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Dreamy Coconut Cake with Creamy Coconut Frosting

A show-stopping three-layer coconut cake with rich cream cheese coconut frosting and a lush shredded coconut coating that is moist, aromatic, and utterly irresistible.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling & Assembly time 1 hour 30 minutes
Total Time 2 hours 33 minutes
Servings: 14 slices/people
Calories: 485
Ingredients Equipment Method

Ingredients
  

Cake:
2 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp coconut extract
1 cup full-fat coconut milk
1/2 cup sour cream
1 cup sweetened shredded coconut
Frosting:
16 oz cream cheese
1 cup unsalted butter
5 to 6 cups powdered sugar
2 tsp coconut extract
1 tsp vanilla extract
3 to 4 tbsp heavy cream
pinch of salt
Finishing:
2 to 3 cups sweetened shredded coconut, toasted or untoasted

Equipment

  • 3 8-inch round cake pans, greased and lined with parchment paper circles
  • 1 Stand mixer or hand mixer with paddle and whisk attachments
  • 1 large mixing bowl
  • 1 medium mixing bowls
  • 1 rubber spatula
  • 1 offset palette knife
  • 1 Wire cooling racks
  • 1 Cake turntable, highly recommended for even frosting

Method
 

Preheat oven to 350 degrees F. Grease and line three 8-inch round pans.
    Whisk flour, baking powder, baking soda, and salt in a bowl.
      Beat butter and sugar 4 to 5 minutes until very light and fluffy.
        Add eggs one at a time. Mix in vanilla and coconut extracts.
          Alternate adding dry ingredients and the coconut milk and sour cream mixture in three and two additions.
            Fold in shredded coconut. Divide evenly among pans and bake 28 to 33 minutes.
              Cool in pans 15 minutes, then transfer to racks and cool completely.
                Beat cream cheese and butter until smooth. Add powdered sugar, extracts, and cream. Beat until fluffy.
                  Stack layers with frosting between each. Apply crumb coat and chill 30 minutes. Frost fully and press coconut all over exterior.
                    Refrigerate 30 minutes to set. Serve at room temperature.