 Moist, Fluffy Coconut Cake with Whipped Frosting. Does it Get Any Better Than That?!
I love coconut anything, so it’s no surprise that coconut cake is one of my favorite desserts. The cake is actually one of the most simplest cakes to make. You basically make a white cake, then a whipped cream cheese frosting, and sprinkle sweetened coconut flakes all over the cake! This dessert is perfect for all holidays and special occasions. Â Because of the super creamy whipped cream cheese frosting, I highly recommend making this cake the day of serving!
Give this coconut cake a try, and tell me what you think.
If you liked my Coconut Cake, try some of these others!
Moist Pumpkin Chocolate Texas Sheet Cake
[amd-zlrecipe-recipe:179]
Rosie’s Coconut Cake
Ingredients
Cake:
- 2-½ cups cake flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup butter softened
- 5 egg whites
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup milk
- 1-½ cups sweetened coconut flakes for topping
Frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened
- ½ cup heavy whipping cream
- 5 cups confectioners sugar
- 1-½ teaspoons pure vanilla extract
Instructions
Cake:
- Sift cake flour, salt and baking powder into a large bowl. Set bowl aside.
- In a separate bowl, add butter, egg whites and granulated sugar.
- Mix with a mixer until creamy.
- Add in vanilla, mix.
- Add in milk, mix.
- Add the wet ingredients to the dry ingredients and mix. Do not overmix.
- Grease and line (with parchment papetwo round 9-inch cake pans.
- Pour cake batter into the cake pans.
- Bake in a preheated 350-degree oven until golden brown, about 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven. After a few minutes, gently remove cakes from pans and cool on cooling racks.
- While the cake is cooling, add sweetened coconut flakes to a cookie sheet, place in a preheated 350-degree oven for 3 to 5 minutes. Watch carefully so the coconut flakes don’t burn. They should be just lightly toasted.
Frosting:
- Add the cream cheese and butter to a large bowl.
- With a mixer, cream together the cream cheese and butter.
- Add in the heavy whipping cream, mix until creamy.
- Add in the confectioners sugar and vanilla. Mix until smooth and creamy.
Assembly:
- Once the cakes are completely cool, frost the top of one.
- Stack the other on top and frost the sides and top.
- Sprinkle the coconut flakes on the top and sides of the cake.
- Enjoy!
Video
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What a wonderful delish yummy dessert. I will make this for Resurrection Sunday this weekend. Thank you my sista !!!
Thank you for coming by!
dear Rosie I don”t understand how the butter is to be used in the cake. The way it is listed in the instrutions, And how do you find the recipes? I am looking for that good looking banana pudding.
The butter is used in the frosting. As written ” cream the butter, and cream cheese together”.
Why can’t I get on your website from my phone??????
Great questions. It’s working fine on my end hun.
Hi Rosie. I don’t have any 9-inch cake pans, can I use 8-inch pans for the cake.
to prevent the batter from going over, you’d need 9 inch cake pans. Unless you want to make several layers.
Hi Rosie, I want to make one of your Coconut cakes this Sunday, but not sure which one to make. This particular cake does have any reviews, so I’m not sure. However, I like the homemade idea….Please help, which one should I make 🙂 Thank you!
If you want to make it from scratch, make this one. If not, the other one 🙂
Ms. Rosie, Your cakes all look lucious. Just discovered you this afternoon while researching for my Easter menu. Really like your beautiful coconut cake, but it is not showing ingredients or instructions on that page. Can I find it elsewhere here? Thanks!
Hi Daisy! I revising the recipe 🙂
Where’s the recipe for the moist and fluffy coconut cake
The recipe is not available at this time.
Love your recipes, Rosie! Keep ’em coming and thank you….