Coconut Layer Cake recipe

My family and I are absolute dessert enthusiasts, always on the lookout for that perfect sweet treat to brighten our day. We’ve tried countless cakes, from rich chocolate decadence to fruity delights, but nothing quite prepared us for the experience of this Coconut Layer Cake. From the first bite, we were transported to a tropical getaway. The moist, tender cake layers, infused with the subtle sweetness of coconut, were incredibly satisfying. But the real star was the creamy, dreamy coconut buttercream frosting – a cloud of coconut perfection that enveloped each slice. It wasn’t just a cake; it was an experience, a symphony of textures and flavors that left us craving more. This recipe has quickly become a family favorite, requested for birthdays, holidays, and even just because. If you’re looking for a cake that’s both impressive and incredibly delicious, look no further. This Coconut Layer Cake is guaranteed to be a showstopper and a crowd-pleaser.

Ingredients

To create this magnificent Coconut Layer Cake, you’ll need the following ingredients. We’ve broken them down for the cake layers and the luscious coconut buttercream frosting to make it easy to organize your baking process.

For the Coconut Cake Layers:

• 2 ½ cups (300g) All-Purpose Flour: Provides the structure for the cake. Ensure it’s measured correctly using the spoon and level method for accurate results.
• 1 tablespoon Baking Powder: The leavening agent that makes the cake light and fluffy. Make sure it’s fresh for optimal rise.
• ½ teaspoon Baking Soda: Another leavening agent, working in combination with baking powder and acidic ingredients to create a tender crumb.
• ½ teaspoon Salt: Enhances the flavors of the other ingredients, especially the sweetness and coconut.
• 1 cup (2 sticks, 227g) Unsalted Butter, Softened: Essential for moisture, richness, and flavor in the cake. Ensure it’s properly softened, but not melted, for optimal creaming.
• 1 ¾ cups (350g) Granulated Sugar: Sweetens the cake and contributes to its tenderness and moisture.
• 4 Large Eggs: Bind the ingredients, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for better emulsification.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor profile, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor.
• 1 cup (240ml) Full-Fat Canned Coconut Milk: The star ingredient! Provides the distinct coconut flavor and adds moisture and richness to the cake. Use full-fat for the best coconut flavor and texture.
• ½ cup (120ml) Vegetable Oil: Adds extra moisture and tenderness to the cake, ensuring it stays moist for days.
• 1 cup (240ml) Boiling Water: Added at the end, this hydrates the cocoa powder (if using a variation) and helps create a super moist and tender crumb. It also helps bloom the flavors.
• Optional: ½ cup Unsweetened Shredded Coconut, Toasted: For added coconut flavor and texture in the cake layers. Toasting enhances the coconut flavor.

For the Coconut Buttercream Frosting:

• 1 ½ cups (3 sticks, 340g) Unsalted Butter, Softened: The base of our rich and creamy buttercream. Again, ensure it’s softened, but not melted.
• 4 ½ cups (540g) Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency. Sift it to avoid lumps for a smooth frosting.
• ¾ cup (180ml) Full-Fat Canned Coconut Milk: Infuses the frosting with intense coconut flavor and creates a smooth, spreadable consistency. Use full-fat for the best flavor.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor of the frosting and complements the coconut.
• ½ teaspoon Coconut Extract (Optional, but Recommended): Boosts the coconut flavor even further, making it truly stand out. Use sparingly as it can be potent.
• Pinch of Salt: Balances the sweetness and enhances the other flavors in the frosting.
• 2-3 cups (about 140-210g) Unsweetened Shredded Coconut, Toasted, for Decoration: The iconic coconut coating that makes this cake visually stunning and adds a delightful textural contrast. Toasting is crucial for flavor and color.

Instructions

Follow these step-by-step instructions to bake your perfect Coconut Layer Cake. We’ll guide you through each stage, from preparing the cake layers to assembling and frosting your masterpiece.

