We can hold on to summer a little longer right? This cake is a sweet and tropical delight, with coconut in almost every element. It's light and fluffy and addicting in all the right ways and Cole and I couldn't get enough of it! This will be a crowd pleaser at any event and would even make delicious cupcakes. My favorite part? It's a piece of cake (literally) to decorate because you just cover the whole thing in toasted coconut. This recipe is sure to be a home run at your next luau, game day, or Tuesday night.
Servings: 12-16
Prep Time: 1 hr + cooling time
Total Time: 1 hr 30 min
INGREDIENTS:
For the cake...
1 1/2 cups sugar
1/2 cup vegetable oil
2 Tbsp butter, melted
2 eggs (whole)
2 egg whites
1 Tbsp coconut extract
1 tsp vanilla
1/2 cup sour cream
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt
1 1/3 cup coconut milk
For the filling...
1 1/4 cup heavy whipping cream
4 tsp corn starch
1/2 cup (1 stick) butter
3/4 cup sugar 2 1/2 cups shredded coconut
1/4 tsp vanilla
For the icing...
1/2 cup (1 stick) butter, softened
12 oz cream cheese
1 tsp vanilla
3 cups powdered sugar
2 cups shredded coconut, toasted
DIRECTIONS:
For the cake...
Preheat oven to 350 degrees F and prep three 8-inch cake pans by lining the bottom with parchment paper and greasing the insides.
In a large bowl, combine sugar, vegetable oil, butter, whole eggs, egg whites, sour cream, and coconut and vanilla extracts until smooth and incorporated (about 2 minutes). Make sure to scrape down the sides of the bowl while mixing.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Alternate adding half the coconut milk and half the dry ingredients at a time into the wet mixture until all ingredients for the cake are in the large bowl. Mix about 30 seconds after each addition, but don't over-mix after you add the last of the dry ingredients. Scrape down the sides and make sure all the batter is smooth from the bottom up!
Divide the batter evenly into the three prepared pans. Bake for 20-25 minutes, rotating your pans halfway through the bake time to ensure the cakes bake evenly.
Remove from oven and allow to cool completely before assembling the cake.
For the filling...
In a small bowl, combine 3 Tbsp of the heavy whipping cream and corn starch and whisk until thickened, but still a liquid consistancy.
In a medium saucepan, melt the butter over medium heat and add the remaining heavy whipping cream, sugar, and shredded coconut. Heat the mixture, stirring every so often, just until the mixture starts to bubble, but is not boiling (about 4 minutes).
Add the corn starch mixture to the saucepan and continue to cook until the mixture has thickened, stirring constantly (about 4 more minutes). Whisk in the vanilla.
Allow the mixture to cool completely before assembling the cake.
For the icing...
In a large mixing bowl, beat butter and cream cheese on medium-high speed until smooth and creamy.
Gradually add the powdered sugar one cup at a time, being careful not to get it all over your kitchen (reduce mixer speed to medium low to prevent this).
Add the vanilla and mix until smooth.
To assemble...
Place the bottom layer of cake on your platter or serving dish.
Pipe a dam of frosting along the outer layer of the top of the cake. This will help the filling from oozing out the sides. Fill the center with half of the coconut filling, spread evenly.
Place the second layer of cake and repeat the previous step.
Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese icing.
Using your hands, gently pat the toasted coconut all over the sides and top of the cake.
Refrigerate prior to serving at least 30 minutes so the cake can set up!
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