Description
A recipe for a moist, fluffy, and tender Southern-style coconut layer cake featuring rich coconut flavor and a creamy frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large egg whites, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut, finely chopped
- 1/2 cup coconut milk (for soaking layers)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg whites, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Gently fold in the finely chopped shredded coconut.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cool, brush the tops of both cake layers lightly with coconut milk.
- Frost the cake with coconut cream cheese frosting and cover the entire cake with additional shredded coconut.
Notes
- For extra coconut flavor, toast the shredded coconut lightly before using it as a topping.
- Use full-fat canned coconut milk for the best soaking liquid.
- If you prefer a poke cake, poke holes in the warm layers before brushing with coconut milk.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg