This 8 inch coconut cake bakes as two 8-inch round layers of tender coconut milk cake, filled and covered with coconut cream cheese frosting and pressed all over with sweetened shredded coconut. Bake the layers at 350°F for 25 to 30 minutes. The finished cake serves 10 to 12.
Two 8-inch layers give a taller, neater cake than 9-inch layers from the same batter, which is why the 8-inch size is the classic choice for a layered coconut cake.
Why 8-Inch Layers
An 8-inch round pan has about a fifth less area than a 9-inch pan, so the same batter bakes into layers that are a little thicker, about 1 1/2 inches each. That gives a cake with more height and a better ratio of crumb to frosting. The batter below is sized for two 8-inch pans at least 2 inches deep; in shallower pans, bake the extra batter as cupcakes.
Ingredients
Cake
- 2 1/2 cups (300 g) cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large egg whites plus 1 whole egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 cup (240 ml) canned full-fat coconut milk, well stirred
- 1/2 cup sweetened shredded coconut, chopped fine
Frosting and coating
- 12 ounces (340 g) cream cheese, softened
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
- 2 1/2 cups sweetened shredded coconut
Instructions
- Prepare. Heat the oven to 350°F. Grease two 8-inch round pans, line the bottoms with parchment and flour the sides.
- Mix the dry ingredients. Whisk the cake flour, baking powder and salt.
- Cream. Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg whites and whole egg gradually, then the vanilla and coconut extract.
- Combine. On low speed add the dry ingredients in three parts, alternating with the coconut milk. Fold in the chopped coconut.
- Bake. Divide between the pans and bake 25 to 30 minutes, until the tops spring back and a toothpick comes out clean. Cool 10 minutes in the pans, then turn out onto a rack and cool completely.
- Make the frosting. Beat the cream cheese and butter until smooth, add the powdered sugar gradually, then the vanilla and coconut milk.
- Assemble. Set one layer on a plate, spread with 1 cup of frosting and top with the second layer. Frost the top and sides, then press the shredded coconut all over.
Cook and Prep Times
- Prep: 40 minutes
- Bake: 25 to 30 minutes
- Cooling and assembly: 1 1/2 hours
- Serves 10 to 12
Swapping Pans
- Two 9-inch rounds: same batter; bake 22 to 26 minutes. Layers are thinner.
- Three 8-inch rounds: use 1 1/2 times the batter and bake 22 to 25 minutes.
- 9×13 sheet cake: same batter; bake 30 to 35 minutes and frost only the top, using two-thirds of the frosting.
- Cupcakes: the batter makes 24; bake 18 to 20 minutes.
Storage
Because of the cream cheese frosting, refrigerate the cake, covered, after 2 hours at room temperature. It keeps for 4 days. Let slices stand 20 minutes before serving so the crumb softens. Unfrosted layers freeze for up to 2 months.
Frequently Asked Questions
- Can I use light coconut milk? It works, but full-fat gives a moister, richer cake.
- Can I use all-purpose flour? Yes: replace each cup of cake flour with 1 cup all-purpose minus 2 tablespoons, plus 2 tablespoons cornstarch.
- Why use mostly egg whites? Whites keep the crumb white and light, which is traditional for coconut cake.