I’ve finally found the best homemade coconut cake recipe. It doesn’t use white cake mix (with it’s sickly-sweet taste and gummy texture). It does use all-natural ingredients, with no artificial flavors or colors, so you can feel good about serving it to your family. And I found it to be an easy coconut cake recipe, once I worked out the right proportions.
2 2/3 cups Flour – 1/2 all-purpose, 1/2 cake flour
2 cups Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
5 lg Egg Whites
1/2 cup Milk
1 tbsp Natural Coconut Flavor See below if your store doesn’t carry this.
1/2 cup Unsalted Butter, room temperature
3/4 cup 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 cup Butter, room temperature
4 cups Powdered Sugar
1 tsp Natural Coconut Flavor
10 oz Shredded Coconut sweetened or unsweetened
Filling between Layers
1 cup Frosting from above
1 cup Heavy Whipping Cream