Description
A rich and moist Coconut Layer Cake featuring three layers of tender coconut-flavored cake paired with a creamy, fluffy coconut buttercream frosting. This dessert is coated in shredded coconut for added texture and visual appeal, perfect for celebrations and coconut lovers.
Ingredients
Cake:
- 2 cups cake flour
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 1 cup salted butter (room temperature)
- 6 egg whites
- 2/3 cup sour cream
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 13.66 oz can coconut milk
- 1 1/2 cups sweetened shredded coconut
Frosting:
- 6 1/2 cups powdered sugar
- 2 cups salted butter (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 tbsp melted butter
- Shredded coconut for coating
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 9-inch cake pans with parchment paper and lightly spray them with baking spray to prevent sticking. Set them aside.
- Mix Dry Ingredients: In a large bowl, sift together cake flour, all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the sugar and room temperature salted butter on medium speed for about 2 minutes until light and fluffy. Stop to scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Add the egg whites to the butter-sugar mixture and mix just until combined. Then incorporate the sour cream, coconut extract, and vanilla extract. Gradually add the coconut milk and blend thoroughly.
- Combine with Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the shredded sweetened coconut evenly.
- Bake the Cakes: Evenly divide the batter among the three prepared pans. Place them on the center oven rack and bake for about 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and cool on wire racks completely.
- Prepare Frosting: In the stand mixer bowl with the paddle attachment, combine the powdered sugar, room temperature salted butter, vanilla extract, and coconut extract. Begin mixing on low speed to incorporate the sugar, then increase to medium-high and beat for 2 minutes. Add the melted butter, scrape down the sides of the bowl, and mix on medium-high speed for 3-4 minutes until the frosting is white and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, carefully remove them from the pans. Place the first cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top using an icing spatula. Add the second layer and repeat the frosting process, then place the third layer on top.
- Coat and Decorate: Apply a thin crumb coat of frosting on the top and sides of the assembled cake – just enough to help the shredded coconut adhere, giving an almost naked look. Spoon the remaining frosting into a piping bag fitted with a star tip and pipe decorative swirls on top of the cake. Press shredded coconut onto the sides of the cake evenly.
- Serve: Slice the finished coconut layer cake into 12 generous pieces and serve to enjoy a moist, flavorful dessert.
Notes
- Ensure butter and egg whites are at room temperature to achieve a smooth batter and fluffy cake texture.
- Do not overmix the batter once the flour is added; overmixing can make the cake dense.
- You can toast the shredded coconut lightly before adding to the batter or coating the cake for extra flavor.
- Use parchment paper in pans to prevent sticking and ensure easy removal of cake layers.
- Keep the cake refrigerated if not serving immediately. Bring to room temperature before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
