Coconut Cake
View original ↗
Live Well Bake Often · by Danielle Rye★ 4.8 (6)

Coconut Cake

NUTRITION · PER SERVING215M COOK
CAL 57%·PRO 14%
CARBS 143G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC30G OTHER112G TOTAL SUGAR
FAT 64G51% OF CAL
35G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich coconut cake flavored with coconut milk, coconut extract, and shredded coconut, topped with coconut buttercream frosting. Sweet and aromatic with intense coconut flavor. Perfect for coconut lovers.

dessertamericanbaked goodvegetarian
View the full recipe on Live Well Bake Often →

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

Nutrition & ingredients

Ingredients

serves 8
  • 2 ¾ cups cake flour (spooned & leveled (310 grams))
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk or whole milk (at room temperature (120 ml))
  • ½ cup canned full fat coconut milk (at room temperature (120 ml))
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup unsalted butter (softened to room temperature (230 grams; 2 sticks))
  • 1 ¾ cups granulated sugar ((350 grams))
  • 5 large egg whites (at room temperature)
  • ½ cup sweetened shredded coconut (optional (50 grams))
  • 1 ½ cups unsalted butter (softened (340 grams; 3 sticks))
  • 4 ½ cups powdered sugar ((540 grams))
  • 3 to 4 tablespoons canned full fat coconut milk or heavy cream ((45 to 60 ml))
  • ⅛ teaspoon salt
PREP
60M
SODIUM
246MG
ESTIMATE
COMPLETE

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