Ultimate Coconut Cake with Fluffy Coconut Frosting

Imagine a cake so rich, moist, and packed with coconut flavor that it transports you straight to a tropical paradise with every bite. This Ultimate Coconut Cake, topped with a luscious Coconut Fluffy Frosting, is the perfect dessert for any coconut lover. The combination of tender, moist cake layers and light, fluffy frosting creates a delightful experience that is both satisfying and refreshing.

Why You’ll Love This Coconut Cake

Coconut cake is a classic dessert, and this recipe elevates it with a few key ingredients and techniques that make it truly special. The cake layers are infused with coconut milk and shredded coconut, adding depth to the flavor and a pleasant texture. The frosting, made with whipped egg whites, sugar, and a touch of coconut extract, is light and airy, perfectly complementing the rich cake.

Whether you’re celebrating a special occasion or just craving something sweet, this coconut cake is sure to impress your guests and become a favorite in your recipe collection.

Ingredients

For the Cake:

• 6 large eggs, separated
• 1 ½ cups coconut milk (full-fat, high-quality)
• 7 tablespoons sweetened shredded coconut
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1 cup butter (or coconut oil), melted
• 2 cups all-purpose flour
• 4 tablespoons baking powder

For the Coconut Fluffy Frosting:

• 3 egg whites
• 1 cup granulated sugar
• ½ teaspoon cream of tartar
• Pinch of salt
• Optional: 2 tablespoons coconut extract (or 1 tablespoon coconut rum)
• ⅓ cup sweetened shredded coconut for garnish

Instructions

Preparing the Cake Layers

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking and ensure easy release.
2. Soak the Coconut: In a small bowl, combine the shredded coconut with the coconut milk. Let it soak while you prepare the rest of the cake batter. This step helps the coconut milk infuse the cake with flavor and ensures that the shredded coconut is soft and moist in the final product.
3. Separate the Eggs: Separate the eggs, placing the egg whites in a medium-sized mixing bowl and the yolks in a large mixing bowl.
4. Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form, similar to the consistency of whipped cream. Set aside. This step is crucial for creating a light and airy cake.
5. Mix the Yolks and Sugar: In the large mixing bowl with the egg yolks, add the sugar, salt, and melted butter or coconut oil. Beat the mixture on medium speed for about 1 minute, or until it is smooth and slightly thickened.
6. Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. This step ensures that the baking powder is evenly distributed throughout the flour, which is important for an even rise.
7. Incorporate the Dry Ingredients and Coconut Milk: Gradually add the flour mixture to the egg yolk mixture, alternating with the soaked coconut milk (including the shredded coconut). Beat on low speed just until combined, being careful not to overmix.
8. Fold in the Egg Whites: Gently fold the beaten egg whites into the batter using a spatula or the mixer on its lowest speed. The goal is to incorporate the egg whites without deflating them, which will keep the cake light and fluffy.
9. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-40 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
10. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.

Making the Coconut Fluffy Frosting

1. Prepare the Egg Whites: In a clean, dry mixing bowl, add the egg whites, sugar, cream of tartar, and a pinch of salt. The cream of tartar helps stabilize the egg whites, ensuring that the frosting holds its shape.
2. Whip the Frosting: Using an electric mixer, beat the mixture on high speed until stiff, glossy peaks form and the sugar is fully dissolved. This will take about 5-7 minutes. If desired, add the coconut extract or rum for extra flavor and beat until just combined.
3. Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
4. Garnish with Coconut: Sprinkle the sweetened shredded coconut over the top and sides of the cake for a beautiful finish.
5. Serve and Enjoy: Slice and serve your Coconut Cake with Fluffy Coconut Frosting. It’s best enjoyed on the day it’s made, but it can be stored in the refrigerator for up to 3 days.

Tips for the Best Coconut Cake

• Use Full-Fat Coconut Milk: The richness of full-fat coconut milk is essential for achieving the best texture and flavor in this cake. Avoid using light coconut milk, as it won’t provide the same results.
• Room Temperature Ingredients: Ensure that your eggs and butter (or coconut oil) are at room temperature before starting. This helps them blend more easily and creates a smoother batter.
• Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Mix just until the ingredients are combined for a light and fluffy texture.
• Check for Doneness: Oven temperatures can vary, so check the cakes a few minutes before the end of the baking time. They’re done when a toothpick inserted into the center comes out clean.

Frequently Asked Questions (FAQs)

1. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for a finer texture, or with gluten-free flour if you need a gluten-free option. Just make sure to use a blend that is specifically formulated for baking.

2. How do I store this cake?

This coconut cake is best stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.

3. Can I make the cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature or in the refrigerator, and frost them the next day.

4. Can I freeze the cake?

Yes, the unfrosted cake layers can be frozen. Wrap each layer tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw the layers in the refrigerator overnight before frosting.