Coconut Cake Recipe

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!



yield: 12 SERVINGS


INGREDIENTS:


FOR THE CAKE:
5 egg whites, room temperature
3/4 cup milk
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 cup shredded, sweetened coconut


FOR THE FROSTING:
1/2 cup unsalted butter, softened
2 packages (8 oz each) cream cheese, softened
6 cups powdered sugar
1/4 cup heavy cream
2 cups shredded, sweetened coconut


DIRECTIONS:


FOR THE CAKE:

  1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Visit Coconut Cake @ shugarysweets.com for full directions.

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