Light and dreamy, this coconut cream cake recipe makes a two layer white cake topped with a creamy coconut flavored frosting.
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Preheat oven to 350 degrees F.
Grease and flour 2 - 9 inch round cake pans with butter.
Whisk together flour, baking powder, sugar and salt. Mix in egg whites, milk, vanilla and butter until well incorporated.
Pour batter into prepared cake pans and bake for 25 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.
Coconut Cream Frosting
Beat cream cheese, butter, sour cream, vanilla extract and coconut extract until light and creamy. Add in sugar and beat until well incorporated. Fold in shredded coconut.
Ice in between cake layers, on top and sides of cake. Garnish with shredded coconut. Serve