If you like coconut cake with a fluffy texture and a light, tender crumb, this is the recipe for you. This cake has a refined texture, which reminds me of wedding cake. There are so many good coconut cake recipes out there and I love them all. Some have a very coarse, rustic texture which good too. This is a single layer cake, but it’s sturdy enough for stacking, so you can double it if you want a two layer cake. I used my luscious Whipped Cream Cheese Frosting for the single layer, but you can pair a double layer cake with a more stable frosting, such Swiss meringue or American buttercream. I used unsweetened coconut flakes, but you can use sweetened shredded coconut if you prefer.
Fluffy Coconut Cake
Light, fluffy coconut cake topped with luscious whipped cream cheese frosting and coconut flakes
Ingredients
Coconut Syrup
- â…“ cup (78ml) water
- ÂĽ cup (50g) granulated sugar
- 2 tablespoons (8g) unsweetened coconut flakes or sweetened shredded coconut
Coconut Cake
- 1 ÂĽ cups plus 2 tablespoons (160g) cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ÂĽ cup (57g) unsalted butter, room temperature
- Âľ cup plus 2 tablespoons (175g) granulated sugar
- 2 tablespoons (30ml) avocado oil or neutral oil of your choice
- 1 teaspoon natural coconut extract or flavoring
- 3 large egg whites, room temperature
- Âľ cup (177ml) canned coconut milk see note below
- 1 cup (60g) unsweetened coconut flakes or sweetened shredded coconut
Whipped Cream Cheese Frosting
- 3 oz (85g) 3Â oz (85g)Â cream cheese, room temperature
- ÂĽ cup (30g) powdered sugar, sifted
- Âľ teaspoon natural coconut extract or flavoring
- 1 ½ cups (355ml) cold heavy whipping cream
Instructions
Coconut Syrup
- In a small saucepan combine the water, sugar and coconut flakes over medium heat. Cook, stirring occasionally until the sugar is dissolved. Set aside to cool to room temperature. Strain the cooled syrup through a sieve to remove and discard the coconut flakes.
Coconut Cake
- Preheat the oven to 350ÂşF (180ÂşC). Line the bottom of an 8-inch round cake pan with parchment paper. Grease and flour the insides.
- In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
- In a large bowl, beat the butter and sugar together, with an electric mixer on medium speed, until pale and fluffy. Gradually add the oil and coconut extract and beat until smooth and creamy. Beat in the egg whites in 3 separate additions, making sure each one is incorporated before adding the next.
- On low speed or by hand, stir in the flour mixture in 2 additions, followed by half of the coconut milk after each addition. Mix just until combined.
- Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 23-28 minutes, being careful not to over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack. Brush the warm cake generously with coconut syrup.
Whipped Cream Cheese Frosting
- In a large bowl, stir the cream cheese with a spatula until smooth and lump-free. Beat the cream cheese and powdered sugar together, with an electric mixer on medium speed, until smooth. Mix in the coconut extract. On medium speed, gradually beat in the heavy cream. Turn the speed up to high and continue whipping until medium peaks form. Refrigerate until ready to use.
- Spread the frosting onto the top and sides of the cooled cake. Top with coconut flakes. Lightly press coconut flakes onto the sides.
Notes
If your coconut milk is slightly separated, whisk it before using. If it’s completely separated you can re-emulsify it in a blender for a few seconds.Â
To find unsweetened coconut flakes, click here.