This recipe is made from scratch, is full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room.
Recipe by Food blogger, “The Stay at Home Chef”
1/2 cup salted butter, softened
1/2 cup vegetable oil
1½ cups sugar
2 teaspoons coconut extract
6 large egg whites room temperature
1 1/2 cups full fat coconut milk
1/4 cup sour cream
3½ cups cake flour
4 teaspoons of baking powder
1/2 teaspoon salt
Frosting:
16 ounces cream cheese softened
1 cup salted butter softened
1 teaspoon coconut extract
3 cups powdered sugar
3 cups coconut flakes
Grease three 9-inch pans. Line the bottom with parchment paper.
Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
Mix in cake flour, baking powder, and salt until just combined.
Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
Frost and layer cake with frosting and use coconut flakes to coat.