Buttercream-Coconut Cake Recipe
Super soft & moist Coconut Cake layered with a classic coconut buttercream. The only coconut cake recipe you'll ever need!
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Calories: 385kcal
Servings: 15 servings
Equipment
- Cake Pans
- Cooling Rack
- Spatula
- Grater
Ingredients
FOR THE CAKE
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large egg whites room temperature
- 2 whole eggs at room temperature
- 1 cup canned coconut milk the cream and the liquid mixed together
- 1 tablespoon coconut emulsion
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
FOR THE BUTTERCREAM
- 2 cups unsalted butter slightly cold
- 1/4 cup cream of coconut in the bottle, not the can
- 6 cups powdered sugar measured and then sifted
- 1 tablespoon coconut emulsion
- Pinch of salt
FOR THE GARNISH
- 1 1/2 cups sweetened shredded coconut toasted
Instructions
- Preheat oven to 325°F. Prep three 8-inch round cake pans with nonstick spray and parchment paper lining.
- Beat butter and sugar in a stand mixer for 2 minutes until fluffy.
- Gradually add egg whites and whole eggs, mixing for 2 more minutes.
- Add coconut emulsion and vanilla extract.
- Whisk cake flour, baking powder, and salt in a separate bowl.
- Alternately add flour mixture and coconut milk to the mixer, starting and ending with flour mixture.
- Divide batter into prepared pans.
- Bake for 23-25 minutes until golden brown.
- Cool in pans for 10 minutes, then transfer to cooling racks.
Nutrition
Calories: 385kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 288mg | Potassium: 179mg | Fiber: 1g | Sugar: 36g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg