For Easter yesterday I made a delicious homemade Coconut Cake.

My sister-in-law, Katie, asked if I could make a Coconut Cake for Easter to remember her Grandmother’s cake that was always on the table each year when visiting her Grandmother’s home.

There is nothing like a homemade cake and memories of childhood with your Grandmother on Easter.

This cake is so incredibly delicious and I guarantee you won’t be able to eat just one slice! I had two 😋

Homemade Coconut Cake

Cake Ingredients

21/2 Cups Cake Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

3/4 Cup Unsalted Butter, softened

1 2/3 Cups Granulated Sugar

5 Large Egg Whites, Room Temperature

1/2 Cup Sour Cream, Room Temperature

2 teaspoons Almond Extract

1 Cup Canned Coconut Milk

1 Cup Unsweetened Shredded Coconut

Coconut Cream Cheese Frosting Ingredients

8 ounces (1 Brick) Cream Cheese, Softened at Room Temperature

1 Cup Unsalted Butter, Softened at Room Temperature

5 Cups Confectioners Sugar

2 Tablespoons Coconut Milk

1/2 teaspon Almond Extract

2 Cups Unsweetened Shredded Coconut for the Topping

Pinch of salt

Directions

Preheat your oven to 350 degrees. Grease 2 regular sized round cake pans and line with parchment paper. Grease the parchment paper.

In a medium bowl, add the cake flour, baking powder, baking soda, salt and whisk. Set the bowl aside.

In a large bowl, use a hand-held or stand alone mixer to beat the butter and granulated sugar together until smooth and creamy.

Add the egg whites and beat until combined.

Add the sour cream and almond extract. Beat until combined.

Pour the dry ingredients into the wet ingredients and add the coconut milk. Beat until combined.

Add the shredded coconut and mix. I mixed by hand really well to make sure the mixture was smooth and no lumps.

Pour the batter evenly into the prepared cake pans. Bake for 21-24 minutes or until you insert a toothpick into the center of the cake and it comes out clean.

Allow the cakes to cool for at least 15-20 minutes before removing from the pan. Remove to a cooling rack to cool completely before frosting.

Directions for the Frosting

In a large bowl use a hand-held or stand alone mixer to beat the butter and cream cheese together until creamy and smooth. Add in the confectioners sugar, coconut milk, almond extract and mix well until at your desired consistency. Add more confectioners sugar if too thin or a little bit more coconut milk if too thick.

When the cakes are completely cool – assemble and frost the entire cake – including the middle layer. Add shredded coconut to the top.

Slice and enjoy 😉