Coconut Cake With Whipped Cream Icing Recipe

Name: Coconut Cake With Whipped Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup coconut oil, at room temperature (or slightly warmer); 1/2 cup butter, softened; 2 cups granulated sugar, divided use; 1 (13 ounce) can full-fat coconut milk; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 (7 ounce) bag coconut, divided use (shredded or flaked); 5 egg whites; Frosting; 2 cups whipping cream; 2 tablespoons sour cream (heaping); 6 tablespoons confectioners' sugar, sifted; 1/4 teaspoon vanilla powder

Servings: persons

3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, at room temperature (or slightly warmer)
1/2 cup butter, softened
2 cups granulated sugar, divided use
1 (13 ounce) can full-fat coconut milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (7 ounce) bag coconut, divided use (shredded or flaked)
5 egg whites
Frosting
2 cups whipping cream
2 tablespoons sour cream (heaping)
6 tablespoons confectioners' sugar, sifted
1/4 teaspoon vanilla powder

1
Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
2
Mix flour, baking powder and salt.
3
In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
4
If desired, add 1/2 cup of the shredded coconut to the batter.
5
In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
6
Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
7
For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
8
Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
9
Refrigerate any leftovers.

1897

kcal

Calories

112

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups sifted cake flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup coconut oil, at room temperature (or slightly warmer), and more.

Yes, Coconut Cake With Whipped Cream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake With Whipped Cream Icing

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