Description
A festive and fluffy coconut cake layered with cream cheese frosting and topped with sugared cranberries—perfect for winter celebrations.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 5 large egg whites
- 1 cup canned coconut milk
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 cups sweetened shredded coconut
- 4 cups powdered sugar
- 8 oz cream cheese, softened
- 1 cup sugared cranberries (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and granulated sugar until fluffy. Add egg whites one at a time, then mix in vanilla extract, coconut milk, and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly into the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Slowly add powdered sugar and beat until light and fluffy.
- Frost the cooled cake layers, stack them, and cover the entire cake with frosting.
- Press shredded coconut onto the sides and top of the cake. Decorate with sugared cranberries if desired.
- Chill slightly before serving for best texture.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- If desired, toast the coconut slightly for added flavor and texture.
- Cake layers can be made a day ahead and stored wrapped at room temperature.
- Frosted cake stores well in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg