Here in Boston, I’m stuck inside while snow falls in fluffy white flakes. All day I’ve been dreaming of this amazing cake… it’s sweet, but not too sweet, light and fluffy like the snow, and oh-so comforting and cozy.
I’m definitely going to make it again around Easter time – the coconut is such a springy and refreshing flavor, and the flakes almost look like an Easter bunny!
I had spring in mind when I was decorating this cake… I placed individual sugar pearls in a border around the base and dropped a few on top. They look like Easter eggs, don’t they? The bright colors make so excited for flowers to start blooming again!
The cake itself isn’t too sweet – it’s just a classic vanilla cake, with a hint of coconut flavor due to the coconut milk used in the recipe.
And the frosting is cream cheese goodness… thick, absolutely delicious, and nice and sticky for the coconut flakes and sugar pearls to hang on.
If you’re stuck inside on this snowy day or just dreaming of springtime and tropical flavors, this cake is for you!
Coconut Cake with Cream Cheese Frosting
Inspired by Completely Delicious
Prep time: 20 minutes
Cook time: 35 minutes
Yield: One 3-layer, 6 inch diameter cake
For the cake
- 5 egg whites
- 1/2 cup milk (I used almond)
- 3 cups cake flour
- 2 1/3 cups sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup unsweetened, full-fat coconut milk
For the frosting
- One package cream cheese, at room temperature (8 ounces)
- 1/2 cup butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons coconut milk
- 1 cup unsweetened coconut flakes
- Preheat your oven to 350*F, and grease three 6-inch cake pans. Whisk together egg whites and milk in a small bowl.
- In the bowl of your stand mixer, add the cake flour, sugar, baking powder, and salt, and mix to combine. Add in the butter and coconut milk, combine, and then increase the speed to medium-high for about two minutes – until the batter is light and fluffy.
- In three separate additions, add in the egg white mixture, and stir until combined.
- Divide the batter evenly into your prepared pans, bake for 35 minutes or until a toothpick comes out clean from the center. Let cool before frosting or stacking.
- While the cake is baking, in the stand mixer bowl, combine the cream cheese and butter on medium-high speed for about a minute, or until they’re well-combined and fluffy. Slowly add in the powdered sugar and coconut milk and beat until fully incorporated, about 2 minutes.
- With the cake cooled, stack and frost between each layer, and then cover the outside of the cake with frosting, too. Take a palm-ful of coconut flakes and press it gently onto the outside of the cake, repeating until it’s covered. Garnish with sugar pearls or however you desire. Enjoy!