This beautiful dessert is made by my Oma! She is the baker of our family and is always whipping up fabulous treats. I love the coconut flavor of this cake. It’s sweet but not overpowering and the creaminess of the frosting pulls in all of the flavors to create the ultimate cake!
2 1/2 cups sifted cake flour (or gluten free flour if you desire)
2 tsp baking powder
1/2 tsp baking soda
2 sticks of butter, room temperature
1 2/3 cup coconut sugar
5 large egg whites
1/2 cup sour cream
2 1/2 tsp vanilla extract
1 cup canned coconut milk
1 cup shredded coconut
Coconut Cream Cheese Buttercream
2 sticks of butter
1 8oz package of cream cheese, room temperature
3 cups of confectioners sugar
2 tbsp coconut milk
1 tsp vanilla extract
pinch of salt
2 cups shredded coconut
Preheat oven to 350 degrees. Using three 9 inch cake pans, grease and place parchment paper on the bottom of each one.
Sift your flour into a large bowl. Add your baking powder, soda, and salt, mix well.
In your stand mixer or using your handheld mixer, beat your butter and sugar until smooth on medium speed. Next, beat in your egg whites until fully combined. Now its time to add your sour cream and vanilla extract. Mix well.
Lastly, add your shredded coconut, continuing to mix.
Pour batter evenly into your three greased cake pans. Bake 21-23 minutes until cakes are cooked evenly. Place a knife in the center to check to see if the cake is fully baked. If it comes out clean your cake is done.
While cakes are baking make your frosting.
In large mixing bowl use your stand up or handheld mixer to beat your butter and cream cheese at medium speed. Beat until smooth. Add your sugar, vanilla extract and coconut milk. Beat for a few minutes until nicely whipped.
Place in the refrigerator until ready to use.
When cakes are done baking let them cool completely before assembling.
Start with one cake at a time, place the cake layer on a plate or cake stand, adding 1/2 cup of frosting to cover the top.
Place your next layer on top and repeat the process until all layers are added.
With your remaining frosting, spread around your entire cake and make sure its coated evenly. Sprinkle cake with shredded coconut and place in the refrigerator for 20 minuted to help set.
Serve when ready!