I love coconut anything!
I made this cake specifically for Easter, but is perfect for any time of the year.
I wanted it to be light, so rather than frosting the whole thing in buttercream, I only used a coconut flavored buttercream between the layers and used homemade whipped cream for the top and outsides…and of course packed shredded coconut over the whole cake.
Since I made this particular cake for Easter, I made it a Funfetti cake to add color, but you could certainly leave the sprinkles out and just have a gorgeous all white cake.
Homemade cakes are so much more dense and delicious than a boxed cake…AND, despite what some think, are very quick to make.
You’ll notice in the recipe, that it calls for egg whites rather than the whole egg.
This is because the egg yolk will color the cake with its yellow color. To have a nice white cake, it’s important to leave the yolks out.
Which means, you have to use more eggs to get enough of the whites necessary for the cake. Or, you can just buy egg whites in a carton and save yourself from cracking and separating a dozen eggs!
This is a big cake! It has 3 full layers, so you’ll want to cut your slices a bit thinner than usual.
So, you can feed a lot more people, or have cake for two weeks for yourself! (Maybe you should share it will your neighbors.)
The combination of the coconut flavored buttercream just between the layers and the homemade whipped cream covering the rest of the cake, give the cake just the right flavor of coconut and also makes the cake a bit lighter.
Give it a try and let me know what you think!
| Servings | Prep Time |
| 16 | 10 mins |
| Cook Time | Passive Time |
| 45 mins | 2 hours cooling |
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I love coconut anything! I made this cake specifically for Easter, but is perfect for any time of the year. I wanted it to be light, so rather than frosting the whole thing in buttercream, I only used a coconut flavored buttercream between the layers and used homemade whipped cream for the top and outsides...and of course packed shredded coconut over the whole cake. Since I made this particular cake for Easter, I made it a Funfetti cake to add color, but you could certainly leave the sprinkles out and just have a gorgeous all white cake. It's a 3 layer cake, so the thinner slices serves a ton of people.
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- 2 Cups butter softened
- 3 Cups granulated sugar
- 12 egg whites at room temperature
- 4 teaspoons coconut extract
- 6 Cups cake flour
- 5 teaspoons baking powder
- 2 teaspoons salt
- 1 3/4 Cups milk 2% or whole
- 2/3 Cup sour cream
- 2/3 Cups rainbow sprinkles optional
- 1 bag shredded sweetened coconut
- 1 Cup butter softened
- 2-2 1/2 Cups powdered sugar
- 1 teaspoon coconut extract
- 1 1/2 Cups whipped Cream
- 1/4 Cup granulated sugar
- For the cake: Preheat the oven to 350° F., 325° for convection ovens. Grease and lightly flour 3- 8" cake pans, and/or line with parchment rounds. (you can use 3- 9" pans also) In a large bowl, beat the butter and sugar together until fluffy. Add the egg whites slowly on low speed until incorporated. Add the coconut extract and combine. In a separate bowl, combine dry ingredients. Slowly add dry ingredients to wet ingredients and mix until fully combined. The batter will be thick at this point. In a large measuring cup, fill with 1 1/2 Cups milk, then whisk in sour cream until it makes a 'thick' milk mixture. Slowly add the milk mixture to the batter until it's all mixed in. If you're adding sprinkles, fold those in now. Spread batter evenly between your pans. Bake 40-45 minutes or until a toothpick comes out almost clean.
- Mix the butter until fluffy, then slowly add powdered sugar until incorporated. Add coconut flavoring, beat until mixed in.
- Beat whipping cream and 1/4 C. sugar until peaks form. Don't over beat.
- After cake cools, level each cake with a knife or a cake level. Place first cake on a plate bottom side down. Take half of the filling and spread it on the first cake layer, repeat with 2nd cake layer. For the 3rd cake layer, place cake bottom up. This will ensure a nice flat cake top. Frost the whole cake with the whipped cream mixture, then press the shredded coconut into the whipped cream all over the sides and top. Keep the cake refrigerated between servings.
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