If you’re searching for an elegant, cloud-like dessert that melts in your mouth and fills your kitchen with sweet, tropical aromas, your search ends here. This Heavenly White Velvet Cake with Luscious Coconut Buttercream is the definition of indulgence. With its pillowy-soft texture and delicate balance of vanilla, almond, and coconut, this cake feels like a bite of paradise.

Perfect for birthdays, baby showers, weddings, or simply when you want to impress, this recipe combines light, tender cake layers with a rich coconut buttercream that’s both creamy and fluffy. And it’s surprisingly simple to make, even for beginner bakers.

Why You’ll Love This Cake

This White Velvet Cake stands out from classic white cake thanks to the inclusion of oil and butter, which results in a moist, melt-in-your-mouth crumb. Paired with a whipped coconut buttercream that’s sweet but not overpowering, it’s the kind of dessert that draws people back for seconds.

This cake is:

• Soft, tender, and velvety in texture
• Full of gentle vanilla, almond, and coconut flavor
• Elegant and versatile, perfect for layering and decorating
• A true crowd-pleaser, whether dressed up or served simply

Ingredients Breakdown

For the White Velvet Cake:

• 2½ cups cake flour – ensures a light, delicate texture
• 1½ cups granulated sugar
• 2½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil – adds moisture without heaviness
• 4 large egg whites, room temp for better whip and structure
• 1 cup whole milk, room temp
• 2 tsp vanilla extract
• ½ tsp almond extract – gives a subtle, bakery-style finish

For the Coconut Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup canned, full-fat coconut milk – the secret to creamy, tropical flavor
• 1 tsp vanilla extract
• ½ tsp coconut extract
• Pinch of salt
• 1 cup shredded sweetened coconut, toasted (optional garnish)

Equipment You’ll Need

• Two 9-inch round cake pans
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups & spoons
• Whisk
• Offset spatula
• Wire cooling rack
• Sifter (for flour and sugar)
• Parchment paper (optional, for easy release)

Step-by-Step Instructions

🍰 Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment for easy removal.

In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.

Add the softened butter and vegetable oil. Mix on low speed until the mixture becomes crumbly and sand-like in texture.

In a separate bowl, whisk together the egg whites, milk, vanilla extract, and almond extract until smooth.

Gradually add the wet mixture to the dry ingredients while mixing on low speed. Once incorporated, increase the speed to medium and beat for 2 minutes until the batter is silky and smooth.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

🧁 Step 2: Make the Coconut Buttercream

While the cakes cool, prepare the luscious coconut buttercream.

In a large bowl, beat the softened butter on medium speed until light and creamy (about 2–3 minutes).

Gradually add the powdered sugar, one cup at a time, mixing on low to avoid sugar clouds.

Pour in the coconut milk, vanilla extract, coconut extract, and a pinch of salt. Beat on medium-high until the buttercream is light, fluffy, and silky. Adjust consistency with more coconut milk (for smoother texture) or powdered sugar (to thicken).

🎂 Step 3: Assemble and Decorate

Once the cakes are fully cooled, place one layer on a cake stand or serving plate. Spread a generous amount of coconut buttercream over the top.

Top with the second cake layer and apply a crumb coat—a thin layer of frosting that seals in crumbs. Chill the cake in the fridge for 15–20 minutes to let the crumb coat set.

Once chilled, apply a final thick layer of buttercream, smoothing the top and sides with an offset spatula.

For a tropical flair, press toasted shredded coconut onto the sides and sprinkle on top.

Tips for Success

• Room temperature ingredients are key for smooth blending and even baking.
• Cake flour is a must for the tenderest crumb. Substitute with all-purpose flour only if necessary.
• Don’t overmix the batter once wet and dry are combined—this can toughen the cake.
• Toasting coconut intensifies its flavor. Toast in a dry pan over low heat for a few minutes until golden and fragrant.

Serving Ideas

This cake is perfect for:

• Weddings and bridal showers
• Tropical-themed parties
• Holiday gatherings (especially Easter or spring celebrations)
• Afternoon tea with friends

Drink Pairings:

• A lightly brewed coconut or vanilla white tea
• Champagne or sparkling rosé for special occasions
• A cold glass of almond or coconut milk

Storing and Make-Ahead Tips

• Room Temp: Store in an airtight container at room temperature for up to 3 days.
• Refrigerated: Keeps well in the fridge for 5 days. Bring to room temp before serving for best texture.
• Freezer-Friendly: The unfrosted cake layers can be frozen (wrapped in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before frosting.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. You can make a substitute by replacing 1 tablespoon of flour per cup with cornstarch and sifting well.

What if I don’t have coconut extract?

No worries! You can double the vanilla extract or use a dash of almond extract for a slightly different but delicious twist.

Can I color the buttercream?

Absolutely! Use gel food coloring for the most vibrant hues without affecting the texture.

How do I toast coconut?

Place the sweetened shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3–5 minutes until golden brown and fragrant. Let cool before using.

Final Thoughts

The Heavenly White Velvet Cake with Luscious Coconut Buttercream is the perfect balance of sophistication and sweetness. It’s as beautiful as it is delicious, with its tender crumb, fragrant flavors, and show-stopping appearance. Whether you’re making it for a special celebration or just to treat yourself, this cake is guaranteed to impress.

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