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Best Ever White Coconut Cake

  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes + additional 30 minutes
  • Yield: 16 servings 1x


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!




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


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)



  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.


  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.


  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.


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.

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