Coconut Layer Cake recipe

For years, Coconut Layer Cake has been the undisputed champion of desserts in our household. It’s not just a cake; it’s a tradition, a taste of sunshine, and a guaranteed crowd-pleaser. From birthdays to summer barbecues, and even those “just because” moments, this cake has graced our table, always met with eager smiles and empty plates. What makes this Coconut Layer Cake so special? It’s the perfect balance of moist, tender cake layers infused with rich coconut flavor, enveloped in a luscious, creamy frosting, and finished with a generous shower of toasted coconut. The texture is divine – soft and airy yet substantial enough to hold its shape, while the flavor is a symphony of sweet coconut, vanilla, and buttery goodness. Trust me, this isn’t your average coconut cake. This is the Coconut Layer Cake recipe you’ve been searching for, the one that will become a cherished favorite for generations to come. Get ready to experience a slice of pure paradise!

Ingredients: The Building Blocks of Coconut Bliss

To create this heavenly Coconut Layer Cake, you’ll need to gather a collection of quality ingredients. Each component plays a vital role in achieving the perfect texture and flavor. Let’s break down exactly what you’ll need for both the cake layers and the decadent frosting:

For the Moist and Tender Coconut Cake Layers:

• All-Purpose Flour (3 cups): The foundation of our cake, providing structure. Make sure to measure it correctly using the spoon and level method to avoid dry cake.
• Cake Flour (1 cup): This is the secret weapon for incredibly tender cake layers. Cake flour has a lower protein content than all-purpose flour, resulting in a softer crumb. If you don’t have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
• Granulated Sugar (2 cups): Sweetness is key, and granulated sugar provides the perfect level of sweetness and also contributes to the cake’s moisture.
• Baking Powder (4 teaspoons): Our leavening agent, ensuring the cake rises beautifully and becomes light and airy. Use fresh baking powder for the best results.
• Salt (1 teaspoon): Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the coconut essence.
• Unsalted Butter, softened (1 cup, 2 sticks): Butter adds richness, flavor, and moisture to the cake. Using unsalted butter allows you to control the salt level in the recipe. Ensure it’s softened but not melted for proper creaming.
• Vegetable Oil (½ cup): Oil contributes to the cake’s moistness and keeps it tender for days. Vegetable oil is neutral in flavor, allowing the coconut flavor to shine through.
• Eggs (4 large): Eggs provide structure, richness, and moisture. They also help to bind the ingredients together. Use large eggs at room temperature for better emulsification.
• Egg Whites (2 large): Adding extra egg whites contributes to a lighter, airier texture in the cake layers. Again, use room temperature egg whites.
• Coconut Milk, full-fat, canned (1 cup): The star ingredient! Full-fat coconut milk is crucial for that intense coconut flavor and adds moisture and richness. Do not use “light” coconut milk, as it will lack the necessary fat and flavor. Shake the can well before measuring.
• Coconut Extract (2 teaspoons): To amplify the coconut flavor even further, we use coconut extract. A little goes a long way, so don’t overdo it.
• Vanilla Extract (1 teaspoon): Vanilla extract complements the coconut flavor and adds a touch of warmth and complexity.

For the Dreamy Coconut Cream Cheese Frosting:

• Cream Cheese, full-fat, softened (1 cup, 8 ounces): Cream cheese provides tanginess and richness to the frosting, balancing the sweetness and creating a delightful creamy texture. Use full-fat cream cheese for the best flavor and consistency. Ensure it’s properly softened to avoid lumps in your frosting.
• Unsalted Butter, softened (1 cup, 2 sticks): Butter adds richness and helps create a smooth, spreadable frosting. Use unsalted butter and soften it to the right consistency.
• Powdered Sugar (6 cups, approximately): Powdered sugar sweetens and thickens the frosting. Start with 6 cups and add more if needed to reach your desired consistency. Sift the powdered sugar to remove any lumps for a smoother frosting.
• Vanilla Extract (1 teaspoon): A touch of vanilla enhances the frosting’s flavor.
• Coconut Extract (½ teaspoon): A hint of coconut extract in the frosting complements the cake layers beautifully without being overpowering.
• Shredded Coconut, unsweetened (for decoration, about 2 cups): We’ll use unsweetened shredded coconut to toast and generously coat the cake, adding texture and intensifying the coconut flavor.

