Coconut Layer Cake
A delightful dessert made of soft coconut-flavored cake layers filled with creamy coconut frosting, perfect for any occasion.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut sweetened or unsweetened based on preference
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk more for desired consistency
- 1 cup shredded coconut for garnishing
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Include the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with coconut milk. Mix until just blended. Fold in shredded coconut gently.
Baking
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
- Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in vanilla and coconut milk until smooth and fluffy.
Assembling the Cake
- Place one layer of cake on a serving plate. Spread a layer of frosting on top, and repeat with additional layers. Frost the top and sides of the cake for a smooth finish.
- Sprinkle toasted shredded coconut on top and around the sides for extra texture and tropical feel.
Notes
Make sure your butter and eggs are at room temperature for better mixing and texture. Toasting the coconut before using as a garnish enhances flavor.