Blissful Coconut Delight (Print Version)
# Ingredients:
→ Cake
01 -
1 2/3 cups white sugar
02 -
3/4 cup soft unsalted butter
03 -
5 big egg whites, at room temp
04 -
1/2 cup sour cream, at room temp
05 -
2 tsp vanilla extract (pure)
06 -
1 tsp coconut extract
07 -
1 cup canned coconut milk (unsweetened), warmed to room temp
08 -
1 cup shredded sweetened coconut flakes
09 -
2 1/2 cups cake flour
10 -
2 tsp powder for baking
11 -
1/2 tsp soda for baking
12 -
1 tsp salt
→ Coconut Cream Cheese Buttercream
13 -
8 oz brick cream cheese, full fat, softened
14 -
1 cup soft unsalted butter
15 -
5 cups powdered sugar
16 -
2 tbsp canned coconut milk
17 -
1/2 tsp vanilla extract (pure)
18 -
1/2 tsp coconut extract
19 -
1/8 tsp tiny pinch of salt
20 -
2 cups shredded sweetened coconut flakes
# Instructions:
01 -
Heat oven to 350°F. Coat three 8 or 9-inch pans with oil, line bottoms with parchment, then grease again.
02 -
In a large bowl, stir together cake flour, salt, and both baking powders. Keep aside.
03 -
Beat unsalted butter with sugar until fluffy, about 2 minutes. Toss in egg whites, sour cream, and the extracts, and mix until it all comes together.
04 -
Mix the dry ingredients into the wet mixture on low speed, alternating with coconut milk. Gently fold shredded coconut in by hand to smooth it out.
05 -
Share the batter equally between prepared pans. Bake 21-24 minutes or until a toothpick comes out clean. Cool in the pans for an hour and transfer to a rack to fully cool.
06 -
Mix cream cheese and butter until creamy, about 2 minutes. Add the sugar in stages, followed by coconut milk, extracts, and salt—whip on high for 3 minutes until fluffy.
07 -
Cut the cakes flat if needed. Layer them with 1 cup frosting between each one. Spread frosting all around, sprinkle shredded coconut on top, and chill 20 minutes before slicing.
# Notes:
01 -
Cake flour boosts fluffiness.
02 -
Bring ingredients to room temp for smoother mixing.
03 -
Cake layers or even the frosted one can stay frozen for up to 3 months.