Southern Coconut Cake w/ Coconut Cream Cheese Frosting

5 from 1 vote

Southern Coconut Cake w/ Coconut Cream Cheese Frosting

Southern Coconut Cake will be the star of your next holiday party! This fresh and fruity cake is perfect for the winter weather (or year round)! Enjoy it with a cup of coffee and surrounded by friends and family!

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert

Cuisine: American

Servings:

Author: Nisha Kapur

Ingredients

for the Cake

4 egg whites
1/3 cup reduced fat 2% milk
2/3 tbsp coconut extract
2 cups cake flour
1 1/4 cups sugar
3 tsp baking powder
1/3 tsp salt
11 tbsp unsalted butter at room temperature
2/3 cup unsweetened coconut milk

for the Frosting

8 tbsp unsalted butter at room temperature
8 ounces cream cheese at room temperature
2 1/2 cups powdered sugar
1 tbsp coconut extract
1 tsp vanilla extract
2-3 tbsp coconut milk add as needed

for the Garnish

2 cups Trader Joe’s Sweetened Shredded Coconut

Instructions

Bake the Cake

Start by greasing 2 round 9 inch pans and dust them with flour. Dust off the excess flour.
Preheat the oven to 350 degrees.
Add egg whites to a mixing bowl.
Beat until frothy, but NOT until stiff peaks form.
Add milk and coconut extract to the egg whites. Mix well and set aside.
In another mixing bowl, add the dry ingredients… flour, sugar, baking powder, and salt. Stir until combined.
Add the butter and coconut milk to the dry ingredients.
Mix well until light and fluffy for about 2 minutes.
Add the egg white mixture to the cake batter in thirds.
Mix, but do NOT over mix.
Pour the batter evenly between both baking pans.
Into the oven for 35 – 40 minutes. I baked mine for 35 minutes exactly.
Voila!

Prepare the Frosting

Add the butter and cream cheese to a mixing bowl. Cream until light and fluffy.
Add the coconut and vanilla extracts along with the powdered sugar. Mix.
Add coconut milk and beat some more.

Frost the Cake and Garnish

Once cool, frost the cake.
Add the shredded coconut on top and along the sides.
Scrumptious!

Nutrition