Indulge in the flavors of the tropics with this Homemade Coconut Cake! This light, fluffy cake is filled with a creamy coconut filling and topped with a smooth, meringue-like frosting. It’s perfect for any special gathering and is sure to impress your guests. If you’re a coconut lover, this cake will quickly become a favorite!
Ingredients:
For the Cake:
- 1 cup butter (room temperature)
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
For the Filling:
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup sweetened flaked coconut
For the Frosting:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Optional Garnish:
- Shredded coconut
Directions:
1️⃣ Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch cake pans to prevent sticking.
2️⃣ Make the Cake Batter:
- In a large mixing bowl, cream the butter with an electric mixer until fluffy.
- Gradually add sugar, beating for about 6-8 minutes until light.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding sifted flour and coconut milk, starting and ending with flour. Mix in the vanilla extract until just combined.
3️⃣ Bake the Cake:
- Divide the batter evenly into the three prepared pans.
- Tap the pans to remove air bubbles.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Let the cakes cool for 5-10 minutes in the pans before transferring to cooling racks to cool completely.
4️⃣ Prepare the Filling:
- In a medium bowl, combine sugar, sour cream, milk, and sweetened flaked coconut, stirring until smooth.
5️⃣ Assemble the Cake:
- Once the cake layers are fully cooled, poke holes across the surface of each layer using the end of a wooden spoon.
- Place the first cake layer on a serving plate and spread 1/3 of the filling over it.
- Repeat the process for the second and third layers, stacking them carefully. Use toothpicks to secure the layers if needed.
6️⃣ Make the Frosting:
- In a double boiler, combine sugar, cream of tartar (or corn syrup), salt, water, and egg whites.
- Beat for 1 minute, then place the mixture over boiling water (ensure the water doesn’t touch the top pan).
- Continue beating on high speed for 7 minutes, or until the frosting becomes fluffy and glossy.
- Stir in the vanilla extract.
7️⃣ Frost the Cake:
- Frost the sides of the cake first, then the top, ensuring the frosting is smooth and even.
- Cover the cake with shredded coconut for an extra coconutty touch.
8️⃣ Refrigerate and Serve:
- Refrigerate the cake for up to 3 days, covered loosely, to let the flavors meld together.
- Serve chilled or at room temperature for a delightful, creamy, and coconutty treat!
This Homemade Coconut Cake is the ultimate tropical dessert—fluffy, sweet, and full of coconut flavor. It’s perfect for birthdays, special occasions, or anytime you want to indulge in something delicious! 🥥🍰