Ingredients
Scale
- 2 1/2 cups all-purpose flour (or 1.1 GF flour)
- 1 3/4 cups granulated sugar
- 6 large egg whites
- 5 oz unsweetened yogurt (or sour cream)
- 1 cup coconut milk
- 3/4 cup room-temperature butter
- 1 tsp coconut extract
- 1/2 tsp almond extract (optional, can substitute with vanilla extract)
- 1 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups sweetened coconut flakes
- 4 to 7 cups powdered sugar (start with 4 cups, adding more for desired consistency)
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 oz cream cheese (room temperature)
- 1/8 cup milk
- Additional coconut for garnishing
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans.
- Cream together butter and sugar, then add coconut and almond extract.
- Mix in egg whites, yogurt, and coconut milk until well combined.
- Gradually incorporate flour, baking powder, baking soda, salt, and sweetened coconut flakes.
- Divide batter between pans and bake for 25-30 minutes until golden brown.
- Cool cakes on racks before frosting.
- Mix cream cheese, butter, powdered sugar, coconut extract, vanilla extract, and milk for frosting.
- Layer and frost the cooled cakes, garnishing with toasted coconut.
Notes
Use room temperature ingredients for better mixing.
Avoid overmixing the batter to keep the cake light.
Add milk to frosting if it becomes too thick.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 50