Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup coconut milk (canned, full-fat)
- ½ cup whole milk
- 1 tsp vanilla extract
- 4 large egg whites
- 1 cup sweetened shredded coconut
For the Coconut Cream Frosting:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup sweetened shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, coconut milk, whole milk, and vanilla extract. Beat on medium speed until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Stir in the shredded coconut until evenly distributed.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a serving plate. Spread some whipped cream on top. Place the second layer on top and frost the top and sides with the remaining whipped cream.
- Sprinkle shredded coconut generously over the entire cake.
- Chill for 30 minutes before slicing for clean cuts.
Enjoy your light and fluffy coconut dream cake! 🥥✨
Would you like a variation for a denser or more decadent version?