A snowy white coconut cake is a decadent classic and a perfect centerpiece dessert. Start with a white cake base, which involves folding beaten egg whites into the coconut-flavored batter for an airy and light texture. Frost with a tangy sour cream-based coconut buttercream, then coat with lots of sweet, shredded coconut before serving.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature, plus more for the pans
- 2 1/2 cups cake flour, plus more for the pans
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 1/4 cups whole milk, at room temperature
- 4 large egg whites, at room temperature
- 4 sticks unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 5 cups confectioners’ sugar
- 1/4 cup whole milk
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- Holiday nonpareils, for topping
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper; butter and flour the parchment.
- Make the cake: Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup granulated sugar and both extracts in a large bowl with a mixer on low speed until the sugar is incorporated, then increase the speed to medium-high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low. Beat in the flour mixture in 2 batches, alternating with the milk in 2 batches, scraping down the bowl as needed. Increase the mixer speed to medium-high and beat until smooth and glossy, 30 seconds to 1 minute.
- Clean and dry the beaters or switch to a whisk attachment on a stand mixer. Put the egg whites in a large bowl; beat on medium-high speed until foamy. While beating, gradually add the remaining 1/3 cup granulated sugar in a thin stream and beat until stiff, glossy peaks form, 4 to 5 minutes. Fold half of the beaten egg whites into the batter to lighten, then fold in the rest until combined. If making an elf-size cake, reserve a heaping 1/4 cup cake batter (see below). Evenly divide the remaining batter between the 2 cake pans. Smooth the tops and tap on the counter to remove any air bubbles.
- Bake the cakes until lightly browned and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool in the pans 15 minutes, then run a paring knife or small metal spatula around the cakes to loosen; remove to a rack, remove the parchment and let cool completely.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the sour cream and beat until well combined. Reduce the speed to low and add the confectioners’ sugar, 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk and both extracts and beat until smooth.
- Assemble the cake: Transfer 1 cake layer to a platter or cake stand and spread about 1 heaping cup frosting on top. Set the second layer cake on top and spread with another 1 heaping cup frosting. Cover the top and sides of the cake with the remaining frosting, then coat the cake all over with coconut, pressing gently so it sticks. Sprinkle the top with nonpareils.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 889 |
| Total Fat | 52 g |
| Saturated Fat | 33 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 1 g |
| Sugar | 80 g |
| Protein | 6 g |
| Cholesterol | 122 mg |
| Sodium | 415 mg |