Fluffy & Moist Coconut Cake For Easter Day 2024

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This exquisite coconut cake sets the standard for handcrafted desserts. It's quite moist with a fluffy crumb and strong coconut flavour. Stick to this recipe, using cake flour, egg whites, sour cream, and canned coconut milk.

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Ingredient

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– 2 and 1/2 cups (285g) cake flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 teaspoon salt – 3/4 cup (12 Tbsp; 170g) unsalted butter – 1 and 2/3 cups (330g) granulated sugar – 5 large egg white – 1/2 cup (120g) sour cream – 2 teaspoons pure vanilla extract – 1 teaspoon coconut extract – 1 cup (240ml) unsweetened canned coconut milk – 1 cup (80g) sweetened shredded coconut – Coconut Cream Cheese Buttercream – 1 cup (16 Tbsp; 226g) unsalted butter – 8 ounces (226g) full-fat brick cream cheese – 5 cups (600g) confectioners’ sugar – 2 Tablespoons (30ml) canned coconut milk – 1/2 teaspoon pure vanilla extract – 1/2 teaspoon coconut extract – 1/8 teaspoon salt – 2 cups (160g) sweetened shredded coconut

Ingredient

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Preheat oven to 350°F (177°C). Line three 9-inch cake pans with parchment and oil the parchment. The cakes release easily from parchment-lined pans. Help is available in this parchment paper rounds for cakes video and post. 

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Step 1

Instructions

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Mix the butter and sugar on medium-high speed for 2 minutes with a handheld or stand mixer paddle or whisk attachment. Use a rubber spatula to scrape bowl sides and bottom as needed. 

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Step 2

Mix egg whites, then add sour cream, vanilla, and coconut extract. Combine by beating. Different textures and firm butter make the mixture look curdled. If required, scrape bowl sides and bottom. 

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Step 3

Mix dry ingredients and coconut milk slowly on low. After mixing on low speed, add shredded coconut. To avoid bottom butter lumps, whisk by hand. Thicker batter. Pour batter evenly into cake pans. 

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Step 4

You can weigh them accurately. Bake cakes till done, 21–23 minutes. Put a toothpick in the centre to check cake doneness. Clean results indicate completion. Completely cool cakes in wire-rack pans. Frost and assemble cooled cakes. 

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Step 5

Make frosting: In a large bowl, beat butter and cream cheese on medium speed with a handheld or stand mixer whisk or paddle attachment for 2 minutes until creamy and smooth. 

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Step 6

Put together and decorate: With a big serrated knife, slice a tiny layer off the cakes' tops to flatten them. Crumble on ice cream or discard. Place one cake layer on a stand, turntable, or plate. Spread 1 1/2 cups icing on top.  

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Step 7

Overlay second cake layer with 1 1/2 cups frosting. Put the third cake layer. Use the remaining frosting on top and sides. I prefer icing spatulas for frosting and bench scrapers for sides. Coat cake top and sides with coconut.  

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Step 8

See buttercream rose decoration blog post. Slice cake after 20 minutes of chilling. Although fluffy, the cake holds together when cut! Store leftover cake tightly covered in the fridge for 5 days. 

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Step 9

Also see

Lemon Bars with Shortbread Crust For Easter Day 2024 

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