Easy Coconut Cake

Products Used


Coconut Cake

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup sour cream
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 2 1/2 cups cake flour, sifted
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup buttermilk
  • 1/2 cup sweetened shredded coconut

Coconut Frosting

  • 1 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 2 tablespoons heavy whipping cream
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 cup sweetened shredded coconut


  1. Preheat oven to 350°F.
  2. Spray a 9 X 13-inch baking dish with nonstick baking spray.
  3. Beat softened butter and sugar until smooth and creamy.
  4. Add sour cream, egg yolk, and extract. Mix again.
  5. Add half of sifted cake flour, salt, baking powder, and 1/2 buttermilk to butter mixture. Mix in gently.
  6. Add rest of flour and buttermilk and mix again. Set aside.
  7. Beat egg whites until stiff. Fold egg whites and shredded coconut into cake batter gently. Spread cake batter in prepared pan and bake 35-38 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool on a wire rack.
  8. Beat butter and salt until creamy. Add extracts and heavy cream and beat again. Slowly beat in powdered sugar until smooth. Mix on high speed for 2-3 minutes or until light and fluffy. Spread frosting on top of cooled cake. Top with shredded coconut.
Imperial Sugar Insight
  1. For an added touch, toast the 1 cup of sweetened coconut used as a topping at 350°F for 8-10 minutes. Stir every 2 minutes and keep a close eye on it in the oven as it can burn quickly. 
  2. Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe