🍰 The Best Coconut Layer Cake
A Decadent, Moist, and Tropical Showstopper
This Coconut Layer Cake is the perfect cake for celebrations, offering rich, tender layers of cake and a smooth, creamy frosting with a delightful coconut flavor.
Ingredients:
Cake:
- 2 sticks unsalted butter, at room temperature (plus more for the pans)
- 2 ¾ cups cake flour (plus more for the pans)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup sweetened cream of coconut (from one 15-ounce can), stirred well
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature, separated
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
Frosting:
- 2 sticks unsalted butter, at room temperature
- 12 ounces cream cheese, at room temperature
- 3 ½ cups confectioners’ sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 2 cups sweetened shredded coconut
Directions:
1. Prepare the Pans:
- Preheat your oven to 350°F. Position oven racks in the middle and lower thirds.
- Butter three 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment, and dust with flour. Tap out the excess and set aside.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
- In a separate bowl, whisk the buttermilk and cream of coconut until smooth.
4. Cream the Butter and Sugar:
- Using a mixer on medium-high speed, beat the butter and 1 ¼ cups of granulated sugar until light and fluffy (about 4 minutes).
- Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and coconut extracts.
5. Combine Wet and Dry Ingredients:
- On low speed, alternate adding the dry flour mixture and the buttermilk mixture in three batches, beginning and ending with the dry ingredients. Mix until just combined.
6. Whip the Egg Whites:
- In a clean bowl, beat the egg whites and remaining ½ cup granulated sugar on medium-high speed until stiff glossy peaks form (about 4 to 5 minutes).
- Gently fold the egg whites into the batter in three batches using a spatula, being careful not to overmix.
7. Bake the Cakes:
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, rotating the pans halfway through, until the cakes are lightly browned and spring back when gently pressed in the center.
- Cool the cakes in the pans for 20 minutes before inverting onto wire racks to cool completely. Remove the parchment paper.
8. Prepare the Frosting:
- In a large bowl, beat the butter and cream cheese on medium-high speed until smooth (about 2 minutes).
- Reduce speed to low, gradually add half of the confectioners’ sugar, and beat until combined. Add the rest of the sugar, salt, vanilla, and coconut extracts, and beat until fully mixed.
- Increase speed to medium-high and continue beating for 3 minutes until light and fluffy.
9. Assemble the Cake:
- Place one cake layer on a serving platter or cake stand. Spread ⅔ cup frosting over the top.
- Repeat with the second layer, adding more frosting, and then place the final layer on top.
- Cover the entire cake with the remaining frosting, including the sides.
- Gently press the shredded coconut over the top and sides of the cake to coat completely.
Nutritional Info:
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 2 hours
- Servings: 10
- Calories: Approx. 550 kcal per serving
Tips:
- Cake Flour: For a lighter texture, be sure to use cake flour. If you don’t have any, you can make your own by replacing 2 tablespoons of flour with cornstarch for every cup.
- Cream of Coconut: Stir well before measuring to ensure it’s smooth and evenly distributed.
- Assembling: Ensure the cakes are completely cool before frosting to prevent melting.
This Coconut Layer Cake is the epitome of indulgence with its luscious frosting and tropical coconut flavor