Ingredients
Scale
- 1½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs, separated
- ½ cup full-fat coconut milk
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- Frosting:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ tsp coconut extract
Instructions
- Preheat oven to 325°F. Grease and line two 8-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each.
- Stir in coconut milk, sour cream, and vanilla.
- Gradually mix in the dry ingredients until just combined.
- In a separate bowl, beat egg whites to soft peaks. Gently fold into the batter.
- Fold in shredded coconut.
- Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely on wire racks.
- For frosting: whip heavy cream, powdered sugar, and coconut extract until soft peaks form.
- Frost cooled cake and garnish with shredded or toasted coconut.
Notes
- This easy coconut cake with whipped frosting can be stored in the fridge for up to 5 days.
- For a richer flavor, substitute half the coconut milk with coconut cream.
- Try serving it with tropical fruit or citrus zest for a vibrant finish.
- Works well as a southern coconut cloud cake recipe centerpiece for celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian