Coconut Cake Recipe

Photo: Abby Thome

Let's be honest, who says no to cake? I've only met a handful of people in my life, and I gladly take advantage of the slice they passed on. This coconut cake in particular is not only visually appealing, the depth of vanilla and almond extract together makes this a cake that stands out at the dessert table. A sweet cream cheese frosting spread between each and every layer and a generous helping of shredded coconut helps turn this coconut cake into a slice of heaven.

Do not let the four layers frighten you! These layers are created by taking out the two prepared 9-inch cake rounds, and carefully slicing them each in half. Leaving you with four decadent sections to top with frosting. Take your plates and forks out folks, your guests will be lining up to try a slice of this masterpiece!

Coconut Cakewith
Cream Cheese Frosting

3 sticks unsalted butter (at room temperature)2 cups sugar
5 eggs (at room temperature)
2 teaspoon vanilla extract
1 1/2 teaspoon almond extract
3 cups all purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1 cup shredded coconut

Pre-heat your oven to 350 degrees F. Butter and flour two 9-inch round cake pans, placing a round circle of parchment paper on top for easy cake removal when baked.

Photo: Abby Thome

In a medium bowl with a handheld mixer, whip together the butter and sugar. Add the eggs, one at a time, mixing until light and fluffy. Add the vanilla and almond extract and mix until incorporated.

In a separate bowl, use a sifter to add in the flour, baking powder, baking soda, and salt.

Add your dry ingredients to the wet. Alternating with the buttermilk, start and end with the dry ingredient mixture.

Lastly, mix in the shredded coconut. Pour half of the batter into each of the cake pans. Bake at 350 degrees F for 40 to 45 minutes. Insert a toothpick in the middle of one of the cakes, if it comes out clean the cake is done! Let the cakes cool completely on a wire rack while you make the frosting.

Cream Cheese Frosting

2 8-ounce packages of cream cheese (at room temperature)
2 sticks of unsalted butter (at room temperature)
2 teaspoons vanilla
4-5 cups powdered sugar

With an handheld mixer, whip together the cream cheese and butter until completely combined. Add the vanilla, and powdered sugar until frosting is light and fluffy (3-5 minutes).

Using a serrated knife, slice each cooked cake round in half. Start on the edge moving in a circular smooth in-and-out motion until the slice is complete.

Start with one layer of cake, cover the top with frosting and continue this process with each cake round. When all four layers have been coated with frosting, coat the sides of the cake with the frosting. Finally, using your hands, gently press handfuls of shredded coconut onto the sides and sprinkle the top of the cake as well.

Photo: Abby Thome