Old-Fashioned Coconut Cake



2 2/3 C. Flour – 1/2 all-purpose, 1/2 cake flour
2 C. Sugar
2 1/2 Tsp. Baking Powder
1/2 Tsp Salt
5 lg Egg Whites
1/2 C. Milk
1 Tbsp Natural Coconut Flavor See below if your store doesn’t carry this.
1/2 C. Unsalted Butter, room temperature
3/4 C. Unsweetened Coconut Milk, 15% fat content Use the canned, not boxed version. It must be at least 15% fat.

Coconut Cream Cheese Frosting and Whipped Filling

8 Oz. Cream Cheese, room temperature
1/2 C. Butter, room temperature
4 C. Powdered Sugar
1 Tsp Natural Coconut Flavor
10 Oz. Shredded Coconut sweetened or unsweetened

Filling between Layers

1 C. Frosting from above
1 C. Heavy Whipping Cream


1-Preheat oven to 350 F.
2-Grease and flour two 8 or 9-inch cake pans. (Lining with parchment can make removing the cakes easier, but I never have a problem in this dry climate.
3-See how to create a cake pan liner here.)
4-Whisk the egg whites, milk and coconut flavoring until frothy. (We will use these bubbles for the leavening to expand as the cake bakes). Set aside.
5-In a mixer bowl, add the flours, sugar, baking powder and salt.
6-Mix with a whisk. Add the butter and coconut milk and mix on low with a paddle attachment just until moistened, then beat on medium for two minutes.
7-Add the egg white mixture in a few additions, mixing just until incorporated.
8-Pour the thick batter into the prepared pans.
9-I use a small postal scale to weigh them out so that I divide it evenly. 10-Bake for 36 to 40 minutes, then test with a toothpick to see if it comes out clean.
11-Add two minutes more if it comes out wet.
12-Remove from the oven and let cool for about 10 minutes, then remove from pans and cool completely on a rack.
13-While the cakes are cooling, use the warm oven to toast your coconut (optional).
14-Simply sprinkle the coconut on a cookie sheet in a thin layer and set it in the oven at 350 F for about two minutes.
15-Stir the flakes and watch them for another minute or so.
16-When they’ve toasted to golden, remove and cool.

Coconut Cream Cheese Frosting and Whipped Filling

17-Cream together the cream cheese and butter.
18-Add the coconut flavor. Then add the powdered sugar, one cup at a time.
19-I cover my mixer with a very light tea towel to avoid sugar powder spreading all over the kitchen! Once it’s smooth, add a tablespoon of the coconut milk or regular milk to achieve a spreadable consistency (I didn’t have to add any).
20-For the filling, simply whip 1 cup of heavy whipping cream until medium peaks form, then gently blend in 1 cup of the cream cheese icing.


21-I divided my cake layers into four pieces, using a cake leveler.
22-I used the whipped cream between each layer, then iced the outside of the cake with the cream cheese frosting.
23-Lastly, I sprinkled the toasted coconut, using my palm to “bounce” the flakes onto the sides of the cake.

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