Go Back
Print

Coconut Cake

Course Dessert
Keyword Cake
Prep Time 30 minutes
Cook Time 55 minutes
Cooling time 30 minutes
Servings 12
Calories 1035 kcal

Ingredients

Cake

  • 3/4 pound 3 sticks unsalted butter, softened, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs room temperature, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut

Frosting

  • 1 pound cream cheese softened
  • 1/2 pound 2 sticks unsalted butter softened
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners' sugar sifted
  • 6 ounces sweetened shredded coconut

Instructions

Cake

  1. Preheat at the oven to 350℉. Grease 2 9" round cake plans and line the bottoms with parchment paper. Grease the pans again and dust with flour.

  2. Using the large bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high heat for 3-5 minutes. Beat until it's yellow and fluffy. Add the eggs and then the vanilla extract and almond extract. The batter will look weird and curdled, but that's okay. It should look like this.

  3. In another large bowl, sift together the flour, baking powder, baking soda, and salt. Set the mixture to low speed and alternate beating in the flour mixture and the milk, beginning and ending with the dry ingredients.

  4. Fold in the coconut and pour the batter into the 2 pans, keeping them equal. Smooth the tops with a knife and bake in the center of the oven for 50-55 minutes, or until the tops are browned and a cake tester in the center of the cakes comes out clean. Cool on a baking rack for 30 minutes. Remove the cakes from the pans and cool on baking racks.

Frosting

  1. In a large bowl with an electric mixer, beat together the cream cheese, butter, vanilla, and almond extract. Beat on low and then add the confectioner's sugar. Mix until smooth and fluffy.

  2. Place 1 cake layer on a cake plate and spread the top with frosting. Place the other cake on top and then front the top and sides, using all the frosting. Cover the cake with shredded coconut.