Description
This Coconut Layer Cake is a moist and fluffy dessert layered with creamy coconut-infused frosting and topped with toasted shredded coconut. Perfect for coconut lovers, this cake combines tender cake layers with rich coconut flavor and a smooth, sweet frosting for an indulgent treat suitable for any occasion.
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 the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake layers.
- Prepare cake pans: Grease and flour three 9-inch round cake pans to prevent the cake batter from sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes, to incorporate air for a tender cake.
- Add eggs and vanilla: Add the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients to maintain batter consistency.
- Fold in shredded coconut: Gently fold the shredded coconut into the batter until evenly distributed for added texture and coconut flavor.
- Divide and bake: Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cakes are fully baked.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which is essential before frosting.
- Make the frosting: Beat the softened butter until creamy, then gradually add the powdered sugar and coconut milk. Continue beating until the frosting is smooth, fluffy, and easy to spread.
- Assemble the cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, frost again, and repeat with the third layer. Cover the entire cake with the remaining frosting.
- Garnish: Sprinkle toasted shredded coconut over the top of the frosted cake for a beautiful and flavorful finishing touch.
Notes
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Use freshly shredded coconut for better texture or opt for unsweetened to control sweetness.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Store the cake covered in the refrigerator to keep it fresh up to 3 days.
- Bring the cake to room temperature before serving for optimal flavor and texture.
