Coconut Layer Cake
This recipe creates a delightful Coconut Layer Cake, featuring moist, tender cake layers infused with coconut flavor. It's generously frosted with a rich cream cheese frosting and adorned with sweetened shredded coconut, making it a perfect dessert for celebrations or a luxurious treat.
Equipment
- 1 Electric Mixer Stand or hand mixer
- 3 Round Cake Pans 8-inch recommended, greased and floured
- 3 Mixing Bowls Various sizes for dry, wet, and egg whites
- 1 Wire Whisk For dry ingredients and folding
- 1 Offset Spatula For frosting and smoothing
Ingredients
Main
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut such as Coco López, see note
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of salt
- Cream Cheese Frosting
- 4 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and room-temperature unsalted butter with an electric mixer until light and fluffy.
- Beat in the egg yolks one at a time, then mix in the canned sweetened cream of coconut and vanilla extract until well combined.
- Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry, mixing on low speed until just combined after each addition.
- In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter in two additions until no streaks remain, being careful not to deflate the batter.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake layers in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost the cake with cream cheese frosting and generously cover with sweetened shredded coconut for decoration.
Notes
1. Ensure all cold ingredients, especially butter, eggs, and buttermilk, are at true room temperature for optimal emulsion and cake texture. This prevents a curdled batter and promotes a tender crumb. 2. Do not overmix the batter once the flour is added; mix only until just combined to avoid developing too much gluten, which can lead to a tough cake. 3. Whipping egg whites separately and folding them in gently adds significant lightness and a delicate structure to the cake, characteristic of a high-quality layer cake. 4. Toasting a portion of the shredded coconut lightly before decorating can add a beautiful golden color and a deeper, nuttier coconut flavor, enhancing both presentation and taste.