Description
A light and fluffy coconut layer cake with creamy frosting, perfect for any celebration.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 2 cups sweetened shredded coconut
- 1 ½ cups unsalted butter, softened (for frosting)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 2 tablespoons coconut milk (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
- Combine with Coconut Milk: Gradually add the dry ingredients, alternating with the coconut milk. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Frosting: In a separate bowl, beat the butter until creamy. Gradually add powdered sugar, then add vanilla and coconut extracts. Mix in coconut milk until smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread frosting over the top, then sprinkle a third of the shredded coconut. Repeat with the remaining layers.
- Final Coat: Coat the entire cake with the remaining frosting, then cover it with the rest of the shredded coconut.
Notes
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for smoother batter.
- Coconut Milk: Shake the can well before using to incorporate the cream and liquid.
- Shredded Coconut: Lightly toasting the coconut can add extra flavor and texture.
- Chill the Cake: Refrigerate the cake for 30 minutes before serving to set the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice