Description
This Coconut Layer Cake is a dreamy, creamy dessert featuring moist layers of coconut-infused cake topped with rich, fluffy coconut frosting. Perfectly balanced with shredded and toasted coconut for texture and flavor, this cake delivers a tropical twist on a classic favorite, ideal for celebrations or indulgent moments.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cakes evenly.
- Prepare Cake Pans: Grease and flour three 9-inch round cake pans so the cakes do not stick and release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the dry components.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes; this incorporates air and creates a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate, then stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture to maintain batter consistency.
- Fold in Shredded Coconut: Gently fold in the shredded coconut to evenly distribute it without deflating the batter.
- Divide Batter: Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes to set, then carefully transfer to wire racks to cool completely before frosting.
- Make Frosting: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and coconut milk, beating until smooth and fluffy for a rich texture.
- Assemble Cake Layers: Once the cakes are completely cooled, spread frosting over the first layer, then top with the second layer and frost again. Repeat with the third layer and cover the entire cake with the remaining frosting.
- Garnish and Serve: Sprinkle the top of the cake with toasted shredded coconut for an added crunch and visual appeal. Serve and enjoy your luscious coconut layer cake!
Notes
- Ensure butter and eggs are at room temperature for best batter consistency and cake texture.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Use full-fat coconut milk for richer flavor and moisture in the cake and frosting.
- The cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature.
- For a drier climate, store the cake covered in an airtight container to keep it moist.
- If you prefer, replace shredded coconut in the frosting topping with chopped nuts for variation.