Making 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. This prevents sticking and ensures even baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents and salt. Set aside.
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which is essential for a light and tender cake. Cream for 3-5 minutes until pale and fluffy.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Add the vanilla extract and mix until combined. Ensure each egg is fully emulsified into the batter before adding the next for a smooth batter.
5. Combine Wet Ingredients: In a separate liquid measuring cup, whisk together the coconut milk and vegetable oil.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk mixture in two additions, beginning and ending with the dry ingredients. Start and end with dry ingredients to prevent gluten development and maintain a tender crumb. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
7. Add Boiling Water and Coconut (Optional): Carefully pour in the boiling water and mix on low speed until just combined. The batter will be thin. If using toasted shredded coconut, gently fold it in now. The boiling water helps create a moist cake and blooms the flavors.
8. Divide Batter and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check for doneness around 25 minutes.
9. Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans prevents the cakes from breaking apart while still warm. Ensure they are completely cool before frosting.

Making the Coconut Buttercream Frosting:

1. Cream Butter: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream the softened unsalted butter until smooth and creamy. This creates a base for a light and fluffy frosting.
2. Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. Sifting prevents lumps and ensures a smooth frosting. Once all the powdered sugar is added, increase the speed to medium and beat until light and fluffy.
3. Incorporate Coconut Milk and Extracts: Gradually add the coconut milk, vanilla extract, and coconut extract (if using) and mix until smooth and creamy. Add the liquid ingredients slowly to prevent the frosting from becoming too thin too quickly.
4. Add Salt and Adjust Consistency: Add a pinch of salt and mix to combine. If the frosting is too thick, add a tablespoon of coconut milk at a time until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar. The consistency should be spreadable but hold its shape.

Assembling and Frosting the Coconut Layer Cake:

1. Level Cake Layers (Optional): If your cake layers are domed, use a serrated knife to level the tops for even stacking. This creates a more professional-looking cake.
2. First Layer and Frosting: Place one cake layer on a serving plate or cake stand. Spread a generous layer of coconut buttercream frosting evenly over the top.
3. Second and Third Layers: Gently place the second cake layer on top of the frosting, and repeat with another layer of frosting. Top with the final cake layer.
4. Crumb Coat: Apply a thin layer of frosting all over the cake. This “crumb coat” seals in any loose crumbs and creates a smooth base for the final frosting layer. Refrigerate the cake for 20-30 minutes to allow the crumb coat to set. Chilling makes the final frosting application easier and cleaner.
5. Final Frosting and Decoration: Frost the cake with the remaining coconut buttercream frosting, creating swirls, smooth sides, or any design you prefer.
6. Apply Toasted Coconut: Gently press the toasted shredded coconut onto the sides and top of the cake to completely cover it. You can use your hands or a spatula to adhere the coconut.
7. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set and the flavors to meld. This also makes slicing easier. Serve chilled and enjoy!

Nutrition Facts

(Approximate values per serving, based on 12 servings. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Servings: 12
• Calories per Serving: Approximately 550-650 calories

Please Note: This is an estimated calorie count. The actual calorie count may vary depending on the specific brands and types of ingredients used, as well as the size of each serving. For more precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time

• Prep Time: 45 minutes (includes measuring ingredients, making batter, and frosting)
• Bake Time: 25-30 minutes
• Cooling Time: 1-2 hours (for cake layers to cool completely)
• Frosting and Assembly Time: 30 minutes
• Total Time: Approximately 3-4 hours (excluding chilling time)

How to Serve

This Coconut Layer Cake is versatile and perfect for various occasions. Here are some serving suggestions to elevate your dessert experience:

