Veniero’s Coconut Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line the bottoms with parchment rounds.

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until light and fluffy and slightly pale.

Add egg whites

Reduce speed to medium. Add 6 large egg whites one at a time, beating 20–30 seconds after each addition until incorporated. Scrape bowl as needed.

Add liquids

With the mixer on low, add 1 cup whole milk, 2 tsp vanilla extract, 1 tsp coconut extract (optional), and 2 tbsp vegetable oil. Mix until combined.

Combine wet and dry

With the mixer on low, add the dry ingredients in three additions, alternating with the milk mixture if needed and beginning and ending with the dry ingredients. Mix just until no streaks of flour remain; do not overmix.

Bake

Divide batter evenly between prepared pans, smooth tops, and bake in the preheated oven for 25–30 minutes (9-inch pans) or 20–25 minutes (8-inch pans), until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly to the touch.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges and invert onto a cooling rack. Remove parchment and cool completely before frosting (at least 1 hour).

Beat cream cheese and butter

In a large bowl (or stand mixer with paddle attachment), beat 8 oz room-temperature cream cheese and 8 tbsp room-temperature unsalted butter on medium speed until smooth and creamy, about 2–3 minutes.

Add powdered sugar

With the mixer on low, gradually add 4 cups powdered sugar, about 1 cup at a time, mixing until incorporated and pausing to scrape the bowl. After all sugar is added, increase speed to medium and beat for 1–2 minutes until light.

Add coconut and cream

Mix in 1 cup fine shredded sweetened coconut, 4 tbsp coconut cream (or heavy cream), 1 tsp vanilla extract, and a pinch of salt. Taste and adjust consistency: if too thick, add up to 1–2 tbsp more cream; if too thin, add a few tablespoons more powdered sugar.

Chill briefly

If the frosting seems soft, chill in the fridge 15–20 minutes to firm slightly so it's easier to spread and hold shape.

Prepare coconut garnish

If toasting shredded coconut: spread 2 cups shredded coconut evenly on a baking sheet and toast in a 325°F (160°C) oven for 5–8 minutes, stirring halfway, until golden and fragrant. Watch carefully to avoid burning. Allow to cool.

Make simple syrup (optional)

If using simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan, bring to a simmer until sugar dissolves, then cool. Stir in 2 tbsp rum or coconut rum if using. Brush a thin layer of syrup onto each cake layer to add moisture and flavor.

Level and stack

If cake domes rose, level each layer with a serrated knife. Place the first layer on a cake board or serving plate. Spread a thin 'crumb coat' layer of frosting (about 1/3 cup) to lock in crumbs. Chill 10–15 minutes if necessary.

Final frosting

Apply a generous layer of coconut cream cheese frosting between layers and stack the remaining layers. Frost the top and sides evenly with the remaining frosting, smoothing with an offset spatula.

Apply shredded coconut

Press the toasted or untoasted shredded coconut into the sides and across the top of the frosted cake, covering evenly. Use a small spatula or your hands to press gently so the coconut adheres.

Garnish

Scatter coconut flakes or shavings on the top center for a decorative finish. Refrigerate the cake for 30 minutes to set the frosting before serving, then bring to room temperature (about 20–30 minutes) for best texture.

Storage

Store leftover cake covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). For longer storage, freeze individual slices wrapped tightly for up to 1 month.