Coconut Layer Cake
Coconut Layer Cake stacks multiple rounds of coconut-flavored sponge with coconut cream frosting between each layer and over the top. Toasted shredded coconut pressed onto the outside adds texture and a nutty finish. The full build, including baking and cooling time, takes around 2 hours.
Equipment
- 9-inch cake pans
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
- Offset spatula
Ingredients
For the Cake Layers:
- 2 ¼ cups all-purpose flour sifted
- 1 ½ teaspoons baking powder aluminum-free
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1 cup coconut milk full-fat, well-shaken
- 1 cup shredded coconut unsweetened
For the Coconut Cream Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups cups powdered sugar sifted
- ¼ cup coconut milk full-fat, well-shaken
- 1 teaspoon vanilla extract pure
- 1 cup toasted shredded coconut for garnish
Instructions
Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer set on medium speed until light and fluffy, about 3-4 minutes. You should see a pale color and feel it smooth when rubbed between fingers.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry flour mixture and coconut milk to the batter, beginning and ending with the flour mixture. Stir in the shredded coconut.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Coconut Cream Frosting:
- In a large bowl, beat the butter and cream cheese together until creamy and smooth. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract, beating until thoroughly combined and fluffy.
Assembling the Cake:
- Place one cake layer on a serving plate or stand. Spread a layer of frosting over the top. Repeat with the second layer. Top with the third cake layer and cover the top and sides with remaining frosting.
- Garnish the top and sides with toasted shredded coconut. Press gently to adhere.
Notes
- For an extra tropical flair, add a splash of coconut liqueur to the frosting mixture.
Nutrition
Calories: 714kcalCarbohydrates: 92gProtein: 6gFat: 38gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 319mgPotassium: 178mgFiber: 1gSugar: 71gVitamin A: 912IUVitamin C: 0.3mgCalcium: 71mgIron: 2mg
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