Ingredients
For the Cake Layers:
2 1/2 cups cake flour (or all-purpose flour if needed)
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup coconut oil, solidified
1 1/2 cups granulated sugar
1 cup yogurt (or you can use 3/4 cup applesauce)
1 cup coconut milk (canned or carton)
1 tsp vanilla extract
1 tsp coconut extract (optional, for extra coconut flavor)
For the Coconut Cream Frosting:
1 1/2 cups heavy whipping cream, chilled
8 oz/ 226 gm cream cheese, softened
1/2 cup powdered sugar
1/2 cup coconut cream (the thick part from a can of coconut milk)
1 tsp vanilla extract
For Assembly:
2-3 cups sweetened shredded coconut
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans, or line them with parchment paper.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a large mixing bowl, cream together the softened butter, coconut oil, and granulated sugar until light and fluffy (about 3-5 minutes).
Add the yogurt, mixing until well incorporated.
Mix in the vanilla extract and coconut extract (if using).
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
3. Bake the Cake:
Divide the batter evenly among the three prepared cake pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
4. Make the Coconut Cream Frosting:
In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth, then add the powdered sugar, coconut cream, and vanilla extract, beating until well combined.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of the coconut cream frosting on top.
Repeat with the second and third layers, frosting the top and sides of the cake.
Press shredded coconut all over the cake, covering the top and sides for a beautiful, snowy coconut coating.
6. Chill and Serve:
Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the frosting set.
Slice and enjoy!
This egg-less version will still be soft, fluffy, and full of coconut flavor! Enjoy your baking!