Coconut Cake
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Sally's Baking Addiction · by Sally★ 4.9

Coconut Cake

NUTRITION · PER SERVING240M COOK
CAL 43%·PRO 12%
CARBS 108G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER87G TOTAL SUGAR
FAT 47G49% OF CAL
32G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A supremely moist coconut cake with soft fluffy crumb and intense coconut flavor from cake flour, egg whites, sour cream, and canned coconut milk. Perfect for celebrations.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature*
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (160g) sweetened shredded coconut
PREP
35M
SODIUM
427MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.