Description
This Coconut Layer Cake is a moist, fluffy delight featuring a tender coconut-infused cake layered and frosted with a creamy coconut buttercream. Perfectly balanced with shredded and toasted coconut, this cake offers a rich tropical flavor that will transport you to a creamy bliss with every bite. Ideal for celebrations or indulgent dessert cravings, it serves 12 and brings a luscious coconut twist to classic layer cake fare.
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 prepare for baking the cake layers evenly.
- Prepare Pans: Grease and flour three 9-inch round cake pans to prevent sticking and ensure easy release after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 5 minutes, which creates an airy texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition for a smooth batter. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk, starting and ending with the flour mixture to maintain batter consistency.
- Fold in Coconut: Gently fold in the shredded coconut to evenly distribute throughout the batter without deflating it.
- Fill Pans: Evenly divide the cake batter among the prepared pans and smooth the tops to ensure even baking.
- Bake: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely, preventing soggy layers.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and coconut milk, mixing until the frosting is smooth and fluffy.
- Assemble Cake: Once the cakes are fully cooled, frost the top of the first layer, add the second layer and frost, then repeat with the third layer. Cover the entire cake with the frosting for a beautiful finish.
- Garnish: Sprinkle toasted shredded coconut on top of the frosted cake to add texture and enhance the coconut flavor.
Notes
- Ensure the butter is softened to room temperature for smooth creaming.
- Use full-fat coconut milk for a richer flavor and moist texture.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally to prevent burning.
- Allow the cake layers to cool completely before frosting to prevent melting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra moisture, brush each cake layer with a light coconut syrup before frosting.
- Use parchment paper circles at the bottom of pans for easier cake removal.
