This is the best coconut cake you’ll ever taste! The light and fluffy cake is flavored with canned coconut cream, coconut extract, and sweetened shredded coconut, and then topped with a silky coconut frosting and more shredded coconut. It's a coconut lover's dream!
In a large bowl, add the egg whites and cream of tartar. Use clean beaters and beat on medium speed until stiff peaks form.
Preheat the oven to 325°F. Grease and lightly flour two 9-inch round cake pans. Place a piece of parchment paper in the bottom of each pan and set them aside. Set aside.
In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition.
Beat in the coconut cream followed by the buttermilk, coconut extract, and vanilla extract.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat just until no visible streaks of dry flour remain.
Use a silicone spatula and fold in the shredded coconut. Fold ⅓ of the egg whites into the batter until well incorporated. Gently fold the remaining egg whites into the batter until no streaks remain.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Make the frosting
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the salt, coconut extract, and the coconut cream, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less coconut cream depending on how soft the butter is.
Turn the speed up to medium-high and beat until light and fluffy. Scrape down the bottom and sides of the bowl as needed.
Assemble the cake
Place one of the cake layers on a serving plate, bottom side up. Spread 1/3 of the frosting evenly over the top.
Top with the cake layer, top side down.
Spread the remaining frosting over the top and sides of the cake. Gently press the shredded coconut into the frosting on top and sides of the cake.
Notes
Make ahead tips:
Once the cake has been assembled, cover and store it at room temperature for up to 3 days. Or store it in the refrigerator for up to 5 days. Bring it to room temperature just before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and allow it to come to room temperature just before serving.
The frosting can be made 1 day in advance. Store in an airtight container in the refrigerator. Allow the frosting to come to room temperature for a couple of hours, then beat it with an electric mixer before using it.
Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
The layers freeze well. Wrap them tightly in two layers of plastic wrap followed by two layers of aluminum foil. Freeze for up to 2 months. Set on the counter to thaw for couple hours before using.