Since the colonial era, coconut has been a specialty ingredient in most American kitchens. And before then, it was already being used to make various dishes and desserts in some parts of the world. Be it cookies, puddings, cakes, and pies, coconut has proven itself to be an excellent ingredient.

Speaking of cake, coconut cake is a very popular dessert in the United States, particularly in the southern region. It usually comes with white frosting and is covered with coconut flakes. Some are white, while others are yellow. Some also do not have a coconut flavor in the cake itself, but some recipes utilize coconut milk or coconut extract for a richer taste.

Our dessert recipe for today is for a white coconut cake. And trust me, this is the best ever! It is very delicious, and take note that everything is made from scratch! You can have the most delightful white coconut cake in just an hour. And mind you, it is worth the time!

Best Ever White Coconut Cake

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• Author: Myles
• Total Time: 48 minutes + additional 30 minutes
• Yield: 16 servings 1x

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Description

This White Coconut Cake is brimming with sweet coconut flavor. It’s finished with creamy cream cheese frosting and shredded coconut. With each bite, you’ll get to enjoy that intense coconut flavor. It’s the Best Ever White Coconut Cake!

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Ingredients

Scale 1x2x3x

Cake:

5 egg whites (room temperature)

3/4 c. unsalted butter (softened)

3/4 c. milk

1 tsp. vanilla extract

1/2 tsp. almond extract

1 3/4 c. granulated sugar

2 1/2 cake flour

1 c. sweetened coconut (shredded)

1 tbsp. baking powder

1/2 tsp. kosher salt

Frosting:

1/2 c. unsalted butter (softened)

16 oz. cream cheese (softened)

6 c. powdered sugar

1/4 c. heavy cream

1 c. sweetened coconut (shredded)

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Instructions

Cake:

1. In a small bowl, whisk together the egg whites and about 1/4 cup of milk until slightly combined. Set aside.
2. Get a mixing bowl and add butter, sugar, and vanilla and almond extracts. Beat for 2 minutes on medium speed. Add the dry ingredients and mix until combined. Beat in egg white mixture. Add the remaining milk and beat for about 4 minutes. Fold in coconut.
3. Grease two 9-inch cake pans. Pour batter in each and bake for about 28 minutes at 350 degrees Fahrenheit.
4. Remove from the oven and allow to cool completely on a wire rack.

Frosting:

1. Using the whisk attachment on an electric mixer, beat butter and cream cheese for about 3 minutes. Add sugar and heavy cream, and beat for another 4 to 5 minutes.

Assembly:

1. Place one layer of cake on a cake stand and add a generous amount of frosting to the top. Use an offset spatula to smooth it. Top with the second layer and apply frosting to the entire cake.
2. Add coconut to the top and sides.

Notes

To help catch excess coconut, put the cake stand on a baking sheet before adding coconut to the top and sides. Press your hand gently into the sides of the cake.

• Prep Time: 20 minutes
• Cook Time: 28 minutes

What’s to love about this coconut cake? It is moist and intensely flavorful. It is also soft and fluffy, plus the frosting is something to die for. As I said, it’s the BEST EVER!