Coconut Layer Cake
Looking for a dessert that the whole family will love? This Moist and fluffy Coconut Layer Cake is the best dessert you could make. It’s perfectly moist with soft fluffy layers and an intense coconut flavor throughout.
Servings 12 Servings
Ingredients
Cake:
- 2 c cake flour
- 2/3 c all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 c sugar
- 1 c salted butter room temp
- 6 egg whites
- 2/3 c sour cream
- 2 tsp coconut extract
- 1 tsp vanilla
- 13.66 oz can coconut milk
- 1 1/2 c sweetened shredded coconut
Frosting:
- 6 1/2 c powdered sugar
- 2 c salted butter room temp
- 1 tsp vanilla
- 1/2 tsp coconut extract
- 2 Tbs melted butter
- Shredded coconut for coating
Instructions
Cake:
- Preheat the oven to 350°. 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, 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 in the egg whites. Mix until just combined. Add in sour cream, coconut extract and vanilla and mix to combine. Next, add in coconut milk and mix. Slowly add in the flour mixture and mix until just combined. Add in the shredded coconut and mix to incorporate.
- Evenly divide the batter into the 3 prepared cake pans. Place them into the oven on the center rack and 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 in the 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. Do a very light coat of frosting on the edges, just enough for the coconut to stick - almost naked. Once the cake has been frosted, spoon the remaining frosting into a piping bag that is fitted with a star tip.
- Pipe swirls into the top of the cake. Press shredded coconut onto the sides of the cake. Cut into 12 pieces and serve.