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Pastry Inspiration

Try Something New!

For this month’s recipe, take a look at how you can make beautiful coconut cake just in time for spring baking. This recipe is brought to you by Annie's Cookie Factory & Pastry Shop in Boynton Beach, Florida. 


Coconut Cake


  • 5 egg whites, room temperature
  • 3/4 cups sour cream
  • 3/4 cups unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon coconut extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 1/2 cups unsalted butter, room temperature
  • 4-5 cups powdered sugar
  • 1/4 cups heavy cream
  • 2 cups shredded coconut



  • Whisk together the egg whites and sour cream in a small bowl until it reaches a smooth consistency. Set aside.
  • In a mixing bowl, beat butter, sugar, and extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Beat in egg white mixture. 
  • Add in dry ingredients and mix until combined.  
  • Fold in coconut.
  • Grease and flour three 8-inch cake pans. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.


  • Beat butter for 2 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  • To assemble the cake, place one layer of cake on a cake board or stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. 


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