Description
A recipe for a moist, fluffy, and tender layer cake featuring rich coconut flavor and a creamy coconut frosting, perfect for celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk (full fat)
- 1 cup sweetened shredded coconut, toasted (for cake batter)
- 1/2 cup cream of coconut (for cake batter)
- For Frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup cream cheese, softened
- 1/2 cup cream of coconut
- 1 teaspoon vanilla extract
- 1/4 cup milk or heavy cream (as needed)
- 2 cups sweetened shredded coconut, toasted (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, whole milk, vanilla extract, coconut milk, and cream of coconut until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Gently fold in the 1 cup of toasted shredded coconut for the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the frosting: Beat the softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar, beating until combined.
- Mix in the cream of coconut and vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
- Once the cakes are completely cool, place the first layer on a serving plate. Spread a layer of frosting and sprinkle with toasted coconut. Repeat with the second layer.
- Place the final layer on top. Frost the top and sides of the entire cake with the remaining frosting.
- Press the remaining 2 cups of toasted coconut onto the top and sides of the cake.
Notes
- To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning.
- For an extra moist cake, you can brush the cooled layers lightly with a mixture of 1/4 cup coconut milk and 1 tablespoon sugar before frosting.
- Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
- Prep Time: 35 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 55g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg