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Moist and Fluffy Coconut Layer Cake Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This Moist and Fluffy Coconut Layer Cake is a delightful tropical treat featuring tender layers of coconut-infused cake and a rich, smooth marshmallow-style frosting. The combination of coconut extract, shredded coconut, and creamy frosting creates a perfect balance of sweetness and texture, ideal for coconut lovers looking for a luscious and impressive dessert.

Ingredients

Cake

  • 1 ⅔ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (at room temperature)
  • 3 tablespoons neutral oil
  • 1 cup granulated sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 large eggs (at room temperature)
  • ¾ cup canned coconut milk

Frosting

  • 3 large egg whites
  • 1 cup + 2 tablespoons granulated sugar
  • ½ cup light corn syrup
  • 3 tablespoons lukewarm water
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ teaspoon coconut extract
  • 2 cups sweetened shredded coconut (for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray two 8-inch round cake pans with nonstick spray. Set aside to prepare your pans for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined to ensure the cake layers rise evenly.
  3. Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on high speed for about 1 minute until smooth and creamy.
  4. Add Oil and Sugar: Add the neutral oil and granulated sugar to the butter and continue beating for 2-3 minutes until the mixture is well combined and fluffy.
  5. Incorporate Flavors and Eggs: Beat in the coconut extract, vanilla extract, and the large eggs until fully combined, enhancing the cake’s coconut flavor.
  6. Add Dry Mixture: Mix the flour mixture into the wet ingredients gently just until combined to avoid overmixing which can toughen the cake.
  7. Add Coconut Milk: Pour in the canned coconut milk and mix until just combined, creating a moist batter with subtle coconut richness.
  8. Prepare for Baking: Spoon the batter evenly into the prepared cake pans, smoothing the top for even layers.
  9. Bake Cake Layers: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the layers are fully baked.
  10. Cool Cakes: Remove cakes from the oven and let them cool completely in the pans to ensure they hold their shape when frosted.
  11. Prepare Frosting Ingredients: Once cakes are cool, gather all ingredients for the frosting.
  12. Start Frosting on Double Boiler: In the top of a double boiler, combine egg whites, granulated sugar, light corn syrup, lukewarm water, salt, and cream of tartar.
  13. Heat and Beat Mixture: Place the top pot over rapidly boiling water. Beat the egg mixture with a hand mixer on low speed for 30 seconds to start coagulation.
  14. Whip to Stiff Peaks: Increase mixer speed to medium-high and continue mixing until the frosting stands in stiff peaks, thick and glossy.
  15. Flavor the Frosting: Remove from heat and mix in the coconut extract to enhance the coconut flavor of the frosting.
  16. Assemble Cake: Place one cooled cake layer on your preferred cake plate.
  17. Frost First Layer: Dollop the frosting in the center of the cake layer and smooth it into an even layer for coverage.
  18. Add Second Layer: Place the second cake layer on top and frost the outside of the cake completely with the remaining frosting.
  19. Decorate Cake: Finish by decorating the outside of the frosted cake with sweetened shredded coconut for added texture and coconut flavor.

Notes

  • Use room temperature eggs and butter for better mixing and a lighter cake texture.
  • Be careful not to overmix the batter to keep the cake tender and fluffy.
  • The frosting is a classic marshmallow-style frosting which should be used immediately after preparation.
  • Ensure the cake layers are completely cooled before frosting to prevent melting.
  • If you prefer, substitute light corn syrup with an equivalent amount of golden syrup or glucose syrup.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/moist-and-fluffy-coconut-layer-cake-recipe/