
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