Description
This Coconut Layer Cake is a delightful treat featuring moist layers of coconut-infused cake, paired with a creamy coconut buttercream frosting and topped with toasted shredded coconut. Perfect for coconut lovers, it offers a rich, tropical flavor and a tender crumb that’s sure to impress at any celebration.
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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Prepare Pans: Grease and flour three 9-inch round cake pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt, creating a uniform dry ingredient mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with coconut milk. Begin and end with the flour mixture, mixing gently until just combined to maintain cake tenderness.
- Add Shredded Coconut: Fold in the 1 cup of shredded coconut until it is evenly distributed throughout the batter for texture and flavor.
- Divide Batter and Bake: Evenly pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely, ensuring they are ready for frosting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually incorporate the powdered sugar and coconut milk until the frosting is smooth and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, frost the top of one cake layer, add the second layer and frost it, then repeat with the third layer. Cover the entire cake with the remaining frosting.
- Garnish: Sprinkle the toasted shredded coconut on top of the frosted cake to add an appealing texture and a burst of coconut flavor.
Notes
- Ensure all ingredients are at room temperature for best results.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally.
- Do not overmix the batter to avoid a dense cake.
- The cake layers can be made ahead and refrigerated overnight, just make sure to cover them well.
- For a dairy-free version, substitute butter with vegan butter and use a suitable powdered sugar.
