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COCONUT CAKE

Course: Dessert
Cuisine: American

Ingredients

  • 5 EGG WHITES ROOM TEMP
  • 3/4 CUP MILK USED SKIM
  • 3/4 CUP UNSALTED BUTTER, SOFTENED
  • 1 3/4 CUP SUGAR
  • 1 TSP. VANILLA
  • 1/2 TSP. ALMOND EXTRACT
  • 2 1/2 CUPS CAKE FLOUR
  • 1 TBSP. BAKING POWDER
  • 1/2 TSP. KOSHER SALT

FROSTING

  • 1/2 CUP UNSALTED BUTTER, SOFTENED
  • 2 PACKAGES CREAM CHEESE
  • 6 CUPS POWDERED SUGAR
  • 1/4 CUP HEAVY CREAM
  • 2 CUPS SHREDDED SWEETENED COCONUT

Instructions

  • DIRECTIONS: FOR THE CAKE:Whisk together the egg whites and 1/4 cup of the milk in a small bowl. 
    Set aside. 
    In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed.
    Add dry ingredients and mix until combined.
    Beat in egg white mixture until fully blended.
    Add in remaining milk and beat for 3-4 minutes.
    Fold in coconut.
    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:
    Beat butter and cream cheese for 3 minutes.
    Add powdered sugar and heavy cream.
    Beat an additional 4-5 minutes.
    To assemble, place one layer of cake on a cake stand.
    Add a large amount of frosting to top and smooth with a spatula.
    Top with the second layer of cake.
    Apply the frosting to the entire cake.
    Add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut).
    Press coconut gently into the top and sides of cake.