| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
- 2 3/4 cups cake flour, plus more for flouring the pan
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 2/3 cups granulated sugar
- 1/2 cup coconut oil
- 1 cup sweetened cream of coconut
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 12 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon coconut extract
- Pinch kosher salt
- 5 cups powdered sugar, plus more if needed
- 1 tablespoon milk, plus more if needed
- 2 cups sweetened coconut flakes, toasted
Instructions
- For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
- Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
- Divide the batter evenly between the prepared cake pans.
- Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
- Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
- For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
- If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
- Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
- Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1160 |
| Total Fat | 62 g |
| Saturated Fat | 44 g |
| Carbohydrates | 146 g |
| Dietary Fiber | 3 g |
| Sugar | 111 g |
| Protein | 10 g |
| Cholesterol | 165 mg |
| Sodium | 400 mg |
Reviews
I’ve never made a coconut cake, but my dad requested it for his birthday, so I made it. We all loved it!! My husband said he doesn’t like coconut cake, but after eating this he had a second slice and announced he wants this for HIS birthday!
I made this in Joshua Tree for some friends. I substituted veg oil for the coconut oil coz we were out also added a whole extra stick of butter, just for fun. Everything else as the recipe demanded. It was the best thing I have ever eaten. Oh and we faked a frozen raspberry coulis quickly with a lavender liquors and some stale oranges (we were in Joshua Tree see). Divine! … the icing tho
This recipe is written with one MAJOR mistake. It should be 9 inch cake pans!!!!!
I made this cake for Christmas and it was heavenly! So, moist and delicious. I’m definitely making this again soon! Thank you so much, Kardea! May God continue to Bless you!
Made this in a 9×13 instead & took almost an hour before the center was done. Added chopped coconut & extract into the cake. Used only 8oz of cream cheese & 4 T. Butter to lower fat a bit. Also toasted nuts along with the coconut for the topping. Best coconut cake we’ve ever tasted
I love watching your shows!!! I can’t wait to try your cake recipe.
I would like to see photos of food that has been sliced or, depending on what it is, cut open. But thanks for so many good recipes. Kardea you’re an inspiration.
Excellent Moist cake! This will be a new favorite! For this recipe Cake flour is necessary for the right results. Also, made this in 9×13, and halved the icing. Delicious!!
I made this recipe with one substitution, using all purpose flour instead of cake flour. I found the cake to be too dense for me and I thought the fat content with the butter and coconut cream was a bit heavy. I also used four instead of five cups on powdered sugar in the frosting. The cake and frosting had nice flavors and my family enjoyed it.
This cake is so flipping good and once you make it everyone will never stop bothering you to make it again