The coconut layer cake is a sublime creation for coconut lovers, featuring three moist and fluffy cake layers interspersed with creamy coconut frosting.
Each bite of this cake offers a delightful blend of sweet coconut flavor and tender cake, making it a perfect choice for special occasions, holidays, or any time you crave a tropical-inspired dessert.
Garnished with shredded coconut, this cake not only tastes exquisite but also presents a stunning visual appeal that is sure to impress.
- Prep Time: 1 hour
- Cook Time: 25-30 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 12–16 servings 1x
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Pinch of salt
- 2 cups shredded coconut (sweetened or unsweetened, based on preference)
Instructions
- Preheat Oven and Prepare Pans (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients (5 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar (5 minutes): In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Add Dry Ingredients and Coconut Milk (5 minutes): Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the flour mixture. Stir in vanilla and coconut extracts until just combined.
- Bake (25-30 minutes per batch): Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Coconut Frosting (10 minutes): Beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, vanilla extract, coconut extract, and a pinch of salt, beating until smooth and spreadable.
- Assemble the Cake (15 minutes): Place one cake layer on a serving plate. Spread with a third of the frosting. Repeat with the second and third layers. Use an offset spatula to smooth the frosting over the top and sides of the cake.
- Garnish (5 minutes): Press shredded coconut all over the frosting on the top and sides of the cake. Serve and enjoy!
Notes
This Coconut Layer Cake is a dream dessert for coconut enthusiasts. For an even more intense coconut flavor, you can add toasted coconut between the layers or on top of the cake.
The key to a light and fluffy cake is not to overmix the batter once the dry ingredients are added. This cake serves as a beautiful centerpiece for any celebration and offers a taste of tropical paradise with every slice. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Carbohydrates: 85g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
