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Heavenly White Velvet Cake with Luscious Coconut Buttercream

A delightful white velvet cake with a scrumptious coconut buttercream, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, room temperature
  • 1 cup buttermilk
  • 1 cup egg whites (about 8 large eggs)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
For the Coconut Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 0.5 cups coconut cream
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened) your choice!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This is crucial—no one likes a half-baked cake!
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
  4. Add the butter, buttermilk, egg whites, vanilla extract, and almond extract into the dry ingredients. Mix on medium speed until just combined.
  5. Pour the batter equally between the prepared pans. Bake for about 25–30 minutes.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Buttercream Preparation
  1. In a medium bowl, beat the butter until creamy.
  2. Gradually add in the powdered sugar, then mix in the coconut cream and vanilla extract.
  3. Mix until silky smooth and fold in the shredded coconut.
Assembly
  1. Once cooled, stack one cake layer on a plate and spread a generous layer of coconut buttercream on top.
  2. Top with the second layer and cover the entire cake in the remaining buttercream.

Notes

For best results, use room temperature ingredients. You can toast some coconut flakes for garnish to add a delightful crunch. Store leftovers in an airtight container for up to three days.