Paul .P
Coconut Layer Cake
"Satisfy your sweet cravings with Coconut Layer Cake. Moist layers of coconut-flavored bliss topped with creamy frosting. A delightful dessert for any occasion!"
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Servings: 12
Equipment
Cake pan
Mixing Bowl
Ingredients
For the Cake:
- 1 c salted butter room temp
- 2 tsp baking powder
- 1 tsp baking soda
- 2 c cake flour
- 2/3 c all-purpose flour
- 6 egg whites
- 2 tsp coconut extract
- 1 tsp salt
- 13.66 oz can coconut milk
- 2/3 c sour cream
- 2 c sugar
- 1 1/2 c sweetened shredded coconut
- 1 tsp vanilla
For the Frosting:
- 2 Tbs melted butter
- 2 c salted butter room temp
- 6 1/2 c powdered sugar
- Shredded coconut for coating
- 1/2 tsp coconut extract
- 1 tsp vanilla
Instructions
CAKE:
- Preheat the oven to 350°F. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray. Set aside.
- In a large mixing bowl, combine cake flour, regular flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and butter. Beat on medium speed for 2 minutes.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add egg whites. Mix until just combined.
- Add sour cream, coconut extract, and vanilla. Mix to combine.
- Add coconut milk and mix. Slowly add in the flour mixture and mix until just combined.
- Add shredded coconut and mix to incorporate.
- Divide the batter into the 3 prepared cake pans. Bake for 28 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and set onto a wire cooling rack to cool completely.
FROSTING:
- In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, butter, vanilla, and coconut extract.
- Mix on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat for 2 minutes.
- Add melted butter and scrape down the sides of the bowl with a rubber spatula. Beat on medium-high speed for 3-4 minutes until white and fluffy.
ASSEMBLY:
- Once cakes are completely cool, carefully remove them from the cake pans.
- Place the 1st cake onto a plate or cake stand. Add about 1 cup of frosting to the center of the cake and use an icing spatula to smooth out.
- Top with the 2nd cake and repeat the frosting process, ending with the 3rd cake on top.
- Once all of the cakes have been layered, frost the top and sides of the cake. Apply a very light coat of frosting on the edges, just enough for the coconut to stick.
- Spoon the remaining frosting into a piping bag fitted with a star tip.
- Pipe swirls onto the top of the cake. Press shredded coconut onto the sides of the cake.
- Cut into 12 pieces and serve.
Notes
- Flavor Pairings: Pair with a cup of tea or coffee, or a glass of dessert wine for an enhanced experience.
- Serving Suggestions: Serve as a special dessert at celebrations, or enjoy as a luxurious treat any day.
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