Instructions: Baking Your Way to Coconut Cake Perfection

Now that you have all your ingredients gathered, let’s embark on the baking journey! Follow these step-by-step instructions carefully to create a Coconut Layer Cake that will impress everyone who tastes it.

Part 1: Preparing the Coconut Cake Layers

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easy removal. Tip: For extra insurance against sticking, grease the pans, line with parchment, then grease the parchment.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, and salt. Whisk for at least 30 seconds to ensure the baking powder is evenly distributed.
3. Cream Butter and Oil: In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and vegetable oil until light and fluffy. This should take about 2-3 minutes.
4. Incorporate Eggs and Egg Whites: Add the eggs one at a time, mixing well after each addition. Then, add the egg whites and mix until just combined. Don’t overmix at this stage.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Tip: Overmixing develops gluten and can lead to a tough cake. Mix until just incorporated.
6. Add Extracts: Stir in the coconut extract and vanilla extract until evenly distributed throughout the batter.
7. Divide Batter and Bake: Divide the batter evenly among the prepared cake pans. Use a kitchen scale for precise division if desired. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched.
8. Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely. Cooling in the pans prevents the cakes from breaking apart while still warm. Ensure the cakes are completely cool before frosting. Tip: Level the cake layers if necessary using a serrated knife to create a flat surface for frosting.

Part 2: Making the Coconut Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together until smooth and creamy. Ensure there are no lumps of cream cheese remaining.
2. Add Powdered Sugar Gradually: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Once all the powdered sugar is added, increase the speed to medium and beat until the frosting is light and fluffy. This should take about 2-3 minutes.
3. Incorporate Extracts: Stir in the vanilla extract and coconut extract. Mix until well combined.
4. Adjust Consistency (If Needed): If the frosting is too thick, add a tablespoon of milk or coconut milk at a time until you reach your desired spreading consistency. If it’s too thin, add a bit more powdered sugar.

Part 3: Toasting the Coconut and Assembling the Cake

1. Toast Coconut: Preheat your oven to 325°F (160°C). Spread the unsweetened shredded coconut in a thin, even layer on a baking sheet. Bake for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch it closely as it can burn quickly. Let the toasted coconut cool completely. Tip: Toasted coconut adds a nutty flavor and crispy texture that elevates the cake.
2. Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Gently place the second cake layer on top and frost again. Repeat with the final cake layer and remaining frosting. Frost the top and sides of the cake evenly.
3. Decorate with Toasted Coconut: Generously press the toasted coconut onto the sides and top of the frosted cake. You can create a mound of coconut on top for a dramatic effect or distribute it evenly.
4. Chill (Optional but Recommended): Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together beautifully.

Nutrition Facts (Per Serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.)

Servings: 12 slices

Approximate Calories per Serving: 650-750 calories

• Total Fat: 35-40g
  • Saturated Fat: 20-25g
• Cholesterol: 120-150mg
• Sodium: 300-350mg
• Total Carbohydrates: 80-90g
  • Dietary Fiber: 1-2g
  • Sugars: 60-70g
• Protein: 5-7g

Disclaimer: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time: Plan Your Baking Schedule

• Prep Time (Batter & Frosting): 45 minutes
• Bake Time: 25-30 minutes
• Cooling Time (Cakes): 1-2 hours
• Frosting & Assembling: 30 minutes
• Toasting Coconut: 15 minutes (including cooling)

Total Estimated Time: Approximately 3-4 hours (including cooling time)

• Active Time: Approximately 1.5-2 hours

How to Serve: Elevating Your Coconut Cake Experience

Coconut Layer Cake is delightful on its own, but here are some serving suggestions to make it even more special:

