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–+ servings
The Best Coconut Cake

The Best Easter Coconut Cake

This recipe will make you fluffy, moist, packed with coconut flavours and simply The Best Coconut Cake ever. This coconut cake is infused with the right subtle amount of coconut flavour.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 Servings
Calories 873 kcal

Ingredients
 

For The Cake

  • 4 Eggs, Room temperature
  • 2 cups Granulated sugar
  • ½ cup Oil
  • ½ cup Butter, Room temperature
  • 1 tablespoon Sour cream, Room temperature
  • 2¼ cup All-purpose flour, Spooned and levelled
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Coconut Extract
  • 1 cup Buttermilk, Room temperature
  • 2 cups Un-sweetened Shredded coconut, Fine grade

For The Frosting

  • 1 cup Butter, Room temperature
  • ½ cup Cream cheese, Room temperature
  • 3-4 cups Powdered sugar
  • 2-3 tablespoon Milk
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Coconut extract

For The Topping

  • 1 cup Un-sweetened shredded coconut, Large grade
  • 1 cup Mini Easter eggs

Instructions
 

How To Make The Cake

  • Preheat the oven to 350℉ and grease and line two 8-inch pans. Set them aside.
  • Separate the egg whites from the yolks.
    4 Eggs
  • Using the paddle attachment beat the butter, oil, and sugar until you have a smooth and creamy mixture.
    2 cups Granulated sugar, ½ cup Oil, ½ cup Butter
  • Add the sour cream and mix.
    1 tablespoon Sour cream
  • Add in the yolks one at a time, ad beat after each addition. Add both extracts and mix well.
    2 teaspoon Vanilla extract, ½ teaspoon Coconut Extract
  • Sift all dry ingredients, add the shredded coconut to the dry ingredients.
    2¼ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 cups Un-sweetened Shredded coconut
  • Add the shredded coconut to the dry ingredients. Add ⅓ of the dry ingredients to the mixture, alternating with the buttermilk. Repeat adding dry ingredients and buttermilk, starting and finishing with dry ingredients.
    1 cup Buttermilk
  • Whip the egg whites until stiff picks form. Add ⅓ of the whites to the batter and gently mix. Try to be as gentle as possible. Add the rest of the whites to the batter and gently mix. Do not overmix or deflate the mixture. 
  • Pour the batter into the lined pans and bake the cakes for 25 to 30 minutes or until an insert comes out clean. Let them cool down in the pan for ten minutes, then flip them on the cooling rack. Let the cakes cool down fully before frosting.

How To Make the Frosting

  • Leave the butter out of the fridge to come to room temperature. Beat the butter until it is light in colour and creamy.
    1 cup Butter
  • Add the cream cheese and beat well. Add the powdered sugar in ¼ cup at a time and beat well after each addition.
    ½ cup Cream cheese, 3-4 cups Powdered sugar
  • Add in both extracts and mix. If the frosting is too stiff add 2 to 3 tablespoons of milk to make it smooth and easily spreadable. Frost the cool cakes with the frosting.
    2-3 tablespoon Milk, 1 teaspoon Vanilla extract, ½ teaspoon Coconut extract
  • Cover the entire cake with the large grade coconut shreds. Top the cake with mini Easter eggs.
    1 cup Un-sweetened shredded coconut, 1 cup Mini Easter eggs

Nutrition

Calories: 873kcalCarbohydrates: 108gProtein: 9gFat: 64gSaturated Fat: 38gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 154mgSodium: 531mgPotassium: 271mgFiber: 5gSugar: 44gVitamin A: 1150IUVitamin C: 0.4mgCalcium: 97mgIron: 3mg
Keyword Coconut Cake, Coconut Cupcakes, Easter Baking, Easter Cake, The Best Coconut
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