• Classic Slice: The simplest and most satisfying way to serve is a classic slice straight from the cake. It’s perfect on its own, showcasing the cake’s deliciousness.
• With Fresh Fruit:
  • Berries: Serve slices with a side of fresh berries like raspberries, strawberries, or blueberries. Their tartness complements the sweetness of the coconut cake.
  • Tropical Fruits: Pair it with slices of mango, pineapple, or kiwi for an extra tropical twist that enhances the coconut flavor profile.
• Whipped Cream or Ice Cream:
  • Vanilla Ice Cream: A scoop of good quality vanilla ice cream is a classic pairing that enhances the cake’s richness and texture.
  • Coconut Whipped Cream: For an extra coconut boost, serve with homemade coconut whipped cream. This intensifies the coconut flavor and adds a light, airy texture.
  • Toasted Coconut Ice Cream: Take it up a notch with toasted coconut ice cream for a nutty and flavorful accompaniment.
• Beverage Pairings:
  • Coffee or Tea: A warm cup of coffee or tea is a perfect complement to the sweetness of the cake.
  • Iced Coffee or Iced Tea: For warmer weather, iced coffee or iced tea provides a refreshing contrast.
  • Coconut Water: For a truly immersive coconut experience, serve with chilled coconut water.
  • Sweet White Wine: A light and sweet white wine like Moscato or Riesling can pair beautifully with the coconut flavors.
• Occasion-Based Serving:
  • Birthday Parties: Decorate with candles and serve as a celebratory birthday cake.
  • Holidays: Perfect for Easter, summer gatherings, or Christmas celebrations.
  • Potlucks and Gatherings: A crowd-pleasing dessert that travels well (keep chilled).
  • Special Occasions: Anniversaries, graduations, or any event where you want to impress.

Additional Tips for the Perfect Coconut Layer Cake

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

1. Use Full-Fat Coconut Milk: For both the cake and frosting, full-fat canned coconut milk is crucial. It provides the richest coconut flavor and the best texture. Light coconut milk will result in a less flavorful and potentially drier cake and thinner frosting.
2. Toast the Coconut: Toasting shredded coconut before using it for decoration (and even in the cake batter if desired) significantly enhances its flavor. Spread it in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally to prevent burning. Watch it closely as it can burn quickly.
3. Don’t Overbake the Cake Layers: Overbaking will result in dry cake layers. Start checking for doneness around 25 minutes with a wooden skewer. The skewer should come out clean or with a few moist crumbs attached. Remove the cakes from the oven as soon as they are done.
4. Ensure Butter is Properly Softened: Softened butter is essential for both the cake and frosting. It should be soft enough to easily press a finger into, but not melted or greasy. Properly softened butter creams smoothly with sugar, creating air pockets for a light cake and a fluffy frosting.
5. Chill the Cake Before Serving: Chilling the assembled and frosted cake for at least 30 minutes (or longer) allows the frosting to set, making it easier to slice and serve. It also helps the flavors meld together, resulting in a more delicious cake overall. For optimal texture and flavor, let the cake sit at room temperature for about 15-20 minutes before serving after refrigeration.

Frequently Asked Questions (FAQ)

Here are some common questions you might have when making this Coconut Layer Cake:

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

A: Yes, you can use sweetened shredded coconut, but be mindful that it will make the cake and frosting sweeter overall. If using sweetened coconut for decoration, you might want to reduce the amount of sugar in the frosting slightly to balance the sweetness. For the cake batter itself, unsweetened is generally preferred to control the sweetness level.

Q2: Can I make this cake ahead of time?

A: Absolutely! The cake layers can be baked a day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature or in the refrigerator. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Let the frosting come to room temperature and re-whip it briefly before frosting the cake. The assembled and frosted cake can be stored in the refrigerator for up to 3-4 days.

Q3: Can I freeze this Coconut Layer Cake?

A: Yes, this cake freezes well! You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2-3 months. Thaw them completely before frosting. You can also freeze the fully frosted cake. To freeze the frosted cake, place it in the freezer uncovered until the frosting is firm, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

Q4: I don’t have coconut extract. Is it necessary?

A: Coconut extract enhances the coconut flavor in the frosting, making it more pronounced. While it’s not absolutely necessary, it is highly recommended for a stronger coconut taste. If you don’t have it, you can still make a delicious frosting with just vanilla extract and the coconut milk, but the coconut flavor will be more subtle. You could also try using a bit more coconut milk in the frosting to boost the flavor slightly.

Q5: Can I make this cake gluten-free?

A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to provide structure. Follow the recipe as directed, and be sure to check for doneness slightly earlier as gluten-free cakes can sometimes bake faster. Always double-check all your ingredients to ensure they are certified gluten-free if necessary.

We hope you enjoy baking and savoring this incredible Coconut Layer Cake! It’s a truly special dessert that’s sure to impress and delight everyone who tries it. Happy baking!

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