Rosie’s Coconut Cake
This made-from-scratch coconut cake is moist, fluffy and so simple. The cream cheese frosting is rich and creamy. Topped with toasted coconut, it’s like a little slice of heaven!
Servings 12
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!