Coconut Layer Cake
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Coconut Layer Cake is a tropical delight that captures the essence of sunshine in every bite. With its fluffy layers infused with coconut and covered in a rich frosting, this cake is perfect for celebrations or a sweet afternoon treat. I first encountered this cake at a friend’s birthday party, where it became an instant favorite. The balance of buttery sweetness and the freshness of coconut is what truly makes this cake unforgettable!
Why you’ll love this dish
This Coconut Layer Cake is not just a dessert; it’s a showstopper. One bite, and you’ll understand why it’s a beloved favorite for special occasions and family gatherings. It offers a delightful combination of textures—the light, fluffy cake layers contrasted with the creamy frosting and crunchy shredded coconut.
Imagine serving this cake on a warm summer evening or bringing it to a festive potluck. Its bright flavor and stunning appearance make it equally suitable for a birthday celebration or a casual weekend dessert. Plus, the ingredients are largely simple and readily available, making it an accessible recipe that’s easy to whip up at home.
"This Coconut Layer Cake was a hit at our family reunion! Everyone raved about the fluffy texture and the sugary coconut topping. I’ll be making it again for sure!" — Sarah J.
The cooking process explained
Making this Coconut Layer Cake is a straightforward venture that requires some fundamental baking techniques. It begins with crafting the cake layers and concludes with a delightful frosting, finished off with a sprinkle of shredded coconut. Here’s a quick snapshot of the process:
- Preheat your oven and prepare the cake pans.
- Combine the dry ingredients and set them aside.
- Cream the butter and sugar then incorporate eggs and extracts.
- Gradually mix in the dry ingredients with the wet mixture.
- Bake until golden brown and fluffy.
- For the frosting, whisk the sugar and egg whites, then beat in the softened butter.
- Frost the cooled layers and generously press shredded coconut on the sides for that mouthwatering finish!
What you’ll need
To create this delectable Coconut Layer Cake, gather the following ingredients:
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For the cake:
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour, plus more for the pans
- 2 3/4 cups cake flour (not self-rising)
- 1 Tbsp. plus 1/4 teaspoon baking powder
- 1 1/4 tsp. kosher salt
- 2 1/4 cups sugar
- 3 large eggs, plus 3 egg whites
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- 1 1/2 cups whole milk
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For the frosting:
- 2 cups sugar
- 8 large egg whites
- 6 sticks unsalted butter, at room temperature
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 2 cups sweetened shredded coconut
Feel free to experiment with ingredient substitutions, such as using a dairy-free milk alternative or working with a sugar substitute for a lighter version!
Step-by-step instructions
- Preheat your oven to 350°F. Butter three 8-inch round cake pans generously, then line them with parchment paper. Dust with flour to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and kosher salt.
- In a mixing bowl, beat together the butter and sugar until light and fluffy.
- Add in the whole eggs, egg whites, coconut extract, and vanilla extract. Mix until well combined.
- Alternately add the dry ingredients and the milk into the butter mixture, starting and ending with the flour mixture. Beat just until combined.
- Pour the batter evenly into the prepared cake pans. Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk together the sugar and egg whites over simmering water until warm, then remove from heat and beat until thick, gradually adding the room-temperature butter until creamy.
- Stir in the coconut extract, vanilla extract, and pinch of kosher salt.
- Once the cake layers are cool, level them and frost each layer generously. Press the sweetened shredded coconut onto the sides of the cake for a delightful finish!
Best ways to enjoy it
Serving Coconut Layer Cake is where you can let your creativity shine! Consider placing the cake on a decorative pedestal for an elegant presentation. A dusting of additional shredded coconut or a few fresh berries on top can add a pop of color as well.
Pairing this cake with a cold glass of coconut milk or a refreshing iced tea will enhance its tropical vibe. If you’re feeling indulgent, serve it with a scoop of vanilla ice cream, which complements the cake beautifully.
Storage and reheating tips
To keep your Coconut Layer Cake fresh for as long as possible, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider freezing it. Wrap the layers tightly in plastic wrap and foil before placing them in the freezer. The cake can be frozen for up to three months. Just remember to defrost it in the refrigerator overnight before serving!
Helpful cooking tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps create a smoother batter and better texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid a dense cake.
- Check for Doneness: Different ovens may vary, so keep an eye on your cake as it bakes. A toothpick inserted into the center should come out clean when it’s ready.
- Coconut Topping: Press the shredded coconut onto the cake gently to secure it while frosting. This adds an extra crunch and flavor!
Creative twists
If you want to get adventurous, consider these unique variations to add some flair to your Coconut Layer Cake:
- Add a layer of fresh fruit, such as sliced strawberries or pineapple, between the cake layers for a fruity surprise.
- Swap out half of the cake flour for almond flour to bring a subtle nutty flavor to the cake.
- Experiment with different extracts, like almond or lime, to transform the flavor profile of your cake while keeping the coconut theme.
Your questions answered
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How long does it take to make Coconut Layer Cake?
Preparation and baking will take about 1.5 to 2 hours, with cooling time factored in. It’s worth every minute of your effort! -
Can I use unsweetened shredded coconut instead?
Absolutely! For a less sweet flavor and a healthier twist, unsweetened shredded coconut works wonderfully. It may affect the overall sweetness of the cake, so adjust sugar to your taste. -
What if I have egg allergies?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Just keep in mind, it might slightly alter the texture. -
Can I make this cake ahead of time?
Yes! You can bake the layers in advance and store them in the refrigerator or freezer. Just frost them on the day of serving for the freshest taste!
This Coconut Layer Cake is more than just a delectable dessert; it’s a sweet slice of happiness perfect for any occasion. Happy baking!
Coconut Layer Cake
Ingredients
Method
- Preheat your oven to 350°F. Butter three 8-inch round cake pans generously, then line them with parchment paper. Dust with flour to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and kosher salt.
- In a mixing bowl, beat together the butter and sugar until light and fluffy.
- Add in the whole eggs, egg whites, coconut extract, and vanilla extract. Mix until well combined.
- Alternately add the dry ingredients and the milk into the butter mixture, starting and ending with the flour mixture. Beat just until combined.
- Pour the batter evenly into the prepared cake pans. Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk together the sugar and egg whites over simmering water until warm, then remove from heat and beat until thick, gradually adding the room-temperature butter until creamy.
- Stir in the coconut extract, vanilla extract, and pinch of kosher salt.
- Once the cake layers are cool, level them and frost each layer generously. Press the sweetened shredded coconut onto the sides of the cake for a delightful finish!
