This homemade coconut cake is rich, moist and full of coconut flavor and is a topped with a smooth, cream cheese frosting.
I grew up with a grandmother who was a good old-fashioned southern cook. Whenever you visited her house, there was always at least three or four different cakes on display to choose from. One of these was usually a coconut cake. When I was young, I usually went for the carrot cake or lemon cake, but I would occasionally have a bite of coconut cake. I went through my grandmother’s recipe cards several times and couldn’t find her recipe for this cake so I was left trolling the Internet for a great recipe.
I found this great-tasting recipe at gonnawantseconds.com and barely even tweaked this recipe because it is just that incredible! My husband brought this cake to his work and it was a huge success. A couple co-workers have already put in requests to have this cake made again for upcoming birthdays.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
In large bowl, blend sugar, butter, and Goya Cream Of Coconut with electric mixer on medium speed for at least three minutes. Note: This was first time using sweetened cream of coconut in a cake batter and it came out wonderful. You can find this in the international aisle of your supermarket.
Add in egg yolks, one at a time to the batter and blend on medium speed until well-blended. (Keep egg whites separated in small bowl to blend later.) Batter will be light and fluffy
Add in vanilla and coconut extracts to batter. Alternate adding a third of the dry ingredients to batter followed by a third of the buttermilk. Blend with electric mixer on medium-low speed just until ingredients are combined.
With clean, dry beaters, mix egg whites in medium sized bowl on medium speed for approx. 5 minutes or until stiff peaks form.
Gently fold egg whites into cake batter. Evenly distribute cake batter between the two lightly greased nine-inch baking pans. Note: I lined the bottom of my pans with parchment paper so I wouldn’t have to worry about getting cake out of pan.
Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted into center comes out clean. These cakes will have a nice golden color throughout.
Allow cake to cool in pan on wire rack for 10 – 15 minutes and then remove cakes from pan to continue cooling on wire rack. Brush sides of cake to get off loose crumbs.
While the cakes are cooling, you can proceed to the frosting. In large bowl, blend the butter and cream cheese together with electric mixer on medium speed until smooth and creamy.
Add in the remaining can (should be about 4 oz) of sweetened cream of coconut, vanilla and coconut extract, along with powdered sugar and blend on medium-low speed until well-combined.
Frost the cooled cake. On the middle layer, apply a generous layer of frosting and then sprinkle with shredded. sweetened coconut.
Add on top layer of coconut cake and frost top of cake.
Apply a thin coat to the sides to lock in any stray crumbs and then add another layer of frosting.
Sprinkle coconut on top of cake and gently press > toss coconut onto sides of cake. (This got a little messy with coconut going everywhere, but it cleaned up relatively quick)
The results: a scrumptious, mouthwatering slice of cake.
Coconut Cake with Coconut Cream Cheese Frosting
This homemade coconut cake is rich, moist and full of coconut flavor. This cake is truly scrumptious topped with a coconut cream cheese frosting.
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups granulated sugar
- 1 cup (16 tbsp) unsalted butter
- 1 cup (8oz) Goya Cream of Coconut
- 1 cup buttermilk, room temp
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2- 8 oz packages of cream cheese, softened
- 6 tbsp unsalted butter, room temp
- 3 - 4 cups powdered sugar
- 4 oz Goya Cream of Coconut
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup shredded, sweetened coconut flakes
Preheat oven to 350 degrees F. Place parchment paper on bottom of two, nine-inch cake pans and lightly grease bottom and sides of each pan.
2. Combine flour, baking powder, baking soda, and salt in medium sized bowl. Set aside.
3. In large bowl, beat sugar, butter, and cream of coconut with electric mixer on medium speed for approx. 3 minutes.
4. Beat in egg yolks, one at a time until well-blended followed by addition of vanilla extract and coconut extract.
5. Alternate adding in a third of the dry ingredients followed by a third of the buttermilk to batter on medium-low speed until ingredients are just combined.
6. In separate small bowl, beat egg whites with electric mixer on medium speed for approx. 5 minutes or until stiff peaks form. (Make sure beaters are dry and clean). Fold into cake batter.
7. Pour cake batter into prepared cake pans. Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted into center comes out clean.
8. Let cakes cool in pan on rack for 10 - 15 minutes and then remove cake from pan to finish cooling on wire rack.
For the frosting:
In large bowl, blend cream cheese and butter together with electric mixer on medium speed just until combined.
2. Add remaining can (7 oz) of cream of coconut along with vanilla and coconut extract. Blend until combined.
3. Add in powdered sugar and blend on medium to medium-low speed until smooth and creamy.
4. Frost first layer of cake and then spread with shredded coconut. Add top layer of cake and frost top and sides of cake with thin layer of frosting. Repeat with one more layer.
5. Sprinkle coconut on top of cake and press > toss gently onto sides of cake.
6. Store in airtight container in refrigerator.