• Classic Slice: The simplest and most satisfying way – a generous slice served on a plate.
• With Fresh Berries: Serve alongside a medley of fresh berries like strawberries, raspberries, and blueberries. The tartness of the berries cuts through the sweetness of the cake beautifully.
• Whipped Cream Dollop: Add a dollop of freshly whipped cream or coconut whipped cream for an extra layer of creamy indulgence.
• Tropical Fruit Salsa: For a more exotic twist, serve with a tropical fruit salsa made with mango, pineapple, and papaya.
• Coffee or Tea Pairing: Enjoy a slice with a cup of hot coffee, iced coffee, or a fragrant herbal tea. The cake is also lovely with a glass of cold milk.
• Dessert Bar Centerpiece: Make it the star of your dessert bar at parties and gatherings.
• Celebration Cake: Perfect for birthdays, anniversaries, and special occasions. Decorate further with candles, edible flowers, or sprinkles.
• Summer Dessert: Ideal for summer picnics, barbecues, and potlucks. Its tropical flavor is refreshing on a warm day.
• Make it Mini: Bake the batter in cupcake pans to create individual coconut cupcakes for easy serving.

Additional Tips for Coconut Cake Success

Here are five essential tips to ensure your Coconut Layer Cake is a resounding success:

• Use Room Temperature Ingredients: Room temperature butter, cream cheese, and eggs emulsify better, creating a smoother batter and frosting. This leads to a more tender cake and a creamier frosting. Take ingredients out of the refrigerator at least 30-60 minutes before baking.
• Don’t Overmix the Batter: Overmixing develops gluten, resulting in a tough cake. Mix the batter until just combined after each addition of dry and wet ingredients. A few streaks of flour are okay at the end – they will disappear during baking.
• Properly Measure Flour: Incorrectly measured flour is a common baking mistake. Always spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this packs the flour and can lead to too much flour in your recipe, resulting in a dry cake.
• Toast Coconut for Enhanced Flavor: Toasting the coconut is not just for decoration; it intensifies the coconut flavor and adds a delightful nutty taste and crunchy texture. Don’t skip this step! Watch it carefully while toasting to prevent burning.
• Chill Before Serving (Optional but Recommended): While you can serve the cake immediately, chilling it in the refrigerator for at least 30 minutes allows the frosting to set, making it easier to slice and serve. It also allows the flavors to meld together, resulting in an even more delicious cake.

FAQ: Your Coconut Cake Questions Answered

Here are five frequently asked questions to help you bake the perfect Coconut Layer Cake:

Q1: Can I use sweetened shredded coconut instead of unsweetened?

A: While you can use sweetened shredded coconut, it will make the cake significantly sweeter overall. If you do use sweetened coconut, consider reducing the amount of granulated sugar in the cake batter by about ¼ cup to balance the sweetness. For the frosting, definitely use unsweetened toasted coconut to avoid it becoming overly sweet.

Q2: Can I make this cake ahead of time?

A: Absolutely! The Coconut Layer Cake is a great make-ahead dessert. You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store them at room temperature. The frosting can be made a day ahead and stored in an airtight container in the refrigerator. Frost the cake and decorate with toasted coconut on the day you plan to serve it. The frosted cake can be stored in the refrigerator for up to 3 days.

Q3: Can I freeze Coconut Layer Cake?

A: Yes, you can freeze frosted Coconut Layer Cake. For best results, freeze individual slices or the whole cake (frosted and decorated) uncovered on a baking sheet until solid. Then, wrap tightly in plastic wrap and foil. Frozen cake can be stored for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q4: My cake layers are domed. How can I get flat layers?

A: Domed cake layers are common. To get flat layers, you can use cake strips (soaked in water and wrapped around the cake pans) to help the cakes bake more evenly. Alternatively, once the cakes are cooled, you can use a serrated knife to carefully level the tops of the cake layers before frosting.

Q5: Can I use a different type of milk instead of coconut milk?

A: For the most authentic coconut flavor, full-fat canned coconut milk is highly recommended. However, if you must substitute, you can use whole milk or buttermilk. Keep in mind that using a different type of milk will alter the coconut flavor and richness of the cake slightly. You could also consider adding a bit more coconut extract to compensate if using a substitute milk.

This Coconut Layer Cake recipe is more than just a dessert; it’s an experience. From the aroma filling your kitchen as it bakes to the first heavenly bite, it’s a cake that truly brings joy. Bake it for your next special occasion, or simply to brighten an ordinary day. You’ll quickly understand why it’s a beloved favorite in our family, and why it will soon become a cherished tradition in yours too. Enjoy every coconut-y, creamy, and utterly delicious slice!

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