🧁 Ingredients
For the Cake Layers
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 5 large egg whites (room temperature)
- 1 tbsp vanilla extract
- 1 tsp coconut extract
- 1 cup whole milk
- ½ cup coconut milk
For the Coconut Frosting (American Buttercream Style)
- 1 ½ cups unsalted butter (softened)
- 5–6 cups powdered sugar
- ½ cup coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Pinch of salt
For Decoration
- 3 to 4 cups sweetened shredded coconut (the key to that thick outer layer!)
🥄 Step-by-Step Instructions
🔹 Step 1: Prepare the Oven & Pans
Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans, or line them with parchment paper.
This ensures your cake comes out clean and keeps that perfect layered look.
🔹 Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside. This step helps evenly distribute the leavening so your cake rises perfectly.
🔹 Step 3: Cream Butter & Sugar
In a large mixing bowl:
- Beat the butter until smooth and creamy (about 2 minutes).
- Add sugar gradually and beat for 3–5 minutes until light and fluffy.
👉 This step is crucial—it creates the soft texture seen in your cake image.
🔹 Step 4: Add Egg Whites
Add egg whites one at a time, beating well after each addition.
This gives the cake:
- A lighter color (classic American white cake style)
- A fluffy, airy texture
🔹 Step 5: Add Flavor
Mix in:
- Vanilla extract
- Coconut extract
These bring that signature coconut aroma without overpowering sweetness.
🔹 Step 6: Combine Wet & Dry Ingredients
Alternate adding:
- Dry ingredients
- Milk + coconut milk
Start and end with dry ingredients.
Mix until just combined—do not overmix, or the cake will become dense.
🔹 Step 7: Bake
Divide batter evenly between pans.
Bake for:
- 25–30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a rack to cool completely.
🧈 Making the Frosting
🔹 Step 8: Beat the Butter
Beat butter until creamy and smooth.
🔹 Step 9: Add Powdered Sugar
Gradually add powdered sugar (1 cup at a time), mixing well.
🔹 Step 10: Add Liquid & Flavor
Add:
- Coconut milk
- Vanilla extract
- Coconut extract
- Pinch of salt
Beat until:
- Light
- Fluffy
- Spreadable
👉 If too thick: add a little milk
👉 If too thin: add more powdered sugar
🎂 Assembling the Cake
🔹 Step 11: Layering
- Place first cake layer on a plate
- Spread frosting evenly
- Add second layer → repeat
- Add final layer on top
🔹 Step 12: Frost Entire Cake
Cover:
- Top
- Sides
Use a spatula to smooth or keep it slightly textured.
🔹 Step 13: Add Coconut Coating
Press shredded coconut onto:
- Sides
- Top
👉 This is what gives the cake that thick snowy look like in your photo.
❄️ Optional Filling Upgrade (Bakery Style)
For extra richness, add between layers:
- Coconut cream
- Or whipped cream + coconut flakes
💡 Pro Tips (Important!)
✔ Use Room Temperature Ingredients
This ensures smooth mixing and better texture.
✔ Don’t Overbake
Overbaking = dry cake
Check at 25 minutes.
✔ Chill Before Serving
Refrigerate for 30–60 minutes after frosting
→ Makes slicing cleaner like in your image.
✔ Use Sweetened Coconut
American-style cakes are typically sweeter and more indulgent.
🍽️ Serving Suggestions
- Serve slightly chilled or at room temperature
- Pair with coffee or cold milk
- Perfect for birthdays, holidays, or parties
🇺🇸 Why This Is “American Style”
This recipe follows typical U.S. baking style:
- Rich butter-based cake
- Sweet buttercream frosting
- Generous coconut coating
- Soft, tall layered structure
🧾 Storage
- Fridge: up to 5 days (covered)
- Freezer: up to 2 months (wrap slices individually)
🥥 Final Result
You’ll get:
- Moist, fluffy layers
- Creamy sweet frosting
- Thick coconut exterior
- Bakery-style presentation
Exactly like the cake in your image 👍