Coconut Cake

I just love this cake so much! With Easter right around the corner, you will need a show stopper dessert! Layers of sweet, buttery cake and then topped with a velvety creamy cheese frosting and topped with all the shredded coconut flakes. Making sure everything is room temperature will really help it all blend together beautifully. Keep in the fridge for up to 4-5 days.

Cake

Ingredients

• 4 eggs, separated and room temperature
• 1 1/2 cups sugar
• 1 cup unsalted butter, room temperature
• 2 tsp. vanilla extract
• 1 cup, coconut milk or whole milk
• 2 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 1/2 cup butter, room temperature
• 1 tsp. vanilla extract
• 2 1/2 cups powdered sugar
• 1/2 cup heavy cream
• 4 cup shredded sweetened coconut

Directions

Preheat the oven to 350 degrees.

Line 2 9-inch cake pans with parchment paper on the bottom.

In a stand mixer with a whisk attachment, add the egg whites and start whipping until they form stiff peaks. Transfer to a medium bowl. Then in the same stand mixer with a paddle attachment add the butter, sugar, egg yolks and vanilla and start mixing until light and fluffy. Then mix in the coconut milk until just combined. Making sure to scrape down the sides with a rubber spatula.

Start to add in the dry ingredients, flour, baking powder, baking soda and salt. Continue to mix until smooth about 2 minutes. Divide between the two prepared pans.

Bake for about 30-40 minutes until golden and when a tooth pick is inserted it comes out clean.

Remove from pans and let cool on cooling rack.

While the cakes are baking, make the cream cheese frosting. In a stand mixer with a whisk add the cream cheese and butter together and start to beat together until creamy and smooth. Then add in the vanilla and powdered sugar. Slowly mixing in so the powder sugar doesn’t get all over. Then with the motor on low, start to pour in the heavy cream and continue to mix until it’s smooth and creamy!

Once the cake has cooled, and you’re ready to assemble, spread a thick layer over the top and spread it out evenly. Then top with the other layer and continue frosting the rest of the cake so everything is evenly coated. Then sprinkle the shredded coconut over the entire cake and press into the frosting so it sticks. Keep in the fridge until ready to serve. Enjoy!